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

Dried radish is a unique flavor of easy-to-preserve dried vegetables, rich in vitamin B, appetizing, tender skin and crispy meat, spicy and crispy, today I will share with you the practice of making pickled dried radish.

Step 1: Clean the spicy radish you bought, then use a knife to cut off the head and tail of the radish one by one, then cut the radish into thin and equal slices, and finally cut the radish into slightly thicker strips. Be careful not to cut it too finely, otherwise it will be too small when the marinade is done.

Step 2: Put all the sliced radish strips into the pot, then sprinkle a little salt into the pot to remove the water from the radish strips. Then mix the radish and salt well with your hands, so that the radish strips are evenly coated with salt to fully kill the moisture in it.

After stirring well, set aside to marinate for 2 hours.

Step 3: When the pickling time is up, when a lot of water has been marinated in the pot, put the radish strips into the gauze and continue to squeeze out the water.

Step 4: Put the squeezed out radish strips on top of the ventilated tool and spread them out, and dry them in a ventilated place. The radish strips are basically dried for about two days, at this time the radish strips have been dried to the surface wilting, if the weather is bad, you can dry it for more time, be careful not to dry it too much, the surface is wilted.

Step 5: Put the dried radish strips in a basin, rinse them with clean water, and then continue to dry them in a breathable tool.

Step 6: After the radish strips are dried, put the radish strips into a clean basin, add an appropriate amount of salt to the basin to taste, and then add a few spoonfuls of chili noodles. Then continue to add the sugar and pepper, and finally put on gloves and stir well.

Step 7: Prepare a clean glass bottle without water and oil, put the well-stirred radish strips into the bottle, and after the sealing is completed, put it in a cool and dry place for storage. At this point, our dried pickled radish is ready.

The way to eat pickled radish strips is also very simple, take out an appropriate amount of them into a bowl each time, splash them with hot oil, and then add an appropriate amount of aged vinegar and stir evenly to eat, at this time the radish strips are spicy and crispy, especially delicious to eat.

When it comes to radish, there are many ways to eat it, and today I will teach you a very delicious radish method, pickling it into crisp and refreshing dried radish to eat. Not only delicious, but also can be stored for a long time, pickled a dried radish, and you don't have to worry about small pickles in winter. Next, let's talk about the production steps in detail, if you like to eat, you might as well make it and try it!

Ingredients preparation] radish, five-spice powder, pepper powder, chili powder, salt.

Cooking steps] First of all, clean the radish, peel off the radish roots, and then peel off some of the roots on the surface of the radish, without removing the radish skin, the radish skin itself is also very nutritious, and then cut it from the middle, and then change the knife to cut it into long strips of about 1cm.

Next, put the radish into a large pot, sprinkle with the appropriate amount of salt, the salt must be put more, to ensure that each radish is contaminated with salt, and then marinate for about three hours, fully marinate the water in the radish, and add this step to make the radish more crisp and refreshing.

The pickled radish is evenly spread out in a sieve, placed in a sunny place, and let it dry to evaporate all the salt and moisture on the surface, which takes about 2-3 days.

After the dried radish is dried, break it by hand, it is very soft, and it is very crisp to bite down, then put it away, heat it in the pot, and then put in the prepared chili noodles, pepper noodles and five-spice powder and stir well, and fry it dry to bring out the aroma.

Then put the dried radish into the seasoning and mix evenly, so that each dried radish is stained with spices, then you can get out of the pot, cool it, and put it in the refrigerator to refrigerate.

Pay attention to the pickled dried radish do not continue to eat, let it marinate for 2-3 days after it will add more flavor, in addition, when put in the refrigerator, be sure to put it in a fresh-keeping bag to tie it tightly to prevent the outside humid air from entering, eat as you go, the dried radish that comes out of this way is crisp and refreshing, very delicious, if you like it, do it and try it!

Cooking Tips].

It must be noted that when pickling radishes to dry, they should be placed in a ventilated place, and they should also be sun-dried, otherwise it is easy to dry the radish in a very humid environment until it becomes moldy. ​

The pickled dried radish should be isolated from the air at any time, so as to prevent it from receiving moisture, which will accelerate its deterioration, as long as it is not damp, this dried radish can be stored for several months without being bad, you can pickle more and eat it slowly. ​

1. Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public.

