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How to make radish in a restaurant

1. Many people like to eat pickled radish. Let's share with you how to make pickled radish in restaurant, hoping to help friends in need. Cut the white radish into slices. Add salt and marinate for 30 minutes. Put light soy sauce, white vinegar, sugar and pure water in the container. Pour the sauce into the radish. Add garlic, ginger and millet spicy. Refrigerate for two hours and serve.

2. Cut the white radish into thin slices, put in the right amount of salt, and use the hand dregs to produce water. Boil vinegar, sugar and chili together. It is recommended that you use a tile pot. The metal will produce something. Turn off the heat to cool after bringing to the boil. Soak the white radish in sweet and sour, soak for half a day or overnight. Sweet and sour and crisp, chili, delicious and appetizing.

3. Prepare a clean sealed container, put the radish strips after killing water into the container, pour into the cool brine, and make sure that the radish strips are all soaked in the brine. Cover and place in a cool and ventilated place. Marinate for about 1-2 days in summer, 2-3 days in spring and autumn, and 3-5 days in winter. During this period, you can check the status of radish strips every day. If the radish strips become soft or smell, it means that the pickling failed and needs to be remade.

How to cook radish [gourmet food]

Go to the market to buy fresh turnips (generally speaking, one is enough, it won't taste good for a long time, it won't be crispy). The white radish is peeled and cut longitudinally into four-quarter columns. Cut up at a right angle and cut it into a flower shape with two knives cutting one knife at a time. If you are afraid of trouble, you can cut whatever you want:) but the best slice should be thin and easy to taste. Marinate the sliced radish with salt for a quarter of an hour.

Put the prepared radish in a clean container, add the right amount of salt, and then spread the salt evenly on the radish with your hands. The pickling time depends on the size of the radish, which usually takes 1-2 hours. During the pickling process, the white radish will come out of the water, which is a normal phenomenon. Step 3: make kimchi sauce in a small bowl, mix minced ginger, garlic, chilli, salt and monosodium glutamate to serve as kimchi sauce.

When making radish in vinegar, you need to prepare two white radishes and a handful of pickled chili peppers. Prepare another 50 grams of pickled pepper water and the right amount of small sharp pepper. In addition, you need to prepare the right amount of sugar and salt. Like liquor, you also need to prepare 20 grams of white vinegar. Cut off both ends of the prepared fresh white radish, divide it into two parts in the middle, and then cut into thick strips of fingers. You can peel off the radish before cutting it so that the pickled radish will be more crisp.

How to make pickled radish crispy?

Want to make the radish more crisp and tender, first, the radish is fresh enough, the second soaking time can not be too long, and the third is to pickle the radish. If you want to soak the radish is particularly crisp, you must pickle the radish, so that the radish remove excess water, and then soak it will be very crisp. When soaking radish, all ingredients and tools should not be stained with unboiled water and oil. Kimchi stained with unboiled water and oil is prone to mildew.

To make crispy, sour and sweet pickled radishes, try the following methods: prepare ingredients: radish, sugar, white vinegar, salt, pepper (optional). Peel the radish and cut it into long strips or thin slices of appropriate size. Put the radish in a large bowl, sprinkle with salt and stir well. Let the salt seep into the radish to make it crisp and tender. Mix the radish with the right amount of sugar and vinegar and stir well.

The simplest and most effective way to boil water with pickled radish is to kill water with salt. Cut the radish into strips and marinate with some salt for half a day. The high concentration of salt will force out the moisture in the radish more quickly. [second step] the time of soaking radish should be controlled, and it can be eaten in 2 hours. If the time is too long, if the radish absorbs too much water, it will soak the radish soft, so it will not achieve the effect of brittleness.

How to make pickled radish

1. First of all, get the materials ready and put them aside. Choose fresh turnips, wash them, slice them, sprinkle with salt, and grasp them well with your hands. Then use a kitchen knife to cut the ginger and red pepper. Put ginger, red pepper, garlic, sugar, vinegar and radish in the bowl and grasp well with your hands. Put it in a glass bottle, add the right amount of water, seal it, and put it in the refrigerator.

2. Wash the radish clean, then find a place to dry and set aside for about 3 days. The aim is to make the radish as little water as possible, so that it can be delicious. Cut the dried radish into 3-4 small pieces and define the shape according to your preference. Find a basin, sprinkle a few handfuls of salt, rub it with your hands, turn the radish for 5 minutes, and leave it there for 2 hours.

