How to soak radish to make it crispy?

The pickled radish is delicious and nutritious. I pickle it often. There are so many ways to make it. You can choose the one that suits you according to your own taste. Let me introduce some of the ways I know how to make it.

1. First, let’s have some hot and sour pickled radish (I prefer hot and sour flavor, it’s appetizing, refreshing and enjoyable! I like to eat some before meals, it’s refreshing and appetizing... ....) The method is simple

Prepare the ingredients: one carrot, two radishes, garlic, millet pepper, a small amount of sugar, white vinegar

Peel the radish and carrot and cut into strips , put it into the pot, sprinkle with an appropriate amount of salt, stir evenly and marinate for about an hour. When the radish comes out of the water, take it out, rinse it with cold boiling water, and place it in a container. Next, start making the cooking water. It is also very simple

Prepare a bowl, pour cold boiling water, add white vinegar, white sugar, two heads of garlic, small red pepper (chopped) and stir with chopsticks until the sugar melts, then pour in the prepared radish strips Put it in, stir it, cover it with plastic wrap, put it in the refrigerator, marinate it for a day and night, and then you can eat it. Isn't it very simple...and very delicious, I recommend trying it.

2. Let’s make another sweet and sour recipe. The method is similar and very simple

Prepare the ingredients: two radishes, one carrot, millet pepper, one lemon, a small amount of sugar, white vinegar

3 radishes

Peel it, cut it into strips, put it in a pot, sprinkle with appropriate amount of salt, mix well and marinate for about an hour. When the radish comes out of the water, take it out, rinse it with cold water, place it in a container, and sprinkle some Stir the white sugar (the process is very similar, haha)

Then find another bowl, pour in the millet pepper, white sugar, squeeze some lemon juice, pour some white vinegar, stir evenly, and evenly pour in the previously processed Put the good lobster strips in, cover them with plastic wrap, put them in the refrigerator, and let them marinate for a day and night.

If you just talk about which method can make the radish crispy, I recommend the sweet and sour method. This method does make it crispier. However, I still like the hot and sour taste....

Ingredients

3 radish white vinegar 1 bottle millet 3-5 peppers appropriate amount of salt appropriate amount of rock sugar appropriate amount of water

Production process

1. Cut the millet pepper into cubes. If you like spicy food, add more. If you don’t like spicy food, add less or none;

2. White radish likes to be clean, so don’t use it. Peel for a crispier texture, cut into strips, not too thin, sprinkle with salt and marinate for about 20 minutes, then rinse with cold boiling water;

3. Add appropriate amount of water and white vinegar to the pot , rock sugar, boil and let cool;

4. Find a clean container that can be sealed, put in a layer of radish and a layer of millet pepper. After placing the radish, pour the cooled vinegar into the container. ;

5. Leave it overnight and you can eat it the next day. Be sure to use oil-free and water-free chopsticks when picking up radish, otherwise it will not be easy to store. It can be kept sealed for about a week.

Everyone must have eaten pickled radish. It is really delicious. It tastes crunchy and very delicious. Anyway, the texture is very delicious, so there is a doubt. , so how do you soak radish to make it crispy?

Summarize a few experiences

1. Don’t peel the radish, otherwise it will not be crispy

2. The radish must be fresh and good, otherwise it will not be crispy. It is crispy and cannot be soaked in water

3. The radish must be dried before it is crispy when soaked

4. If you add some "jar water" for the first pickle, "Mother water" is the best. You can usually ask friends who already have kimchi jars at home to get some of their kimchi water (commonly known as "mother water") and put it into the new jar of water, just like a northerner making steamed buns and borrowing it from a neighbor. Click "rising dough" to make it like yeast. "Mother water" contains a large amount of lactic acid bacteria, which can produce a good taste.

5. The vegetables to be pickled must be washed and dried before being put into the pickle jar. Do not bring raw water.

6. The chopsticks used for picking up kimchi should be specially used and should not be greasy.

There are many ways to pickle radish

Ingredients: 175g white radish, chopped, 5g salt, 15ml rice vinegar, 0.5g black pepper, 1ml sesame oil.

Method

1. Mix the white radish and salt in a large bowl, cover and refrigerate until 1-2 tablespoons of water soaks out, about 30 minutes.

2. Drain and rinse the radishes to remove as much salt as possible. Pat dry with paper towels and return to bowl. Add rice vinegar, black pepper and sesame oil and stir. Cover and refrigerate for at least 8 hours before eating.

