White radish flower knife cutting and pickling, how to cut white radish flowers and dry

White radish is a very common vegetable, soft and glutinous taste, sweet taste, white radish nutritional value and medicinal value are very high, therefore, white radish is loved by many people.

The efficacy of white radish.

1. Eating raw white radish can relieve hangover, anti-cancer, clear heat and diuretic, stop fever and cough and dissolve hot phlegm.

2. Radish is rich in amylase, which has the function of aiding digestion and eliminating flatulence.

3. White radish is rich in plant fiber, which can help promote gastrointestinal peristalsis, eliminate constipation, effectively eliminate toxins in the body, and improve the roughness of the body.

4. The lignin in white radish can improve the ability to phagocytose cancer cells, and the radish contains ammonium nitrite that decomposes and causes cancer, which has anti-cancer effects.

Whether in the south or in the north, pickled white radish is the most common hors d'oeuvres. Because of its low cost, delicious and appetizing, it is easy to make, and pickled white radish is available in all major restaurants.

Pickled white radish, also known as radish acid, it has the characteristics of appetizing and digesting, as well as the function of turning fat and softening blood vessels, long-term consumption can achieve the effect of dissolving high blood lipids and defatting **, and can also be used as a food for sobering up and turning wine, which can relieve excessive greasy intake of food, and many families are accustomed to pickling a pot of radish acid as a snack for use to relieve greasy.

1 white radish, teach you to pickle white radish at home, the method is simple, and it is more delicious than buying outside!

Method of pickling white radish.

The first. Ingredients: white radish, pickled pepper, sugar, white vinegar and glass jars.

Method: Wash the radish, peel it with a knife, and cut it into long strips or thin slices according to your preference. Bring the water to a boil and let it cool, then add an appropriate amount of sugar and vinegar, and if you like spicy, you can also add a few pickled peppers, which will taste better.

Put the chopped radish in the prepared juice, preferably over the radishes. Cover the lid and seal it for about 3 days, and when the color of the radish turns transparent white, you can take it out and taste it.

The second. Ingredients: salt, chili, radish, rock sugar and white vinegar.

Method: Wash the white radish and cut off the roots, and the skin does not need to be removed. Cut the knife into large pieces and place them in an airtight jar or an airtight container that is waterless or oil-free.

Chop the small red pepper and put it in an airtight jar, crush the rock sugar, sprinkle with salt, and put in the rock sugar cubes; Pour in the white vinegar and close the lid to seal. Shake well, marinate for half a day and serve.

The second method of pickling white radish has a very short waiting time, the disadvantage is that it will be sour after a long time, and after eating the radish inside, the remaining acetic acid water does not have to be discarded, and can also be used for other purposes, such as: used as a cold dish, etc., which is easier to taste than new.

Tips: 1. Pickle the radish with salt, and then squeeze the water out thoroughly, so as to remove the astringent taste of the radish.

2. With sweet and sour water, the ratio of white sugar and white vinegar and water is 1: sugar 2: white vinegar 50: water.

3. Use good white vinegar to marinate white radish, not vinegar.

Here's how:

1. Pickling method of whole white radish There are many different pickling methods for whole white radish in life, and the easiest way is to directly prepare water and salt and an appropriate amount of white radish.

After washing the white radish with water, remove the radish tassels and water, and place it directly in the large vat of pickled pickles, put a layer of radish and put a layer of pickled salt, and finally pour in enough water, seal the jar, and put it in a cool place to pickle for about a month.

2. The pickling method of the whole white radish is pickled when the whole white radish is pickled, and then the white radish can be dried and then pickled, you can clean the fresh white radish, wash it with water in the future, remove the water, and put it in the sun.

After the dried radish is wilted, put it away and use chili noodles, pepper noodles and salt.

Mix well to make a marinade, spread them evenly on the surface of the white radish, and then add some water and sugar.

As well as high liquor, put it in a cool place to marinate it.