3. Prepare 1000 grams of white radish, 200g pickled pepper, 20g sugar, 40g ice sugar, 2g pepper, one piece of ginger, 3 roots of garlic, 5g salt, 100g white vinegar, two carrots and 300g boiled water. Prepare the ingredients, cool the pepper with boiling blisters, and gently scrape off the skin of the radish with a peeling knife.

How to make pickled radish

Wash the radish clean, then find a place to dry, set aside for about 3 days, the aim is to make the radish as little water as possible, so that it is delicious. Cut the dried radish into 3-4 small pieces and define the shape according to your preference. Find a basin, sprinkle a few handfuls of salt, rub it with your hands, turn the radish for 5 minutes, and leave it there for 2 hours.

Ingredients and dosage: two white radishes, a handful of spring onions and parsley, 20g garlic, 20g millet pepper, 3G pepper, 100g pickled pepper with water, 50g white vinegar, light soy sauce 300g, soy sauce 10g, salt. Prepare 2 white radish, rinse with clean water and peel off, then cut into slices or strips with a knife, be careful not to cut too thick or too thick, otherwise it is not easy to taste.

Ingredients: half radish, half carrot, 3 pickled peppers, 20 ml vinegar, 3 tablespoons of salt and 3 tablespoons of sugar. 1 small piece of ginger. Prepare all the ingredients: White radishes and carrots cut into small strips. Shred ginger and stir the chopped turnips, carrots with tablespoons of salt and 2 tablespoons sugar. Marinate for 15 minutes. After 15 minutes, put the pickled turnips, carrots and shredded ginger into a glass bottle together.

Star anise, cinnamon, fragrant leaves, rice vinegar, pickled pepper and pickled pepper water, stir in mineral water without radish, cover and sit for a few hours. At first, I wanted to use that glass plate, but it really couldn't fit, so I had to take a soup pot to soak the radish. Like sour ones, Gaoqi can increase the amount of rice vinegar.

Prepare 1000 grams of white radish, 200g pickled pepper, 20g sugar, 40g rock sugar, 2g pepper, one piece of ginger, 3 roots of garlic, 5g salt, 100g white vinegar, two carrots and 300g boiled water. Prepare the ingredients, cool the pepper with boiling blisters, and gently scrape off the skin of the radish with a peeling knife.

How do you make pickled turnips in Heyuan?

1. Prepare raw materials, white radish or carrot, two or three slices of ginger, the right amount of sugar and vinegar, the ratio of sugar and vinegar is 2: 1, add two or three tablespoons of water, slightly dilute the sweet and sour juice, salt. Sliced radish, put the sliced radish in a basin, sprinkle with salt, marinate for about 20 minutes, the thinner the cut, the shorter the pickling time, during which time to turn several times.

2. If you want to eat what you soak in Heyuan, cut the white radish into pieces (a little bigger). There can be no water. Soak it with pure vinegar, chili peppers and sugar for a few days (depending on the radish and season you buy). You can try it in about 2-3 days. If you don't think it's good enough, just keep soaking. The jar must be sealed, and the radish should be washed, dried and then cut into pieces to avoid unboiled water, so that it won't go bad for a long time.

3. Radish, water, dried pepper, rice vinegar, sugar, salt (don't add bran essence, which is bad for your health) need very high technology to match the taste sold at the stall. I have practiced it dozens of times, and each time it is either this or that. Yeah.

4. practice: dissolve the salt in water, inject it into the altar, and then put in the spices, celery, garlic, radish, rock sugar and spirits. Buckle the plate at the mouth of the altar, then buckle the bowl along the edge (that is, the slot on the jar), and the altar is sealed off from the outside air by filling the inverted bowl with water. Fermentation for a week is more safe and more thorough, if you can't wait, pick it up and eat it, and feel that it is a success without the raw flavor of the dish.

5. Deal with the stuffing first: wash all kinds of ingredients in the picture, chopped tofu bubble, chopped garlic seedlings, chopped bacon and sausage. Cut up the parsley. Peel the radish and cut it into shreds, blanch the water in a boiling pan for a few minutes, pick it up and squeeze out the water. Cut up the fat and thin pork separately.