Pickled radish is sour and appetizing, crispy and refreshing. It is a particularly delicious appetizer. If you want to eat crispy pickled radish, you must soak it until it is cooked. If the time is too long, the texture and taste will be deteriorated. It’s not so crisp anymore. Let’s talk about how to make Sichuan pickled radish

Step 1: Prepare a container for making pickled radish (it can be ceramic or glass, the size can be adjusted according to your actual situation) (depending on food intake)

Step 2: Prepare salt, sugar, wine, a pair of chopsticks, a basin, white radish and Xin Mei,

Step 3: Boil a pot of boiling water (set aside )

Start making

First, pour boiling water into a basin, put sugar in the basin, and add salt. The sugar is four times the salt, (or more It doesn’t matter) Example: four tablespoons of sugar (you can add more, according to personal taste), one tablespoon of salt, then stir with chopsticks, wait until the sugar melts, cool with boiling water and set aside

Then, start cutting the white radish He Xin Mei can be cut into strips or slices. It does not need to be too thick (it is best not to exceed the thickness of one finger, because it is not easy to taste if it is too thick). Why should you put it in Xin Mei? Because Xin Mei is Red, so that the white radish will turn into a lovely red color, which will make you appetizing and beautiful. If you like a spicy taste, you can add one or two red peppers, or green ones, so that it tastes a little spicy.

Finally, put the cut radishes into the prepared container, pour the cooled water in the basin into the container, just enough to cover the radish with an extra finger knuckle, and finally Pour in some wine, not too much white wine, just a capful is enough, its function is to make the radishes crispy.

Notes

First, summer is the best time to make this kind of dish. It will be sour in a few days. In winter, it can also take about half a month. If the weather is hot, it can be done quickly. Eat.

Secondly, use special chopsticks when eating sour radish, and do not bring oil and water. Avoid oil and raw water entering the jar, otherwise flowers will grow (white mold will grow on the surface of the water). The tank at the mouth of the altar should be kept clean and filled with water frequently.

Third, if you find flowers blooming in the jar, just add a little white wine.

Fourth, the salty version is similar to the one mentioned above, except that there is no need to add sugar.

Kimchi Tips

Kimchi, also known as Ying in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, any fiber-rich vegetables or fruits can be made into kimchi; such as cabbage, Chinese cabbage, carrots, white radish, garlic, green onions, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor and many people eat them as a common side dish. Therefore, modern people still make kimchi in a living environment where there is no risk of obtaining ingredients.

What should you do if the prepared kimchi does not taste good when you eat it?

We can also make some adjustments:

1. If it is not crispy, you can add some wine.

2. If it is too sour, you can add some salt.

3. Mold and odor change are caused by too much heat in the altar or unclean tools. At this time, the mold spots should be removed, add salt and a small amount of white wine, move it to a cool place, and open it every day. Leave it in your mouth for about 10 minutes, and the musty smell will disappear naturally in about 3 to 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable marinade cannot be used again.

If you are making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the kimchi making time. If you use old soup to make kimchi, it can be eaten after 2 to 3 days. The more times you use kimchi to marinate, the more fragrant and delicious the pickled vegetables will be. But every time you make pickles, depending on the number of vegetables, add some salt, pepper, ginger slices, and white wine.

To talk about this pickled radish, we have to start talking about it a few years ago. Once when I was eating in a restaurant, I was given a plate of side dishes, which was pickled radish. At that time, I looked at the white ones and thought that the radish did this. Is it delicious? I took a bite. Unexpectedly, I opened up a new understanding of radish. After that, I went home and figured out how to make it. Finally, I was able to make delicious pickled radish. After it's cooked, put it in the refrigerator and take out a portion every time you eat it. As the marinating time increases, it will become more delicious towards the end. Sweet and sour and slightly spicy. Crisp and delicious, it relieves greasiness and aids digestion. It is a simple and delicious appetizer.

Prepare ingredients: one white radish, a few spicy millets, a small bowl of pickled peppers and pickled pepper water, 40g rice vinegar, 50g sugar, 10g salt

One lemon

Method and steps:

1 The radish can be peeled or not, and cut into strips or slices according to your preference, but don’t cut it too thin, otherwise it will lose its crispness. Refreshing taste.

2. Sprinkle with salt, stir evenly, and marinate for about half an hour to soften, dehydrate, and remove the spiciness of the white radish. Pour away the salt water from the marinated radish.

