How to pickle dried radish pickles, how to pickle dried radish pickles

To pickle dried radish, first of all, you must choose a good radish:

There are many varieties of radish, but the most suitable for pickling dried radishes is the long white radish.

One: Choose the kind of crisp and tender juice that is very sufficient, don't choose the kind that is dry in the middle, and the radish is not crisp and does not taste good.

2Don't want that kind of flowery carrot, if you eat it, it will become flowery haha, in fact, it is poisonous.

3. You can't choose the kind of radish that has been plucked for a long time, and it is best to choose a white radish that has been plucked for no more than a week.

4 The kind of old radish that has bloomed in the ground, don't choose, that radish has tendons in the skin, and the taste is very bad.

5 Anyway, it is to be fresh, fresh and fresh, in case the individual radish you bought is pitted, don't hesitate to throw it away decisively if you feel a problem when you cut it!

Two: Pickle white radish should also choose a good weather, try to pickle it on a sunny day.

Three: Remove the seedlings of the selected white radish and wash it. Cut the dried radish longitudinally into even long strips, that is, 3 5 cm wide, the pickled radish will shrink, cut too small the radish will not be crispy, chewing like beef jerky chewing constantly.

After the cut radish is cut, you can dry it for one day (two days in case it is cloudy if there is no good weather) to remove some of the moisture and make the radish soft and not take up too much space when pickling.

Four: Find a tile jar with an appropriate capacity, wash it and dry it, prepare a certain amount of coarse salt, and buy special pickled salt on the market. Then put the radish in the jar, sprinkle a layer of radish with a layer of salt until it is finished, and then pour in cool boiled water, just over the radish.

Hold down the radish with a weight such as a stone to prevent it from floating.

Fifth, then seal the mouth of the container, let it stand for two days and then dry, no need to add salt during the drying process, and no need to soak again. Then dry the moisture on the surface, and if the weather is good, two days is enough. If it's time to dry and the weather is bad, you can scoop it up and cover it with salt until the weather is clear.

Remarks: 1 The salt must be sufficient, and the ratio of salt to radish and water should be close to 1:20, otherwise the radish is easy to spoil.

2. Storage needs to be packed in a jar, and each layer of dried radish is covered with a layer of salt, and finally sealed and preserved.

3. During the pickling process, whether it is a kitchen knife or a chopping board for chopping vegetables, or hands (especially after wiping your fart), or choosing a jar, you can't get oil, especially animal oil!

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.

Homemade pickled dried radish.

Ingredients: green radish, cooking oil, chili powder, white sesame seeds, salt, sugar, ginger powder, Sichuan pepper powder, light soy sauce, sesame oil, chicken essence.

Production method] 1. Wash and cut the green radish into strips, put an appropriate amount of salt, stir evenly and put it in a ventilated and sunny place, and dry it for a day;

2. Soak the dried radish strips in cool boiled water for half an hour, and wash off the salt and dust on the surface;

3. Drain the soaked radish strips, add an appropriate amount of salt, sugar, light soy sauce, ginger powder, chili powder, Sichuan pepper powder, pepper powder, and stir well;

4. Put the dried radish into a sealed container and marinate it in the refrigerator for three days to make the dried radish fully flavorful;

5. After three days, take out the dried radish, add an appropriate amount of sesame oil and chicken essence and stir well, and you can eat. For long-term storage, put the dried radish in the refrigerator and eat it as you go.

Tips] 1. Drying before pickling dried radish, do not omit, drying can remove the moisture in the dried radish, which is the key to whether the dried radish is crisp.

2. Dried radish can be dried for a day, do not over-dry, if the drying time is too long, the dried radish will have no moisture at all, and the taste is very poor.

3. When drying dried radish, you must pay attention to turning the dried radish, otherwise the dried radish is easy to grow hair and mold, which will affect the taste and taste of the dried radish.

Wash the radish and cut it well, then sprinkle it with salt, and the salt will naturally come out when the salt is sprinkled, and wait until the next day, the water of the radish will be dried, and the radish will be dried for about a day, and then take a bottle, and put the dried radish, salt and sake lees together in the bottle.

It's very professional, and you need to find a professional to learn.

Dried radish pickles tutorial, after reading it, there will be zero failures, hurry up and try it.

Ingredients: 5 kg of radish, 30g of salt.

First, wash and peel the prepared radish.

2. Then use a kitchen knife to cut the radish into thick strips.

3. Cut all the radishes in turn and set them aside.

Fourth, after cutting, put it in a ventilated place to dry.

