How to make pickled radish

There are two types of pickled radish as food. One is a well-known food pickled with radish and soy sauce as the main ingredients, and the other is a local specialty. Below is a collection of recipes for pickled radish in pickled sauce. I hope it will be helpful to you. How to make pickled radish 1

Ingredients: 500 grams of white radish

Seasonings: 15 grams of salt, 50 ml of light soy sauce, 15 grams of white sugar, 10 ml of white vinegar

Method:

1. Cut the white radish into slices (prepare 15 grams of salt and sprinkle it evenly on the radish several times);

2. Find a In a large bowl, place a layer of radish slices on the bottom of the bowl and sprinkle with a few grams of salt. Sprinkle salt and cover with two layers of radish slices;

3. Sprinkle salt evenly, cover with two layers of radish slices, and repeat until everything is done. Cover everything and let it sit for 15 minutes. After 15 minutes, pour away the marinated water;

4. Add a tablespoon of white sugar, use chopsticks or hands to spread evenly, and marinate for another 15 minutes. After 15 minutes, pour away the pickling water again. (It is recommended to repeat this sugar pickling process twice) It doesn’t matter once;

5. Wash the pickled radish slices with cold boiled water and squeeze out the water;

6 . Add to the washed radish slices: 4 tablespoons of light soy sauce (1 tablespoon = 15ML), half a tablespoon of white vinegar (10ML), 1 small bowl of cold water (200ML);

7. Mix well Cover with plastic wrap. Refrigerate for 2 days before eating;

8. It has been cold recently, so you can also keep it at room temperature. The slices are relatively thin and can be eaten within 2 days. Very refreshing and appetizing. Method 2 of pickled radish

Ingredients: 2500g radish

Accessories: appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of very fresh taste, appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of sugar, A dash of white wine

Method:

1. Wash the radish, cut into square strips of one to two centimeters, sprinkle with appropriate amount of salt and marinate to remove the moisture;

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2. Take out the radish strips and let them cool in the sun. This is a green radish;

3. This is a white radish, but the water content of the white radish can be higher. The sun is too slow. The bigger the radish, the more water it will have. The more portions;

4. The sun-dried radish should be soft, less than half or one-third of the volume of fresh radish;

5. Put the sun-dried radish Place the strips in the container;

6. Cut the ginger and garlic into slices;

7. Put the cut ginger and garlic into the container;

8. Pour half and half of soy sauce and soy sauce, and the quantity should be even with the radish strips;

9. Pour in two spoons of sugar and a little white wine;

10. Use Just stir it up and down with chopsticks, and it can be eaten all day and night. There is no need to add salt, and there is no need to worry about spoilage. The soy sauce and Weijixian you buy have preservatives;

11. I didn’t expect it to be served. Later it turned out to be a plate of delicious little pickles that everyone loved to eat. Recipe 3 for pickled radish

Ingredients: 1 white radish

Accessories: 4 tablespoons of Maggi umami juice, 1 tablespoon of oyster sauce, 3 grams of sugar, 5 grams of salt

Method:

1. Wash, peel and slice the white radish;

2. Add 1 spoonful of salt, mix well and let it sit for 15 minutes. When the water has precipitated from the white radish, squeeze out the water;

3. Make the sauce and marinade: add oyster sauce, sugar, Maggi umami juice and 2 grams of salt into a bowl;

4. Mix thoroughly;

5. Put it in a crisper box, put it in the refrigerator, and marinate for 2-3 days; 6. Take it out after 3 days, put it on a plate and serve. . Recipe for Pickled Radish in Sauce 4

Although pickled white radish strips are delicious and appetizing, they are pickled food after all and should not be eaten in excess. Especially those with spleen deficiency should eat less. Since radish has the effect of lowering qi and eliminating stagnation, it is best not to eat white radish frequently for people with weak spleen and stomach (shown as poor appetite, loose stools and diarrhea) and without stagnation.

Because too much Qi movement may cause Qi consumption, which will make the weak state of the spleen and stomach unable to improve, or even aggravate the weakness. Elderly patients with chronic bronchitis and asthma should not eat carrots. Radish is cool in nature, pungent and sweet in taste, clears away heat, resolves phlegm and promotes fluid production. Due to its cooler nature, those with cough and asthma (phlegm that is white, thin or foamy) whose main symptoms are deficiency and cold are best not to eat radishes, because if you have a weak body constitution, eating cold foods will definitely aggravate your condition. It can even trigger an acute asthma attack. In addition, patients with chronic bronchitis, asthma, etc. have a longer course of disease and their main body constitution is "deficiency of the spleen and kidneys", so they are not suitable for eating radish to eliminate phlegm.

