What is dried radish called? What is the best radish to use for dried radish

Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public. It is rich in vitamin B and has a higher iron content than other foods except enoki. Dried radish is salty and crispy, digestible and appetizing, Shanghang dried radish is golden in color, the skin is tender and the meat is crispy, sweet and fragrant, and it enjoys a good reputation in the early Ming Dynasty.

The production of dried radish is generally carried out around the winter solstice, and it has to 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.

Production features: The radish is cut into evenly sized strips, exposed to the sun for three to five days, and then marinated 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.

Flavor characteristics. It has a unique flavor when it comes to the selection of materials, fine processing, golden color, delicious taste, rich aroma, crisp and refreshing.

Nutritional characteristics: Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other minerals that are indispensable to the human body. Dried radish has a high content of vitamin B and iron, and is a high-grade health food, with the reputation of "vegetarian ginseng".

Health care features. It can lower blood lipids, lower blood pressure, reduce inflammation, appetize, clear away heat and generate Jin, prevent heat stroke, eliminate greasy, break gas, dissolve phlegm, and suppress cough. Scientists also found that it contains choline substances, which is beneficial to **, it contains a kind of enzyme called glycation enzyme that can decompose starch and other components in food, which can promote the digestion and absorption of nutrients by the human body, and can decompose carcinogenic nitrosamines.

Edible characteristics. Such as scrambled eggs with dried radish, dried radish mixed with peanuts, dried radish made into kimchi, etc. All kinds of pickled radish will become a common dish for ordinary people's meals. It can be fried, stewed, stewed in oil, and if it is soaked and lightened, it is a high-quality cold dish with sugar, vinegar, etc.

Making dried radishes is generally divided into two steps, one is to pickle and the other is to dry. So, which comes first and which comes last? How long can I eat radish dry pickled? Is dried radish pickled or dried first?

Is dried radish pickled or dried first?

To make dried radish pickles is to first dry and half-dry, wash the radish, cut it into 1 cm thick strips, add a little salt and rub it (you must add salt, otherwise it will be rotten when you dry it), spread it out and dry it until it is semi-dry. Then add spiced noodles and chili powder, knead well, put it in a jar, and keep it in a cool place. Eat and take.

This dish is best eaten in winter.

To make good dried radish, and the selection of white radish is also very particular. Choose the kind of crisp and tender white radish with plenty of juice, not the kind of white radish that is dry in the middle, which is caused by drought and lack of water in the late harvest period, and the radish made is not crisp and tasteless. And don't want that flowery turnip, that one is poisonous.

Don't want the kind of radish that has been plucked for a long time, it is best to choose a white radish that has been plucked for no more than a week, and it is best to pull it with pickling. Don't choose the kind of old radish that has bloomed in the ground, because the radish has tendons in the skin, which is not delicious.

How long can you eat dried radish pickled Is dried radish pickled or dried first.

What radish to use for dried radish.

To pickle dried radish, you must first choose a good radish. There are many varieties of radish, and in terms of color, the common ones are white radish, carrot, purple radish, green radish, red radish, and a kind of white-skinned purple meat (red meat.

turnips, and the best for pickling dried turnips.

How long can you eat dried radish pickled Is dried radish pickled or dried first.

How long can pickled radish be eaten.

Under normal circumstances, after the radish is dried, it can be put into the designated jar to pickle, in general, it only needs to be pickled for about a day, if the temperature is very low when we pickle, then it takes 2-4 days when pickled, because we pickle at different times, so the taste of the radish developed is also different, and the more time it is pickled, the softer the radish will become.

How long can you eat dried radish pickled Is dried radish pickled or dried first.

Nutritional value of dried radish.

Dried radish is a pickle with a unique flavor that is dried from fresh radish. Generally, we eat less pickles, and we usually think that pickled products are unhealthy. In fact, if you don't add chemical ingredients, there is generally no problem, and dried radish is also rich in nutrients.

According to studies, dried radish contains a certain amount of sugar, protein, carotene.

Nutrients such as ascorbic acid, as well as minerals such as calcium and phosphorus, which are indispensable to the human body, supplement the body's vitamins and minerals. Vitamin B from dried radish

The iron content is also very high, it is a high-grade health food, known as "vegetarian ginseng", and has a long history.

In recent years, scientists have discovered that dried radish contains choline.

Substances that are conducive to our fat accumulation, as well as dried radish also contain a kind of enzyme called saccharification enzyme that can decompose starch and other components in food, which can digest and absorb nutrients from our human body, and can also take carcinogenic nitrosamines.

