How to pickle shredded radish after drying, how to pickle dried radish

The marinated ingredients for the sun-dried shredded radish are as follows:1. Dried radish, chili pepper, Sichuan pepper, sesame seeds, sesame oil.

2. The dried radish should be washed with warm water when pickling. Because dried radishes will get some dirt in the process of drying. There will also be some floating dust on the surface.

Wash the dried radish with warm water and take it out. Drain the water. Let it dry in the sun for another 2 hours.

3. In the process of drying dried radish. Prepare an appropriate amount of chili pepper and peppercorns. You can also prepare an appropriate amount of sesame seeds. It needs to be fried in a pan in advance. Put these seasonings together and mix thoroughly. Place directly in the dried radish.

4. Add an appropriate amount of sesame oil. Mix well with clean chopsticks. Place the prepared dried radish in a clean glass jar that can be sealed. At the same time, seal the bottle well. After that, the container is placed in a cool and ventilated place to marinate for fifteen days. The dried radish inside can absorb the flavor.

It is very good to marinate the shredded radish in the sun and use it as a small pickle for breakfast. I'm from the north, so I especially like to add a butterfly pickles to eat at breakfast, and if you eat in a restaurant outside, you will also serve some small pickles, which is very good. So there will also be time to pickle some dried radishes to eat.

In fact, the method of pickling shredded radish and pickling dried radish is similar. Next, I will talk about the specific production steps, I hope it will be helpful to you.

First of all, prepare the following ingredients:

Radish, white sesame seeds, allspice powder.

Pepper flakes, peppercorn powder, sugar.

Salt. Steps:

Wash the turnips, remove all the heads and tails, and some of the skins of the turnips will grow a little roots, and wipe off those roots with a rubber.

Then cut it into small pieces of about 5cm. After the radish is erected, cut it into thin strips.

Once all is cut, put it in a large basin, sprinkle with an appropriate amount of salt, and marinate for two hours to marinate the water in the radish.

After two hours of marinating, there will be a lot of water, then use your hands to control the moisture and put it in a sieve.

Put it on the balcony and spread it out to dry, it will take about two days.

Stir-fry the white sesame seeds in a pan, remove them and place them on a cutting board and crush them with a rolling pin.

Put the dried shredded radish in a pot and sprinkle with chopped sesame seeds.

Put the five-spice powder, chili flakes, and peppercorn powder in a pot and fry them, cool them and pour them into the shredded radish.

Add two more tablespoons of sugar, grasp it with your hands and cover with plastic wrap.

Put it in the refrigerator for two hours.

After that, you can take it out and use it, eat as much as you want, and put the rest in the refrigerator to refrigerate, and you can take it out and use it at any time when you eat it. Very convenient, and with an expiration date.

The shredded radish that can't be eaten must be put in the refrigerator and refrigerated, put it in a fresh-keeping bag and tie it tightly, and then tie it tightly after eating with chopsticks, don't touch the shredded radish with raw water, and don't use the chopsticks to clip it, it is easy to spoil after seeing the raw water.

If you put a lot of salt in the pickling of radish, you can rinse it with cool boiled water before putting in the seasoning, then dry it, and then put it in the seasoning.

The first type, dried radish shredded pickles.

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

2), after the sun is retracted, wash off the dust with warm boiled water, and then squeeze the water of the radish vigorously, put in salt, liquor and stir evenly, and then put in sesame oil, sesame seeds stir evenly, according to their own taste, people who like chili pepper will put in chili noodles, pepper noodles, and people who don't like to eat spicy will not put it.

3), the stirred radish into the jar, the dried radish should be pressed tightly after putting in, if it is not full when canning, 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, then tie it tightly with an elastic rope, cover the lid, put a water tray at the sealed mouth of the altar, and pour some water to isolate the air. Put it in a cool place and you can eat it after ten days.

Second, the production method of sour and hot dried radish.

1) The first step is the same as the production method of dried radish pickles, please refer to the above content, and I will not repeat it.

2) Add salt, vinegar and thirteen spices to the pot, boil with water, turn off the heat and then add monosodium glutamate, let it cool for later use.

3) Stir the processed dried radish and chili oil into the jar, sprinkle some sugar, pour in the sauce that was prepared before, and cover with a lid.

