Pickled radish slices, the most taboo to use salt to kill water, grandma taught me 3 tricks, more crisp and more flavorful, super rice
As the saying goes, "eat radish in winter and ginger in summer, no need for a doctor to prescribe medicine", radish is a seasonal vegetable in winter, with sufficient water and rich nutrition, and regular eating can promote digestion, cough and phlegm, and quench thirst, and there are many benefits, so I will not repeat them one by one.
Radish can be eaten raw, crisp and sweet, with a little spicy, similar to fruit; in addition, radish can also be stir-fried, stewed soup, but the best way to eat is pickled radish, which is a very good side dish, can be appetizing and greasy. Especially after eating big fish and meat, and then eating some pickled radish, I feel particularly greasy.
The traditional method of pickling radishes is simple, but it takes a long time, and it is generally pickled for a week before eating. Moreover, many people's pickled radishes are not crisp enough and do not taste good, which is caused by the wrong method.
When making pickled radish, do you just put salt to pickle it? No wonder it's not delicious. Pickled radish is the most taboo to put salt directly, today I will share a method with you, keep in mind 3 tips, you can eat it on the same day, sour, spicy, crisp and flavorful, especially with rice. It is wrong to put salt directly in pickled radish! Teach you 3 tricks, you can eat it on the same day, sour, spicy, crispy and appetizing.
【Pickled radish】
Prepare white radish, garlic cloves, ginger, millet pepper, salt, light soy sauce, aged vinegar, sugar, cinnamon, bay leaves, and star anise.
1. White radish and green radish are used for pickled radish, and the most commonly used radish is generally white radish. Many people make the wrong first step, which is to peel the radish. If you want pickled radishes to be crispy and crunchy, remember not to peel them, this is the experience of my 85-year-old grandmother.
2. Wash the white radish, cut off the parts at both ends, then cut a large radish vertically into four halves, and then cut into 3 mm thick radish slices. If you don't have to worry about it, you can also cut it into clip blades, that is, two or three pieces together.
3. After cutting the radish slices and putting them in a clean big basin, many people just add seasonings and start pickling? This is not right, no wonder it tastes not crispy and tasteful, because there is an important step missing - "killing water".
Many people will add salt to the radish to kill water, which is not right! No wonder it is not crisp and does not taste delicious. The correct way is to use white sugar to kill water, white sugar can ease the spicy taste of the radish, taste more delicious, not spicy; after killing the water, the radish can quickly absorb the juice into the flavor, and can be eaten on the same day.
4. Wash and slice the ginger, peel and slice the garlic cloves, wash and cut the millet pepper. Prepare a little star anise, Sichuan pepper, cinnamon, and bay leaves, which can increase the fragrance of pickled radish.
5. Wash the wok, do not put water or oil, add spices and fry for a while, fry the fragrance over low heat, do not use high heat or it will be fried, resulting in a bitter taste of pickled radish. After the spices are stir-fried, add an appropriate amount of light soy sauce, dark soy sauce, balsamic vinegar, add a few rock sugars, then pour in an appropriate amount of water, boil over high heat and simmer for 5 minutes to bring out the fragrance of the seasoning, so as to better absorb the flavor.
6. After the juice is cooked, turn off the heat and let it cool, at this time the radish has been pickled out of the water, wrap it with clean gauze, and squeeze out the excess water, so that the radish can be more crisp and easier to taste, this step is very important.
7. Put the radish slices into a clean large bowl, put in ginger slices, garlic slices, millet peppers, pour in the cold sauce, bring disposable gloves to grasp and mix evenly, wrap with plastic wrap, put in the refrigerator to marinate for 2 hours, and you can eat.
8. If you can't finish eating at one time, find a clean glass bottle, ensure that there is no water and no oil, put pickled radish in it, remember to add a spoonful of high liquor, which can be antiseptic and sterilized, and put it in the refrigerator after sealing and preservation, and it will not be bad for three months.
The pickled radish has a crisp taste, fully absorbs the juice and is very flavorful, sour and spicy and refreshing, appetizing and greasy, friends who like to eat should try it.
【Skill Summary】
To make pickled radish, if you want it to be crisp and flavorful, these points are the key.
1. Don't peel the radish, marinate it with the skin to make it crispy.
2. Radish should kill water, don't use salt and sugar, it can ease the spicy taste and make it more delicious.
3. The radish should be squeezed out of the water, which can absorb the juice faster and add more flavor.
Homemade instant pickled radish, not sunburned, can be eaten on the same day, the radish is flavorful and crisp, delicious.