Break it down.

It is better to use white radish for dried radish, and after the white radish is pickled, the taste is crisp and the smell is fresh. Let's take a look at how to make dried radish.

Ingredients: 10 fresh white radish.

Crushed ginger to taste.

Chop chili peppers to taste.

Steps. 1. Wash the radish first.

2. Share two ways to quickly dry radishes First, cut the radish into two centimeter thick slices and cut it into strips every two centimeters.

3. The second type, cut the radish horizontally, and then cut it left and right.

4. Continue with the second method and marinate for half an hour. This way the radish will be softer and easier to dry.

5. Sun-drying. 6. The radish is dried, wait for a [chopped pepper radish] to eat.

7. Blanch the radish in boiling water for 5 minutes.

8. Wring out the water, the drier it is, the crispier the radish will be.

9. Cut the radish strips into sections, add salt and chopped ginger, and rub well with your hands.

10. Add chopped chili peppers and chopped ginger, if you don't have chopped chili peppers, you can put millet spicy, but in fact, chopped chili peppers are easier to taste.

11. Marinate in cans for about 3 days before eating.

12. Chop dried chili peppers and radish, one bite at a time, really crunchy. It is a good choice to eat rice noodles and steamed buns for breakfast, and rice for lunch and dinner.

White radish is rich in plant protein, vitamin C, folic acid, calcium, zinc and other nutrients, with digestion and stagnation of qi diuresis and other dietary therapeutic effects, modern research has found that eating white radish can help reduce blood lipids, soften blood vessels, maintain blood vessel elasticity, stabilize blood pressure and other effects, for coronary heart disease, arteriosclerosis and other diseases have a certain preventive effect.

Pickling dried radishes is actually a pleasant thing because you can quickly harvest delicious dried radish, but if you don't choose the radish well, the result will not be so satisfying! So how to choose high-quality radishes before pickling dried radish?

Generally, pickled dried radishes are made of white radish, and the white radish should be of moderate size and relatively well-proportioned. I also want to teach you a little that when you buy white radish, you should look at the radish tassel to see if there are yellow rotten leaves on it, if there are sprouts here, generally this radish is not very delicious, because such radish is easy to chaff, the flesh becomes old, and the taste is not very good.

When buying white radish, whether its skin is smooth, whether the skin color is normal, whether there is cracking on it must be seen clearly, the radish with smooth skin is generally finer, and it must be delicious when pickled, and the frozen radish is generally not the right color on the surface, such a radish is not delicious, and if you see the color is wrong or cracked, don't buy it.

It is best to pay attention to the weight in your hand when buying radish, in fact, the high-quality white radish is still quite thick, a little heavy, and the hollow or bran radish inside is very light in the hand, which depends on the feel! Choosing a high-quality white radish is sure not to fail your pickled dried radish plan, so keep your eyes peeled.

Effect of dried radish soup: it can lower blood lipids, lower blood pressure, reduce inflammation, appetize, clear away heat and generate Jin, prevent heatstroke, eliminate greasy, break gas, dissolve phlegm, and suppress cough. It contains choline substances, which is conducive to **, and contains a kind of enzyme called glycase that can decompose starch and other components in food, which can promote the digestion and absorption of nutrients by the human body, and can decompose carcinogenic nitrosamines.

Dried radish is a kind of dried vegetable with a unique flavor that is easy to preserve among the domestic public. 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.

Shanghang radish dried color is golden, the skin is tender and the meat is crispy, sweet and fragrant, and it enjoys a good reputation in the early Ming Dynasty.

Dried radish is rich in minerals such as calcium, phosphorus, iron and vitamin B, which has the effect of appetizing digestion and dissipating wind and qi.

Dried radish is rich in vitamin ABC and has a certain amount of cellulose, which can well eliminate the internal fire in the body, clear heat and detoxify, and dried radish can prevent some scurvy or ** disease, but in the pickling process of radish, a large amount of vitamin C will be destroyed, so the nutritional value of pickled products is much lower than that of fresh vegetables, and more seriously, pickled products also contain a large amount of nitrite in the human body, which may form carcinogens. In severe cases, it can also cause stomach cancer or esophageal cancer.

Dried radish can lower blood lipids, lower blood pressure, reduce inflammation, appetize, clear away heat and generate Jin, prevent heatstroke, eliminate greasy, break gas, dissolve phlegm, and relieve cough. In recent years, scientists have also found that it contains choline substances, which is beneficial to **, it contains a kind of saccharification enzyme that can decompose starch and other components in food, which can promote the digestion and absorption of nutrients by the human body, and can decompose carcinogenic nitrosamines.