3. Add pickled pepper, spicy millet, lemon slices, rice vinegar, white sugar, and then add boiled water that has not covered the radish.

4. Pour the radish into a sealed container and blanch it in boiling water to sterilize it before use. The preservation effect will be better. Store it in the refrigerator and marinate it for a few hours before eating. The white radish will taste even better the next day!

How to soak radish to make it crispy? First of all, the cut radish must be processed before soaking. After cutting, the radish must be marinated with salt or sugar to remove the bitter water in the radish, then rinse with running water, then dry the water, and finally soak again. This is how it is done No matter how you pickle the radish, it is very crispy. If you pickle it directly, not only will the radish taste spicy, but the texture will also be bad.

I am a young boy from Shaanxi. I love food and life.

How to soak radish to make it crispy? It’s really time to pickle all kinds of pickles. There are a lot of questions like this on the Q&A. When I see them, I can’t help but want to answer them

First, let me tell you about my experience last year. A case study of pickling pickled radish. This is a failure case. I hope everyone can avoid it after reading this and not make the same mistake again

Because I often eat Lanzhou Ramen, the hospitable boss always gives me a small portion as a gift. Pickled pepper radish, the sour and refreshing pickled pepper radish is very appetizing, I eat it every time, and I feel embarrassed if I want to order more. So I thought that I would have enough food and clothing by myself, and I would just pickle and pickle the radishes myself, but I didn’t realize that, and my lack of experience led to half the result with half the effort. In the end, I ended up in vain.

I remember that I happily bought it at the vegetable store at that time. I bought a big bag of pickled peppers, two radishes, a handful of beans and some celery, and ran back to try it out.

I wanted to be able to pickle delicious pickled pepper radish, so I started working non-stop as soon as I got home. Cut the radish into long strips, clean the long beans, remove the leaves from the celery, cut the celery stalks into diamond shapes, and then put these ingredients in In a glass jar, add a whole bag of pickled peppers, then add sugar, white wine, and salt. Stir evenly and place it in the refrigerator. Every now and then, I can't help but pick out a piece with chopsticks and taste it to see if it has been marinated. I also fantasized about eating it soon

A few days later I opened the refrigerator and found that the pickled radish had already turned white, and the white hair inside had grown so much that it almost pushed the glass lid open. It was a complete failure. Not only did it ruin the ingredients, but it also made the whole refrigerator smell very bad. It was not worth the loss.

After learning from the experience, I specifically asked my mother, who is good at pickling radishes. After getting to know more about it, I realized that almost every step of pickling the pickled radish had flaws, which affected the quality of the pickled radish, which led to the final whitening and deterioration of the pickled radish

Today I will share with you the pickling method of pickled radish. Everyone, I hope you can summarize the links that need attention in my article, and finally be able to pickle delicious pickled radish

Water radish, pickled pepper, small pepper, salt, sugar, white wine , ginger

1. Empty and dry the water

If you have washed the radish when pickling the radish, you must control the water in the radish before cutting it, and the glass jar for pickling the radish is also It must be cleaned and preferably dried. For example, when I first pickled the green beans, it was because I washed the green beans and marinated them directly without drying the water, so the pickled beans had deteriorated and turned albino.

2. Sealing and marinating

After sealing and marinating, do not open the lid before the time is up. Don’t open it every now and then to see, taste and marinate like me. It can definitely be pickled in three to five days. It can be eaten in three days. It tastes better in five days.

3. Completely submerged.

When pickling the radish, no matter what The juice of the pickled peppers is still marinated in cold boiled water. The added water must completely submerge the radish, and it is best to put a pebble on top of the pickled pepper to prevent the radish from floating and coming into contact with the air.

If the pickled dried radish is not completely submerged in the juice, the upper layer of dried radish exposed in the water will interact with the air and may deteriorate.

4. Constant temperature pickling

After sealing and pickling, it is best to put the pickled glass jar in the refrigerator, or place it in a dark place with as much backlight as possible. The pickled glass jar cannot be affected by the rise or fall of temperature, and the sudden change in temperature Changes can also cause pickled peppers and radishes to deteriorate

Due to the topic, what I share here is just pickled radish alone. In fact, this pickling method is a bit wasteful. You can pickled radish alone. Cut vegetables such as , green beans, celery sticks, and lotus flowers into small cubes, and marinate them together with radishes. The pickled pepper-flavored pickles will be even more delicious

