Main ingredients: white radish 1 piece
Accessories: sugar, salt, pepper and garlic.
method of work
1. Ingredients: white radish
2. Wash the white radish and cut it into pieces.
3. add the right amount of salt.
4. Mix it well and marinate for about 5 hours.
5. Drain the pickled radish pieces for later use.
6. Prepare garlic and pepper.
7. Mix garlic and pepper with salt and sugar.
8. Add it to the spare radish block.
9. After mixing evenly, pickle for more than 2 hours.
10. Serve on a plate.
Kimchi and radish can be eaten in a few days. It is suggested that you can eat it in two days, or it can be eaten for a longer time, because the time is longer and the taste can be more sufficient. Here is a practice, as follows:
Ingredients: white radish (2 pieces)
Accessories: appropriate amount of shallots, garlic, ginger, Chili powder, shrimp sauce, crude salt, pear and sugar.
Wash the radish and cut it into small pieces. Add salt and marinate for 30 minutes.
Chop onion ginger and garlic. Chop the pears and put them in a big bowl.
Add chopped onion, ginger and garlic, Chili powder and white sugar, stir well, add white vinegar and stir well to form Chili paste.
Squeeze the pickled radish pieces to remove water, add them into the pepper paste and stir well.
Refrigerate in the refrigerator and marinate for 1 day, but if you want to taste better, it is recommended to marinate for 2 days.
How many days can I eat kimchi (radish, lettuce, lotus root slices)? This has something to do with the air. I can usually eat it in two days because of the high temperature in Dejuji, Yunnan.
How to pickle pickled radish? Pickles, Sichuan Style
Materials:
Wild pepper 1 bottle, white radish 1/2, heart beauty radish 1/2, several cherry radishes, carrots 1/2,
Salt 1 tablespoon (15g), 2 teaspoons of white sugar (10g), Chinese liquor 1 tablespoon (15ml), Taitai mushroom extract 1 teaspoon (10g)
3 grains of aniseed (star anise), ginger 1 block, pepper 10, and 2 bowls of cold boiled water (500ml).
Practice:
1. Wash and drain all kinds of radishes, and cut them into strips about 4 ~ 5 cm long with a cross section of 0.5cm square. Ginger peeled and sliced.
2. Put the cold boiled water into a sealed bottle (about half a bottle), and then transfer the juice in the wild pepper bottle to half.
3. Add salt, white sugar, white wine, Taitai mushroom essence, aniseed, ginger and pepper. If you like spicy food, you can add some wild pepper or finger pepper.
4. In a sealed jar, stir the sauce evenly with chopsticks, then add the radish strips, tighten the bottle cap and seal it, and put it in the refrigerator for 8 hours.
How to make pickles and radishes? First, clean the raw materials you want to make pickles, cut them into small pieces for later use, then let the boiled water cool. After cooling, add ginger, pepper, pepper and salt and mix well. Finally, put the raw materials in. It is best to put them in pickles jars or glass bottles.
How to Make Pickles, Radishes, Pickles and Radishes, wash and change into pieces, put them in a crock, add salt, pepper, red pepper and Sichuan pickled pepper, put them in Erguotou, then add pure water and pickle them for 3 days.
You can eat carrots for a few days, depending on the salinity of your salt water. I like to eat diving kimchi (the kind that I made the night before and ate it the next morning). But there should be requirements for the salinity of water. If it's kimchi used as seasoning, of course, it will taste better after a long time. The pickles in my house are all delicious. Freshly put some monosodium glutamate/chicken essence+flower oil/oil pepper/pepper noodles to eat. What has been soaked for a long time is used as a blessing, but I will also use it directly for dinner. No need to put monosodium glutamate, it already smells like monosodium glutamate.
In addition, we usually choose the radish with red skin and white heart. That way, the salt water will turn into powder, which is beautiful. Others are: green vegetable poles, Nanchong cuisine and Lingge cuisine. Avoid soaking lettuce and cucumber, these dishes are suitable for diving, and diving dishes are separated from kimchi as seasoning.
How to make radishes and pickles? You can eat simple methods in winter! Many friends feel delicious after eating it. Let hungry do it with confidence. o(∩_∩)o ...
First, wash the radish, cut it into pieces of suitable size, then put it in a larger glass bottle or plastic bottle, add some salt, sugar and chop red pepper. The main ingredient is white vinegar (it tastes better when you are hungry). Just seal the bottle with plastic wrap and cover it. Usually it can be eaten in 3 to 4 days. The main thing is that you should shake the bottle every day to soak the radish evenly. If you feel too sour, you can add some sugar, which is properly blended according to your personal taste. You can also soak lotus root slices, ginger slices and lettuce together. Cucumbers must not be soaked together, because cucumbers ripen faster.
I can promise that the taste is the same as that bought outside. It's really delicious.
How to make pickle radish
1, wash the radish, drain the water, and cut off some pimples a little, but don't peel it, the sour radish with skin can be crisp!
2. Then cut into small pieces about the thumb, put them in a big pot, sprinkle some salt, mix well and leave them for a while.
3. After about an hour or two, the radish will pickle out some water. We will put the radish together with this water in a big jar.
4. Cover it and leave it for about a week. During this period, the radish will continue to come out of the water, so you can turn it over with clean and oil-free chopsticks to let them enjoy the moisture of pickled water evenly. If you like spicy sour radish, you can also put some peppers in it to soak together.
You can eat it in a week, without vinegar. It turns sour and brittle, especially in the skinned part!
It can be eaten directly or used to cook dishes with other ingredients.
Every time you use clean and oil-free chopsticks to take out the portion you want to eat, let the rest continue to marinate. After a long time, the taste of sour radish will be softer and tougher, which is entirely personal preference.
Can you make pickles and radishes without a pickle jar? Glass jars and plastic jars can be used, as long as they can be sealed and easily taken out, but compared with glass, porcelain will not react chemically with salt, which will be much safer.