5. After drying, blanch the radish in boiling water.

6. After blanching, drain the water and let it cool.

7. Put salt and mix well.

8. Then marinate for 15 days, so that the dried salted radish is ready.

Preparation of pickled radish and dried pickles.

Step 1: Repeated experiments, and finally a recipe written with 10 catties of radish! Fresh radish washed and cut into strips, cut a radish and sprinkle a little salt, layer by layer, in order to kill the water in the radish! Anyway, don't put 4 taels of salt in the radish, leave a little.

Squeeze out the water and put it in a ventilated place to dry for a few days, turn it over frequently, dry it quickly, dry it for 7 minutes, and it will not be brittle if it is too dry. The weather is now that I have been sunning for 4 days before it is good!

Step 2: After drying it, put it in cold water, wash the ash on the radish strips, squeeze out the water and put it in a clean basin, and put all the seasonings on it except for Sichuan pepper and star anise into the basin. If the salt is not used up, put it in the water and boil the pepper and star anise in water for about 20 minutes There is about a big bowl of boiled spice water Not too little Take out the pepper star anise Turn off the heat and add it to the pot while it is hot! Then stir well to taste the soup If the taste is light, you can put some more salt If it is not sour, you can put some vinegar Anyway, according to personal taste!

Put it in an airtight container and marinate it for about 3 days and you can eat it!

The ingredients are as follows: 3 green radish, appropriate amount of salt, 2 spoons of light soy sauce, appropriate amount of sugar, 2 tablespoons of chili oil, appropriate amount of chili powder, appropriate amount of sesame seeds.

Specific steps: 1. Wash the green radish, cut it into strips of equal thickness, sprinkle an appropriate amount of salt, marinate for more than 30 minutes, pour out the excess water, and spread the pickled radish strips outside to dry.

2. Dry the dried radish, wash it to remove dust, put it in a large bowl, pour it into water and soak. Here's what it looked like after 3 hours of soaking.

3. Squeeze out the soaked dried radish, put it in a large bowl, and pour in two spoonfuls of light soy sauce.

4. Appropriate amount of salt and sugar.

5. Add an appropriate amount of chili powder and two tablespoons of chili oil.

6. Add an appropriate amount of white sesame seeds. Grasp it well with your hands, and grab it a little more to get more flavorful. This is a delicious plate of spicy dried radish!

Precautions

After soaking the dried radish for three hours, the saltiness is already very light, so you need to try adding salt. Don't take too short a time when soaking the radish, the radish is not chewy. It also can't be too long and chewy. Therefore, the length of time to soak should be tried according to your taste.

Ingredients required: radish, salt, chili oil, sesame oil, hoisin soy sauce, sugar, cooked sesame seeds.

1.Radish white radish, green radish, carrot can be, wash the radish with water, and then use a knife to cut off the root and head of the radish, some places that are not easy to clean, cut with a knife;

2.The radish does not need to be peeled, but is cut with the skin on. Cut the radish into slices and then into strips;

3.Spread out the radish strips and let them dry outdoors for 2-3 days until the radish strips are dried, turn the radish into dried radish, put the dried radish in a net bag, and store it in a cool, ventilated place;

4.When eating, take out some dried radishes and wash them with water 2-3 times, when the radish is dry, it will fall into dust, so wash the dried radish. Soak the washed dried radish in clean water, if you want to eat something more elaborate, soak the dried radish for 1-2 hours, eat the crispy one, soak the dried radish overnight, soak the dried radish thoroughly, and fully absorb the water;

5.Put the soaked dried radish, take the water out of the dried radish by hand, put it in a container, add salt, chili oil, sesame oil, seafood soy sauce, sugar, sesame seeds (cooked), mix well with chopsticks, put it for 1-2 hours, so that the flavor of the seasoning melts into the dried radish, and you can eat. The dried radish and pickles are ready.

Radish is the root of the cruciferous herbaceous plant, the shape is slender and cylindrical, the upper end is emerald green, the lower end is jade white, the skin is thin and fleshy, the juice is more, and the taste is sweet. It is rich in amylase, dietary fiber, calcium, phosphorus, iron, potassium, vitamin C, folic acid and other nutrients. 1. Promote digestion:

The mustard oil in radish promotes gastrointestinal motility, which can help digestion and moisten the intestines.

2. Cough and phlegm: Radish has a large water content, which will moisten the throat during the eating process and play a certain role in cough and phlegm.

