How to soak radish to make it crispy?

Ingredients recipe long white radish 200 grams salt 5 grams red pepper a vinegar 30 grams white sugar 5 grams salt 3 grams

Production method

Peel the radish, cut into 4-centimeter-long segments, and then firm up, in the original section of the cut out of the crosshairs, but do not cut deep, the bottom part of the bottom left about 0.3 centimeters, so that it does not fall apart.

Put the scored radish in brine for 30 minutes, then take it out and shake it loose, pressing out the water with your hands.

Cut the red pepper into small pieces so that it forms a small red circle, remove the seeds.

Make a juice of vinegar, sugar and salt and soak the pickled radish in it.

When the vinegar flavor fully penetrated into the radish, the cut red pepper rings arranged to the center of the radish flower, make a chrysanthemum shape can be.

How to soak the radish, crisp and sweet

Ingredients

A small break of white radish (5cm)

Water 150ml

Salt a small spoon

Sugar 2 spoons

White vinegar 10ml

Pepper a few

Dried chili pepper moderate amount

Crisp and sweet soaked radish practice

Take a small section of white radish (5cm thick), I use 236ml Mason jar, smaller, so the amount of radish is also smaller, a small bottle is about one meal, peeled and cut into small pieces

Boil water in a pot, add salt, sugar and stir well to boil and cool, pour white vinegar, put the radish pieces into the Mason jar, pour in the salted and sugared water added with white vinegar and sprinkle a few peppercorns, if you like it spicy, put A cut of dried chili or millet chili

Cover the lid, put into the refrigerator refrigerated storage, 1 to 2 days can be eaten

Chen vinegar soak roti how to soak to crispy

1, radish slices (strips) pickled in salt for half an hour, 1 catty of radish 2 tablespoons of salt (eat the kind of Jell-O spoon) to squeeze off the water. Packed container, standby (radish with skin taste crispy nutrition is more rich) 2,, hot and sour taste recommended, 1, dried chili pepper chopped, and white vinegar, the amount of words, no more than the radish on the good. The same ratio of rice and water (made by myself, totally by experience.). Covered with a lid and put in the refrigerator 3 days later you can eat 2. wild pepper pickle, and white vinegar, the same method as above, just add a little pickle water, like to eat spicy more chili pepper, tastes light less. The more you soak the more spicy 3, sweet and sour taste 1. 2 bags of rice vinegar bag, 50 grams of rock sugar. The method is the same as above

How to soak sour roti delicious crisp

Production: ( I ) 1, prepare a pottery altar or glass altar, with a lid of the kind, wash and spare. 2, ready to cold boiled water half altar, remember that must be cold boiled water, other water are not.

3, seasoning: add the right amount of salt, you can add garlic, chili, anise, ginger, pepper, sugar, etc. according to preference.

4, cut the radish into pieces into the altar (local radish is better).

5, and then cover the altar lid, the outer edge of the altar lid plus water (to avoid ventilation caused by the sour water flavor, change shape), 4 - 5 days after the edible (during the period of time can not open the altar lid). Note: The first kimchi with the "altar water", if you put some "mother water" is best, usually you can ask friends who already have a kimchi altar at home for a little bit of their kimchi water (commonly known as "mother water") into the kimchi altar, and then put it into the kimchi altar. Usually, you can ask your friends who already have kimchi altars at home for a little bit of their kimchi water (commonly known as "mother water") and put it into the new altar water, just like when people in the north make steamed buns at home and borrow a little bit of "hairy noodles" from their neighbors for yeast. The "mother water" contains a lot of lactic acid bacteria, can produce a good flavor. Sichuan kimchi pay attention to "raise altar", and brewing, the more aged kimchi water, soak out the more delicious vegetables; but if you do not pay attention to "raise altar", altar water is easy to flower (white mold), taste, it means that there are stray bacteria growth, to be poured out to start again. "Raise altar" should pay attention to the following points: 1, to soak the vegetables must be washed and dried and then put into the kimchi altar, do not bring raw water. 2, fishing kimchi chopsticks should be dedicated, can not be stained with grease. 3, in case the altar water flowers, to be dealt with in a timely manner. Vegetables that kill 'white mold' are: red-skinned white radish, baby ginger, garlic, and white wine. Easy to produce white mold vegetables are: lettuce, cabbage, cucumber, eggplant, these dishes do not soak for a long time, overnight fish out that can be eaten. 4, every once in a while, to the altar to put chili, white wine.

