Use white radish, a piece of fine salt, 2 tablespoons of purified water, 2 bowls of white vinegar, half a bottle of sugar and half a small bowl
How to make sweet, sour and crisp pickled radish strips
Slice the radish, sprinkle with fine salt, stir evenly, and let it stand quietly for 15 minutes;
pour out the salt water and wash it twice with purified water;
pour in white vinegar and sugar. If there is no white radish, put more sweet sugar, leave it quietly for more than 2 hours, and then eat it. How to make sour, sweet and crisp pickled radish strips with white radish and pepper?
white radish is the most suitable for pickling into radish strips.
We also pay attention to the selection of white radish. It is best to choose the kind of white radish with abundant juice and crisp taste. It is best to pickle it in sunny days, so that the radish strips can be pickled quickly and are not prone to mildew and deterioration.
clean the selected white radishes and cut them into strips of about the same size. Try not to cut them too small or too thin, otherwise the radish strips will not be brittle. After all the radishes are cut, they will be dried for one day to remove excess water, and at the same time, the radishes will become softer and easier to put in containers. Then there is the preparation of the container. Be sure to prepare a dry and oil-free container, preferably a earthen jar.
there are two ways to pickle radish strips. Dry-curing is to directly put the cut radish in a jar, add salt, then rub it hard until the radish becomes soft, seal it and press it tightly, and dry it the next day until it is dry. The other is to add a proper amount of cold water to radish strips and salt according to a certain proportion, seal them tightly, and let them stand for two days before drying. Comparatively speaking, soaking method is used more, but it also uses more salt. If the cost is considered, it is more cost-effective.
Do the cut radish strips according to the above-mentioned steps, clean, drain, cut into strips, add salt and marinate, dry them in a sunny environment, then seal and preserve them, and then marinate them for two days after drying.
Pay attention to the choice of radish varieties, which determines the taste of the prepared radish. In addition, eating too much philanderer may cause poisoning. The practice of pickled radish strips is sweet, sour and crisp, and the raw materials are white radish and pepper. How to do it?
Peel the white radish, cut it into strips one centimeter square and five centimeters long, add salt, mix well and marinate for at least four hours;
brew Chili noodles in boiling water and let them cool for later use;
dry the marinated strips, put them into a basin, add white sugar, white vinegar and water to make Chili noodles, and mix well;
put it in a large glass bottle with a lid, cover it and put it in the refrigerator. Eat it at least one day later. Take whatever you want. White sugar and vinegar can be put more appropriately, and spicy food can be put more pepper appropriately.
although the water is drained, there will still be soup in the bottle, so keep it and use it next time. Seasonings can be added appropriately.
note: ingredients, pots, bowls, chopsticks, knives, chopping boards, etc. are prohibited from oil. Oil is perishable.
pickled radish in soy sauce will not have sour and sweet taste, but only has the flavor of soy sauce. It is estimated that a large part of the water should be removed from the radish, and then it should be pickled in soy sauce and sugar. I don't know. Pickled radish, sweet, sour and crisp appetizer, how to make it, how to eat it well
Pickled radish, sweet and sour
1. Peel the white radish, wash it, and cut it into thin slices.
2. add a little salt, mix well and leave it for about 2~3 minutes. (The astringent taste of radish can be removed)
3. After minutes, the radish slices become soft and the water is poured out; After washing the radish with boiling water, pour out the water.
4. add sugar and vinegar to a proper amount of water, boil it and let it cool for later use.
(add the amount according to your own taste).
5. stir the radish and sauce evenly, and put it in the refrigerator for cold storage. The radish can be eaten evenly. How to make sweet and sour crispy pickled radish strips
How to make sweet and sour crispy pickled radish strips
1. Peel white radish and carrot respectively;
2. Then wash peeled white radish and carrot;
3. Slice white radish and carrot respectively; (The thickness of radish strips should be cut according to personal preference, and if it is thicker, the curing time should be appropriately extended)
4. Add 5g of salt;
5. Rub the radish strips with your palm, so that the salt can be evenly wrapped on each radish strip;
6. Let it stand and marinate for two hours in order to marinate the water in the radish;
7. after pickling the radish strips for two hours, put the pickled radish strips into another basin with a colander, and keep the salted radish water! (Note: Never pour out the salted radish water! )
8. Peel garlic cloves, wash ginger and slice for later use;
9. Pour the weighed white sugar into the basin and add a bottle (5ml) of white vinegar;
1. Pour in cold boiled water prepared in advance;
11. Add the chopped garlic and ginger slices into the seasoning water;
12. At this time, the salted radish water pickled from radish strips just now is used! Pour them into the seasoning water just adjusted;
13. Add the secret weapon-lemon juice (my bottle is lemon juice for baking, or you can use fresh lemon to squeeze juice). Adding lemon juice can remove the astringency and spicy taste of radish!
