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The hot and sour radish is ready to eat.

Peel the carrots, cut them into thin strips, put them in a bowl, add salt, mix well and marinate for 10 minutes. Squeeze out the excess water from the pickled carrots and put them into another bowl. add vinegar, sugar and chili powder and mix well. Cut the onion, ginger and garlic into fines, stir-fry in the pan and stir-fry the fragrance. Pour into the mixed carrots and mix well. Hot and sour radish can be placed for a period of time to make the taste more delicious, or it can be eaten immediately.

The practice of sour radish 1, first wash the surface of the white radish with salt, rinse and drain the water with clean water, do not cut off the skin of the white radish, the pickled radish skin is super crisp and taste good. Every time I choose the radish skin to eat this is one of the delicious tips for pickled sour radish, and then cut the white radish into three sections.

Wash the radish, cut it in half, cut into thin slices, the thinner the better. The sliced radish is very thin and transparent. Find a larger bowl, add two tablespoons of salt and marinate for 15 minutes. Pour out the pickled water after 15 minutes. Add 1 tablespoon of sugar and let stand for 15 minutes. Pour out the pickled water again after 6 15 minutes. Wash the dried chili peppers and cut them into sections with scissors. Cut the pickled pepper into small sections with a knife.

Chili powder, salt, sugar, right amount of white rice vinegar, right amount of white radish, right amount of homemade sour radish. The radish was picked by the roadside in the country two days ago. It is very fresh, not the kind bought by the supermarket.

Pickling hot and sour carrots has always been my mother's specialty. Every year, when the radish is on the market, my mother pickles a lot of hot and sour radish strips and store them in glass jars. After eating some hot and sour radish strips during the Spring Festival, they are greasy and appetizing.

The method of pickling shredded spicy radish

The way to marinate spicy shredded radish: wash and peel the radish, cut it into thin shreds, and put it in a bowl. Add the right amount of salt and sugar, stir well and marinate for about 20 minutes. Squeeze out the excess water from the pickled radish, add the right amount of chili powder and pepper powder, and mix well. Put the pickled shredded spicy radish into a clean glass bottle, pour in the right amount of white vinegar, cover the bottle tightly, place in a cool and ventilated place, rest for one day and serve.

Ingredients: a white radish, a bag of millet chili, half a bottle of vinegar, the right amount of rock sugar, the right amount of ginger. A bottle of vinegar, a bag of spicy millet, a white radish, and a piece of rock candy. Cut the radish into strips, sprinkle with salt and mix well. Place for 1 hour to let the radish out of the water and filter the water. Wash the wide-mouth glass bottle, no water and no oil, pour in half a bottle of Zhejiang vinegar (Apple Cider Vinegar or rice vinegar is also OK), soak a bag of pepper water, a piece of rock candy, a little ginger.

Prepare the ingredients, turnips and chili peppers. Peel and rinse white radish and shred. Chopped red pepper. Put the shredded radish in a larger container. Add salt and stir and marinate for half an hour. Squeeze the pickled shredded radish and pour out the leaking water. Add red pepper, seasoned soy sauce, white vinegar and sugar. Stir evenly and continue marinating for half an hour. Just marinate and taste.

Step 1, radish. Step 2, peel, wash and drain. Step 3, cut the length of the little finger and half the silk of the little finger. Step 4, spread the shredded radish evenly in the dustpan, enlarge the sun for 2 days to half dry, turn 1 or 2 times. Step 5, ginger, garlic. Step 6, shred ginger. Step 7, shred garlic. Step 8, sprinkle shredded ginger and garlic on half-dried shredded radish, then bask in the sun for a day to 80% dry.

The practice of self-pickling spicy shredded radish washing and shredding the radish can be slightly thicker and thinner after drying. When the sun is eight minutes dry, rinse with water and dry slightly to remove impurities. Add the right amount of salt, monosodium glutamate, pepper powder, thirteen fragrances, minced ginger, sugar and knead well to taste. Add the right amount of salt to the dried chili noodles, mix well with white sesame seeds, then pour hot oil to cover. That is to make chili oil, if you like it, you can put more chili peppers.

Prepare ingredients: wash the radish, peel it and cut it into thin shreds. Chop garlic cloves into minced garlic and cut dried chili into small pieces. If you like chopped onions, you can also cut them in advance and set aside. Treatment of shredded radish: put the shredded radish into a large bowl, add the right amount of salt, mix well and marinate for 10-15 minutes to soften the shredded radish. This step can remove the spicy taste of the radish and make it more crisp and delicious.