4) Put the jar in a cool place, stir once or twice a day, pay attention not to contaminate bacteria when stirring, and seal and store it after stirring, and it can be eaten in about seven days.

The third is the method of making spicy dried radish.

1) The first step is the same as the production method of dried radish pickles, please refer to the above content, and I will not repeat it.

2) Dry and clean the dried radish to remove the water for later use, prepare a wok, pour oil, chili noodles and stir together, add the stew package to boil when the red oil comes out, then add some salt and sugar according to the taste, and add monosodium glutamate after turning off the heat.

3) Pour the boiled sauce into the prepared dried radish, stir well and serve the next day.

Fourth, the production method of salted radish shreds.

1) Take fresh white radish, graze the shreds with a grater, add salt after planing the shreds, marinate for 30 minutes, and then squeeze out the water in the shredded radish.

2) Prepare a wok, pour in oil, and then add ginger, green onions, minced garlic, Sichuan pepper, star anise, chili pepper and other seasonings to fry the fragrance, and then pour the hot oil into the shredded radish, and then add sugar, monosodium glutamate, soy sauce, vinegar according to the taste, stir well, you can also sprinkle some white sesame seeds, you can eat directly. It tastes better after a day, because the shredded radish is flavorful.

Although dried radish is delicious, it should not be eaten too much at one time, nor should it be eaten in large quantities for a long time.

Ingredients: 5 kg of radish, 50 grams of salt, 50 grams of chili noodles, 30 grams of sugar, 30 grams of five-spice powder, dark soy sauce, liquor, 10 grams of monosodium glutamate.

1.Wash the radish and cut it into thick finger-sized strips.

2.The dried radish is dried in the sun until it is weak, and the radish strip shrinks to half its original size.

3.Dry wash the radish, drain and put it in a bowl.

4.Pour in the chili flakes, five-spice powder, salt, sugar, dark soy sauce, white wine and monosodium glutamate, stir well.

5.Put it in a clean, water-free and oil-free container, seal, put it in a cool and ventilated place, and leave it for three days before eating.

6.When eating, drizzle vinegar and sesame oil and stir well.

The sun-dried radish is dry cleaned on the one hand to remove dust, and on the other hand, to let the dried radish get a little moisture, so that it tastes better when pickled. In order to make the radish more flavorful and let it sit for a longer time, be sure to put a little more salt. The pickled dried radish still looks crumpled, but it doesn't matter, this kind of dried radish is the strongest to eat.

Taste a bite of the mixed dried radish, crispy and spicy, the spiced taste is very appetizing and delicious. The crunchy spiced dried radish is more delicious than the delicacies of the mountains and the sea, and you can't get tired of eating it.

【Preparation of pickled dried radish】

Step 1: Prepare the ingredients: green radish, five-spice powder, chili powder, millet spicy.

Ingredients: light soy sauce, salt, white wine. First of all, let's talk about the standard of material selection, pickled radish is generally white radish, but the dried eye radish to be talked about today, green radish must be used here, and the pickled dried radish has a taste.

When choosing radish, pay attention to the choice of firm flesh, pinch it with your hands to see if it is hard; Don't use those soft radishes to make dried radishes, they don't taste at all. Soak the radish in water, wash it, cut off the roots, put it on a cutting board, and cut it into slices with a knife for later use.

Step 2: Place the radish slices on the cutting board and cut them into strips with a knife, here you should be careful not to cut the radish slices, but cut them into radish strips that are connected together, so that they are easy to dry and process. Sprinkle an appropriate amount of salt on the radish with a spoon and wipe it with your hands to evenly distribute the salt on the surface of the radish, so that the moisture in the radish can be forced out to the maximum.

After smearing the salt, put it in a basin and put it overnight, the next day take out the radish inside, drain the water, and put it in a place with better lighting.

Step 3: Don't be in a hurry to add chili powder to pickle, prepare a basin, add a small amount of water to it, then add an appropriate amount of salt, stir well with chopsticks, and then put the dried radish into the water to soak, take something and compact; The next day, take out the dried radish, drain the water, and let it dry in the sun. Put the processed dried radish into the basin, add two spoons of chili powder, a spoonful of five-spice powder, a small amount of salt, a spoonful of light soy sauce, constantly turn and grasp it with your hands, then clean the millet spicy, cut it into pieces and put it in, add a small amount of liquor, stir constantly, after stirring evenly, cover the mouth of the basin with a fresh-keeping bag, seal it and put it in the refrigerator, and marinate it for two days before eating.

