Can dried radish in the Northeast be dried with small water radish

No, it's all dried with large turnips.

Generally, green radish or white radish is used, and the taste of the radish is not good and not crisp enough.

Yes, it's all turnips.

The radish is dried in autumn and left for the winter to eat, fried or made into pickles. Radish is eaten fresh in spring and summer.

Like, we all have big turnips here, which are made of green or red turnips.

1. Dry radish with boiling water.

2. Be sure to choose a radish with sufficient moisture, don't consider the kind of dry and shriveled one, wash the radish after buying it home, cut it from the middle, and then cut it into small pieces and put it on the balcony to dry. However, you should also choose a good weather for drying radish, if the sun is strong, it will be dried in about three days, and if it rains, you should put away the radish in time and do not let it get wet.

3. After the dried radish is dried, clean the surface with water, and then blanch it again, blanch the dried radish in a clean basin, add some salt, and rub the dried radish vigorously with your hands, so that no dried radish can evenly contact the salt, which will make the taste of the dried radish more crisp and tender.

4. After the dried radish is soft and out of the water, pour off the salt water, control the moisture of the dried radish, and then take it to the balcony to dry naturally for 4 hours, after the dried radish is dried, put it in a clean container, add the chopped red pepper, chili powder, sesame seeds and five-spice powder, stir well, and then be sure to add an appropriate amount of rice wine, and then seal and marinate for about 10 days before eating.

5. Therefore, the dried radish should be blanched before pickling, so that the pickled dried radish will be very crisp and tender, and it will not taste firewood, and the dried radish pickled with rice wine will have a faint aroma of wine, which can also play a role in sterilization, and can also effectively extend the shelf life of dried radish.

It can be dried, and the taste of dried carrots is strong.

As far as I know, wash the radishes that I bought. The radish is then cut off from the head and tail and cut into small strips or small round slices.

1. Put the cut radish in a pot, and then marinate the radish with salt (depending on the amount of radish, generally two catties of radish and one or two salts) overnight (the purpose is to let the radish out of the water and into the salt).

2. Turn the radish up and down the next morning, and then continue to follow the above method to let the radish marinate for four days.

3. On the 5th day, take out the radish.

Find a larger screen, place the radish strips vertically on it, and then put it in the sun to dry (or by the heating vent), and after two or three days, it can be dried (if you want to eat drier, you can also dry it for an extra day).

Once dried, it is ready to eat.

4. If you need to keep it, buy a jar and put it up, and plug the mouth of the jar with gauze; Then pour it into a basin with water.

Personally, I recommend that you spend enough time in the sun.

Method: 1. Clean the radish taken back from the market or field, and peel it;

2. After all the radishes are peeled, cut the whole radish into several parts. Sakura is then cut in the middle of each portion, and then from the side;

3. Put the chopped radish in the basket for later use. After the radishes are cut into slices, they can be taken to the balcony to dry;

4. After a few days of howling north winds in winter, the dried radish is basically rotten. At this time, if you want to dry a little more, you can continue to dry;

5. The dried radish that is put away must be contained in a sealed container, so that it is not easy to leak and get damp.

The two methods of direct drying of radish and salted and drying have their own merits, and the flavor of the radish is different. In the countryside, the most common way is to cut the radish and hang it under the eaves to dry it directly. Autumn is the harvest season of radish, at this time the radish is fat and juicy, especially the radish that has been frosted is sweet, some people like to make dried radish like to make all dry, because this method almost does not use any condiments, directly dried to make dry goods, simple, convenient and economical, easy to keep for a long time; Some people prefer to make it semi-dry because this dried radish has a better flavor, salty, spicy, sour, and rich in flavor.

There are almost no hot dishes, all cold dishes, all kinds of cooked meats, or large pieces, and you can travel back to ancient times when you look at them. Therefore, this kind of cold dish is very normal, and it also goes well with other dishes. It's just that it's not delicious, and the main burial wants a breath of water, and it feels like it's leftovers fished out of the water.

My mother used it to pickle when she was making dried radish, because pickling can kill the moisture in the radish, and it will not deteriorate easily during the drying process, and it can also shorten the drying time. Adding without marinating in advance to kill moisture will increase the drying time.

There are so many ways to make dried turnips that it's hard to say which one is best. For example, dried radish in the Chaoshan area is called preserved cabbage, and together with fish sauce and pickles, it is called "Chaoshan Three Treasures"; In addition, the dried radish in Changzhou, Jiangsu Province is also very famous, after drying, pickling, and then sealed and preserved, it can be eaten. The ingredients are very simple, but there are also some friends who will encounter some problems, such as whether it is better to dry it directly or salt it first and then dry it?

In fact, the difference between the two methods is not particularly large. <>

For example, the jar, we used to put it in the jar when we were young, and it can be put away for a long time, so as not to get damp, otherwise it will become moldy. The most important flavor is Wang Shouyi's spicy umami, MSG, etc., and then put it on the altar. It's ready to eat.

When you take the liquid and eat it, you can eat it directly, or you can mix it with sesame oil, chili oil, soy sauce, vinegar, etc. according to your personal taste, and stir-fry it to have a different flavor. Mom's taste is the taste of love.

Making dried radishes is generally divided into two steps, one is to pickle and the other is to dry. So, which comes first and which comes last? How long can I eat radish dry pickled? Is dried radish pickled or dried first? In this article, I will briefly share this knowledge:

Dried radish is a pickle with a unique flavor that is dried from fresh radish. Generally, we eat less pickles, and we usually think that pickled products are unhealthy. In fact, if you don't add chemical ingredients, there is generally no problem, and dried radish is also rich in nutrients.

To make dried radish pickles is to first dry and half-dry, wash the radish, cut it into 1 cm thick strips, add a little salt and rub it (you must add salt, otherwise it will be rotten when you dry it), spread it out and dry it until it is semi-dry. Then add spiced noodles and chili powder, knead well, put it in a jar, and keep it in a cool place. Eat and take.

This dish is best eaten in winter. To make good dried radish, and the selection of white radish is also very particular.

Choose the kind of crisp and tender white radish with plenty of juice, not the kind of white radish that is dry in the middle, which is caused by drought and lack of water in the late harvest period, and the radish made is not crisp and tasteless. And don't want that flowery turnip, that one is poisonous. Don't want the kind of radish that has been plucked for a long time, it is best to choose a white radish that has been plucked for no more than a week, and it is best to pull it with pickling.

Don't choose the kind of old radish that has bloomed in the ground, because the radish has tendons in the skin, which is not delicious.

To pickle dried radish, you must first choose a good radish. There are many varieties of radish, in terms of color, the common ones are white radish, carrot, purple radish, green radish, red radish, and a kind of white skin purple meat (red meat) radish, and the most suitable for pickling dried radish. Under normal circumstances, after the radish is dried, it can be put into the designated jar to pickle, in general, it only needs to be pickled for about a day, if the temperature is very low when we pickle, then it takes 2-4 days when pickled, because we pickle at different times, so the taste of the radish developed is also different, and the more time it is pickled, the softer the radish will become.