How to pickle radish skin

Radish skin is not only crisp and refreshing, but also has very high nutritional value, so it is deeply loved by people in daily life. There are many ways to eat it, the most classic of which is pickled pickled radish skin. It's fragrant, crispy and has a great texture. Its production method is very simple and easy to learn. Just prepare the required ingredients and follow the steps given to marinate it step by step.

1. How to make pickled radish skin delicious and crispy

It is best to use white radish skin for pickling radish skin, because white radish has good taste, good texture, and better health effects than others radish. When peeling the radish skin, don't peel it too thin. At least 5 mm thick radish meat should be left. This is one of the key points to make the pickled radish skin crispy and delicious.

Marining method 1

For 5 pounds of radish skin, use half a bottle of white vinegar, 1 and a half bottles of black vinegar, 1/4 bottle of Flavor, 1 tablespoon of dark soy sauce, and 1 and a half tablespoons of white sugar. , 3 or 4 slices of ginger, prepare the pickle according to the above proportion, soak the radish skin in the pickle, soak for about 24 hours before taking it out and eating.

Marining method 2

Mix the radish skin with fine salt and marinate for half an hour. Add fresh chili pepper and minced garlic, then add light soy sauce and mature vinegar according to personal taste Mix well with sugar and refrigerate for about 8 hours before eating.

Marining method three

Ingredients: 1500 grams of white radish skin, 12 dried chili peppers, 2 spoons of salt, 2 spoons of soy sauce, 1 spoon of vinegar, 60 grams of rock sugar, a little MSG, 1 spoon of white wine.

Steps:

1. Dry the radish skin until it is semi-dry and set aside for use.

2. Cut the dried chilies into sections and put them in a small pot. Add half a bowl of water and rock sugar and boil for 10 minutes. Turn off the heat and let cool.

3. Pour the cooled pickle into the radish skin, add salt, vinegar, soy sauce, high-strength white wine and MSG and stir evenly.

4. Seal with plastic wrap and marinate for about three days before eating.

Marining method four

After drying the radish skin until it is semi-dry, add an appropriate amount of salt, sugar and mature vinegar, then add an appropriate amount of cold boiled water to soak the radish skin, seal and marinate for about three days. Can. If you have water in which sweet and sour garlic has been soaked at home, just use the water in which the sweet and sour garlic has been soaked to marinate it. It will taste better.

The radish skin is also edible. Many people usually throw it away. So how to pickle the radish skin to make it delicious and crispy? How to pickle the radish skin to make kimchi?

2. How to make radish skin into a dish

Crispy radish skin

Ingredients: radish skin, salt, chili pepper, garlic, fresh lemon juice (or white vinegar), Lee Kum Kee mushroom and dark soy sauce (soy sauce), sugar (optional), soybean paste.

Cut the skin off the radish (just keep a little meat), cut it into sections, and put it in a crisper; (in autumn and winter, you can dry it overnight before pickling) How to make crispy radish skin

Step 1. Add a little more salt to the radish skin, and grasp it evenly with your hands. (A little more salt can remove the bitterness of the radish skin.) Leave it at room temperature for one night (keep it in the refrigerator in summer), then seal it and put it in the refrigerator for 2 seconds. days;

Take out the radish skin after 2 days and pour out the pickling water; taste it and if it is too salty, wash it with cold water;

Put the old radish skin back into it. Mix the minced garlic, chopped chili pepper, fresh lemon juice (or white vinegar), and sugar evenly. Seal the soybean paste and store it in the refrigerator. It can be eaten after 2 days.

Lao Ma’s radish skin

1 Wash the surface of white radish, cut off the radish skin with a knife, and cut into pieces