How to pickle radish

There are many ways to pickle radishes. Here are a few simple ways to pickle radishes.

Radish Vegetable

Ingredients for pickling in vinegar: 200 grams of long white radish, 5 grams of salt, 1 red pepper, 30 grams of vinegar, 5 grams of sugar, 3 grams of salt. Preparation method: 1. Peel the radish, cut into 4 cm long sections, then stand it up and cut a cross on the original section, but don't cut too deep, leaving about 0.3 cm at the bottom to prevent it from falling apart.

Jiangtangsuan Dried Radish Jiangtangsuan Ingredients 100g dried radish 8-10kg salt 300kg vinegar (5 degrees or above) 60kg sugar 600g saccharin Preparation Method 1. Select radishes with large roots, tender flesh, beautiful appearance, and no pests or diseases. 2. Remove the roots of the radishes, wash them, dry them in the sun, remove the surface moisture, and cut them in half.

Beijing Dried Radish Beijing Ingredients 100g green radish 5kg salt 500g five-spice flour Preparation 1. Wash the green radish and remove the fibrous roots, cut the fir into thick strips, and then put them into the jar, put a layer of green radish and sprinkle a layer of salt. 2. Turn the jar over every other day and rub the radish strips with your hands to expel the spicy smell. 3. Take out after 3 days.

Luzhi Dried Radish Luzhi Dried Radish is a famous and high-quality product with unique flavor in Luzhi, Wuxian. It was first created during the Daoguang period of the Qing Dynasty and has a history of more than 150 years. It was originally called Duck Head Neck Soy Sauce Radish, and later it was called Yuanfeng Radish. It was only after liberation that it was renamed Luzhi Dried Radish. According to legend, during the Daoguang period of the Qing Dynasty, there was a Zhang Yuanfeng Soy Sauce Garden store in the East Market of Jiaozhi Town.

Changzhou dried radish is a famous specialty of Changzhou, Jiangsu, and has been a tribute to the imperial court since the Ming Dynasty. The agricultural book that accurately records the cultivation technology of radish is "Qimin Yaoshu" in the Northern Wei Dynasty. By the Song Dynasty, radish was planted in all parts of the north and south, and many excellent varieties appeared. Description of the characteristics of the root, stem, leaf, flower, fruit and seed of the whole radish.

The legend of Shanghang dried radish The legend of Shanghang Shanghang dried radish is one of the eight major dried foods in western Fujian. It is crispy and delicious, and has the functions of tonifying the spleen and replenishing qi. It is a very popular food and its name is known both at home and abroad. It is said that there is a beautiful legend about it. According to legend, one day, a fairy traveled to Shanghang. When he passed by Taibahuzili, it was already noon.

Introduction to Shanghang Dried Radish: Historical records show that it is popular in Fujian and Guangdong. Shanghang is the main radish production area in western Fujian and is one of the eight major dried radishes in western Fujian. The radishes produced in Shuinan, Zhangtan and Tupu near the suburbs are red and white, and are fresh, crisp and sweet. They can be stir-fried, stewed, fried, or soaked to make them lighter and then added with sugar and vinegar for banquets.

Production method of Chaoshan preserved radish: Production is usually carried out around the winter solstice, and it has to go through three processes: drying, salting, and storage. Pull out the radish, wash it, and expose it to the sun. Then pack it with a layer of radish and salt. When it is full, cover it, press it with a big stone, and take it back at night. After a week, take it out and dry it, rub off the water, and expose it to the sun again until no water can be squeezed out.

How to pickle spicy dried radish 1. Wash the radish thoroughly, line it up and air dry. 2. Cut it into strips as shown in the picture, and try to cut it evenly. 3. Dry it in the sun for about 2 days until it shrinks into the shape shown in the picture. 4. Put it in a container, sprinkle it with salt, rub it with your hands constantly, and then air it for a few hours. You will find that the dried radish will become soft and will release water. Put it in a basket.

Carrot and Scallop Soup Cuisine and Effect: Eye-improving recipe, spleen-strengthening and appetite-stimulating recipe Taste: Salty and fresh process: Ingredients for cooking carrot and scallop soup: Main ingredients: 300 grams of carrots, 50 grams of scallops Seasoning: 5 grams of salad oil, 6 grams of chicken oil, 10 grams of starch (corn), 2 grams of chicken powder, 2 grams of salt, 1 gram of pepper: 1. First, chop the carrots.