Answer Step 1: Put the green radish you bought in clean water, rinse the soil and drain the water, and then cut the radish into strips with a knife. To make the dried radish taste more crispy, there is no need to peel it here.

Then put the cut radish strips into a basin, add an appropriate amount of salt to the pot, massage the dried radish evenly with your hands, and marinate it for about half an hour, so that you can get the water out of the radish. Step 2: Pour out the precipitated water, take out the clean barbed wire, place the radish strips neatly on the barbed wire, and dry them in the sun.

Depending on the size of the sun, it is enough to dry it until it is 70% dry, and then put the dried radish strips in a bowl. Step 3: Pour the prepared paprika and peppercorn powder into a bowl, stir well with chopsticks, then pour a spoonful of peanut oil into the pot and heat it over fire.

When the pan is smoking, divide the heated peanut oil into two halves and pour into a bowl. Finally, add a little soy sauce, sugar and white sesame seeds, stir with chopsticks and marinate for a day. If the radish is placed directly in the sun, then the dried radish will not only have a flavor but also prolong the drying time, so it is better to use salt to dissolve the moisture in the radish.

Kiss this is the answer to your query, I hope it can help you.

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Wash the white radish, cut it into strips, cut it well, put it into the basin and smear the salt, pickle the radish out of the water, squeeze out the water of the dried radish, spread it out to dry, about 2 days, put pepper powder, five-spice powder, chili powder after drying, add white sugar to mix, and then pour raw extract flavor, add white sesame seeds and white wine to knead, add a little chicken essence and knead evenly, and finally boil the green onion, add the dried radish and knead it evenly, put it in the fresh-keeping box and seal it overnight.

How to pickle sun-dried dried radish

Ingredients: 4 radish, appropriate amount of salt, Sichuan pepper powder, five-spice powder, chili powder, light soy sauce, white wine, white sesame seeds, chicken essence, chopped green onion;

Dried pickling method of radish:

1.Wash the prepared white radish, cut it into about 5cm thickness, and then cut it into strips;

2.Once all of them are cut, put them in a large basin and start salting them to marinate the radish in water and soften.

3.Then squeeze out the dried radish, spread it out to dry, and place it in a ventilated place to dry for about 2 days.

4.After drying, add Sichuan pepper powder, five-spice powder, chili powder, and finally add 1 tablespoon of sugar to mix well;

5.Then pour in a small amount of light soy sauce to extract the flavor, then add roasted white sesame seeds and a little white wine to knead, add a little chicken essence and knead evenly;

6.Finally, put the chopped green onion into the oil pot and boil it, add it to the dried radish and continue to knead, knead evenly, put it in the crisper box, seal it and refrigerate it overnight, and you can eat it the next day.

How to pickle sun-dried dried radish?

Ingredients Needed:

6 kg of carrots, 30 grams of cinnamon, 50 grams of star anise, 400 grams of salt.

1. First cut off the two ends of the carrot, put it in water to clean it, put it in the sun to dry the water, cut the carrot into radish strips, put 400 grams of salt in the cut radish strips, and finally put in cinnamon and star anise and stir it again, place it in a cool place, marinate for 12 hours, and pickle the radish water.

2. Put the pickled radish in the sun for about three days, dry the radish strips to remove 50% of the moisture, and leave the pickled radish water and star anise cinnamon for later use. Pour the radish water into the pot together with the cinnamon star anise, boil and skim off the foam, put the half-dried radish strips into the basin, and then pour in the boiling brine, which can make the dried radish more flavorful and sterilizing.

3. Soak the radish strips in brine for 12 hours, and then put them in the sun again for about 3 days, repeating 3 to 4 times. Put the dried radish in the brine for the last time, put 50 grams of sugar, 100 grams of high liquor, soak for 6 hours, and then dry the radish for about 3 days, discard the brine and star anise cinnamon.

4. Dry half of the radish in the sun, put it in a bottle, it will not be bad for a year, wash it and soak it for 30 minutes when eating, soak it to remove the excess salt, and then mix it with your favorite seasoning.