Dried radishes are found in the north and in the south, and dried radishes in the south are more famous. Regarding the question of how to make this dried radish, let me tell you, everyone likes to eat radish, eat radish in winter and ginger in summer, eat more radish when the weather is cold and it is good for the body, there are many ways to eat radish, you can cut shreds and cold dressing, shreds and stir-fry, make kimchi, make sauce and vinegar cold dressing, make soup, etc., you can also dry it, the dried radish is particularly chewy, crunchy....

Wash with water, cut into strips and marinate with salt for three hours. After three hours, pour out the water, spread the radish strips evenly in a ventilated place and dry until they are eight minutes dry, put the radish strips in a basin, sprinkle with salt and rub vigorously until the salt is completely melted. (The salty salt is according to your own taste, but it is too light and easy to spoil) Then dry the radish strips in a ventilated place and dry them thoroughly.

After drying, wash the radish strips, soak them for ten minutes, and dry the water from the radish strips and put them in a basin. Start chopping garlic, put more if you like to eat, put oil in the pot, put peppercorns, enlarge the material, fry until fragrant, and put chili noodles and sesame seeds on low heat. Add light soy sauce, sugar, garlic, chili flakes and sesame seeds, stir well, put them in a glass bottle, and put them in a sealed ceramic jar after drying, and marinate them with appropriate salt.

The amount of salt added can be appropriately added or subtracted according to personal taste, add more if you like salty, and add less if you like light. After adding salt, the radish strips should be sealed to prevent air leakage. That's it.

After the dried radish is soaked, it is sweet and crispy, fried bacon, soup, and cold salad are good. The method of dried radish is very simple, the weather is good, the sun can be dried in one day, the dried one is easy to store, if you want to eat, take a few to soak it to do a variety of ways to eat.

I am sharing a way to eat dried radish, which everyone likes to eat, which is spicy dried radish. First soak the dried radish in warm water for two hours, clean it and cut it into sections, drain the water, cut the ginger and garlic for later use, pour the drained dried radish into the pot, pour the appropriate amount of oil and chili, pour in the prepared ginger and garlic foam, the appropriate amount of salt, the appropriate amount of chicken essence, the pepper noodles, the oil consumption, and stir evenly to fill the can. It's good to drink and eat.

In the first step, the selected radish is washed and dried, the leaves and roots are stolen, and then cut into long strips. Step 2: Sprinkle a spoonful of salt and stir well until the radish comes out of the water. In the third step, remove the radish strips and drain them and place them in a ventilated place to dry.

The fourth step is to put the radish strips into a pot, then pour in a certain amount of pepper powder, chili powder, and sesame powder in turn, and rub it with gloves for a few minutes. A plate of delicious dried radishes is ready.

How to make dried radish: first wash the radish and cut it into strips, put the dried radish in the jar after drying, add salt, sugar, vinegar, chili pepper and other seasonings, and stir evenly.

I think that dried radish is just cut and dried on top of a piece of food, and then you can fry and eat, so it is the best dried radish.

Pickled spicy and sour dried radish.

Food raw materials 5000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan pepper and 10 grams of ingredients, appropriate amount of monosodium glutamate, 2000 grams of water.

Food method 1: Wash the radish first, then process it into strips of 3 cm long, wide and thick rice, and dry it until it is dry for later use;

2. Heat the sesame oil, add the chili powder and fry until it is slightly yellow, pour it into the dried radish and mix inside;

3. Put salt, sugar, pepper and ingredients into the pot and boil with water, add monosodium glutamate, pour it into the tank after cooling, mix well with dried radish, turn it once a day, and it will be a finished product in about 15 days, and it is required to be red and yellow.

Gastronomic specialties The texture is crispy and the taste is sour and spicy.

Pickled sour and hot radish:

Food raw materials 10,000 grams of green radish, 100 grams of dried red pepper, 150 grams of refined salt, 10 Sichuan peppercorns, 20 grams of vinegar.

1. Peel off the fibrous roots of the radish and wash it, cut it into long strips, wash the stemmed seeds of the pepper and cut them into shreds;

2. Wipe the jar with a clean and dry cloth, mix the radish strips and pepper shreds, put them into the jar, add the right salt water, and the ratio is (1000 grams) of water and (50 grams) of salt;

3. Add radish strips to the salt water, sprinkle a peppercorn, and add vinegar;

4. Put the cylinder in a warm place for about 10 days.