When soaking your feet at home You can add the juice of the pickled peppers together, so you don’t need a special soup or introduction for pickling the radish. Add the juice of the pickled peppers together to make the pickled radish crispy, spicy and sweet, which is very refreshing and appetizing

1. First of all, when selecting materials, we choose water radish or white radish, which contains more water. The green radish used for daily pickles is not suitable here. The taste of green radish is heavy, bitter and astringent, and it cannot be pickled. Crispy sweet radish

2. I saw many people on the Internet saying that they should cut the radish into strips and then dry it in the sun for a while. I can responsibly tell everyone that this method will not work at all. When the radish becomes wilted, the color will turn black, and the pickled radish will have a dull color, which affects people's appetite. Secondly, after being exposed to the sun, the surface of the radish strips will only be dehydrated, and the pickled radish with pickled peppers will be like a rubber band and cannot be bitten. Too hard to chew

Pickled radish is sour and delicious. It is my favorite, and I often make it myself. Let me share my experience on how to make it crispier and have a better taste. You can learn from it:

Let’s take a look at the picture first to tempt you:

Preparation of raw materials for pickling hot and sour white radish

White radish (3 pounds), wild pickled sansho pepper (100 grams), garlic (100 grams), ginger (100 grams), cold water (4 pounds), salt (60 grams), sugar (80 grams), rice vinegar (100 grams)

1. Wash all the white radish, garlic and ginger

2. Cut the washed white radish into strips and cut the ginger into slices for later use

3. Marinate the good radish strips with salt for 30 minutes

4. Wash the pickled radish with cold water and avoid getting wet with raw water

5. Prepare a glass bottle for holding Or jar, put salt, pickled pepper, old ginger, garlic, sugar, rice vinegar and appropriate amount of cold water in the jar, add the prepared radish, seal the jar, and then it can be eaten after one week

The above answers the methods and techniques for making spicy and sour white radish. I believe that friends who have read it will know how to do it. You can follow the above steps step by step. I believe you can also make sour and crispy radish. Delicious radish sticks.

Hello everyone, I am Gentleman Canteen. Appetizers are an indispensable dish on many people's tables, especially on the dining tables in restaurants. There will be some delicious appetizers, and pickled white radish is one of the more common appetizers. But how do you soak white radish to make it delicious? Now I will share with you a method of making spicy and sour white radish.

First prepare the ingredients: radish, millet pepper, pepper, salt, sugar, garlic, vinegar, and ginger.

1. Wash the radish, do not peel all of it, cut into thin slices or thick shreds

2. Add three spoons of salt and one spoon of sugar into the radish and marinate After about an hour, pour away the oozing water.

3. Slice the garlic, shred the ginger, and add radish to the front of the pepper.

4. Add a spoonful of salt, a spoonful of sugar, pour in vinegar, and stir evenly.

5. Change to a dry and water-free container, put the mixed radish in it, seal it with plastic wrap, put it in the refrigerator, and you can eat it the next day.

The chili and salt can be adjusted according to personal taste!

The above is my personal opinion, everyone is welcome to discuss it in the comment area.

Pickled radish can be said to be a treasure in the world of kimchi. The price is affordable for ordinary people, but it is full of treasures. It has a crisp and delicious texture and a sweet and sour taste. It is the best appetizer to awaken your taste buds. Otherwise, why are so many hotel restaurants giving away pickled radish as cold dishes?

To be honest, sometimes, when eating in a restaurant, the dishes do not leave a deep impression, but the pickled radish takes over and becomes the most beautiful person on the table. It can be seen that the delicious pickled radish is delicious. How popular it is.

Today Mr. McDull will share how to make delicious pickled radish.

If you want pickled radish to be delicious, you first need a crispy texture. How to make it crispy? The following three points need to be noted.

1 First of all, when choosing radishes, you need to pay attention to choosing fresh ones. Only fresh radishes can be soaked in water and the texture will be very crisp.

2 Secondly, and most importantly, is the experience taught by McDull’s mother. Many people wash and cut the radishes into cubes and then brew them directly. In fact, a very critical step is missing. Before that, , the radish needs to be dried and soaked before it tastes crispy.

3 Finally, after completing the first two steps, there is only one last little point left. When soaking radish for the first time, you need to add some mother water, just like when making steamed buns, you need to add some risen dough to make yeast. , is a principle. You can ask for some kimchi water from relatives and friends who already have kimchi jars, and put it into the new kimchi jar. At this time, more lactic acid bacteria will be produced, and the kimchi made will not only be crispy, but also taste good.