How to pickle dried radish, how to pickle dried radish

One: First of all, the selection of materials should be good: the radish should be fresh, and it will be very heavy to buy one by one, indicating that the water is sufficient and not afraid of hollowness. Go back and wash it, cut it in half, divide it into several small portions, and put it on the balcony to dry.

2: The weather should be good, if the weather is good, it will be good for three days, and it will be dry for eight to ninety percent; In the meantime, you should buy some red pepper and garlic, clean it and dry it, and then chop it with a knife, add some salt and set it aside for later use.

Three: The radish has been dried, put it in a clean basin without a little raw water, knead it vigorously, add some salt, and then knead it, you can taste the kind that tastes very crisp and it's done.

Four: Mix the minced red pepper garlic and radish together and rub it, then put it in the jar, add some rice wine, and then seal the jar with plastic wrap, and eat it again in a few days, it is delicious today. Because I did it last year, several friends are vying for me to do it for them this year.

One: First of all, choose a good turnip. Rinse and drain the water. Then cut into strips 2 cm square. The length is generally 3-4 cm;

2: Dry until there is no water in your hands; (can't be too dry).

Three: Dried radish, put it in a container, add an appropriate amount of sugar, add some salt and knead evenly before sealing.

Fourth, it can be eaten after a week, and it can be eaten according to personal taste, such as chili pepper and mustard.

Cut into long strips, slightly larger.

Marinate with salt and a little chilli and ginger for a day.

Now bask in the sun for 3 days.

Soak it in boiling water, remember not to soak it for too long, 2-3 minutes is fine.

Then put in the "June fresh soy sauce".

Mix well and serve.

It was especially delicious. How much chili pepper to put in according to the individual's taste.

Slice the washed radish first, the size is set by yourself, not too small, and it will definitely be reduced after pickling. Dry the cut radish to six or seven minutes and then sprinkle it with salt, fennel and the like to fill the can, be sure to be tight enough, and then seal the mouth of the can tightly to avoid deterioration. You can enjoy it after a while, my house is operated by my mother-in-law, and it is very crispy.

The key is not to let moisture in, otherwise it will be easy to spoil.

Delicious spicy dried radish.

Preparation of pickled dried radish

Prepare ingredients: 1000 grams of radish, appropriate amount of garlic, appropriate amount of Thai pepper, 300 grams of soy sauce, 300 grams of Shanxi old vinegar, 150 grams of sugar.

Steps: 1. To make pickled radish slices, you must choose fresh, crisp and tender radish with sufficient moisture, and you can't use bran carrot. Wash the fresh white radish with water, remove the head and tail, and cut it into strips.

Or cut into slices, that is, cut from the middle, all four petals, the skin of the white radish does not need to be removed, not only has high nutritional value, but also the taste after pickling is very crisp.

2. Put the radish on the cutting board, cut it into the first two knives without cutting it, and the third knife to cut off, the advantage of this is that it can make the radish more flavorful and crispy.

3. Put all the cut radish slices in a pot, add 5 grams of salt and 10 grams of sugar, stir evenly, so that the sugar and salt can fully penetrate into the radish slices, and process the water in the radish slices. The radish must be out of the water thoroughly, for more than 3 hours, during which it is turned several times.

4. After removing the water in the radish slices, squeeze out the water vigorously, and then control the water control treatment of the radish slices. 5. Prepare 50 grams of garlic and cut into garlic slices, wash and cut 50 grams of chili peppers into small pieces.

6. Prepare a clean basin, add 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of white sugar and 150 grams of purified water to the basin, stir with a spoon to completely dissolve the sugar.

7. Pour the seasoned sauce into a clean container (pickle jar or fresh-keeping box), then add the radish slices, garlic slices and chili peppers that control the moisture, stir evenly with chopsticks, make the juice cover the radish slices, cover the lid, put it in the refrigerator for 24 hours and eat, and the delicious pickled radish is ready.

Pickled dried radish is one that many people in life like to eat.

The easiest way to make pickled dried radish.

Ingredients for simply pickling dried radish.

When simply pickling dried radish, you only need to prepare fresh radish and five-spice powder, salt and chili oil, and the specific amount can be freely adjusted.

Simple pickled dried radish for specific preparations.

1. After the prepared radish is cleaned with water, then cut it into small strips with a knife, and then put it in the sun to dry.

