Pickled radish is delicious and appetizing, but it also needs know-how in the production process. Although the pickling steps are simple, the pickling materials are very important. If the ingredients are wrong, the pickled radish will taste bad and crisp. Usually when we go out to eat, there will definitely be pickled radish and sour beans, so everyone will definitely feel this way. Some restaurants are delicious, while others are not. In fact, they put the wrong raw materials in the production process. So how to pickle radish to taste good? The restaurant owner taught a little trick of pickled radish. Don't kill water with salt when pickling radish, so the pickled radish tastes better. Let's have a look!
Pickling technology of white radish
First, pickling radish cleaning is a prerequisite.
First of all, we must clean the radish before pickling. Our white radish is pulled out from the ground, and there are a lot of soil and fertilizer residues on it. Even before we bought it, the vendors had cleaned up all the soil on it, but there was still some dust and impurities, so we couldn't eat it without cleaning it up. This is probably the first step in using each ingredient!
We put the radish on the chopping board, remove its head and tail with a knife, and then put it in a big basin for washing vegetables, adding a tablespoon of salt, which will better wash off the dust and impurities on the radish surface. Then pour a lot of water into the basin, rub the surface of the radish repeatedly with our little hands, rub out the dust and impurities on it, and put the radish on the chopping board for later use. Then take out our ancestral broadsword and cut the radish into discs, the thinner the better, so that it will taste faster when pickled. If friends don't want to cut into discs, they can cut into small pieces of different shapes, but be careful not to cut them too thick, which is not convenient for radish to taste.
Second, for radish, killing water and curing ingredients are very important.
I believe that friends who love cooking have pickled radishes at home, which can be stored for a long time after pickling, so everyone will think about making some and take them out when they want to eat. But some friends often choose to use salt in the process of killing water because of the wrong method, so my radish is not very delicious. What should I do?
We put the newly cut radish slices in a big bowl. Pay attention. We don't need to put salt in this radish. Put sugar, sugar has a refreshing effect. We can add two spoonfuls of white sugar when killing water, and then stir it by hand, so that every radish slice can come into contact with white sugar. We will keep it for more than ten minutes after stirring. Taking advantage of this time, let's prepare pickled ingredients, take out some garlic, a piece of ginger and a few red peppers, wash them with clear water, and then put them on the chopping board to cut the ginger and garlic into pieces and the red peppers into small circles. If friends want to eat spicy food, they can prepare more peppers, so that we can kill water and cure radishes. Remind everyone again not to use salt to kill water for radish in the future! Pickled radish killed with white sugar is more sour, spicy and crisp.
3. Officially cut radish and marinate.
Above, we have made the preliminary preparations for pickled radish. We hope pickled radish is delicious, and every step can't be sloppy. Cooking food requires patience as well as methods. We don't have to be afraid to make food as delicious as the chef.
Next, look at the radish we are killing water. We can see that the radish has been killed by white sugar. Pour out the water inside, put the ingredients just prepared in, and then pour in the right amount of soy sauce. After pouring the soy sauce, we stir it with clean hands for a while, so that each radish slice is immersed in the soy sauce, and then pour one or two spoonfuls of white vinegar to increase the sour taste of the radish. Then add two spoonfuls of soy sauce, stir it evenly by hand again, cover it with a layer of plastic wrap after stirring, let the radish taste quickly, and then leave it for 2 hours. It can be eaten in two hours, so that the pickled radish is sour and appetizing, refreshing and crisp. If you want to taste better, you can marinate it for a long time. You can try!
If you can't finish a meal, you can put it in a water-free and oil-free jar and put it in a dry and cool place. Can eat for a long time! If it is hot in summer, you can add a little white wine and keep it in the refrigerator, which will be more delicious and delicious.
Let's call it a day. Don't kill water with salt when pickling radish in the future. Radish pickled with white sugar is more delicious. Have you learned? If you also like today's content, remember to clearly like+forward! Pay attention to it clearly, and the next issue will be more exciting.