What are the tips for pickling dried radish, and how to pickle them so that they don t break for a y

Tips for marinating dried radish.

Start by picking lots of small turnips, as small as possible.

Secondly, cut into long strips and strong, you need to have skin on each piece, so that it tastes crispier.

Secondly, put it at home to brew dehydration. It takes about two or three hours to try to get rid of the radish and your moisture.

After that, you need to sprinkle an appropriate amount of salt inside, and after sprinkling the salt, put it outside to dry and dry.

When you want to eat dried radish, just like these sun-dried dried radishes put in water. After it is soft, put it in your own sauce and sauce bomb. In this way, you can get delicious dried radish.

How to keep dried radish for a year, sun-dried dried radish has not been put in the sauce pan, and it can be stored for a long time. I often put it in the sun, but I can't do it, and put it in the cold refrigerator and freezer. Such dried radishes can last for a long time or even a year.

The first trick of pickling dried radish is to remember to put salt first, use salt to squeeze out the water of the dried radish, and then the sun should not be too big, if exposed to the sun, it will make the dried radish become too dry.

The radish is cleaned and dried, cut into finger-thick pieces, salted and dehydrated, and then left to dry in the sun.

Pickles are our favorite spiced snack. I'm a sure northerner. The usual staple food is mainly pasta, such as steamed buns, noodles, dumplings, etc.

If you eat pasta, you especially like pickles. When eating the main food, in addition to eating pickles, I also like to put a plate of pickles in the breakfast to mix the taste. If you do this, you will feel that the meal will be better, so go out to eat every time.

I usually soak dried radishes at home, and pickled radishes are crispy and delicious, but many people say that pickled dried radishes will cause hairiness, or they are not crispy. Today I will explain in detail the specific method of soaking this radish, remembering "2 to dry one by one". If these two stages are done well, the pickled radish will be crispy and not easy to rot.

Pickled radishes should be pickled before drying.

First wash the radish you bought, remove all the hairy skins on the outside, and don't use the smoother skin for the rest. Marinate without a shell to make the radish crispier, wash the radish and cut it from the middle, cut it into small strips of about 3 cm, put it in a basin, add salt, and mix evenly with your hands. You can do more when you put salt in it.

After soaking in water, adjusting the surface moisture, then removing the non-drying, putting it in the mesh, and drying it in a cool and ventilated place for 24 hours is very important. Be sure to ventilate when drying, so as to prevent hair growth. (David Asher, Northern Enforcement Force).

The conditions for drying without drying are harsh. It must not be dried on a cloudy day. Otherwise, the surface hairs will turn white and the radish will go bad. The next action is not to be done. It should be operated when the weather is fine. After drying the radish for 24 hours, the surface is very dry.

The next step is to add your favorite seasoning. There are two commonly used seasonings: five-spice powder and chili powder. Put it in the pot and stir-fry, then turn off the light, there is no seasoning at all after it is cold, then put the soaked radish into the pot and stir well, then find a bottle without water, put in the dried radish, and then find a cool and ventilated place.

When marinating turnips, it is important to soak the water in the first stage. At this stage, the extra moisture of the radish will be the temple. At this time, if you measure the dried radish, it will become more brittle and dry, and because there is no mineral water in it, it can be stored for a long time.

It will not deteriorate for about 6 months. If you like to eat dried radish, use this method.

Pickled dried radish, if put in a glass jar, sealed storage, three or four years will not be bad, the taste will be better, pickled must take advantage of the sunny day to dry for two days, when drying, often turn over, can not be too dry.

Pickled dried radishes can generally be stored for a month, but the premise is that it is best to keep them in a cool environment, if in the summer, you can choose to put them in the refrigerator, and the pickling process container must be sterilized and kept clean.

Generally, it can be stored for about 2 to 3 months, and you must pay attention to the ratio of this ingredient when marinating, because it will affect the final taste.

It can be prevented for a long time, about three months, and you can continue to eat. Be careful to completely dry the water of the radish, and then add salt and sugar to marinate.

The trick to pickling radish is to grasp the pickling time and choose the ingredients, and the pickling technique is also very important. Pickled radish has to wait until after the frost falls, and the pickled radish has no bitter taste at this time, and it will not soak the heart. Generally, we don't need to pickle radish for too long, because the texture of radish is relatively loose and the water content is high, and the marinade juice can be fully absorbed in a short time.

When the sliced radish is half a bottle, spread a layer of rock sugar. The thickness of the rock sugar should be able to completely cover the radish, and it is advisable to not see the radish, which is the whole radish into the jar to pickle, put the radish into the jar, a layer of radish and a layer of salt, usually pickled for no more than a month to be pickled thoroughly, and the pickled radish is placed outside to dry it. Such radishes are easy to store and will not spoil until the beginning of spring the next year.

I pickled it with the skin of the radish, cut it into small strips and then marinate it with salt for about two hours to remove the water of the radish, and then flush it for an hour and a half after two hours to wash off the brine of the radish, and then you can pickle, marinate it for about 24 hours, so that the radish can be eaten, and after 20 minutes, the carrot begins to marinate out of the water, and the radish strips are grabbed and pinched by hand to drain the water. The purpose of this is to remove the raw and astringent taste of the radish.

There are several ways to pickle radish, pickled dried radish is very laborious, it takes about three or four times to pickle, knead, and finally dry and store, the usual pickled radish pickles are very simple, the radish is cut into strips or blocks, put salt, and it can be eaten in one to two days. The pickled radish takes more than ten days to be delicious, the first step is to slice the radish, then dry it for two days, clean it and dry it, then add salt, wine, and chili powder to knead and mix evenly, seal and marinate for about ten days. Generally speaking, after the radish is dried, put it into the jar to pickle, you can eat it in about a day, if the temperature is low, it may take 2-3 days, you can eat the radish at any time, because the time is different, the pickled taste is different, the longer the time.

