How to make dried radish delicious, how to make dried radish delicious?

Dried radish is delicious by making the following:

1. Cut the dried radish short, soak it in cold water for half an hour, wash it, and dry it.

2. Put thin salt light soy sauce, spicy fresh dew, extremely fresh flavor, sugar, oyster sauce, peanut oil, chicken essence, monosodium glutamate, sesame oil, chopped chili pepper, dried chili powder, wear disposable gloves, knead for five minutes, grasp and mix evenly, put it for a day, it will be very flavorful, and keep it in the refrigerator.

The sun-dried dried radish is so delicious that it is appetizing and delicious.

In autumn, radishes are on the market in large quantities, and they are cheap, many people will dry some dried radish, and it is easier to preserve the dried radish, and it is stored for winter to eat, and the dried radish varieties are also different, including dried white radish, dried carrot, dried green radish, etc., dried radish contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other indispensable minerals for the human body. Dried radish is high in vitamin B and iron, and is known as "vegetarian ginseng".

There are many ways to do dried radish, dried radish is so delicious, the favorite way to eat is to make it into pickles to eat, spicy appetizing and rice, eating chewy, with porridge, with rice and steamed bread or noodles are good, eat a bite, it will make you appetite, make it clean and delicious, don't change the meat, eat it, you can eat more bowls of rice, share the method below:

Dried radish pickles] Ingredients: dried radish, appropriate amount of oil and salt, 1 tablespoon sesame oil, 2 tablespoons of dried chili flakes, half a tablespoon of Sichuan peppercorns, 2 large ingredients, 1 tablespoon of sesame seeds, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 teaspoon of white pepper

Steps:1Dried radish is a dried radish with green radish, cut into strips and dried directly, without salt, the dried radish is washed with water, washed to remove the dust that falls when drying, and then soaked in clean water for about 1 hour.

2.Remove the dried radish, remove the water from the dried radish with your hands, and put it in a pot for later use.

3.Prepare the seasoning, the amount of chili powder, Sichuan pepper, spices, sesame seeds, and chili flakes should be put according to personal taste, and more spicy ones can be eaten, and less spicy ones can be eaten.

44.Add oil to the pot and heat it, fry the peppercorns and ingredients over low heat, fry the peppercorns over low heat until slightly charred, and remove the peppercorns and ingredients. Sichuan pepper and ingredients should be fried over low heat, so that the pepper flavor of Sichuan pepper can be fully fried.

5.Turn off the heat and lower the oil temperature slightly, the oil temperature is too high, it is easy to fry the chili flakes and have a bitter taste. Add the ground chili pepper and sesame seeds, stir constantly, and fry the chili flakes until fragrant.

6.Pour the fried chili oil into the dried radish, then add salt, light soy sauce, sugar, and white pepper.

7.Mix well with chopsticks, put in a container with a lid, refrigerate in a cool place or refrigerator, and take as you go.

Tips: Dried radish can be soaked for about 1 hour, pepper and ingredients should be fried over low heat, so that the pepper fragrance of Sichuan pepper can be fully fried, the oil temperature of fried pepper flakes can not be too high, the oil temperature is high, it is easy to fry the pepper crumbs, and there is a bitter taste.

Dried radish contains the best food memory of our generation. Things don't have to be high-end, ingredients don't have to be precious, as long as they are connected to "home" and "love", they are delicious and unforgettable. Dried radish is such a "delicious" food that has the taste of a mother and a childhood memory.

How do you make dried radish taste good? 【Spicy dried radish】Spicy and spicy, crispy and fragrant.

Ingredients 100 grams of dried radish, Sichuan pepper, green onion, dried red pepper, soy sauce, monosodium glutamate, vegetable oil, chili oil, sugar, sesame oil, cooked sesame seeds or chopped peanuts, and salt.

Mix 1, dry wash the radish and soak it in cold water for 2 hours, if you need it urgently, you can soak it in warm water.

Wash and cut into sections, drain the water and put it in a large bowl, shred the dried red pepper and put it on the dried radish.

2. Prepare the sauce, mix the appropriate amount of sugar, sesame oil, chili oil, soy sauce and monosodium glutamate into a bowl.

3. Heat vegetable oil in a pot and put green onion and pepper oil, pour it on the dried red pepper of dried radish while hot, then pour in the mixed sauce, stir evenly, sprinkle with cooked sesame seeds and put it on the table.

If you don't want to eat too spicy flavor, you can skip dried red pepper and add less chili oil. You can also add some minced garlic to your liking, and it tastes great.

Roasted dried radish with pork belly] The pork belly has a strong fragrance and is delicious and not greasy. The dried radish is crispy and oily.

150 grams of dried radish, 500 grams of pork belly, vegetable oil, green onion, ginger, cooking wine, soy sauce, refined salt, rock sugar, red pepper, green pepper.