3. Let's start with the ingredients you need:

20 kg of carrots, 500 grams of salt, star anise, cinnamon.

4. Clean and cut off the two ends of the radish first, put it into the basin along the cutting hob block, then put in 500 grams of salt, knead it evenly with your hands, let it stand and marinate for 48 hours, and pickle the radish water. When the time comes, take out the radish and put it in the sun to dry, three 3 to 4 days to dry semi-dry, do not pour out the brine.

5. Take back the dried radish when the time is up. Put the brine of the pickled dried radish into the pot and boil, a lot of brine can be added to the water, and then put in three spoons of star anise, cinnamon and sugar, the salty taste of the comprehensive radish also has the effect of improving freshness, boil over high heat, and then pour the dried radish back into the basin, turn on the fire with the brine, and cool it slightly.

6. The brine should not be completely cold, about seventy or eighty degrees can be poured on the dried radish, which can play a role in disinfection, the amount of water should be overflowed over the dried radish, and then soaked for 48 hours, and then taken outside to dry for about 5 days, and when the sun is half dry, he will take it back, pick off the spice and star anise, put it into a clean waterless and oil-free clinker bottle, tighten the cap, and it will not be bad for half a year.

7. When eating, according to your own taste, put some minced garlic, soy sauce, and chili peppers, and wash them with water a little before eating because of the dust outside.

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The pickled radish is crisp and delicious, fragrant and very delicious. There should be a lot of people who like to eat. Let's talk about a few ways to make pickled dried radish!

1. Pickling method of dried radish in Hunan:

Ingredients: 1200 grams of white radish, 120 grams of salt, 1 heavy stone.

Steps: Wash the white radish, cut it into pieces with the skin, put it into the bamboo basket by folding the radish with a layer of salt and then press the heavy stone so that the brine can be pressed out and flow out of the container. After two days of heavy pressure, take out the radish and dry it until it is dry, and the color can be light brown at this time.

Second, the pickling method of sour and hot dried radish:

Ingredients: 5,000 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 pepper and ingredients, appropriate amount of monosodium glutamate, 2,000 grams of water.

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

3. Pickling method of spiced dried radish:

Ingredients: 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of Sichuan pepper and ingredients.

Steps: 1. Remove the roots and whiskers of the radish and wash it, cut it from it, put it in a clean tank, add coarse salt and water, the water should be flooded over the radish surface, and it will become a pickled radish after pickling for 1 month.

2. Cut the radish into thick strips and dry until dry; Skim off the dirt and foam on the marinade of pickled radish, gently pour it into a large pot, (do not pour out the bottom residue of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let cool.

3. Put the radish into the jar again, pour in the marinade and stir evenly, and after simmering for 2 days, the radish will dry and soft. If it is too dry, you can add marinade to make the radish dry and moist.

Fourth, the pickling method of wine-flavored dried radish:

Ingredients: Prepare radish, dried red pepper, high liquor, salt, and sugar.

Steps: 1. After washing the radish, cut it into long strips and cut it wider, otherwise it will be too thin and unsightly. Sprinkle an appropriate amount of salt and sugar in the radish strips, pour in white wine and cut chili peppers, mix well and marinate for three or four days to taste.

2. Put the pickled radish strips into a fresh-keeping bag and put them in the refrigerator for one night, and then put them outside to dry for two or three days.

Tips: Don't over-expose dried radishes, otherwise they will be too dry and taste like firewood. In addition, when drying the radish strips, turn them from time to time to avoid affecting the taste.

Ingredients. White radish to taste.

Ginger to taste. Garlic to taste.

Dried chili peppers to taste.

Accessories. Salt to taste.

Sugar to taste. Light soy sauce to taste.

Aged vinegar to taste. To prepare the dried pickled radish.

Steps. 1.Fresh white radish, washed and cut into small slices.

2.Put the curtain on the sun for a day.