3. Shengjin quenches thirst: radish has the effect of quenching thirst, such as thirst and dry mouth due to lack of water in the body, you can eat radish and drink radish soup to relieve it.

4. Enhance immunity: Radish is rich in vitamin C and other trace elements, and eating it often can enhance the body's immunity.

Ingredients: Appropriate amount of white radish (small).Seasoning: appropriate amount of white sesame seeds, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of water, appropriate amount of five-spice powder.

Steps:1Start by preparing the fine white radish.

2.Then pluck off a portion of the radish and wash it.

3.Then boil a pot of salted water, put an appropriate amount of star anise peppercorns and cook to taste.

4.Then soak the radish in salted water for a day.

5.Then place the radish on the windowsill to dry.

6.Knead the sesame seeds into the dried radish, just grind the fried sesame seeds with a rolling pin to make the powder.

7.After the dried radish, sprinkle a lot of five-spice powder and sesame powder, and knead both into the radish like kneading dough.

Here's how to make dried radish pickles:

1. Wash the radish, first cut it into slices along the length, then cut it into strips thinner than your fingers, put it in a basin, add salt and mix well and marinate for two hours;

2. The dried radish pickled in water becomes slightly wilted, pour out the salted water, and wash the dried radish twice with water;

3. Wash the dried radish and dry the water;

4. Dry the radish in the sun or put it on the radiator;

5. Boil a pot of boiling water, blanch the radish, pick up the semi-dry one, and soak it for a while if it is a little more dry.

Eat as much as you want, and dry the rest directly;

6. Dry the blanched radish, drain the water, dry the surface moisture if possible, and dry it with kitchen paper if you can't wait;

7. Cut into small cubes, the smaller ones are more flavorful;

8. Put the chili noodles according to the degree of spicy food, splash the chili noodles with hot oil, and mix the spicy seeds directly if there is a good oil at home, if it is an ordinary chili noodles, you can add a little pepper powder and white sesame seeds, and the spicy seeds can be cooled and set aside;

9. Pour the dried radish into the basin of oil and spicy seeds, mix well, add a small spoon of sugar, if you use the fruit radish itself, the radish itself is sweet and not spicy, you can not put sugar, add two spoons of vinegar, the amount of vinegar is also according to your own taste, do not like to eat sour vinegar can also taste salty, the taste is salty and sweet, and the salt is added when it is light. Mix well and eat!

The production of dried radish pickles is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". Sun-dried radish, a unique flavored vegetable, is rich in B vitamins and has a higher iron content than other foods except enoki. The selection of materials is exquisite, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, crisp and refreshing, and there is a different flavor to eat.

Always order takeout, and feel unhygienic, and I can't cook, at every turn is instant noodles or tomato scrambled eggs, I am tired of eating, but I don't know how to make food, so I often cook a pot of white rice or a pot of porridge, and then I am too lazy to continue to stir-fry, in fact, at this time I should take out some old godmother, radish dried pickles, pickled peppers, pickled garlic, pickled beans and other directly edible delicacies, very convenient, and you can buy online, you can also make your own, a jar of sauerkraut can be eaten for a month, The storage time is very long. My favorite thing to eat is the dried pickled radish, because it looks very appetizing, the surface is golden brown, and you can smell its fragrance from a long distance, instantly stimulate your appetite, and when you take a bite, it will feel very crispy at first, then it will feel a little spicy, and then it will feel a little sour, which is very refreshing. I suggest everyone try it, thenNext, I will introduce you how to make delicious radish pickles

Ingredients needed: radish, sugar, salt, chili powder, ginger powder, five-spice powder.

The specific production process:

1. Buy two or three radish, it is recommended to use green radish, because it is crisp and has a better taste, if not, you can also use white radish, but it must be fresh and have enough moisture.

2. After washing, remove the thick skin and cut it into strips, which are as long as chopsticks, but must be three to four times thicker than chopsticks. Then put it on a dish, sprinkle with salt and stir well.

3. After leaving for three hours, the water in the radish will come out, and the salt can also enter the radish.

4. Spread out the pickled radish and expose it to the sun for two days so that the radish strips have almost no moisture.

5. Then wash these radishes and dry them for another day, no need to dry them.

6. Then put it into a basin, add ginger powder, five-spice powder, sugar, salt, chili powder, and stir well.

7. Prepare a glass jar, put the pickled dried radish in it, cover it with a lid, and seal it for preservation.

In a week or so, the spicy, crispy and salty dried radish is ready to eat. It can be fried in fried rice to increase the taste. It can also be eaten directly with white porridge, which is simple and convenient.