The color of the dried radish pickled by yourself has turned very yellow, and some of them have turn

The reason why dried radish turns yellow-brown is mainly related to the tannic acid ingredient contained in the radish, which will react when exposed to the air for a long time, turning yellow and black. Why does dried radish turn yellow and black, radish contains trace amounts of tannic acid. Properties of tannins:

It has a slight special odor and is astringent. When exposed to light or exposed air, the color gradually turns black, and avoid contact with iron. The content of tannic acid in tea, apples, and bananas is relatively high, and when you cut fresh tea leaves, fragrant banana tung or apples with a knife, they will gradually turn black on the surface when you put them for a while, which is the reason.

Why do dried radishes turn black The reason is that can you still eat dried radishes if they turn black in this way, and if they turn black after normal storage, they can continue to eat. If the white radish has gone bad because of long-term oxidation. Don't eat spoiled dried radish, which is harmful to your health.

Aged dried radish is the selection of high-quality southern Fujian folk dried radish, after many years of natural aging (also known as old preserved vegetables), the longer the better, containing glycation, bile salty and other beneficial bacteria, regular consumption can detoxify, for diabetes, heart discomfort, asthma, high cholesterol, high blood sugar, spleen, constipation, etc. have a good therapeutic effect, and have appetizing, accumulation, hangover function The health and epidemic prevention effect of aged dried radish has long been known to everyone, and it is also a good ingredient for dishes.

Salt is an essential ingredient in the process of pickling radish, but it is impossible to be completely accurate in the ratio of salt. So, what to do if radish is pickled and salty? How to remedy dried and salty radish?

What to do if the radish is pickled and salty.

If the dried radish is too salty, you can soak the dried radish in water for a minute or two to reduce the saltiness of the dried radish. You can also put some salt in the clean water, don't worry about the effect of the salt water will be counterproductive, the effect of the salt water is actually more obvious than the water. The dried radish pickled is too salty, and that's because there is too much salt when pickled.

How to remedy dried and salty radish?

If the pickles are too salty, don't add sugar to them, because this will change the taste of the pickles, so the taste will be even worse, so if the pickles are too salty, you can soak the pickles in water for a minute or two, which can reduce the saltiness of the pickles, if you want a better effect, you can put some salt in the water, don't worry about the effect of the salt water will be counterproductive, the effect of the salt water is actually more obvious than the water, I have done experiments. There is an effect.

How to pickle dried radish delicious.

1. Wash the radish and cut it into slices with a thickness of 1 cm;

2. Cut the radish slices into strips about 1 cm thick, this step is very important, remember that the skin of the radish should not be cut into sections, and each radish strip is the best to connect;

3. Put the cut radish strips in a ventilated place to dry for about a few days;

4. Remove the dried radish strips, wash the dust on them with warm water, then squeeze out the water and shake it off;

5. Put the radish strips into a basin, add salt, white wine, chili powder, pepper powder, sesame, sesame oil and other seasonings and stir well;

6. Put the radish strips prepared in 5 into the clay pottery jar, press them tightly with your hands, and don't be too loose;

7. Seal the jar with plastic wrap and put it in a cool place for more than 10 days before you can take it out and eat.

Pickling skills There are also some tips that are innovative in taste, you can use different seasonings when pickling dried radish, so that the pickled dried radish will have different flavors, such as adding chili powder, Sichuan pepper and aged vinegar, so that the dried radish has a sour and hot taste, in line with the taste of Sichuan, Hunan and other places, you can also use edible oil to fry dried chili, star anise and other seasonings in the preparation of seasonings, so that the pickled dried radish taste more attractive, these pickled dried radish tips, You can all look into it!

The dried radish changes color because it contains trace amounts of tannic acid in the radish.

Characteristics of tannic acid: slightly special odor, astringent. When exposed to light or exposed air, the color gradually turns black, and avoid contact with iron.

The content of tannic acid in tea, apples, and bananas is relatively high, and when fresh tea leaves, bananas or apples are cut with a knife, their surfaces will gradually turn black when they are put in some time, which is the reason.

Can you still eat dried radish when it turns black.

If it does not affect the blackening of normal storage, you can continue to eat. If the white radish has gone bad because of long-term oxidation. Don't eat spoiled dried radish, which is harmful to your health.

