How to make dried shredded radish How to make dried shredded radish delicious

Ingredients: Dried shredded radish.

Minced meat, green chili, sugar, salt.

MSG, green onion, garlic, ginger.

Soybean paste (put some sauce, make it a little fragrant).

How to stir-fry minced meat with shredded dried radish.

First, soak the dried radish shredded radish bought from the vegetable market in boiling water. Don't soak it for too long, it's not good if it's too bad. After soaking, rinse with clean water and wring it out for later use.

Chop the ginger, shallots, garlic and chili peppers and set aside. Then cut the soaked shredded radish into thin pieces.

Put some oil in the pan and stir-fry the minced meat and salt in the pan. Stir-fry until the meat is fragrant, put the ginger and garlic in it, and continue to stir-fry. Then put the soybean paste and old wine in it and fry it.

Let the minced meat absorb the flavor, then put the shredded radish into the pot and fry together. I put sugar and various condiments down. It's best to put the green onions in it, put it on a plate and it's good to come!

Tips: The heat is in your own hands.

How to make dried rodish silk.

How to make dried rodish silk.

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

Method. 1.Wash the white radish, cut it into pieces with the skin, put it in a bamboo basket or container with a layer of white radish and a layer of salt, and then press a heavy stone to make the brine press out and flow out of the container.

2.After two days of heavy pressing, take out the radish and dry it until it is dry (about 3 or 4 days), at this time the color can be light brown.

The delicious way to make sun-dried shredded radish is as follows:

Tools Raw materials.

Ingredients: 2200 grams of white radish, 2 grams of fine salt.

1. Prepare the large white radish and wash the skin.

2. Prepare a household silk grater.

3. Rub the large radish into shredded radish.

4. A large pot of shredded radish.

5. Marinate the shredded radish with salt for 20 minutes.

6. Squeeze out the water and turn it into a small ball.

7. Spread it into a large flat sieve and dry it for about 2 days, which can be turned several times in the process.

8. Dried radish shredded finished product.

Materials

Dried shredded radish to taste.

1 green onion, 5 cloves of garlic.

Salt to taste, MSG to taste.

Sugar to taste. Appropriate amount of sesame oil.

Fine paprika. Appropriate amount of sesame seeds.

Mix the recipe with dried shredded radish1.Soak the dried radish shredded in water for 30 minutes.

2.Finely chop the green onion and set aside.

3.Finely chop the garlic and set aside.

4.Wash the soaked shredded radish, squeeze out the water and set aside.

5.Add minced green onion, minced garlic, salt, monosodium glutamate, fine chili powder, sesame oil, and sugar 6Mix the seasoning well.

7.Sprinkle with sesame seeds and mix well.

Ingredients: Dried shredded radish.

Pork belly. Ingredients: Yeast powder.

Baking powdered sugar leeks.

Minced ginger fungus.

Salt chicken essence. Edible oil sesame oil Preparation step 1

Melt the yeast powder with warm water and leave it for a while, dig a hole in the flour pile, then add an appropriate amount of baking powder, and fill the whole hole with the melted yeast powder and water.

Add a little sugar to help with fermentation.

Baking powder is added 4-5 grams per catty in summer, 7-8 grams in winter, the effect is to make the dough softer).

2 The kneaded dough can be left for a few minutes to crust, and this step does not need to be fermented.

3 Don't make the dough too thin, because the steamed bun skin is easy to collapse and is not beautiful. Beginners can have a larger point of the rod and a slightly thicker middle.

4 Dried radish shreds are made with warm water, and when they are completely softened, they are washed and drained. Cut the leeks into small pieces and finely chop the ginger. Chop the pork belly with minced ginger into a filling, then add water and whip into a meat filling.

You can add a little fungus, put the ingredients together, add salt, sugar, chicken essence to taste, edible oil, sesame oil to enhance the flavor. Add salt directly. If you make a vegan filling, you should add sesame oil first, add seasonings, and then add salt when wrapping.

5 The method of wrapping buns is not easy to describe, I feel that the key point is that the folds of the buns are stretched out, which means that when you wrap a pleat, you have to pull the dough up in the middle, so that the shape of the folds is good and smooth. There are several ways to close the bun, open, completely closed, semi-closed, etc

6 The wrapped buns should be awakened until the buns have fermented to about double the original, and then press it without retracting much.

7 Boil a pot of water, and the steamed buns can be steamed in the basket drawer, and steam for 15-20 minutes on high heat.

Stir-fried shredded radish with dried shrimp.

I just pickled a jar of dried radishes a few days ago, and my friend said it was so delicious, spicy and crispy.

One: First of all, the selection of materials should be good: the radish should be fresh, and it will be very heavy to buy one by one, indicating that the water is sufficient and not afraid of hollowness. Go back and wash it, cut it in half, divide it into several small portions, and put it on the balcony to dry.

2: The weather should be good, if the weather is good, it will be good for three days, and it will be dry for eight to ninety percent; In the meantime, you should buy some red pepper and garlic, clean it and dry it, and then chop it with a knife, add some salt and set it aside for later use.

Three: The radish has been dried, put it in a clean basin without a little raw water, knead it vigorously, add some salt, and then knead it, you can taste the kind that tastes very crisp and it's done.

Four: Mix the minced red pepper garlic and radish together and rub it, then put it in the jar, add some rice wine, and then seal the jar with plastic wrap, and eat it again in a few days, it is delicious today. Because I did it last year, several friends are vying for me to do it for them this year.

