How to soak carrots to be crisp?

A dish of high-quality pickled radish also needs "real kung fu" to make. After reading many people's methods, it is actually not very reliable. Here I will contribute my "secret recipe" from rural families, so that you can also eat fragrant, crisp and tender pickled peppers every day. Needless to say thank you, just give me a compliment and I will be satisfied!

The sign of high-quality pickled radish is "crispness", but the pickled radish made by many people lacks crispness. So how can we make pickled radish brittle? Two key links should be done well: first, radish dehydration should be in place; Second, the radish soaking time should be just right.

First, radish dehydration

As we all know, radish has a high water content. If the water content of radish is insufficient, it is also difficult to eat, and the large amount of water in radish not only makes it taste better, but also makes radish have an astringent taste. Therefore, if the excess water of radish is not removed in advance, a large amount of radish water will seep out during soaking, resulting in a bitter sour taste of radish, which makes radish not brittle and easy to deteriorate. Moreover, raw water will also breed bacteria, which will make radish sour.

It can be seen that effectively removing water from radish is a key link. We first cut the radish into strips according to the required size, then put the radish strips into convenient bags, sprinkle a thin layer of salt on each layer of radish strips, seal them after loading, and finally press stones or other items on them, so that the water in the radish can be removed in about half a day.

Second, making and soaking

Cleaning the container, sterilizing with boiling water, and drying for later use; Cut a proper amount of pepper into small pieces and stir-fry with low fire until it smells like pepper; Then pour out the pickled radish strips and put them in a ventilated and cool place or in the sun to dry 1 hour. When the surface of radish strips is dry, slightly wrinkled and soft, they can be put into containers. Pay attention to put an appropriate amount of pepper with residual temperature every third.

After adding the radish strips, pour in cold water. Remember to use cold water after boiling. The amount of cold boiled water is based on the radish strips almost submerged. Then add a proper amount of balsamic vinegar to completely submerge the radish strips, and then spread a layer of dried peppers and ginger slices on them. Finally, it can be eaten after sealed storage for about 2 hours.

Summary:

It's not complicated to get crispy pickled radish. As long as you follow the above method, you can make delicious pickled radish that is sour and spicy, crisp and tender. Whether you eat hot pot or not, it can stimulate your appetite and increase your appetite. As for the choice of radish, the requirements are not high, just remember not to choose hollow radish and long radish!