The pickling method of spicy diced radish, the pickling method of Sichuan spicy dried radish

Pickling method of dried diced radish:

Ingredients: 1 serving of dried radish, appropriate amount of sea rice, some garlic, appropriate amount of red pepper, 2 tablespoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of dark soy sauce, appropriate amount of peanut oil.

Method: 1. Rinse the dried radish, soak it in warm water, and soak the appropriate amount of sea rice in warm water to control the water.

2. Wash the red pepper, remove the stems and seeds, cut into cubes, mince some garlic, and chop the sea rice.

3. Remove the soaked diced radish and squeeze the water slightly.

4. Heat the oil, stir-fry the chili flakes and minced garlic until fragrant, add the diced radish and stir-fry evenly.

5. Put the sea rice, turn to medium heat and stir-fry, and fry the water in the dried radish.

6. Add salt, sugar, light soy sauce and dark soy sauce to taste, turn to low heat and fry until the radish is dried and flavorful.

Expand knowledge: 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 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. 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.

The pickling method of spicy diced radish, first cut the radish into dices, then sprinkle with salt, squeeze out the water after marinating for four hours, and then put on the pepper oil to pour spicy seeds, dark soy sauce and chicken essence, and there must be minced garlic, wait for it to mix well, it is very delicious.

Spicy diced radish is delicious and has a trick, little Joe.

Teach you to do this, crisp and refreshing, 10 catties is not enough to eat.

There is a proverb in our country, eat radish in winter and ginger in summer, although it is not winter yet, and it is only in the footsteps of autumn, but we can do a good job of dicing radish at this time, and you can take it out to eat in autumn and winter, which is particularly convenient. In fact, this proverb is a typical example of nourishing yang in spring and summer, and nourishing yin in autumn and winter, which means that we should pay attention to tonics. After the autumn equinox, it can be said that it has come to a good season for tonic in our country's tradition, at this time, you can naturally eat more nourishing ingredients, and drink porridge every day to regulate the body.

In fact, at this time, my family began to prepare pickled diced radish, often buy more than 10 catties, now almost to the autumn radish harvest season, this time to buy more radish, pickled a large box of diced radish, you can eat for a long time.

The radish I'm talking about here is the white radish, which is more common in Shandong. Radishes can be eaten raw or made into a delicacy through various cooking methods. We all know that radish is rich in vitamin C and zinc, and the content of vitamin C is 8 times higher than that of pears.

1. Handle the ingredients first, clean the radish, cut off the head and tail, scrape off the skin, and cut it directly into small cubes. Because radishes contain a lot of water, put the diced radish into a large pot and add salt to kill the water. The process of killing radish water is relatively long, at least more than 5 hours, so you can't be in a hurry.

Bring water to a boil and pour in half a bowl of glutinous rice flour.

Boil rice cereal over medium heat, rice cereal is generally very viscous, and you should keep stirring when boiling to prevent the rice cereal from sticking to the bottom of the pot.

2. Start preparing chili sauce below, prepare half a catty of fine chili noodles and put it into a larger basin, which should be waterless and oil-free. Take a small piece of ginger and cut it into small pieces, prepare 30 garlic cloves, cut a few knives slightly, put the garlic cloves and ginger pieces into a juicer, squeeze them into a paste, and then mix them with fine chili noodles and pour them together, take 1 apple, cut them into small pieces after peeling them and squeeze the juice, pour them together with the chili noodles, add salt and the glutinous rice paste that has just been boiled, and now you can stir it, stir evenly.

3. After the radish comes out of the water, take out the radish, rinse it several times with water, and then drain the water when it comes out, and dry it for a while if possible. After that, mix the diced radish with the chili sauce and coat the diced radish with a layer of chili sauce. After it is done, you can put it in the refrigerator and take it out at any time when you eat, which is very convenient!

Then you can cut the radish into cubes, then put some spicy oil in the jar, then put some salt, put some rock sugar to marinate.

Material. Ingredients: 2 white radish.

Excipients: 15 grams of salt, 20 grams of dried chili peppers.

Method. 1. Wash the white radish with the skin and cut it into small strips, and put it in a basket for 2-3 days until it is dry.

