Turnips, a delicacy of this winter, are not yet winter, but turnips are already on the market. **Cheap, only 1 yuan and 1 catty, even cabbage is not as cheap as it, who can withstand this**?Let's eat it!
Radish has a high nutritional value, moistens the intestines, helps digestion, and enhances human immunity. There are also many ways to eat radish, such as fried radish balls, which is my favoriteStir-fried shredded radish is the most homely way to do it;Pickled radish is a great way to go with rice, and I like it too. Today, I will focus on the skills of pickling radish. Many people don't marinate it crispy and salty, but what is the reason?It turns out that it is most taboo to use salt to kill water. A 30-year-old chef shares his experience and teaches you how to do it without salt, which is more crisp and flavorful, and does not rust your throat.
Pickled radish recipe 1 white radish, appropriate amount of millet spicy, appropriate amount of garlic, appropriate amount of ginger, 170g of sugar, 20g of salt, 300g of light soy sauce, 300g of vinegar
1.Put the white radish in water and wash it, and the outer skin does not need to be removed, just cut it in half and cut it into horns. Next, continue to slice, pickled radish, it is best to cut it into a clamping blade, that is, each slice is the middle of the group, do not cut it off, and the method of cutting the lotus root when frying the lotus root box is the same, but the radish should be sliced, and the lotus root should be cut into 2 slices. Cut it and pour it into a basin ready to marinate.
2.When marinating, don't use salt anymore, and replace it with white sugar for better results. Add 20g of sugar, mix well, put it next to it and let it marinate for 2 hours, stir it from time to time halfway through, and marinate it more evenly. In this way, the marinating can not only kill the water and make it more crispy, but also remove the odor.
3.When marinating, cut the millet spicy garlic and ginger, cut the millet spicy into small rings, and cut the garlic and ginger into slices. After the radish is marinated, pour out the water directly, do not need to rinse with water, and then pour the freshly cut ingredients into the radish.
4.Next, pour the remaining sugar, salt, light soy sauce and vinegar into the white radish, then wear gloves and stir thoroughly until all the seasonings are completely integrated, then seal it or cover it with plastic wrap and put it in the refrigerator.
Here's the tip for pickling radishes, and I hope everyone can pickle delicious radishes to enjoy the food time in winter. Remember not to use salt to kill water during the marinating process, this will ensure that the texture of the radish is more crisp, and it will also remove odors and make the whole dish more delicious.
Pickled radish