Radish is the most spirited vegetable in autumn and winter, the leaves are as green as waves, the roots are as white as jade, washed and bitten, crisp and tender, the taste is excellent. In addition to fresh food, the white radish of the water spirit is also a good raw material for making pickles, and the pickled radish can be preserved and eaten for a long time, sweet and sour, crisp and refreshing, appetizing the rice, and when drinking porridge for breakfast, come to pickled radish strips, ventilation and degreasing, eating is very appetizing.
The traditional method of pickling radish is more complicated and time-consuming, usually it takes more than ten days to eat, it is more difficult, share with everyone the home-made pickled radish method, do not wait for the sun, only use 1 tip, you can eat on the same day, pickled radish to eat crisp and refreshing and greasy, drink porridge when perfect, the method to share with everyone.
<h1 class="pgc-h-arrow-right" data-track="8" pickled radish ></h1>
Ingredients required: 2 white radish, 2 heads of garlic, 5 millet peppers, 5 pickled peppers, 1 piece of ginger.
Seasoning: 100 g light soy sauce, 50 g white vinegar, 20 g fruit vinegar, 50 g sugar, 5 g monosodium glutamate, salt to taste.
1, the most important thing about pickled radish is the choice of ingredients, to buy a full of moisture, crisp taste of radish, radish cleaning after the head and tail, the radish from the middle cut and then divided into two, cut into four equal parts.
Tip: Pickled radish does not need to be peeled, the nutritional value of the radish is not inferior to the radish itself, and the pickled radish with the skin will taste more crisp and taste better.
2, put the radish on the board, cut into clip blades, that is, two shallow and one deep cutting, the first two knives are not completely cut, the third knife is cut, cut into the following picture can be, when cutting, pay attention not to cut too thick, try to be even, cut out of the radish is not only beautiful, but also easier to taste, crisp.
3, this step is to make the radish crisp into the taste of the tips, radish all cut into the pot, add 3 spoons of salt, rub evenly with your hands, so that the salt evenly penetrates into the radish, with salt pickled radish more into the taste, while the salt can also kill the water in the radish, so that the radish is more crisp.
Why are the turnips pickled by many friends not crispy?
Pickled radish want to be crisp and delicious, the most important thing is to "kill" the water in the radish, radish salted at least 30 minutes, wait for the water to be analyzed after pouring out, squeeze the radish by hand, this step must not be troublesome, be sure to squeeze clean water, radish to eat more crisp, but also can remove the spicy taste of radish.
4, the time to marinate the radish, you can prepare other ingredients, garlic, ginger peeled and sliced, millet pepper into rings, pickled pepper into sections.
5: Prepare the sauce of pickled radish, add 100 grams of soy sauce, 50 grams of white vinegar, 20 grams of fruit vinegar, 50 grams of sugar, 5 grams of monosodium glutamate, 50 grams of water, a little salt, stir well and set aside.
6: Rinse the pickled radish twice with water, wash off the salt on the surface of the radish, and squeeze out the excess water by hand again. When the radish is salted, some salt is still on the surface of the radish, and if it is not rinsed, the taste of the radish pickled in the later period will be too salty, affecting the taste.
7, find a clean container, pour in the radish slices, cut the garlic, ginger, millet pepper, pickled pepper, and finally pour in the seasoned sauce, the juice should be completely past the radish, so that it can be flavored, and finally seal the plastic wrap, marinate for 3-5 hours, a plate of crispy pickled radish is ready.
<h1 class="pgc-h-arrow-right" data-track="24" >— said The old well</h1>
Many friends think that eating pickled dishes is not good, the reason is that the pickling time is long, the seasoning taste is too heavy, the taste and nutrition of the ingredients are almost all lost, and the above homemade quick pickled radish method is relatively simple, after pickling can be eaten on the same day, a radish can be eaten for about two days after pickling, after eating can be pickled some more, each time eat fresh, not only retain the nutrition in the radish, but also do not have to worry about the invasion of nitrite.
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