How to pickle dried radish delicious, how to make pickled dried radish delicious

5 ways to pickle sour and hot dried radish.

Method 1. 2 teaspoons of sugar, 2000 grams of white radish.

2 teaspoons salt, 1 2 teaspoons monosodium glutamate.

1 teaspoon chili powder, 2 teaspoons thirteen spices.

1. Clean the white radish. Shreds with a grater.

2. Place the shredded radish in the sun and dry until it is 8 dry. Place the shredded radish in a clean pot.

3. Add cool to wash the dust when drying. Squeeze out water.

4. Add salt, sugar, monosodium glutamate, thirteen spices, and chili powder, and knead evenly with your hands.

5. Put it in the refrigerator for a few hours and you can eat it.

Method two. Ingredients.

500g dried radish strips, 1kg of cabbage leaves, 500g of chili leaves, 2 cups of maltous yeast, 2 cups of glutinous rice paste, 2 cups of chili noodles, 1 4 cups of green onions, 1 4 cups of garlic, 2 cups of fish in sauce, 3 tablespoons of whole sesame seeds.

Method. 1.Soak the dried radish strips and chili leaves in warm water.

2.Marinate the cabbage in salted water, dry it and wash it with hot water.

3.Pour water into the maltoyeast powder, place it on a sieve, and put glutinous rice flour in the sieveed maltoyeast water to make a paste.

4.Put glutinous rice paste in dried radish strips, chili leaves, and cabbage, mix chili noodles, green onions, garlic, and anchovies in sauce and sprinkle whole sesame seeds.

Method three. Material.

White radish, pork, green onion, ginger and garlic, chili, green and red chili, Sichuan pepper, salt, light soy sauce, vinegar.

Method. 1. Shred pork, shredded green and red peppers (optional one), shredded white radish, and minced garlic.

2. Boil green onions, ginger and peppercorns, add shredded pork and stir-fry.

3. Then you can add some chili peppers, add an appropriate amount of shredded radish after the spicy taste appears, add some vinegar and light soy sauce after changing color.

4. Finally, add salt and minced garlic and put on a plate.

Tips. 1. Add vinegar when it is almost cooked (add it as appropriate), the meat can be left unplaced, do not simmer in the pot, it will change color.

2. It is best to use green peppers for chili peppers, which must have a spicy taste, and of course red peppers can be used for aesthetics.

Method four. Material.

Green radish, carrots, paprika, spiced noodles, paprika.

Method. 1.The first thing is to buy some green radishes and carrots, then cut them all into strips and marinate them with an appropriate amount of salt for about half a day.

2.Leave to dry in the sun for a day.

3.Add chili powder and five-spice noodles to the dried radish and rub it repeatedly until the dried radish becomes soft.

4.Dried radish.

5.Add paprika to the dried radish.

6.and five-spice noodles.

7.Rub repeatedly.

8.Until the dried radish is tender.

9.Seal with plastic wrap and let it marinate at room temperature for half a month; When eating, soak it in balsamic vinegar and drip with sesame oil.

Method five. Material.

White radish, white vinegar, sugar, closed bottles, pickled peppers.

Method. 1. Cut the radish into strips, wash and dry.

2. Place evenly in a closed small bottle, pour in white vinegar (to cover the white radish), and put in a small amount of sugar.

3. Add a few pickled peppers and put them according to your taste.

4. Close the bottle and put it in the refrigerator. You can eat it after a week, it's crunchy and sour.

Pickled dried radish] Ingredients: white radish, salt, sugar, chili noodles, five-spice powder, chicken powder, red oil, sesame oil, peppercorn noodles.

Method: The first step is to clean the white radish, then cut it into long strips, then put it in a pot, add a lot of salt and marinate it for 1 day, and the white radish strips are marinated in water and become very soft.

The second step is to squeeze out the water of the white radish strips, and then put them under the nasty bottom to dry, dry them for two or three days, dry the water, turn them into a faint yellow, and after drying, you can pack them up and save them.

The third step is to take a part to pickle, the pickled part can not be so dry, otherwise it will have to be re-soaked, if it is a very dry radish strip, soak it in warm water first.

Step 4: Then squeeze out the water, add 1 tablespoon of chili noodles, 1 tablespoon of Sichuan pepper noodles, 1 tablespoon of sugar, half a tablespoon of five-spice powder, half a tablespoon of chicken powder, 1 tablespoon of red oil and 1 tablespoon of sesame oil and stir well.

