Radish is a relatively common vegetable, and it is also one of the vegetables that many people like to eat. There are many ways to eat radish, and many people like to eat pickled radish. There are many ways to pickle radish, and there are certain differences in the taste of pickled radish using different methods and ingredients. Below, I will introduce you to several methods of making pickled radish!
1. How to pickle radish
Hot and sour dried radish:
Ingredients: 5000 grams of fresh radish, washed and cut into pieces slightly thicker than chopsticks and about two inches long inch strips, dried into 500 grams of dried radish.
Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, and a little MSG.
Preparation method: Put water, vinegar, thirteen spices, and salt into a pot and bring to a boil. When the fire stops, add MSG, let cool and set aside; put the dried radish and chili oil into the pickles. Mix evenly in a container, then sprinkle the sugar on top, and pour the dried juice into the container; stir once or twice a day (preferably with a fixed pair of chopsticks), and it will be ready to eat in about 7 days. The taste is sweet and sour, slightly spicy, and the color is bright, bluish white and red. It is a good companion for breakfast and dinner.
2. Quick Spicy Pickled Dried Radish
Ingredients: Wash 5000 grams of fresh radish, cut into small finger-sized pieces, and dry into dried radish for later use.
Accessories: 100g oil, 50g chili noodles, 25g pepper noodles, 50g sesame seeds, 100g sugar, 150g salt, 250g vinegar, 1 packet of stew meat ingredients, a little ginger and MSG , 2000 grams of water.
Preparation method: Rinse the dried radish with warm water, control the water, and pour it into a basin. Place peppercorn noodles and sesame seeds on top and set aside; put the wok on the fire, pour in the oil, and heat. Don't make it too big. When the oil is 50% hot, add the chili noodles and stir. After it changes color slightly, pour in water, add the stew meat ingredients, and bring to a boil over high heat. When the flavor is gone, add sugar and salt. When the heat is turned off, add an appropriate amount of MSG. , then pour the soup onto the washed dried radish while it's still hot, and stir evenly. Ready and ready to eat the next day.
3. Salted shredded radish
Ingredients: 1000 grams of fresh radish, washed.
Accessories: 50 grams of oil, 5 dried chili peppers, 15 grams of Sichuan peppercorns, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, onions, ginger, garlic, MSG, A little soy sauce.
Preparation method: Use a grater to grate the radish into shreds with a diameter of about 3mm, mix well with salt, marinate for about 30 minutes, and drain the water with your hands or a filter cloth. Heat the oil and add chili peppers, peppercorns, star anise, onions, ginger and garlic into the pot and fry until the onions are fragrant. Add the fried ingredients and hot oil to the shredded radish and add a small amount of soy sauce, monosodium glutamate, sugar and sesame oil. and vinegar, mix well. The taste is salty, sweet and slightly spicy. It can be eaten immediately. It tastes better after marinating for a day. Keep chilled in the refrigerator for up to a week.