2. Soak the dried radish in boiling water, then clean it, drain the water after taking it out, and put it in a ventilated place to cool it for later use.

3. Put the processed dried radish in the crisper and add a small amount of light soy sauce, salt and five-spice powder, then mix well with chopsticks, then seal the crisper and marinate for two or three days.

4. After pickling, the dried radish can be taken out and eaten directly, or you can add chili oil or other seasonings you like to mix well and eat, whether it is eaten with rice or porridge, it is a good choice.

Original: Fruit and Vegetable Encyclopedia H

Prepare ingredients: pickle jar, edible salt, a pot of boiling water, bamboo poles, stones, wooden boards.

1. Go to a pickle jar that is washed and dried and placed in a ventilated place.

2. Pour an appropriate amount of salt into the jar.

3. Pour in the salt and then add an appropriate amount of boiling water.

4. Take a washed and dried bamboo pole and mix the water and salt evenly.

5. After the mixed brine has become warm, put in the washed whole radish.

6. Take a stone and put it in the jar. Empty.

7. Make sure that the stone completely presses the radish into the salt water and soaks.

8. Take a wooden board and cover it on the pickle jar and seal it.

9. After 20 days of sealing and soaking, the pickled radish is completed.

Pickling of radish pickles.

Ingredients]: 10 kg of white radish or green radish, 1 kg of salt (can be reduced to 8 taels), 2 kg of soy sauce, 2 kg of vinegar, half a kg of sugar, half a kg of ginger, 7 taels of garlic, half a kg of pepper, 8 taels of liquor.

How to make it]:

1. After buying fresh radishes home, wash them and drain them for later use.

2. Cut the radish into strips, there is no fixed requirement for the size of the strips, and it is good to look at the appropriate rolling resistance.

3. Spread out the cut radish strips and expose them to the sun. Because radishes have a lot of moisture, they need to be dried for at least two days.

4. This is a radish strip that has been dried for nearly two days, and it is obvious that the radish strip oak has lost water and become a little pumping, and it can be pickled to this extent.

5. Slice both the ginger and garlic, and cut the pepper into rings or small pieces. Clean the dust on the surface of the dried radish strips, dry them, be sure to dry the reclaimed water, and then pour them all into a large container, then put all the ingredients into it, stir evenly and put them in the pickle jar, seal and preserve, and start eating them after a month.

Cheng Shi has something to say]:

1. Pickled food must be marinated for a month before eating, otherwise it will ingest nitrite that is harmful to the body.

2. When taking pickles from the jar, use oil-free and water-free chopsticks to prevent the pickles from spoiling.

01 Wash the radish first, slice it directly without peeling, 1 cm thick, about two inches in length, and put it in a ventilated place to dry for 4-5 days.

02 Take it back after drying, wash off the dust with warm boiled water, and then squeeze the water of the radish vigorously, add salt, liquor and stir evenly, then add sesame oil and sesame seeds and stir evenly.

03 Put the evenly stirred radish into the jar, the dried radish should be pressed tightly after putting it in, if it is not full when filling the can, you can use some bamboo strips or disposable chopsticks to cross it in the jar to prevent the radish from loosening. Seal the mouth of the altar with plastic wrap, you can use several more layers of plastic wrap, and then tie your hands tightly with an elastic rope, cover the lid, put a water tray at the mouth of the sealed altar, and pour some water to isolate the air. Put it in a cool place, and you can eat it after a few days.

Recipe: radish, salt, sugar, pepper noodles, chili noodles.

1. Prepare a few fresh radish, any radish can be, white radish, green radish, anyway, after pickling, the taste is almost the same.

2. Wash the radish, first cut it into slices, then cut it into strips, do not pickle it directly after cutting, but need to put it outside, hang it in a ventilated place, or put it in a grate and dry it in the sun until the radish is dried and wilted.

3. Wash the dried radish twice with water, then squeeze out the water and put it in a small basin. Next, sprinkle salt on it, and the amount of salt in the cherry manuscript needs to be a little more, which is conducive to preservation. After pouring the salt in, grasp it thoroughly, mix it evenly, and then sprinkle sugar on it.

4. The amount of sugar does not need to be too much, of course, if you like to eat something sweeter, you can also put more. Still knead evenly, and then let it stand for one night, so that after letting it stand for a while, it can not only add more flavor, but also kill the excess water.