Of course, even in the acute attack stage of old chronic bronchitis, radish can still be used as an auxiliary when there is a lot of phlegm, yellow color and sticky texture. Patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse, etc. should not eat it. Recipe 5 for pickled radish

Ingredients: 2500g radish

Accessories: appropriate amount of soy sauce, appropriate amount of salt, very fresh taste, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of white sugar, 2 tablespoons of white wine, a dash of white wine

Method:

1. Wash the radish, cut into square strips of one to two centimeters, sprinkle with appropriate amount of salt and marinate to remove the water

2. Take out the radish strips and let them cool in the sun. This is a green radish.

3. This is a white radish. However, the water content of the white radish can be higher and it will be too slow to dry. The bigger the radish, the more water it will have.

4. The sun-dried radish strips will be soft, and the volume should be less than half or one-third of the fresh radish

5. Place the sun-dried radish strips in the container

6. Cut the ginger and garlic into slices

7. Put the cut ginger and garlic into the container

8. Pour the soy sauce and mirin Half and half fresh, the quantity should be equal to the radish strips

9. Pour in two spoons of sugar and a little white wine

10. Stir evenly up and down with chopsticks, and it will be ready all day and night It's edible, no need to add salt, and no need to worry about spoilage. The soy sauce and Mijixian you buy have preservatives in them.

11. I didn’t expect that when it was served, it turned out to be a plate of delicious pickles, which everyone loved to eat. Recipe for Pickling Radish in Sauce 6

When pickling white radish and pickles, you should actually pay attention to the following things, so that your pickled white radish will be more delicious and healthier!

1. Pickling temperature and storage location

The temperature of pickles should generally not exceed 20 degrees Celsius, otherwise, the pickles will quickly rot, deteriorate and change flavor. In winter, a certain temperature must be maintained, which should generally not be lower than minus five degrees Celsius, preferably two to three degrees above zero. If the temperature is too low and the pickles are frozen, they will also deteriorate and change their flavor.

The place where crispy vegetables are stored should be cool and ventilated. After the vegetables are pickled, except for the pickles that must be sealed and fermented, the pickles must be opened for reprocessing in the early stages of pickling. At the same time, The pickler should be placed in a cool and ventilated place to help dissipate the heat generated by the pickles. The rot and deterioration of pickles are mostly caused by the fact that the place where the pickles are stored does not meet the requirements, the temperature is too high, the air is not circulated, and the respiratory tract of the vegetables cannot be dissipated in time. Also, do not expose the pickled pickles to the sun.

2. Pay attention to the hygiene of pickled products and utensils. Pickles directly affect human health. Therefore, you must pay attention to and maintain the cleanliness and hygiene of pickles.

3. The pickled things must be dried without water dripping, because this will cause rot. Method 7 of pickling radish in pickled sauce

Materials:

White radish, fruit vinegar, sugar, salt, soy sauce, hot sauce, wolfberry, honey, etc.

Steps :

1. Wash the white radish, no need to peel it, and cut into thick strips.

2. Add a tablespoon of sugar, mix well, cover with plastic wrap and marinate for more than 1 hour.

3. Pour out the water from the pickled radish strips. At this time, the radish strips are already wilted.

4. Add all the remaining ingredients at one time and mix well (note that a tablespoon of sugar has been used).

5. Cover with plastic wrap and marinate overnight. When you take it out the next day, it will have more moisture. You can take out the radish strips at the bottom and eat them first. If you don’t want to eat them, stir them a few more times and continue marinating.

6. Take out an appropriate amount of radish strips and put them on a plate, pour some soup and wolfberry on top.

7. Take a bite, it’s sour, sweet and crispy.

The efficacy and role of white radish

1. Enhance immunity

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body’s immune function , improve disease resistance;

2. Help digestion

The mustard oil in radish can promote gastrointestinal motility, increase appetite, and help digestion;

3. Helps absorption

The amylase in radish can decompose starch and fat in food so that they can be fully absorbed;

4. Prevent and fight cancer

Radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amines and have anti-cancer effects.

5. Produces body fluids and quenches thirst

Moistens the throat and removes dryness, making people refreshed and comfortable. Suitable for people with dry mouth, dry eyes, overthinking, lack of sleep, and people who talk too much.

6. Reducing phlegm and relieving cough

It has good moisturizing and physical therapeutic effects on the throat, is conducive to the healing of local inflammation, and can relieve local itching, thereby blocking the cough reflex.

7. Stops bleeding and cools blood

Contains a large amount of colloid, produces platelets, and has hemostatic effect.

Warm tips

1. Do not eat radish with Chinese medicine

Do not eat radish while taking Chinese medicine. In addition, you must avoid eating radish when taking Chinese medicine pills or Chinese patent medicines, otherwise the efficacy of the medicine will be affected.

2. Avoid adding vinegar when frying carrots

Vitamin A is one of the indispensable nutrients in human development. Carrots are called the "treasure house of vitamin A." But whether eaten raw or cooked, only half of its vitamin A can be absorbed at most. If you use vinegar to fry carrots, the carotene will be destroyed and less vitamin A will be absorbed.