2. Wash the dried radish strips with floating dust and soak them in water for about 30 minutes.

3. Wrap the soaked dried radish in gauze, squeeze out the water, and put it in a large bowl.

4. Add salt, knead well with dried radish, and put it in the refrigerator for 7-8 hours until it tastes.

5. Beat the dried chili peppers into powder with a food grinder, mix well with the dried radish, press them tightly in a vacuum fresh-keeping bowl, close the lid tightly, and put them in the refrigerator.

6. Marinate for about 15 days.

Tips. 1. In addition to using this kind of white radish, choose the kind of pink small long radish to taste better.

2. The amount of dried salt in this radish does not need to be too heavy, and it can taste salty.

3. Pickling seasoning only needs salt and chili powder, no pepper powder, according to the old man, the dried radish with pepper is not so crisp, I have not practiced, why not try it one day? You can also eat it directly after the radish is pickled, or you can mix it with vinegar, sugar, sesame oil and other seasonings according to the taste, and mix as much as you want.

4. In the process of dry pickling of radish, nitrite will have a process of rising and falling, and gradually decline after fifteen days, so the pickling time is best more than ten days.

5. The amount of chili pepper can be put in according to your own taste, and the amount of my chili pepper is the version that spicy people like.

6. In addition to cutting radishes into small strips and drying directly, radishes can also be cut into thin slices, and then cut into continuous strips, drying with cotton thread or hangers, I made a comparison of the effects of the two drying methods, after one day of drying, the dried radish dried by hangers is more obvious than direct drying.

After understanding the pickling method of spicy radish, when making spicy dried radish, it can be completely based on the above production methods, but it is necessary to pay attention to the number of dried spicy radish, which can be carried out too much, so the food is stored for a long time, so when making, there is no need to worry about the quantity.

Sichuan spicyDried radishPickling method:

Ingredients: 10 kg of Weifang green radish, 200 grams of sun-dried salt.

Excipients: 2 grams of homemade pepper powder, 3 grams of chili noodles, 15 ml of soy sauce, a pinch of salt.

Steps: 1. Wash the radish and control the moisture.

2. Cut into pencil-thick strips and place the cut radish strips in an oil-free and water-free container.

3. Sprinkle with sun-dried salt.

4. Mix by hand to evenly spread the salt in the radish and put it in a container for more than 10 hours to ensure that it is marinated thoroughly.

5. Spread the pickled radish flat and expose it to the sun and turn it once a day.

It will dry for 8 minutes in about the day.

7. Put it away in a bag and store it in a cool place.

8. Take about 200 grams of dried radish and wash it several times in water.

9. Then use pure water to soak it and pinch it with your hands, and the process will take about 1 hour.

10. Dry the water as much as possible.

11. Loosen the dried radish with water, and put the seasoning pepper powder.

12. Appropriate amount of salt and chili flakes.

13. Add umami soy sauce to taste.

14. Wear disposable gloves on your hands, mix up and down to make them taste.

15. Put the dried radish in a sealed jar and store it in the refrigerator, and you can eat it for about a week every time you do it, and you can do it as you eat, so that it is not easy to spoil.

Raw materials

Appropriate amount of white radish, a small amount of chili flakes, a small amount of fennel powder, a teaspoon of salt, half a spoon of sugar, a little white wine.

Method.

1. Wash the white radish.

2. Cut the washed white radish into slices of about centimeters, then cut a few knives with a knife on each slice, and hang the cut radish slices on a rope to bask in the sun.

3. Cut the dried radish slices into dices of the right size.

4. Put on gloves and knead the diced radish vigorously until the water comes out.

5. Pour in salt and continue to knead until the water becomes more, add fennel powder, chili pepper and sugar and stir well.

6. The jar of diced radish must be waterless and oil-free, put the liquor into the shabu jar, and then pour the liquor of the shabu jar into the diced radish that is stirred evenly in the previous step, and then stir again, at this time, you can taste the taste and bottle it directly or marinate it in a basin for a day, and then taste the taste to see if the condiments are enough and then bottle.

7. It is best to marinate the diced radish, and you can use coriander, light soy sauce, and oil and spicy seeds to mix it to make it more delicious.