Aged dried radish is the selection of high-quality southern Fujian folk dried radish, after many years of natural aging (also known as old preserved vegetables), the longer the better, containing glycation, bile salty and other beneficial bacteria, regular consumption can detoxify, for diabetes, heart discomfort, asthma, high cholesterol, high blood sugar, spleen, constipation, etc. have a good therapeutic effect, and have appetizing, accumulation, hangover function The health and epidemic prevention effect of aged dried radish has long been known to everyone, and it is also a good ingredient for dishes.

How to make dried radish delicious.

1. The production of dried radish is generally carried out before and after the winter solstice, and it must go through three processes: "drying, pickling, and hiding". Pull out the radish and wash it, put it in the sun and expose it to the sun and wrap it with salt, cover it with a layer of radish and a layer of salt, fill it with a large stone, and then press it on a large stone and take it back at night. It is rich in vitamin B and has a higher iron content than other foods except enoki.

Dried radish is called preserved cabbage in Chaoshan, salty, crispy, appetizing, and Chaoshan pickles, fish sauce and Chaoshan three treasures.

2. When making dried radish, take it out and dry it one week later, rub off the water, and then expose it to the sun until the water can not be squeezed out. Then filter and boil the salt water in the bamboo root, pour in the dried radish and soak it, rub it again while it is hot, squeeze off the salt water and dry it again, wait until it becomes golden brown, then put the dried radish into a clean urn and compact, seal it with yellow mud, and take it out after half a year.

3. Cut the radish into strips of uniform thickness, expose it to the sun for three to five days, and then marinate it in two parts. For the first time, according to the ratio of three catties of salt per 100 catties of white radishes, mix well and knead thoroughly, and put them into the tank in batches. When loading the cylinder, put a layer, step on a layer, and step on a layer. After three days, it was dried again out of the tank.

Two or three days. Then carry out the second pickling, with the proportion of one and a half catties of salt per 100 catties, then mix well and knead thoroughly, still enter the tank in batches, marinate for about seven days, and then you can store it in the jar.

The freshly dried radish does not change color, that is, it changes color between put for a while, because it is itchy.

The color of the radish will change after it is dried, but it is not recommended to eat it if it is moldy, blue and black. I sent a few dried radishes for comparison.

It's broken, and it's usually only when it's broken that it changes color.

There are certain conditions for oxidation or decay.

This situation should be oxidized ...

Maybe it's wet, so it's going bad.

The longer the dried radish is pickled, the more yellow the color becomes, and the golden color is burning all over the world.

Here's how to make dried radish:

Ingredients: 5 kg of radish, 30g of salt.

First, wash and peel the prepared radish.

2. Then use a kitchen knife to cut the radish into thick strips.

3. Cut all the radishes in turn and set them aside.

Fourth, after cutting, put it in a ventilated place to dry.

5. After drying the skin and bright limbs, put the radish into boiling water and blanch the key stool.

6. After blanching, remove and drain the water and let it cool.

7. Put salt and mix well.

8. Then marinate for 15 days, so that the dried salted radish is ready.

This depends on the number of turnips, generally about 2-4 hours.

Pickling method: Wash the cherry radish with water;

Use a knife to peel off some small stains on the skin to eliminate leakage and scale;

cut off the head and tail; The thickness of the cut should not be too thin, and the thin pickled one is not crispy;

Cut and place in a large container;

Pickle with salt, 2 hours if it is short, it is recommended to take more than 4 hours, which can effectively remove the spicy taste of the radish itself;

Mix evenly with your hands and marinate;

After leaving for 2-4 hours, rinse repeatedly with cool white boil to remove the spicy taste, pour out the water, and let it stand for 2-3 hours.

1. Ingredients: 2 yellow radish, 2 tablespoons salt, 2 tablespoons sugar, 2 slices of licorice, 2 tablespoons of rice wine, 2 cups of cold boiled water.

2. Wash and cut off the head of the radish, do not peel it, drain it and set aside.

3. Evenly spread the salt on the skin of the white radish, and press and knead it with your hands to soften and absorb the flavor of the white radish, and then let it stand for 2 hours after about 10 minutes, and repeat it 4 times, about 8 hours later, until the white radish is soft and the texture is crisp and tough.

4. 30 minutes before the yellow radish is about to marinate, mix the seasoning licorice, rice wine, sugar, and cold boiled water for later use.

5. Put the yellow radish into a slender thick plastic bag, pour in the seasoning licadrice, rice wine, sugar, cold boiled water, seal the bag mouth and soak it, put it in a cool place or refrigerate, during which it needs to be turned many times to make the white radish taste and color uniform, it can be eaten after about 3 5 days, and it can be stored for about 15 days after refrigeration.

6. Delicious pickled radish can be eaten.