How to dry dried radish strips, how to dry radish strips

Dried radish mainly relies on the heat of the sun to dry the water, so it will retain the natural flavor of the radish, which is obviously different from the dried vegetables dried by the machine.

Dried radish is completely made by natural sunlight, so the summer with strong sun heat is the best season to dry radish, which can dehydrate vegetables quickly. Of course, you can also do dried radishes in other seasons, but if it rains during the drying process, you can take back the undried radish, sprinkle a little salt first, and then seal it in a plastic bag and put it in the refrigerator for refrigeration, or directly sprinkle a little salt on the dried radish and put it directly in a cool and ventilated place.

After the steps of sun drying and air drying, the dried radish made is delicious and has a unique fragrance.

Dried radish. Dried radish ingredients: 1 white radish, a little salt.

Dried radish steps.

2. Take a large bowl, put in the white radish slices, sprinkle salt and mix it, let it stand until the radish comes out of the water, and then knead the excess water.

3. Then take a heavy object and press it on the radish slices, take out the radish slices after pressing for one day, open them on the bamboo sieve at intervals, dry them in the sun for about 5 days, sprinkle a little salt, and put them in a glass jar for refrigeration for 1 month. Tip: Salted white radish is easy to get out of the water, and the dough should be turned every 2-3 hours on the first day of drying.

During the drying process, if the weather is hot and humid, the white radish can be collected indoors at night and blown with an electric fan to avoid mold.

Sun-dried radish retains the original radish flavor and has no added preservatives, so it has a unique flavor in soup, omelette, or other dishes. The following is the simplest and most famous recipe for fried eggs.

To prepare the dried radish: preserved eggs.

Ingredients: 80 grams of dried radish, 3 eggs, 1 shallot.

Seasoning: a pinch of chicken broth mix, 1 2 tsp caster sugar, 1 4 tsp rice wine, 1 4 tsp white powder, a pinch of sesame oil.

Preparation of preserved cabbage eggs.

1. Dry clean and finely chop the radish; Wash the shallots, drain and finely chop.

2. Take a large bowl, beat the eggs, add the dried radish, minced shallots and all the seasonings, mix and stir well.

3. After the pot is hot, add 2 tablespoons of oil (except the amount), then pour in the dried radish and egg liquid, fry until medium-rare, turn over and fry the other side until golden brown.

Ingredients: White radish.

Seasoning] Salt.

Specific method] Wash the radish, cut one radish into four cloves (if it is too large, cut a few more petals), and put it in a clean place with the sun to soften.

After softening, rinse again with water. After washing, remove and dry to control the moisture.

Once the moisture is controlled, pour it back into the container, sprinkle in a little more salt than you normally cook, stir well, and squeak overnight.

After a night of pickling, you can take it to a sunny place to dry, keep the pickled water, and after drying it for a day, put the radish back into the pickled water, and repeatedly absorb the water and dry it repeatedly. In this way, the radish is sweeter after drying and drying. (If you are troublesome, you can pour the water and dry it directly).

When it is dry, it is OK.

Then you can put it in a jar and keep it sealed so that it won't go bad for two years.

Remember that there can be no oil in the whole process, because it is a homemade dried radish, without any additives, so the taste of the dried radish in the crispy is a little salty, and there is no added preservative, so salty is the "preservative" of dried radish. We can soak it in water for a few minutes before eating.

The method of drying radish strips is:

1. Prepare some fresh radish, whether it is white radish, green radish, or carrot, no need to peel it, cut off the two ends after washing, and then cut it into finger-thick radish strips。Radish is not peeled, it is more chewy after drying, the source base has a good taste, and friends with bad teeth can peel it.

2. Put the radish strips in a large potAdd a few spoonfuls of salt, mix well with both hands, wrap in plastic wrap and marinate for at least 4 hours. If there is a wound on your hand, be sure to wear gloves and stir it, otherwise it will sting very painfully.

3. After marinating for 4 hours, the radish has killed a lot of moisture, squeeze out the moisture of the radish strips by hand, so that it will dry faster.

4. Prepare a dustpan or board, put the dried radish strips on it, spread it evenly, and let it dry in the sun for 2 to 3 days.

5. After a day of drying, the radish begins to wilt, and there are side cracks and deflated when pinched. After two days of drying, the radish loses a lot of moisture and shrinks and curls significantly. After three days of drying, the radish strips are basically out of moisture, and they are very hard when pinched, and they are almost there.

Dried radish should not be dried too dry, otherwise the taste will be very hard and unpalatable.

6. Prepare some fresh-keeping bags, pack the dried radish, seal it and store it in a cool and ventilated place, as long as it is not damp, it will not be bad for a year.

Dried radish] Prepare fresh water radish, garlic salt, light soy sauce, sugar, and chili oil.

Method] The first step, dried radish, with any kind of radish, yesterday's vegetable market green radish is very cheap, 1 pound 8 cents, I spent 25 pounds, just used to dry radish.

Step 2: Wash the green radish and cut it into 1 cm wide strips. Don't peel the dried radish, firstly, the radish skin has a lot of nutrients, and secondly, the taste is more crisp and chewy. Put the radish strips into a large pot, add an appropriate amount of salt, stir evenly with your hands, cover each radish strip with a thin layer of salt, and marinate for at least 2 hours.

Tip 1: If you want to make the dried radish more crisp, be sure to remove the excess water, just salt it, don't blanch it.

The third step is to spread the pickled radish strips directly on a clean board without squeezing the water and put them in the sun to dry. If there is a yard, put it in the yard, put it on the balcony if there is no yard, be sure to ventilate, dry it for a few days, and remember to take it back at night, otherwise it is easy to return to moisture.

Fourth, when the moisture of the radish strips is dried, it becomes shrinking, dry, wrinkled, and curly, and it feels very dry, if the sun is good, it will be dried for 3 days, and if it is bad, it will be dried for 5 or 7 days. After drying, pack it in a fresh-keeping bag or plastic bag, store it in a cool and ventilated place in the shade, and freeze it in the refrigerator, and it will not be bad for a year.

How to eat dried radish, just cold dressing, the taste is crisp and flavorful, and I will share the method with you, it is very simple.

Put the dried radish into the water to soak, soak it softly, remove and wash, drain the water and put it on the plate, add an appropriate amount of minced garlic, add an appropriate amount of salt, light soy sauce, sugar to taste, sprinkle a handful of cooked white sesame seeds, pour a spoonful of chili oil, stir evenly and eat.

1. Wash the fresh radish, cut it into evenly sized radish pieces (strips) and then marinate it with more salt, let some of the water run out, and then spread it out in the sun every other day to dry it.

2. Wash and dry the fresh radish, then cut the radish into long strips with a knife, then put it into a jar without oil, and then sprinkle it with salt and marinate it for about three days.

3. Wash the fresh radish, do not peel it, cut it into long strips with the skin, and then put it in the sun until the surface moisture is gone, then you can rub it with salt, and then put it in the jar to marinate for a few days.

1. Ingredients: dried radish, 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.

2. Dried radish is dried radish with green radish, cut into strips and dried directly, without salt, wash the dried radish with water, wash off the dust that falls when drying, and then soak it in clean water for about 1 hour.

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

4. Prepare the seasoning, the amount of chili powder, Sichuan pepper, spices, sesame seeds, and chili flakes should be put according to personal taste.

5. Add oil to the pot and heat it, fry the peppercorns and ingredients over low heat, fry the peppercorns until slightly charred over low heat, 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.

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

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

8. Mix evenly with chopsticks, put it in a container with a lid, put it in a cool place or refrigerated in the refrigerator, and take it as you eat.