The specific method of pickling diced radish is as follows:

The ingredients that need to be prepared in advance include: 1 radish, 1 handful of millet pepper, 1 head of garlic, 1 piece of ginger, 150g of white vinegar, 1 spoonful of extremely fresh flavor, a few pieces of rock sugar, and 3g of salt.

1. The first step is to prepare the ingredients and set them aside for later use.

2. Then cut the prepared radish, mix well with salt, and marinate for 30 minutes.

3. Chop the red pepper, ginger and garlic and set aside for later use.

4. Put radish, millet pepper, shredded ginger, garlic, rock sugar, and white vinegar in the jar.

5. Then close the lid, seal it, put it in the refrigerator and store it overnight, and you can eat it the next day.

1. Ingredients: 25 kg of radish, half a kg of salt, appropriate amount of chili oil, chili powder can be added according to personal taste, 50 grams of spicy powder.

2. Wash the radish.

3. Cut into strips and salted overnight.

4. If the sun is good, it will be about the same for five days, collect it, and seal it in a plastic bag.

5. When eating, put it in boiling water to boil it for cleanliness and crispness.

6. Add chili powder and spicy powder, dress up and marinate overnight.

7. When eating, cut it into small cubes, stir in chili oil and you're done.

How to marinate spicy radish

Step 1: Slice the radish.

It is okay to peel the radish you bought and cut it into slices with a knife, or in strips, but it is not too big, it is too big to taste good, and it is better to be small.

Step 2: Marinate in salted water.

Then put the chopped radish in a larger pot, pour in water, then add an appropriate amount of salt, the water will cover all the radishes, and stir a little.

Step 3: Slice the garlic.

Prepare two cloves of garlic and cut them into thin slices with a knife, so that the flavor can come out, and then put them in a bowl for later use.

Step 4: Cut the ginger into strips.

Step 5: Cut the small peppers.

Wash the chili peppers, then cut them into small pieces with a knife, pay attention not to touch your hands directly when cutting the chili peppers, it is best to bring disposable gloves, and then cut them, because the spicy taste of the chili peppers is very strong, and the hands will feel numb.

Step 6: Stir the ingredients.

The radish can be taken out after about an hour of pickling, just take it out, and then put in the ingredients just prepared, stir it with a spoon, and after 15 minutes, you can taste the taste, it is really good, the radish is crunchy and delicious.

The pickling method and ingredients of spicy radish strips are as follows:

Ingredients: 5 kg of white radish, 1 kg of carrot, 50g of salt, 2 pieces of ginger, 5 cloves of garlic, 300g of white sugar, 500ml of white vinegar, 350ml of cold boiled water, appropriate amount of lemon juice.

Steps: 1. Peel the white radish and carrot respectively.

2. Then wash the peeled white radish and carrot.

3. Cut the white radish and carrot into strips respectively; (The thickness of the radish strips is cut according to personal preference, if it is thicker, the pickling time should be extended appropriately).

4. Add 50g of salt.

5. Massage the radish strips with the palms of your hands so that the salt evenly wraps around each radish strips.

6. Let stand and marinate for two hours.

7. After the radish strips are marinated for two hours, use a colander to put the pickled radish strips into another basin, and keep the salted radish water! (Note: Don't pour out the pickled radish water!) ）。

8. Peel the garlic cloves, wash the ginger, slice and set aside.

9. Pour the weighed sugar into the basin and add a bottle (500ml) of white vinegar.

10. Pour in the cold boiled water prepared in advance.

11. Add the chopped garlic and ginger slices to the seasoning water.

12. At this time, use the salted radish water pickled in the radish strips just now! Pour them into the water you just prepared.

13. Add the secret ** - lemon juice (my bottle is lemon juice for baking, you can also use fresh lemon to squeeze out the juice) Add lemon juice to remove the astringency and spiciness.

14. When the marinade is ready, pour it into the radish strips.

15. Stir in the radish with a colander to evenly wrap the seasoning water on each radish strip.

16. Put the white and carrots together with the seasoning juice into a glass jar that has been washed in advance; (Remember: it's best to marinate radish strips in a glass jar, plastic ones are not good for the body).

17. Cover the lid of the glass jar, then put it in a cool place, marinate for about 5-7 days, and it will taste good. During this period, you can turn the radish strips twice to prevent the radish strips on top from not being flavorful.