Method 1: After washing the pork belly, cut it into large thick slices of about 3 cm, put it in a pot of cold water and boil it over high heat, boil it for 2-3 minutes after boiling, remove the foam and blood in the water, remove the pork belly, and then wash it with cold water.

2. Put the dried radish in a large bowl in advance and soak it in cold water for 1 hour, remove it and squeeze out the water after soaking, cut it into sections and set aside.

3. Heat the pot with oil, add ginger slices and stir-fry until fragrant, put down the meat slices and stir-fry until the oil comes out, add cooking wine, soy sauce and rock sugar along the edge of the pot to fry the meat evenly and tastefully.

4. Add water to the pot and submerge the meat slices, add the lid of the pot to boil the water over high heat, turn to low heat, cover and simmer for 10 minutes, open the lid and stir-fry, add dried radish, simmer for 20 minutes, lift the lid and add red pepper and green pepper to fry evenly, add refined salt to taste, adjust the heat to collect the juice according to the storage of the soup, pay attention to moderate stir-frying, avoid pasting the pot, and wait for the juice to be thick and thick to wrap the meat and dried radish out of the pot and put on the plate.

Dried radish is usually stir-fried with sausage, which is also very spicy and delicious, and then very delicious, and it is also a delicacy that many people love.

Ingredients: 50g of dried radish

Lean pork 150g

1 red pepper.

Green pepper method.

1 3 Dried radishes, rinse and rub several times, then soak for half a day until soaking. Cut the meat into small cubes, add 2 tablespoons of light soy sauce, a little chopped peppercorns, 1 tablespoon of starch, grasp well, and marinate for 30 minutes. Cut the soaked radish into cubes and the peppers into cubes (the soaking time should be based on the dryness of the radish).

2 3 Heat oil in a pot, add dried chili peppers and green onions and ginger in a boiling pot, pour in diced meat and stir-fry quickly over high heat until it changes color3 3 Add dried radish, pour in the water that soaked the dried radish and continue to stir-fry, add 1 teaspoon of dark soy sauce, stir-fry until the juice is reduced, add diced chili pepper (because the dried radish itself has a salty taste, you can add dark soy sauce and salt as appropriate).

1. Wash the green radish and cut it into pieces (strips) of uniform size and thickness 2Marinate with an appropriate amount of salt for half a day to 3Spread it in the sun and dry until it is dry 3, the dried radish has a salty taste, there is an original flavor, and the one that comes out in step 4 is the original dried radish; 5. Dried radish is stored in a closed manner and taken as you go; 6. The radish in autumn has a lot of moisture, and the radish dried out is good.

Sun-dried dried radish, so delicious, appetizing and eating, first wash the dried radish shreds, and then soak them in clean water for about an hour, after the dried radish is fished out, the water of the dried radish is taken out by hand, put it in the basin for later use, start the pot to burn the oil, put the pepper material on low heat, fully fry the pepper fragrance of the pepper, according to personal taste, adjust the small ingredients, pour the seasoned ingredients and oil into the shredded radish, stir evenly with chopsticks and eat.

Step 1: First of all, take out an appropriate amount of dried radish, wash it, cut it into cubes, cut the dried chili peppers into sections, and cut the shallots into sections, and plan to chop them into minced pieces.

Step 2: Heat the oil on high heat, after the oil temperature rises, add the dried chili peppers, peppercorns, and minced garlic to burst the fragrance.

Step 3: Pour in the dried radish, stir-fry over high heat, put a spoonful of sugar to enhance the flavor, drizzle a little vinegar, and continue to stir-fry.

Step 4: Drizzle a little sesame oil, stir-fry evenly, and then you can start the pot and put it on a plate.

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.

Delicious dried radish recipe steps:

Ingredients: 400 grams of white radish, 30 grams of coriander, 30 grams of garlic leaves, 15 grams of chili powder.

First cut off the two ends of the white radish, slice it first, then cut the shredded radish, then put 15 grams of sugar in the shredded radish, stir well and marinate for 40 minutes to marinate the radish water. After pickling, the shredded radish tastes more crispy.

Then chop the garlic leaves and coriander separately, and when the marinating time is up, pour out the radish water.

Then add the dried chili peppers and stir well, then add half a spoon of salt, a spoonful of sugar, 5 grams of balsamic vinegar, 5 grams of light soy sauce, 3 grams of sesame oil, and stir well with chopsticks.

Finally, add the chopped coriander and garlic leaves, stir well, and marinate for 20 minutes, so that the sour and hot and crisp shredded radish is ready, we can store it in a glass bottle and refrigerate, take it and eat it at any time.

Radish has high nutritional value:

Radish has a lot of water, low calories, rich in thiamine, riboflavin, vitamin B6, folic acid, niacin, vitamin C and other vitamins, of which vitamin C and folic acid content is high, and contains calcium, phosphorus, potassium, sodium, iron, zinc, selenium and other mineral elements.

