Simple method of making white radish (the simplest method of making white radish is commonly used)

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List of contents for this article:

• 1、The easiest way to make sweet and sour white radish
• 2、Simple way to make delicious and sweet white radish
• 3、Complete collection of white radish practices
• 4、In addition to stewed meat and fried meatballs, white radish can also be eaten like this, instantly capturing your stomach!
• 5、How to practice white radish
• 6、How to steam and eat rotten white radishes at home

The easiest way to make sweet and sour white radish

Process radish, peel and cut into strips/slices, add 5 grams of salt, mix well and marinate for 20 minutes, squeeze dry (remove spicy and astringent taste).

Selection and cutting of pretreated radish: Select fresh white radish, peel it and cut it into thin slices or strips to ensure uniform flavor.

The curing method of sweet and sour white radish is as follows: Prepare ingredients: 1 white radish (about 500 grams) Seasoning: 2 teaspoons of salt, 3 tablespoons of soy sauce, 4 tablespoons of rice vinegar, 3 tablespoons of sugar, 1/2 teaspoon of monosodium glutamate (Optional) Processing the radish and cutting it into radish: Wash the white radish, cut the head and tail, and cut it lengthwise in half.

The method of sweet and sour white radish is as follows: To prepare ingredients, you need to prepare 1 white radish, a few millet peppers, white sugar, edible salt (more than daily frying), edible vinegar (white vinegar or mature vinegar can be used), and optionally served with lemon slices. Handle the ingredients and wash the white radish and cut it into long strips with the thickness of your index finger and similar length. Cut the millet peppers into small pieces and chop them into shredded peppers (if you don't like too spicy, you can skip the chopping step and just cut them into small pieces).

Simple way to make delicious and sweet white radish

1. Spread a small amount of salt evenly on the surface of the radish, press with your hands to help water out, and let stand for 20 minutes.

2. The method of raw radish is as follows: Preparation materials: Peel and wash the white radish, and wipe it into thin slices with a slicer. Add a little shredded carrot to add color and neutralize the raw taste of radish. Remove the astringent taste: Add a little salt to the radish slices and mix evenly. Leave it for 20 to 30 minutes, during which time the radish slices will gradually soften and the salt forces out excess water. Rinse and dry: Remove the water from the radish slices.

3. Hot and sour radish is a crisp, refreshing, appetizing and digestive fast-hand dish. The preparation method is simple and suitable as a greasy snack.

Complete collection of white radish practices

1. Practice: Wash and peel the white radish, and cut it into thin slices. Slice pork belly and marinate with cooking wine. Wash and drain the seafood mushrooms, cut the peppers diagonally, and make the garlic puree. Heat the oil in the pan, stir-fry the pork belly until the oil is slightly charred, then add the pepper, half of the mashed garlic and the fermented bean and stir fry until fragrant. Stir fry the mushrooms, add the radish slices, add the soy sauce and mix well. Add half a bowl of water and simmer until the radish is translucent. Finally add the remaining half of the garlic puree and drain the water.

2. Practice: Wash and peel white radish and cut it into semicircular slices of about 1 mm; slice pork belly and marinate it with cooking wine for ten minutes. Clean and drain seafood mushrooms, slice chilli and mash garlic. Put the oil in the pan and heat it, add the pork belly and stir fry until the oil is slightly charred, add the pepper, half of the mashed garlic, and soy sauce, stir fry until fragrant.

3. Ingredients for stir-fried white radish slices: 400 grams of white radish, 100 grams of pork belly, a little seafood mushrooms or crab-flavored mushrooms, morning pepper, garlic, soy sauce, cooking wine, and fermented soybeans. Practice: Peel and cut thin slices of white radish, marinate pork belly with cooking wine, wash seafood mushrooms, cut peppers diagonally, and make garlic into mud. Heat the oil in the pan, add the pork belly and stir fry until the oil is slightly charred, add the pepper, half of the mashed garlic, and stir fry until the aroma is fragrant.

4. Wash the stewed ribs with radish and remove the blood foam with water. Wash the white radish and cut it into slices using the hob method.

5. Practice for marinating radishes: Wash and dry white radishes, cut them into pieces or shredded, add appropriate amount of salt, mix well, and place them in a sealed container and marinate for 2-3 days. You can turn properly during the curing process to make the curing more uniform. Characteristics: The taste is crisp, hot and sour, suitable as an appetizer. Method of radish cake: Cut white radish into diced cubes, mix with the meat paste and stir to form a filling, wrap it in the cake skin, and pinch and seal tightly. Heat the oil in the pan, add the cakes and fry until golden yellow on both sides, and fry them well.