3.Sunburned. Seven or eight minutes can be dry.

Put the radish slices in a deep basin, add salt, sugar, aged vinegar, light soy sauce, ginger slices, garlic and dried chili peppers and mix well.

5.Put it in a clean and waterless sedan empty bottle, and the lid is tightly sealed, and the seal is closed for a week.

Recipe: radish, salt, sugar, pepper noodles, chili noodles.

1. Prepare a few fresh radish, any radish can be, white radish, green radish, anyway, after pickling, the taste is almost the same.

2. Wash the radish, first cut it into slices, then cut it into strips, do not pickle it directly after cutting, but need to put it outside, hang it in a ventilated place, or put it in a grate and dry it in the sun until the radish is dried and wilted.

3. Wash the dried radish twice with water, then squeeze out the water and put it in a small basin. Next, sprinkle salt on it, and the amount of salt in the cherry manuscript needs to be a little more, which is conducive to preservation. After pouring the salt in, grasp it thoroughly, mix it evenly, and then sprinkle sugar on it.

4. The amount of sugar does not need to be too much, of course, if you like to eat something sweeter, you can also put more. Still knead evenly, and then let it stand for one night, so that after letting it stand for a while, it can not only add more flavor, but also kill the excess water.

5. Pour out the water in the radish strips the next day, and then add an appropriate amount of pepper noodles and chili noodles to it, knead it evenly, and let it stand for a day to marinate. Finally, find a sealed bottle, put the spine touch radish strips in it and store it, and take it as you go.

Cooking Tips:

Pickled radish spine dry, do not add salt directly, before this there is a key step, this step is to cut the radish, you need to put it outside to dry, and the moisture is thoroughly dried. When marinated in this way, it will add more flavor and be more crispy.

Fan Bi Zheng Hu Dian originally did this to pickle radish Qingyou, no wonder it tastes so delicious! Repentance.

The pickling method is as follows:

1. Air-dried radish: Slice the dried radish, then cut one knife on one side of the preparation wheel, cut two knives on the other side, cut into a W-shape, and hang the middle cut on a hanger or clothes pole to air dry. Air-dry for 2-3 days.

The advantage of air-dried radish is that it is windy and cold in winter, and air-dried radish is relatively fast, and it can be dried in large quantities.

2. Pressed dried radish: cut the radish into slices and then cut it into strips, and marinate some of the water with salt first. The device for pressing dried radish requires a filter bag, which is filled with radish strips, a container for receiving water and a flat rack that can leak, and the rack is placed in the container for receiving water, and the bag of radish strips is placed on it, and it is also necessary to find some heavy objects and press heavy objects on it.

Press for 1-2 nights to press out the moisture in the radish. The advantage of pressing dried radish is that this method is the fastest, one to two nights, and the disadvantage is that the device is not easy to assemble, and the dried radish is not completely dehydrated, and it is not easy to preserve. If you need to do it, you can eat it and imitate it.

Bring the oil to a boil over medium heat, then pour oil, dried red pepper, peppercorns and cinnamon into the pot and stir-fry until fragrant, then turn off the heat. After that, pour in dried red pepper, Sichuan pepper and cinnamon to stir-fry until fragrant, put garlic, ginger, radish and white wine into a container, add fried oil and seal it overnight.

Ingredients: white radish, dried red pepper, cinnamon, garlic, ginger, white wine, light soy sauce, dark soy sauce, rock sugar, cooking oil, Sichuan pepper, salt.

1. Wash the radish and cut it into strips, then sprinkle it with salt evenly and marinate. Break the garlic into cloves, slice the ginger, and cut the dried red pepper into sections for later use.

2. Heat the oil, add an appropriate amount of rock sugar, light soy sauce and old wheel bend to boil over medium heat.

3. Add dried red pepper, Sichuan pepper and cinnamon to stir-fry until fragrant, then turn off the heat.

3. Put the chopped garlic, ginger, radish and an appropriate amount of liquor into the container, and then pour the fried oil into the container and stir well.

4. Finally, seal the container and leave it for one night, and a sour and delicious dried radish is ready.