Different varieties of radish also have their own advantages in nutritional value: green radish has the highest content of dietary fiber, niacin, calcium and potassium; Cherry radish has the highest content of folic acid, containing micrograms per 100 grams.

Dried radish is delicious according to the following pure according to the mold:

1. Cut the dried radish short, soak half a small hood in cold water, clean it, and dry the water.

2. Put thin salt light soy sauce, spicy fresh dew, extremely fresh flavor, sugar, oyster sauce, peanut oil, chicken essence, monosodium glutamate, sesame oil, chopped chili pepper, dried chili powder, wear disposable gloves, knead the limbs for five minutes, grasp and mix evenly, put it for a day and it will be very flavorful, and keep it in the refrigerator.

Dried radish】Ingredients】: white radish, salt, sugar, edible oil, chili noodles, pepper noodles, aged vinegar, light soy sauce, soy sauce.

Production] 1. First of all, we need to prepare an appropriate amount of radish, clean it with water, cut the radish into long strips, then cut it into radish pieces, and put it in a bowl for later use.

2. When making dried radish, the radish we use must be made with the skin, and the dried radish will taste crispy and chewy, don't peel it.

3. After all the cuts are done, we need to add an appropriate amount of salt to it, mix it evenly, and let it marinate for two hours to kill the excess water inside.

4. After the water in the radish is killed, we should prepare a piece of gauze, then put the radish in the gauze, and then squeeze the water hard.

5. Squeeze out the diced radish, put it in the sun to dry, and dry the moisture inside it, if there is no sun, you can also put it in a ventilated place and blow it for two more days.

6. After drying, we should use water to wash it again to wash the dust on its surface, and then control the moisture, and add an appropriate amount of boiling water to soak the dried radish.

7. After soaking, we should squeeze out the water again, then drain it and put it in a large bowl for later use. It should be noted here that dried radish must be dried first and then soaked to make it taste good.

8. Add an appropriate amount of salt to the dried radish, then add a little sugar, and an appropriate amount of Sichuan pepper, and finally add an appropriate amount of chili flakes to the dried radish according to your taste preferences.

9. If you like to eat spicy, put more chili noodles, and if you like to eat lighter, put less chili noodles. Then add some aged vinegar, light soy sauce, and soy sauce to the dried radish.

10. Prepare an appropriate amount of cooking oil, and heat it over high heat, after heating the cooking oil, pour it evenly into the chili pepper to stimulate the fragrance of the chili pepper.

11. Stir all the ingredients with chopsticks, stir the condiments and dried radish evenly, and our spicy dried radish is ready.

After the dried radish is ready, we must remember to prepare a clean glass bottle and seal it for preservation, so that when the dried radish is eaten, you can eat as much as you want, and the dried radish will not deteriorate in the process of correcting and preserving. For those of you who like to eat dried radish, you have a way to make dried radish.

Dried radish can be used directly for stir-frying or making soup.

Dried radishIt 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.

How to make dried radish in Chaoshan area.

The production of dried radish in Chaoshan area 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. After a week, take it out to dry, rub off the water, and then expose it to the sun until the water can not be squeezed out.

Then filter and boil the salt water in the bamboo root, pour in the dried radish and soak it, rub it again while it is hot, squeeze off the salt water and dry it again, wait until it becomes golden brown, then put the dried radish into a clean urn and compact, seal it with yellow mud, and take it out after half a year.

How to make dried radish in Xiaoshan area.

The dried radish is cylindrical, 4 5 cm in diameter, weighs about 150 grams, has a thicker skin and white color, and has less water content. The processing method also adopts the wind dehydration method, the knife is cut into strips, each strip has a side skin, and then spreads to dry, turn it many times a day, and cover it at night to prevent fog from soaking in rain. Dry for 2 to 3 days, soft to the touch, can be pickled.

Place the radish strips in a container, mix well with salt, and knead vigorously until the salt is cooked. Entering the cylinder in batches, layer by layer, out of the cylinder after two days, evenly spreading and drying, and turning frequently. After three or four days, add an appropriate amount of salt and mix well, fill the jar in layers, compact layer by layer, cover the surface salt, and seal it.

It is generally made in about a week. The finished product has no roots, spots, green heads, and bad strips, and it is not bad for many years, and the fragrance is not dispersed. This product has been produced for more than 800 years.

Production features: The radish is cut into evenly sized strips, exposed to the sun for three to five days, and then marinated in two parts. For the first time, according to the ratio of three catties of salt per 100 catties of white radishes, mix well and knead thoroughly, and put them into the tank in batches. When loading the cylinder, put a layer, step on a layer, and step on a layer. After three days, it was dried again out of the tank.

Two or three days. Then carry out the second pickling, with the proportion of one and a half catties of salt per 100 catties, then mix well and knead thoroughly, still enter the tank in batches, marinate for about seven days, and then you can store it in the jar.