It's time to share the food again, hello, I'm happy!
<h1 class="pgc-h-arrow-right" data-track="43" how to eat your turnips >? </h1>
Late autumn, it is the season of hoarding vegetables for the winter, radishes, Chinese cabbage are cheap, resistant to storage, every year the elders of the family will hoard ten pounds and eight pounds, keep for the winter. How do you eat your turnips?
Part of my family's turnips are hoarded for cooking, and the other part is used to pickle pickles! Every year around the end of October, my family starts to pickle turnips. My family pickled radish has a characteristic, do not dry the radish, directly put in the jar to pickle, 2 hours can eat. The pickled radish is sour, spicy and crisp, very flavorful, and can be refrigerated for half a month without deterioration.
<h1 class="pgc-h-arrow-right" data-track="2" > ingredients are simple</h1>
Radish, salt, sugar, white vinegar, millet spicy.
<h1 class="pgc-h-arrow-right" data-track="6" > my home pickled radish</h1>
【Step 1: What radish is good for pickles?】 】
Pickled radish to choose white radish, compared with other radish, white radish has a low sense of fiber, easier to taste.
Peel the white radish, cut off the head and tail, then cut into about 5 mm slices or strips, put it in a large clean bowl, add half a spoonful of salt and marinate for 30 minutes.
Happy tip (1): Radish first marinate with salt, one is to marinate the water of the radish and reduce the bitter smell of the radish; the other is to avoid the radish being marinated in the juice , the taste of the sauce becomes lighter.
【Step 2: Why should the juice of the pickled vegetables be "boiled"?】 】
Using the time to marinate the radish, let's boil the sauce.
The reason why the sauce of pickles should be boiled is because tap water belongs to "raw water", and it is more likely to be moldy when soaked and pickled for a long time.
Pour 400g of water and 200g of sugar into the pot and bring to a boil over high heat. Stir with a spatula during cooking to allow the sugar to dissolve evenly in the water.
After the soup in the pot boils, turn off the heat, leave for 1 to 2 minutes, then pour in 200g of white vinegar, stir well, let cool and set aside.
Tips for being happy (2):
1, water: sugar: vinegar = 2: 1: 1, no matter what metering (bowl, spoon, barrel... As long as it is in this proportion, the taste cannot be wrong!
2, white vinegar do not put in advance! As we all know, vinegar is a volatile substance, especially after being heated, and the volatility is faster. But you can't wait to cool it, and the sour taste of white vinegar added directly to it is very pungent. Therefore, it is better to add white vinegar after turning off the heat, so that the residual temperature of the soup neutralizes the pungent sour taste.
【Step 3: What container is good for pickled radish?】 】
Pickled radishes are available in food-grade crisper boxes, kimchi jars, or food bags, but there's one thing to keep in mind! In order to make the pickles last longer, the container of pickled radish must be water-free, oil-free, and dust-free.
Pickled radish will produce a lot of water, we have to pour out all this water, and then squeeze the water in the radish dry by hand. Put the radish into the container, friends who can eat spicy can add some millet spicy, and then pour the sauce into the container, the juice is not more than the radish.
The container is sealed, refrigerated for 2 hours, and ready to eat! Sour, spicy and sour, crunchy and crispy to eat, with porridge, rice are delicious, if you like it also try it!
What do you think about this? Welcome to share with your friends to discuss together.
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Past Recipe Recommendations:
Boil lard in winter, don't just add salt! Remember 3 put 2 do not put, lard is fragrant and white, long time not bad
Making fish without putting a drop of oil can make it so delicious! Oil-free and bright, MSG-free and fresh
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