How to do dry roti pickles to crisp

first do pickles of vegetables clean

cut into slices with a cotton thread

on the steamer steamed

and then naturally air-dried

air-drying and then soaked with water

add seasoning

how to soak roti and crisp and delicious

and crisp and delicious pickled radish practice

a Preparation materials:

1 glass kimchi altar 1

2 salt, pepper

3 boil a pot of hot water (cooled down)

4 bottles of wild peppercorns 1-2 bottles (according to their own degree of spiciness) or fresh chili peppers

5 radish and other not out of the water on the vegetable can be! (their favorite which one to choose) otherwise it will be bad kimchi water.

Second, start making:

1 Pour half of the glass kimchi altar water is good!

2 put wild pepper or fresh pepper

3 put the right amount of salt (about 80 grams of salt per 1 kg of water), pepper, fennel, a little white wine (according to their own tastes fennel, white wine plus or not can be added), the altar of the water is made.

4 to wash the vegetables, cut into pieces, and then be sure to use a filtering vessel to let it leak off the water (must dry all the water)

5 ready to have been filtered dry vegetable pieces, put into the kimchi altar, the vegetables to be full, as little as possible to leave a gap in the liquid near the mouth of the altar, the brine submerged vegetables as appropriate. In the altar around the mouth of the sink filled with cool water, buckle buckle bowl, placed in a cool place.

This is a great success! If the cabbage is generally to 2 days later you can eat! Eat when the first fish up cut small pieces! Then put sesame oil, flavorings! You can also put sugar and vinegar according to their own taste! Or add chopped green onion and cilantro! (or do not add anything, fish out and eat directly can also) everyone try it! It's delicious! It's spicy and crunchy! The first-class appetizer!

Third, notes:

1, pickles put in the place to pay attention to the cool, pay attention to keep the altar mouth always cool water (to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

2, pickles to use special chopsticks, do not bring oil and water, to avoid oil and raw water into the altar, otherwise it will be flowers (water surface will produce white mold). Altar mouth sink to keep clean, and often change the water filled.

3, do a good job of kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too acidic can add some salt; moldy taste, is too high in the altar heat, or access to unclean tools caused by this time should be removed from the mold, add salt and a small amount of white wine, moved to a cool place, open mouth every day for 10 minutes or so, about 3 to 5 days of the smell of mold naturally disappears. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

How to Make Soy Rob (Crisp), How to Make Soy Rob (Crisp)

Main Ingredients 2500g white radish, 50g coarse salt, 1000ml soy sauce, 250g rock candy, 250g auxiliary ingredients, chili pepper, 10 garlic, 1 large

Steps

Soy radish, Steps 11, white radish, pick our locally produced sand radish, the most tender and sweet.

Sauce radish practice steps 33. Radish first cut into 3-4 cm section, in the radish section cut into the bottom of the 1 square centimeter or so of the long strip.

Sauce radish practice step 44. Cut the radish into a container.

Step 55: Add coarse salt and shake the container up and down to mix the salt with the radish as much as possible.

Soy sauce for radishes step 66. Cover with plastic wrap and press a heavy object, such as a stone (if you don't have one, you can find a pot and fill it with water).

Sauce radish practice steps 77. pressure on a night (about 12 hours or so), the radish will ooze out of the water, will ooze out of the water to pour.

Step 88: Put the radish in the frame.

Sauce radish practice steps 99. Let it exposed to the sun, sun until the radish water loss, a little wilted feeling (the sun is more violent, sun a daytime can be, if not then the sun two to three days or so, but the night remember to close into the house).