The fifth step is to mix it and put it in a clean bottle, seal it, marinate it for two or three days, marinate it to absorb the flavor, and it is ready to eat.

Cooking Tips:

1. When the radish turns yellow, you can take a part of it to pickle, and continue to dry the rest and dry it completely, so that it is easy to preserve. Before pickling each time, soak the dried radish and use it to pickle, because in addition to pickling, dried radish can also be used to roast meat or cook soup;

2. Before the white radish is taken to dry, you need to salt it with salt to get out of the water, the salt is soft, so that it will not deteriorate when it is dried, and it is best to choose when the weather is good, otherwise the radish strips will be moldy and spoiled.

Serving Tips:

Pickled dried radish can also be stored for a long time, but the best thing to eat is to marinate for about a month, pickled for too long, although it is very flavorful, but the taste is not good.

Although the pickled products are delicious, they are mainly small amounts, and as an appetizer, you can drink a little porridge in the morning, and the white rice porridge can also be delicious.

1.Wash the radish and remove the top and bottom, then cut it into strips the thickness of a little finger, put it in a large clean basin, sprinkle some sugar first, and in a moment a lot of juice will be stained. Pouring radish juice into a drinking cup, it is fragrant and refreshing, and it is many times stronger than the drinks sold in the store.

2.Sprinkle some salt on the radish strips, drain them from a small area, spread them on the curtain, and put them in a cool and ventilated place to dry for 1 2 days.

3.Divide the dried radish into three, add some salt and monosodium glutamate to the first part to keep it salty enough to prevent spoilage, put it in a container, and store it in a cool and dry place. After pickling, it can be eaten directly, or you can add some oil, chopped green onions, coriander, etc. after simple cooking.

Take a wok and heat it, add an appropriate amount of oil, stir-fry with peppercorns and green onions, pour in soy sauce and boil, turn off the heat and let it cool, then pour it into a container containing the second part of the radish strips, so that the radish strips are immersed in the soy sauce soup, and finally pour in an appropriate amount of vinegar.

Add the remaining radish strips with an appropriate amount of salt, sugar, monosodium glutamate and garlic and chili peppers purchased from the market, then take an apple and a pear to wash and peel, remove the core, cut into small dices, slices or shreds, mix well with the radish strips, seal them in a container, take them out after 7 10 days, and a sweet fragrance will come to the nose and refresh people's hearts. These three flavors of pickled radish have their own merits and are all good accompaniments.

The original species of radish originated from the wild radish on the warm coasts of Europe and Asia, and radish is one of the oldest cultivated crops in the world. As far back as 4,500 years ago, turnips became an important food in Egypt. It is widely cultivated throughout China.

Radish root is eaten as a vegetable; Seeds, fresh roots, dead roots, and leaves are all used in medicine, seeds eliminate food and phlegm, fresh roots quench thirst, help digestion, dry roots benefit two stools, leaves treat dysentery, and prevent dysentery, seed oil industry and food.

Method: 1. Prepare 10 white radishes, remove the head and tail, clean them, cut them into thin slices first, then cut them into small strips and put them in a basin, add 2 tablespoons of salt, grasp and mix evenly, marinate for 2 hours, and sand out the water of the radish.

2. Prepare a little accessories: cut half an onion into thin strips, slice the ginger, cut the green onion into sections, put the garlic and coriander on the plate, and then prepare a little minced garlic and ginger foam.

4. Add a little cold oil and stir and mix well, the purpose of adding cold oil is to make the fried chili oil have no mushy taste.

5. Pour a little cooking oil into the pot and add the prepared accessories: onion, coriander, green onion, ginger, garlic, turn on low heat and fry slowly.

5. Grab out the fragrance of the auxiliary materials, then add star anise, bay leaves, cinnamon, peppercorns, grass fruits, continue to fry slowly over low heat, fry the spices and accessories until slightly yellow, and then control the oil and remove them.

6. Pour the fried spice oil into the chili bowl in batches, add it well each time, stir evenly and then add it next time, and the chili oil is ready.

7. Pour out the water from the sand after the pickled radish, rinse it with water again, put it in a clean gauze and dry the water and put it in a basin. Then prepare a red and green pepper cut into thin strips, put it in a basin of shredded radish, pour in the chili oil, cut the minced garlic and ginger in advance, a spoonful of sugar, put on gloves and mix evenly.

8. Prepare a few waterless and oil-free glass bottles, put the mixed dried radish, cover the lid and put it in the refrigerator to refrigerate and marinate for 2 days before eating.

Delicious spicy dried radish.

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