3. Whole radish pickling method three whole radish can also be pickled into sauce radish for human consumption, before pickling, the whole white radish purchased back should be washed with water, remove the surface moisture, dilute the yellow sauce with water and add it directly to the white radish, so that the diluted sauce is completely submerged in the white radish, seal the pickle jar, and the white radish with rich sauce fragrance can be pickled after a month, and it can be eaten directly after taking out and washing.

Wash the radish and remove the head and tail, and use a knife to remove the small whiskers on the radish. Cut into thick slices (about 1 cm thick) and then cut into long strips (don't cut too thin, it will shrink after drying).

How do you cut long strips of dried radish?

1. Ingredients: 100 kg of fresh radish, 5 8 kg of salt, and alum.

200 grams, 14 grams of Sichuan pepper powder, cumin.

56 grams, 42 grams of licorice, cinnamon.

28 grams, 60 grams of cloves, a little sorghum wine.

2. Cut the strips to peel off the roots of the selected radish, wash it with water, cut it into thin strips about 5 7 cm long and about 17 cm wide, put it on the reed mat and dry it for 2 days, and then put it into the jar to pickle.

3. When marinating into the jar, put a layer of radish first, and then a layer of salt. In order to make the radish not sticky, the alum can be ground into powder and evenly mixed. After the radish is loaded into the jar, bamboo slices are placed on top and stones are pressed on top.

On the second day, the tank should be poured once, and the tank should be turned up and down to make the radish absorb salt evenly. After pouring the cylinder, the stones should still be pressed.

Fourth, dry and marinate until the third day, take out the radish, and expose it to the sun for 3 5 days to six or seven dry. It should be turned frequently when drying, and at the same time, it should be prevented from rain and dust pollution.

5. Mix pepper powder, cumin, licorice, cinnamon and cloves into five-spice powder in proportion to the mixture.

Then mix evenly into the dried radish and put it in the jar. When loading the jar, after each layer of dried radish, add a little salt and sorghum wine. After loading, place the jar in a cool and dry place, and after 20 to 30 days, it is ready to eat.

Preparation of turnip flowers:

1. Cut off a piece of radish, and then cut it in half (find a thicker radish).

2. Remove a little bit from this position (see the picture next).

3. Note that it is not flat, the tail of the knife is slightly retracted inward, and there is an arc.

4. There is a slight cut off here.

5. Fix it a little more obviously. If the knife is in place, the edges and corners may be too large.

6, note that there is a cut here, the ratio is 4:6, the front leg is 4, and the back leg is 6.

7. Cut off a little bit and get it done.

8. Cut into thin slices. It can be put in soup and dishes to add great brilliance.

9. Creativity is at your disposal.

Preparation of turnip flowers:

1. Cut off a piece of radish, and then cut it in half (find a thicker radish).

2. Remove a little bit from this position (see the picture next).

3. Note that it is not flat, the tail of the knife is slightly retracted inward, and there is an arc.

4. There is a slight cut off here.

5. Fix it a little more obviously. If the scum knife is empty, the edges and corners may be too bright and quiet.

6, note that there is a cut here, the ratio of the key is 4:6, the front leg is 4, the back leg is 6.

7. Cut off a little bit and get it done.

8. Cut into thin slices. It can be put in soup and dishes to add great brilliance.

9. Creativity is at your disposal.

Method: Peel the radish, cut it into a round barn, insert 1 cm from the edge parallel to the upper plane with a straight-headed plane cutter, and then raise the lower end of the cone from the manuscript to the knife, cut it upwards to the knife edge of the drawing, cut it around the body, and cut out the lower part of the morning glory. Use a No. 2 arc mouth poke knife to remove a circle of grooves, trim the smooth thin edges that form the flare flower rolled outward.

Cut out a flare according to the shape of the body, and smooth the internal finch god.

Name]: Flower knife.

Alias]: Mixed knife method.

Definition]: A method of drawing a knife pattern with a uniform depth and consistency on the surface of the raw material and then changing the knife into a small block, which can be curled into different shapes after heating.

Operation method]: the raw material is tiled with the reverse oblique knife method on the surface of the raw material to draw a uniform depth of the knife pattern, and then at an angle with a straight knife method to cut, the cut key of the knife pattern depth is the same distance is equal to the symmetrical neat and uniform knife pattern, due to the different methods of heating the form is not the same.