How to marinate spicy radish strips

Materials: 2 radishes, 15 grams of salt, 20 grams of dried pepper. Wash the radish and cut the skin into small strips and let it dry in Shau Kei for 2-3 days. Dry the radish to wash the dust and soak it in cold water for about 30 minutes. Wrap the soaked radish strips in a sandcloth, squeeze dry and put them into a sea bowl. Add salt, knead well with radish strips, put in refrigerator for 7-8 hours until seasoned.

Pickling method of spicy radish strips: choose fresh white radish, wash and cut into strips. Marinate with salt for 30 minutes and squeeze out the water. Seasonings such as chili powder, pepper powder and five-spice powder are added according to taste. Mix well, put in a glass bottle and compact. Pour in vinegar and sugar, seal the bottle cap and marinate for a few days. Pay attention to hygiene and sealing to avoid deterioration. Spicy radish strips are crisp and delicious, paired with rice or served as a side dish.

⑴ raw material: 5 kg of radish. ⑵ seasoning: 0.5kg of salt, 100g of soy sauce, 100g of chili powder. ⑶ method: wash the radish, cut it into shreds, mix the salt into the jar to marinate the water, soak it in soy sauce for 24 hours, mix it with chili powder, seal it in the jar, and eat it after 7 days. Spicy shredded radish ⑴ raw material: 5 kg of white radish.

[pickling process] prepare a green radish and wash the radish and set aside. Cut the radish into slices of about 1 cm, then cut into long strips 1 cm wide, and then cut the long strips into short strips and set aside. Put the chopped radish strips into a large bowl and sprinkle salt (more in the right amount) to remove the water from the radish. This time can be longer, to fully remove the water from the radish strips, so it tastes good, I spent the whole morning.

Step: peel white radish and carrot respectively. Then wash the peeled white radish and carrot. Cut the white radish and carrot into strips respectively. (the radish strips are cut according to your personal preference. If the radish strips are thicker, the pickling time should be extended appropriately). Add 50g salt. Massage the radish strips with the palm of your hand so that the salt is evenly wrapped on each radish stick. Let stand and marinate for two hours.

The delicious and crispy pickling methods of spicy radish strips are as follows: main ingredients: 300 grams of white radish and 2 suckling cucumbers. Excipients: 6 grams of salt, 25 grams of light soy sauce, 50 grams of aged vinegar, 40 grams of rock sugar, 1 gram of pepper, 2 dried peppers. First, prepare the ingredients you need. Prepare the excipients you need. The cucumber is cored and cut into thin strips. Peel the radish and cut it into thin strips and put them in a bowl with cucumber strips.

How do you make pickles with spicy gluten?

1. Ingredients for making spicy gluten-flavored pickles: pepper, cucumber, salt, ginger, garlic, pepper, star anise, dried pepper, light soy sauce, sugar and vinegar. The practice of spicy gluten pickles: wash cucumbers and chili peppers. Cut the cucumbers and chili into thin strips. Marinate with salt for twenty minutes. Pour out the pickled water. Add ginger and garlic slices.

2. Cut the cucumber into slices, cut it in half, pass it with boiling water, and then leave it outside to dry for a few days. Finally, when it feels about the same, put it in the refrigerator, soak it in boiling water when eating, then cut into small sections, discharge chili, light soy sauce, and sesame oil cold to eat, very chewy, but also retain some of the sweet cucumber. In fact, pickles often represent not only food, but also a taste of hometown.

3. It doesn't count. "spicy gluten" food is counted as "convenience food" (seasoning noodle products), while pickles are pickled food, the classification of the two is different, so it is not. Spicy gluten, also known as large gluten, vegetarian beef gluten, etc., a kind of food made of wheat flour or other grains as the main raw material, can be used as a snack. Pickled vegetables are vegetables pickled with salt and other seasonings for a certain period of time, with strong salty taste and long preservation time.

4. Try not to eat too much pickles or foods with high sugar content. Usually, you can eat more foods with high contents of protein, vitamins and trace elements, maintain a regular diet, develop good habits and take part in more outdoor sports.

5. Dried radish is the most pickled and the most delicious in winter. At that time, we did not have spicy gluten, and there were not so many delicious foods to eat with steamed buns. Only dried turnips were missed most. Tianjin East Cuisine is most widely used in cooking and cooking soup, just a little bit, the soup will become more delicious, but also conducive to the digestive system of the human body.

6. I think the saltiest food is pickles, because pickles are preserved for a long time, so a lot of salt is added in the pickling process. Generally speaking, it is not recommended to eat pickles directly. We can use pickles with Rice Congee. This can effectively reduce the salty taste of pickles.