Sauce radish practice steps 1010. chili wash, garlic peeled.

Sauce radish practice steps 1111. chili and garlic should also be drying, to ensure that there is no water retention.

Soy sauce for radishes Step 1212. Put the icing sugar and soy sauce into the pot in the ratio of 1:4.

Soy sauce for radishes Step 1313. Bring to a boil over high heat and allow to cool.

Soy sauce for radishes Step 1414. Put the sun-dried radishes with chili peppers and garlic into a container and pour in the sauce, making sure to submerge all the ingredients in the sauce.

Sauce radish practice steps 1515. marinated for more than 3 days, you can open the bottle to eat, serving with water-free and oil-free and clean chopsticks clip out.

Tips

1, sauce radish to crisp, be sure to add salt first pickle, and press with a heavy object.

2, chili and garlic can be adjusted on their own, chili leaves can be replaced with dried chili. p> 3.3. three days in the sun

4.4. and then wash and dry the water

5.5. marinate, add wine, salt, chili pepper on the finished.

Tips

Sun for three days

Crisp point how to do sour roti

Production method

Raw materials: white radish or carrot, I suggest you use carrots, because the meat inside the red color looks good, and look at the appetite ginger two or three slices of sugar and vinegar, the amount of sugar and vinegar, mainly depending on the size of the radish you use, the sugar and vinegar ratio of almost 2:1, and then two or three spoons of water, a little dilute the water, and then two or three spoons of water. Add two or three spoons of water to slightly dilute the sweet and sour sauce; salt Method: carrots (white) sliced, if you want to eat the same day, cut less, otherwise the radish is not good; put the cut radish slices in a pot, sprinkle with salt, pickle for about twenty minutes, the more Pu cut, the shorter the pickling time; during the period of several times; pickled carrots put the pickled radish slices in a glass jar, ginger is also put in the jar together, tightly corked; With a small pot of water, sugar, vinegar mixture, boiling, while cooking and stirring, so that the sugar completely melted, then you can taste is not too sour or too sweet, after boiling, while hot, the sweet and sour sauce into the radish bottle, sweet and sour sauce should be no more than the radish strips, cooled after the lid, placed at room temperature for a day, you can eat, eat not finished put in the refrigerator.

How to drown the sour roti to eat when it is crisp

white radish a, white radish and carrot silk/strip Mixed up to do more beautiful;

ginger two or three pieces, sugar vinegar moderate, mainly depends on the size of the radish you use, sugar vinegar ratio is almost 2:1, and then add two or three tablespoons of water, a little diluted this sweet and sour sauce; salt

Method:

white radish cut into strips, if you want to eat the same day, then cut into shreds, then cut into the carrot.

Cut the radish into strips, if you want to eat on the same day, cut the silk, otherwise the thickness of the radish strips depends entirely on personal preference and knife skills, there is no certain rule;

Put the cut radish strips/shredded in a large pot, sprinkle with salt, pickle for about twenty minutes, the more thinly cut, pickle for shorter periods of time; during the period of several times;

Pickled hand clutched a handful of radish shredded/strips, like squeezing dumpling stuffing like the radish in the water out, squeezed good radish shredded/strips. squeeze out the water from the radish like a dumpling filling, put the squeezed radish shreds/strips in a glass bottle, and put the ginger in the bottle together, and plug it tightly;

Use a small pot to mix water, sugar, and vinegar, and boil it, stirring while boiling, so that the sugar melts completely, and at this time, you can taste if it's too acidic or too sweet, and then after boiling, while it's still hot (this is the key to my family's secret recipe) pour the sweet and sour sauce into the radish bottles, and make sure that the sauce doesn't go over the radish strips, and then cover it with the lid after it cools down. Pour this sweet and sour sauce into the bottle of radish, the sweet and sour sauce should not be over the radish, let it cool down, put the lid on the bottle, and let it stand at room temperature for one day, then it is ready to be eaten. The chopsticks for taking radish should be kept clean and not have oil stars.