Pickled radish It's wrong to use salt to kill water. The chef teaches you three tips: spicy and sour, spicy and crispy, and it won't be damaged after half a year. Dear friends, hello everyone, I am Chef Jiang Yizhou. Today is here again. The time to share the food with you. Are you ready?
After the weather is cold, many people will pickle radish at home. Whether it is served with rice steamed buns or eating pickled radish when drinking porridge in the morning, it is very delicious.
But many friends make pickled radish and use salt to kill water. The pickled radish is salty and not tasty, and it is very bad. So today, Jiang Yizhou, I will share with you the three tips of pickled radish and the correct way to make pickled radish.
After you learn it, you will ensure that the pickled radish is sour, spicy and crispy, and will not break even after being left for half a year. Next, I will share with you the dry goods.
Tips 1. Salt and sugar are used to kill water together.
The first trick of pickled radish is to use salt and sugar to kill water together. If you only mix salt and kill water evenly, the radish tastes too salty and cannot be marinated. The correct way to make
is to mix half salt and half sugar with radish to kill water evenly. This way, the taste is crisp, not salty, and it is easier to pickle and taste. Friends should remember this tip.
Tips 2. The marinade must be boiled. The second trick for pickled radish is that the marinade must be boiled, because the marinade we use includes light soy sauce, aged vinegar, sugar and other seasonings. These seasonings will inevitably contain a small amount of impurities and bacteria.
and pickled radish must be stored for one or two weeks, or even half a month, one month, so you must completely remove these impurities and bacteria. So after the marinade is mixed, put it in the pot and boil it, and then let it cool naturally, so that the taste is more fragrant and more resistant to storage. Remember this trick.
Tips 3. It must be placed in a ceramic or glass container.
The third trick to pickled radish is that it must be placed in a ceramic or glass container, because the pickled juice contains vinegar and soy sauce. If these seasonings are directly in contact with iron or stainless steel tableware, it will easily cause the pickled juice to deteriorate, and it will easily cause the tableware to rust.
So we must use clean ceramic or glass container to pick the radish. The pickled juice is more stable, better taste, and more resistant to preservation, so friends should also remember this trick.
Next, share with you the delicious pickled radish method.
Step 1,
000 grams of white radish, peel off the skin, cut in half, cut into pieces of coin-thick slices, put them in a basin and add 500 grams of white sugar and salt, mix well and kill water for half an hour, and use this time to make a marinade.
Step 2. Put 300 grams of light soy sauce, 100 grams of aged vinegar in a basin of
html, add 300 grams of white sugar, 20 grams of fine salt, and then add 50 grams of chicken essence and MSG, stir evenly, then pour them into the pot, put two star anise and two bay leaves, turn off the heat, and let cool naturally, then put some garlic in the marinade, and the green and red millet is spicy.
Step 3,
Then squeeze the moisture out of the white radish hard and put it in the marinade, then stir evenly, then pour the pickled white radish into a glass or ceramic container, seal with plastic wrap, or cover it with lid, marinate for two days, and you can eat it. The taste is crisp, sour, spicy and crispy, hurry up and make it.
Summary:
How about
, after reading the article, I was wrong to know that pickled radish only uses salt to kill water, right? You must save these 3 tips I share with you and the correct way to make pickled radishes. In this way, the radishes you pickled will be sour, spicy and crispy, and will not break after half a year. I am chef Jiang Yizhou, see you next time.
