How to make pickled radish strips crispy
Pickled radish strips are a classic home-cooked dish with a crisp, sweet and sour taste and are very popular among the public. However, many people find that the radish is not crisp enough or even soft during the production process, which affects the taste. So, how do you keep pickled radish strips crispy? This article will combine the hot topics and hot content on the Internet in the past 10 days to give you a detailed analysis from the aspects of material selection, processing, pickling techniques, etc.
1. Material selection is key
The variety and freshness of radish directly affect the final taste. The following are common radish varieties and their characteristics:
| Radish varieties | Features | Is it suitable for pickling? |
|---|---|---|
| white radish | Sufficient moisture, hard texture | very suitable |
| carrot | Stronger sweetness and slightly softer texture | Generally suitable |
| green radish | Stronger spiciness and thicker fiber | Suitable for pickling with heavy flavors |
It is recommended to choose fresh white radish without bran core. Radish with smooth skin and no black spots will be more crisp and tender.
2. Preprocessing techniques
After cutting the radish into strips, it needs to be dehydrated to remove excess water. This is a key step to maintain crispiness. Here are a few common methods:
| method | Operation steps | Effect |
|---|---|---|
| Salting method | Add salt to the radish strips, mix well, let stand for 1 hour, squeeze out the water | Remove the water thoroughly and the texture will be crispier |
| Sugar pickling method | Marinate radish strips with sugar for 30 minutes, rinse and squeeze dry | Remove water and reduce salty taste |
| drying method | Dry the radish strips for 1-2 hours to evaporate some of the water | Suitable for dry weather |
3. Pickling recipes and techniques
The proportion of marinating seasoning and marinating time will also affect the crispness of radish. Here are two popular recipes:
| formula | Seasoning ratio | Marinate time |
|---|---|---|
| Sweet and sour crispy radish | White vinegar:white sugar:salt=3:2:1 | Refrigerate and marinate for 24 hours |
| Spicy crispy radish | Chili powder: Sichuan pepper powder: salt = 1:1:2 | Marinate at room temperature for 12 hours |
4. Frequently Asked Questions
Q1: Why do pickled radishes become soft?
A1: Possible reasons: the radish is not fresh, not completely dehydrated, the pickling time is too long or the temperature is too high.
Q2: How to make pickled radish more delicious?
A2: You can use a toothpick to poke small holes in the radish strips before pickling to speed up the penetration of the seasoning.
Q3: How long can pickled radish be stored?
A3: It can generally be stored in the refrigerator for 7-10 days. It is recommended to eat it as soon as possible to ensure the best taste.
5. Summary
To keep pickled radish strips crispy, the key is to select fresh ingredients, thoroughly dehydrate, have reasonable seasoning ratios, and control the pickling time. Follow the above method and you will definitely be able to make pickled radish strips that are sweet and sour, crispy and refreshing!
Recently, the topic of "crispy pickled radish" has been very popular on social platforms, and many netizens have shared their own exclusive recipes. If you have better tips, please share them in the comment area!
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