Eat dumplings with chopped gourd stuffing, very delicious

2. Seasoning: 2 tablespoons of light soy sauce, a little dark soy sauce, an appropriate amount of cooking wine, and half a tablespoon of salt.

3. Soak the dried radish shreds in warm water for 15-20 minutes. Remove the pork rind and cut the pork belly into 2 mm thick slices, pat the garlic and cut it into minced pieces, and cut the washed Hangzhou pepper into oblique blades for later use.

4. Remove from heat and heat up. Heat the pot, then add an appropriate amount of salad oil, first add the pork belly slices, low heat until fragrant, force out the lard, and then add the minced garlic and tempeh on low heat until fragrant.

5. After stir-frying the ingredients, immediately add the shredded radish that controls the dry moisture, and stir-fry evenly over high heat.

6. After stir-frying evenly, add an appropriate amount of cooking wine and stir-fry for a while, then add 2 spoons of light soy sauce to extract freshness, and then add a little dark soy sauce to improve the color, and stir-fry evenly over high heat.

7. Stir-fry for about three minutes, then add half a spoon of salt to taste, stir-fry evenly.

8. Stir-fry the shredded radish, add the Hangzhou pepper after the fragrance, and quickly stir-fry for a while on high heat to get out of the pot and put it on the plate.

1. Wash the white radish and cut it into even shreds, not too thick but not too fine. If it is too thick, it is called dried radish, and if it is too fine, it will be too dry and affect the taste.

2. Put it in a clean large basin and sprinkle salt to marinate for more than half an hour. The ratio of radish to salt is 10:1, that is: ten catties of radish with one catty of salt.

3. After marinating the water, pour out the water, remove it to control drying, and spread it flat on the dustpan.

Inside. 4. On the second day of the sun, the shredded radish is basically dry, the color turns yellow, and I smell the fragrance of radish.

1. Put the bought white radish in a pot or sink, then put in water until the radish is submerged, and soak for about 10 to 15 minutes.

2. Scrub the white radish with a dish towel, and if there are uneven places, you can brush them with a toothbrush and rinse them with water.

3. After all the white radishes are rinsed, start to shave the head and tail, and cut off the places that are not easy to clean, and scrape them with a paring knife if necessary.

4. After all the white radishes are peeled clean, cut them evenly into thin slices about 1 cm thick with a knife, and pay attention to pressing the radish tightly on the cutting board with the left hand when cutting to prevent slipping and cutting hands.

5. Put the sliced radish 3 4 slices together, and then cut it into radish strips about 1 cm wide (that is, 1*1 cm square strips), if the radish is irregular, you should cut it with the trend, you can cut it slightly obliquely.

6. After cutting all the white radishes into strips, put them in an outdoor ventilated yard or on the windowsill outside the balcony (spread them under the dried radishes with a breathable curtain or a cardboard box with holes) for about 5 days to pickle.

1. Shred the radish. First prepare fresh radishes, put them in a basin of water and soak for 10-15 minutes. After soaking, scrub the radish clean, remove the head and tail, and cut into shreds.

Do not peel the radish, there are some places that are not easy to clean, it is recommended to use a knife to gently scrape off the top layer of thin skin.

2. Sprinkle salt and marinate. Put the shredded radish into a pot and sprinkle it with an appropriate amount of salt to marinate, salt can sterilize and effectively remove the water in the radish. After waiting for about 20 minutes, the shredded radish marinates in the water.

The shredded radish is first salted, and after fermentation, it has a rich aroma and a crisp taste. Proper consumption can promote digestion and absorption in the human intestine.

3. Bamboo sieve drying. Squeeze the water of the shredded radish by hand and spread it out in a bamboo sieve to dry for 2 days. During the drying process, you can turn the shredded radish several times and dry it until it turns yellow and dry.

Before drying dried radish, you must pay attention to the weather forecast, and try to choose to dry it in continuous sunny weather, otherwise the dried radish is easy to mold on cloudy days, and the color is not beautiful.

1. Prepare dried radish, chili, pepper, sesame seeds, and sesame oil.

2. The dried radish should be washed with warm water when pickling. Because dried radishes will get some dirt in the process of drying. There will also be some floating dust on the surface.

Wash the dried radish with warm water and take it out. Drain the water. Then let it dry in the sun for 1 2 hours.

3. In the process of drying dried radish. Prepare an appropriate amount of chili pepper and peppercorns. You can also prepare an appropriate amount of sesame seeds. It needs to be fried in a pan in advance. Put these seasonings together and mix thoroughly. Place directly in the dried radish.

4. Add an appropriate amount of sesame oil. Mix well with clean chopsticks. Place the prepared dried radish in a clean glass jar that can be sealed. At the same time, seal the bottle well. After that, the container is placed in a cool and ventilated place to marinate for fifteen days. The dried radish inside can absorb the flavor.

1. Wash the radish and cut it into pieces (strips) of uniform size; Marinate with an appropriate amount of salt for half a day to a day; Spread out in the sun and dry until dry.

2. Wash the radish and dry it naturally, then use a knife to cut the radish into long strips like a watermelon. Put all the radishes in a clean basin or jar without oil, and then sprinkle with salt (fine and coarse) castrate for about three days, take them out and dry them in the sun, and dry them until the radishes are curled, and they are elastic when touched.

3. Wash the radish, cut the skin into large strips, and then dry until the surface moisture is gone, when the radish is soft, rub it with salt, and then put it in the jar to marinate for a few days.