5. Pour out the water in the radish strips the next day, and then add an appropriate amount of pepper noodles and chili noodles to it, knead it evenly, and let it stand for a day to marinate. Finally, find a sealed bottle, put the spine touch radish strips in it and store it, and take it as you go.

Cooking Tips:

Pickled radish spine dry, do not add salt directly, before this there is a key step, this step is to cut the radish, you need to put it outside to dry, and the moisture is thoroughly dried. When marinated in this way, it will add more flavor and be more crispy.

First of all, which town stupidly used salt to kill the radish with water, prepared an oil-free container, boiled sugar and salt and other water with boiling water, cooled the killed radish into it, marinated for seven days, crispy and refreshing.

There is an old saying in China, called "eat radish in winter and ginger in summer", eat more radish in winter has a lot of benefits, pickled dried radish tastes crispy, whether it is with porridge in the morning, or mixed with rice at noon is very delicious.

To pickle dried radish, radish is naturally indispensable, first prepare 10-20 catties of white radish. The radish is cleaned first, then the head and tail are cut off, the radish is peeled, and then cut into thick strips about a finger long.

Put the cut radish into the pot, sprinkle with edible salt, then reverse and stir evenly, wait for about 2 hours, after the time is up, we can see a lot of extra water in the pot, which is actually the use of salt to "pickle" the water in the radish strips.

After the <> marinated, vigorously remove the water from the radish, then find a clean tool (I used cardboard) and lay the radish on a ventilated veranda to dry. Generally, after a day of drying, the radish can be dried, and the dried radish becomes a very small strip.

After the radish is dried, you need to clean it, and then wait for the moisture on the radish strips to dry, after drying, you can add seasonings, salt, sugar and chili noodles according to your own taste, and finally add Sichuan pepper powder to stir, pay attention to the chili noodles must be added in an appropriate amount according to the degree of spicy food that individuals can eat. After stirring well, this is what it looks like, how is it, is it very appetizing.

<> at this time, if you want to eat, you can put the radish strips into a bowl, and then heat a small amount of oil in the pot after the world is known, and splash it on the radish strips with hot oil, you can eat it directly, if you feel that the taste is light, you can add a little light soy sauce and aged vinegar to mix it, and the pickled radish strips made by yourself are definitely more delicious than the mustard bought in the supermarket.

The next thing is the problem of preservation, prepare a sealed container in advance, be sure to dry it without water, put the finished radish strips into the container, and store it in a cool and dry place, even if it is stored for a year.

Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled and processed foods are called pickled products. Salted products include pickled vegetables, pickled meat, pickled poultry eggs, pickled cucumbers, pickled radish dried hall reeds, etc.

Method. 1. In July and August, pluck the tender radish and pick five fingers. Not too big, not too old.

July and August are the right time. Remove the stems and leaves, wash the whole body, dry them for five or six minutes, and put them away for weighing. Mix one or two salts per catty, mix and knead until the water is soft, and put it into the lid tight.

2. The next morning, still take out the wind to remove the moisture, collect it and then knead it hard until it is moist and soft red, divide it with a small mouth can, and make sure it is strong. Use straw to straighten the plug very tightly, so as not to make ventilation and air leakage. Place the jar on a cool ground and not in the sun.

Crispy and edible after January. Open and eat one can first, and then open another can, so that it will not be bad. If you want to use it as a small leaf vegetable dish, first wash the radish, cut it into a large strip of little finger search, about two minutes thick, one inch and two three minutes long, and dry until five or six minutes dry.

3. The following method is the same as the whole radish. Pickle the peanuts and put them in the pot with the shell, cook them with water, boil them with salt and boil them for one or two rolls, put the juice into the basin, and eat them in three or four days. [1]

Pickled dried radish. Nutritive value.

1. Radish contains a variety of trace elements that can induce the human body to produce interferon, which is of great significance for preventing and fighting cancer.

2. B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal peristalsis and help to eliminate waste in the body.

3. Eating radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.

4. Radish is still a traditional Chinese medicine, which is good in nature and sweet in taste, can eliminate stagnation, dissolve phlegm and clear heat, widen the lower qi, and detoxify.

5. Northeast carrot can effectively regulate the acid-base balance in the body, so it is very beneficial to gout patients.