If you want to eat a little heavier, you can marinate for more than an hour before eating, mainly according to your own taste, dried radish with boiling water, clean after soft, you can add vinegar light soy sauce chili oil, monosodium glutamate, chicken essence, oyster sauce or mustard oil together, mix to bring out your favorite taste.

If you pickle the dried radish directly, you can eat it in one day, but if the temperature around it is relatively low, it will take at least three days to eat.

Generally speaking, pickled radishes can only be eaten for more than 10 days, which can increase the taste of radishes, and the radishes can absorb the flavor.

Half a month later, because the dried radish after pickling for half a month no longer has any harmful ingredients.

Generally speaking, after the radish is sun-dried, put it in the jar to pickle, you can eat it in about a day, if the temperature is low, it may take 2-3 days, you can eat the radish at any time, because the time is different, the pickled taste is different, the longer the time, the softer it may become, not as crisp as the initial stage.

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, the temperature is very low when pickled, then it takes 2-4 days when pickled, because the pickling time is different, so the taste of the radish developed is also different.

To marinate the radish with salt, just clean the radish, cut it into small pieces of about two centimeters, then add refined salt and rub it by hand until the radish is kneaded out of the water, and then let it stand for an hour, it can be eaten, and when eating, you can add some seasoning to mix it, and the taste will be better.

Generally, dried radish can be eaten in about a week during the pickling process, and it tastes very good.

2. Vacuum preservation method: put the dried radish into a vacuum bag, extract the air inside, and then cool it, which can be stored for about 12 months.

3. For dried radishes that are not dry enough, they can be put in the refrigerator for freezing.

4. For dried radish, store it in a dry and ventilated place at room temperature.

It can be eaten, as long as this pickled food is not moldy, it can be eaten, and the general pickled products will taste better after a long time. Here's how to marinate dried radish:

Ingredients: dried radish, rock sugar, light soy sauce, dark soy sauce, ginger, garlic, white wine, chili, Sichuan pepper, fennel 1, wash and cut radish into strips, evenly sprinkle salt and dry.

2. Wash and dry the wok, add rock sugar, and add light soy sauce.

3. An appropriate amount of dark soy sauce looks good on the color.

4. Burn on and off the fire on medium heat, let it cool naturally, and the cooling process is enough for the rock sugar to melt.

5. Prepare ginger and garlic.

6. Put garlic, ginger and dried radish in a container and put two spoons of white wine.

7. Heat a little oil in a pot, add chili pepper and fennel and stir-fry until fragrant.

8. Be sure to use low heat, don't fry the pepper peppercorns. Stir-fry until fragrant, turn off the heat and pour directly on the dried radish, stir well, and seal.

9. It can be served the next day, refreshing and crystalline, fresh and delicious.

Be careful, don't be in a hurry

Be careful, don't be in a hurry

I've seen your feedback

No need to ask repeatedly

No need to ask repeatedly

No need to ask repeatedly

The response period is: 9:00 during the day - 22:00 in the evening to ensure the quality of our services. Please do not send a question during other time periods, please understand that this will not change

Pro, the conversation is in the queue for manual answers, please keep the conversation, do not take the initiative to end the conversation, I have seen the questions you feedback, please be patient, don't worry, the manual answers are in the queue, the manual answers are in the queue, the manual answers are in the queue, you can leave and come back at any time.

Radish has appetizing, heat-clearing and other effects, which is conducive to **, and can also promote the digestion and absorption of nutrients by the human body. Salted radish has a salty taste and should not be eaten too much. Pickled radish can also be stir-fried with some vegetables, and it has a very good taste.

The method of drying radish in rural Guangdong is salted for 3 nights and dried, and it will not be bad if it is stored for a year.

Dried radishes made by the dry pickling method can be sealed and stored directly in a clean jar. It can also be packed in a vacuum bag. The dried radish made by the soaking method needs to be packed in a jar, and each layer of dried radish is covered with a layer of salt, and finally sealed and preserved.

If you need spicy and other flavors, you can add various spicy spices and mix well, and then seal and preserve. If you need sweetness, you can add sweetener. :

The most commonly used methods are sealed salt preservation method and vacuum preservation method. The salt sealing preservation method is to cover the dried radish with a film, and then sprinkle a layer of salt on top to prevent air oxidation and inhibit the growth of bacteria. The vacuum preservation method is to put the dried radish into a vacuum bag, extract the air inside, and then cool it, which can generally be stored for about 12 months.

1. Put the dried radish pickles into a plastic bag, and then vacuum pack it with a vacuum packaging machine, then pasteurize and cool, and it can be stored for more than 12 months under 20 times.

2. If the dried radish pickles have been mildewed when pickled, they will definitely deteriorate after a long storage time, so to extend the shelf life of dried radish pickles, we must strictly implement the production and processing technology.

3. High salt pickled food, high osmotic pressure can inhibit the growth of microorganisms and play a role in preservative. If the salt of the pickled vegetables of the Protoss is put too little, it will easily spoil. Therefore, when pickling pickles, a lot of salt should be put in place, and it can be stored for a long time at room temperature.

4. For this kind of high-salt food, there is no need to put it in the refrigerator for storage, it can be stored at room temperature, but it will be thrown away because the crystals are mistaken for deterioration because of the crystals. Therefore, pickled radish and salty mustache are not recommended to be frozen in the refrigerator.