Process steps:1Peel the radish and cut it into rounded pieces.

2.Use a straight plane cutter to insert 1 cm parallel to the upper plane from the edge to cut a circle, and then enter the knife from the lower end of the cone, cut up to the knife edge of the drawing, cut around the body, and cut out the lower part of the morning glory.

3.Use the No. 2 arc-shaped mouth poke knife to remove a circle of grooves, and trim the cavity to be smooth and smooth to form a thin edge that is rolled outwards by the horn flower.

4.Press the shape of the body to cut out a flare and smooth the inside. The thinner the corolla, the better.

5.Insert the carrot with the filigree and serve. （

This is a matter of professional engraving. You first need to have a professional carving knife, my friend learned carving, there are 10 knives. You'd better go find a professional book to see the sliding down, carving radish is the simplest ethnic wax, my friend can use pumpkin to carve eagles, and I have studied for a long time.

Step 1: The tip of the knife falls on the cutting board first, the whole knife can not be placed flat, not the whole on the cutting board, the tip of the knife and the handle of the knife should be cut at a 45-degree angle, and do not directly cut off the cover of the radish, to leave a margin.

Step 2: Cut the radish straight, then turn the radish over and cut it diagonally, keeping the angle between the tip and the handle the same.

Step 3: The material is pure and the cut radish flowers are pressed with large grains of salt for a night, and no water can be put in, only salt can be put in, so that the water of the radish will be taken out and dried the next day, and it will dry faster.

Finally, Mr. Tang said: "The same effect can be achieved by pressing the radish with salt first, dehydrating the radish and then cutting it into 'flowers'." ”

Here's how to shred the white radish:1. Tools Raw Materials:

White radish, paring knife.

Second, the specific steps:

1. Turn on the faucet to wash the mud and sand of the radish.

2. Use a paring knife to remove the skin of the radish, and remove the head and tail of the radish.

3. Cut the white radish into three sections, and then cut the three sections into rectangles, which should be thin.

4. Cut the rectangular white radish into slices, and after the slices are arranged, use a vertical knife to cut the slices into shreds.

5. Put the shredded radish into a plastic vegetable basket.

Summary. 6, note that there is a cut here, the ratio is 4:6, the front leg is 4, and the back leg is 6.

Dear, hello, there are many ways to cut the Luo Xian Blade Flower Knife, and I will introduce you to a simple and easy-to-learn one. Production steps: 1. Cut a piece of radish, and then cut it in half (brother chop the radish to find a thicker one).

2. Remove a point from the position shown below.

3. Pay attention to the tail of the knife slightly retracted inward, with arcs.

4. Cut it off a little bit as shown below.

5. Fix it a little more obviously. If the knife is in place, the edges and corners may be too large.

6, note that there is a cut here, the ratio is 4:6, the front leg is 4, and the back leg is 6.

7. Cut off a little bit and get it done.

8. Cut into thin slices. It can be put in soup and dishes to add great brilliance.

9. Creativity is at your disposal.

Summary. To cut a radish flower knife, you need to prepare a sharp kitchen knife or fruit knife.

To cut a radish flower knife, you need to prepare a sharp kitchen knife or fruit knife.

Then follow these steps:1Wash the radish, peel it and cut it into neat pieces, each about 5 to 8 cm long and the same thickness.

2.Then, the radish segment is erected, and with a knife, starting from one side of the radish segment, it is cut into a thin keimachi-thin "Uyoyu-sei scale-like" slice with a thickness of about 1-2 mm, which is the same width as the previous one. Fierce.

3.Next, fold the slice in half, leaving a small gap in the middle, and then use a knife to cut the top of the radish slice so that the top is as flat as possible.

4.Then the radish slices can be seen in a shape similar to a "chrysanthemum".

5.Repeat until all the radish segments are cut into the same "chrysanthemum" shape.

The radish flower knife is a professional cutting method that requires a certain amount of time and practice, so novice travelers can start with simple fruits or vegetables, and then master the basic techniques of peeling before moving on to more complex cutting.

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