14. After the pickling seasoning is prepared, pour it into the radish strips;
15. Stir the radish with a colander, so that the seasoning water is evenly wrapped on each radish strip;
16. put the white radish, carrot and seasoning juice into a glass jar that was cleaned in advance; (Remember: it is best to pickle radish strips in glass jars, plastic ones are not good for your health)
17. Cover the glass jar, then put it in a cool place and marinate it for about 5-7 days, and it will taste good. During the period, you can turn the radish strips twice to prevent the radish strips from being tasteless.
18. pickled radish strips, not bad! Do you have an appetite? Do it quickly! How to make crisp white radish pickles (sweet and sour mouth)
How to make sweet and sour pickled radish
1. Wash white radish, ginger, red pepper and garlic, rinse them with cold boiled water after cleaning, and wipe off the water, including all utensils without running water
2. Peel the radish, cut it into strips, sprinkle with about 3 teaspoons of salt, mix well and marinate slightly. For use
3. In the second step, ginger and red pepper can be cut for use at the same time
4. Add ginger, red pepper, garlic, sugar and white vinegar into the radish strips that have been squeezed out of water and mix well
5. Put the mixed radish strips into a sealable container. I choose a glass sealed bottle, then fill it with cold boiling water, cover it and put it in the refrigerator for waiting < The garlic in the picture is made by soaking garlic separately.
You can eat sweet and sour radish strips the next day when you are anxious. How to eat sweet and sour radish strips well? The steps of making sweet and sour radish strips are
1
one white radish.
2
remove the head and tail, wash and cut into small strips or pieces, according to personal preference.
3
Put half a teaspoon of salt in the water for half an hour.
4
Prepare a little scallion.
5
Radish salted out a lot of water.
6
Add a teaspoon of sugar.
7
a little Chili powder.
8
moderate amount of white vinegar.
9
Half a teaspoon of chicken essence.
1
scallion.
11
stir thoroughly and evenly.
12
Cover it with a piece of plastic wrap, press it tightly, put it in the refrigerator, and eat it in two days. How to make sour, sweet and crisp pickled radish How to eat sour, sweet and crisp pickled radish
Steps
1. Wash the white radish (the ingredients are one catty), slice it and marinate it with salt (15g) for one hour. Then take it out and squeeze it dry.
2. The most important seasoning formula is: (according to the weight of 5g radish per catty) 1g millet spicy, 6g white sugar and 3g white vinegar. Mix the seasoning and radish slices evenly and seal for three days.
3. finished product.
4. Because of the different shapes of slices, the effect of setting the plate is different.
5. Delicious. How to make sweet and sour pickled radish in Korea
Material:
Main materials: one white radish, white sugar, white vinegar and salt
Optional materials: carrot, sesame, red pepper and pickled pepper
Practice:
1. Peel and wash the white radish, rub it into thin slices with a chipper, and then peel it a little. Kill two birds with one stone)
2. Add a little salt, mix well and leave it for about 2 to 3 minutes. This process can remove the raw taste of radish.
3. After 2 minutes, the radish slices have become soft, and a lot of water is forced out by the salt, and the water is poured out; Wash the radish with cold boiled water, and then pour out the water
4. Add sugar and white vinegar to taste and mix well. You can put more sugar and vinegar, depending on your taste.
5. Leave it for another half an hour or so, and the sour and refreshing radish can be eaten raw.
6. Sprinkling a little cooked sesame seeds can make the shape more beautiful, taste better and increase nutrition;
adding red pepper and pickled pepper adds a sour and spicy taste to radish.