In addition to stewed meat and fried meatballs, white radish can also be eaten like this, instantly capturing your stomach!

1. Soak the white radish slices in the sauce for 1 day, remove them and place them on a plate to serve.

2. The refreshing rice noodles are added with sour bamboo shoots, yuba, dried radishes, peanuts, green vegetables and other ingredients, and mixed with the rich and moderate soup water. You can smell the aroma before you even eat it. Some people may think that snail powder stinks because the sour bamboo shoots in snail powder taste stronger. If you can't stand the smell, you can not put the sour bamboo shoots in it.

3. Turn to medium heat and continue to stew for 15-20 minutes, then turn off the heat and you can eat carrot stew mutton. Wash and drain the carrot and mutton, and cut the carrot and mutton into pieces for later use. Blanch the mutton in boiling water, pick up and drain. Remove the oil pan, add appropriate amount of salad oil, and stir-fry the mutton over high heat until the color turns white.

4. Fengcheng Food Street has a large flow of people, so it is recommended to go staggered during the peak period so that you can enjoy the delicious food leisurely. Bring some change to facilitate small purchases. If necessary, you can also check the specific location and business hours of the food street in advance to avoid a wasted trip. Explore Fengcheng cuisine, cultural charm Fengcheng Food Street is not only a food paradise, but also a microcosm of Fengcheng culture. Here, you can feel the strong humanity and see the diverse life of the local people.

How to practice white radish

1. Material selection: Choose fresh and well-hydrated white radish, with smooth and spot-free skin and moderate size. Handle radishes: Peel and cut into slices or thick slices (about 2-3 cm thick). If the radishes are larger, cut in half and then segmented. To remove the bitterness, soak the chopped radish in salt water for 10 minutes, or blanch it in water (boil it in cold water until slightly boiled and then remove it). Basic seasoning: Heat the pan with cold oil, saute ginger slices, garlic cloves or dried onions until fragrant. Add carrot pieces and stir fry slightly, add a little salt, sugar (or rock sugar) to freshen up.

2. Cold shredded white radish raw food is the best way to highlight the crispy and tender taste of white radish.

3. The three common methods for white radish are as follows: Boiling white radish is the easiest and suitable way to eat. Wash the white radish and cut it into thin slices about 1 cm thick. Add water to the pan, add radish slices, add a little salt to season, bring to a boil over high heat, turn to medium heat and cook for about 5 minutes until the radish is translucent, and serve the pan. This practice can retain the sweetness of white radish and reduce the spicy taste. It is suitable for people with weak intestines or prefer light flavors.

How to steam and eat rotten white radishes at home

1. Slice the white radish on the bottom, slice the bacon or sausage and spread it on the radish, and add a little shredded ginger. Steam for 15-20 minutes to allow the salty aroma of the meat to penetrate into the radish without additional seasoning. Steamed shredded radish (soft waxy version) Materials: white radish, flour or starch (optional), salt, five-spice powder. Steps: Rub the radish into thin strips, add a little salt and marinate for 10 minutes, squeeze out the water (remove astringency). Stir in a small amount of flour or starch (to make the taste softer), sprinkle with five-spice powder and mix well.

2. Add water to the steamer and bring to a boil, put it on a plate and steam for 15 minutes over high heat.

3. The method of steaming shredded white radish is as follows: ingredients prepare white radish 1000 grams of flour 300 grams of white sesame seeds, appropriate amount of soy sauce, appropriate amount of balsamic vinegar, appropriate amount of mashed garlic, appropriate amount of method steps, process white radish Remove the head and tail of the white radish, peel the skin, cut it obliquely into thin slices, and then change the knife into evenly thick silk (about slightly thicker than a matchstick), paying attention to maintaining the integrity of the silk and avoiding breaking. Wrap in flour and gently squeeze the shredded radish to remove excess water (avoid being too dry or too wet) and place it into a clean container.

4. The method of using flour to steam vegetables with white radish is as follows: Prepare ingredients: white radish 0.5 carrot 0.5 low-gluten flour moderate amount of edible oil 2 tablespoons garlic 4 cloves of shallot 1 sesame oil 0.5 tablespoons salt 2 grams light salt soy sauce 2 tablespoons processing radish: Wash the white radish and carrot and rub them into thin threads. Be careful not to wash after wiping the silk to maintain the original flavor and nutrition of the radish.