How to dry radishes is crisp and delicious, how to dry radishes to be more crispy

First, 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 and cut it in half, and then divide it into several small portions and put it on the balcony to dry;

Second, the weather should be good, if the weather is good, it will be good for three days, and generally eight to ninety percent will be dry; 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 put it aside for later use;

3. 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 you're done;

Fourth, mix the chopped red pepper garlic and radish together, knead it, then put it in the jar, add some rice wine, and then seal the jar with plastic wrap, and eat it again after a few days, it is crispy and fragrant.

1. If you want to choose the best radish to make the dried radish both delicious and crispy, you must choose the best radish, and it is best to choose the kind of green radish with a crisp and tender taste, because the ordinary white radish has a relatively astringent taste, and the taste does not have that crisp and tender feeling after it is sunburned. In addition, the water content of the radish must be sufficient, and after buying it home, wash it with water, cut it in half from the middle, and then divide the half from the middle, divide it into several small portions, and put it on the balcony to dry. 2. The choice of weather is also very important to dry the delicious radish brother, if the weather is good, the dried radish can be dried on the balcony in about three days, and it can be dried to 8-9 into dry, if it encounters rainy weather, it is necessary to put away the dried radish in time, not to let it get wet, and not to let it contact bacteria, and then can not dry the radish until it is dry, eighty percent dry should be just right.

3. Add salt and knead the dried radish well, you should wash the floating soil on its surface with water, and then remove the water, put it in a clean basin, add an appropriate amount of edible salt, this is to rub the dried radish with your hands, so that it is in full contact with the salt as much as possible, and the dried radish will be crisp and tender after pickling. 4. Add rice wine to marinate.

Red pepper, garlic and five-spice powder need to be added when pickling after the dried radish is dried, and an appropriate amount of rice wine must be added when pickling, so that the pickled dried radish will taste crisp, and the dried radish after adding rice wine pickled has a faint wine aroma, and the rice wine also has a certain antiseptic and sterilizing effect, which can effectively extend the shelf life of the dried radish and prevent the dried radish from deteriorating.

Radish is an ingredient that we often use in our lives, and many people like the crispy texture of radish very much. But if we want to make such dried radish, it is not easy. Some people dry the dried radish, and the taste is very bad.

So how do you dry radish to make it crispier?

Step 1:We use fresh and high-quality radishes as raw materials. The heavier the turnip, the better, indicating that it has enough moisture, otherwise the radish is likely to be hollow, which will greatly affect the taste.

Go back and wash it, cut it in half, divide it into small portions, and put it on the well-lit balcony to dry;

Step 2:Before drying the radish, be sure to look at the weather for the next two days, and finally choose a relatively sunny and dry weather to dry the radish. Spread the drained radish strips evenly in a sunny place, and if the weather is good, the radish will be dried for three days.

It doesn't need to be completely dry, just dry until eight to ninety percent dry;

Step 3:Buy some red peppers and garlic and wash them, and dry them too. Chop them up with a knife and add some salt and set aside; The volume of dried radish has been significantly reduced, but it is basically OK to twist it and have toughness.

Step 4:After the radish is dried and dried, the floating soil on its surface should be washed with clean water, and then the water should be removed and placed in a clean basin, adding an appropriate amount of edible salt. At this time, you should rub the dried radish with your hands, so that it can fully contact with the salt as much as possible, and the dried radish will be crisp and tender after pickling.

Step 5:Mix the minced red pepper, garlic and radish together and knead it again, add some rice wine after putting it in the jar, and then seal the jar with plastic wrap. The function of rice wine is to make the radish more crisp in texture.

After a few days, it will be crispy and fragrant pickled radish.

As follows:

Ingredients: Appropriate amount of radish, appropriate amount of salt, 1 spoonful of sugar, 1 spoonful of chicken essence, 1 spoonful of chili powder, 1 spoonful of chili sauce, 1 spoonful of raw cavity remaining soy sauce, 1 spoonful of Sichuan pepper oil, 1 spoonful of sesame oil.

Method: 1. Prepare fresh radish, wash it, and peel off the skin near the root of the radish (the skin of the radish in this part is rough).

2. Wash the dirt on the surface of the radish with water, remove the stem, cut it into strips of uniform size, put some salt, and marinate for about ten minutes.

3. After ten minutes, squeeze out the moisture of the dried radish, put it in a clean place, and expose it to the sun for ventilation for 2-3 days (the dried radish is more round and crispy).

4. Put the dried radish into a clean bowl, pour boiling water and wash it several times, so as to wash off the dust on the surface of the dried radish and let the dried radish absorb water.

5. Squeeze out the water after washing the dried radish, add a spoonful of sugar, a spoonful of chicken essence, chili powder, chili paste, light soy sauce, Sichuan pepper oil, and sesame imitation rolling sesame oil.

6. After stirring well, taste whether the taste is enough, add seasonings according to personal taste, and put it in a sealed fresh-keeping box.

7. It can be eaten the next day, eat and drink porridge with a little dried radish, super rice, you can also make more and give it to relatives and friends.

Here's how to dry dried radishes for a delicious and crunchy runt:

1. Dried radish cannot be dried directly, and it is not easy to dry, so it will become moldy and hairy. It should be mixed with salt first to kill the excess water, so that the sedan chair is easy to dry and the taste is more crisp. With salt, the radish sails are not easy to spoil.

2. When is it good to get sun? When the radish strips are very dry and curly, it's fine.

3. When making cold dried radish, you can add seasonings according to your own taste, you can choose to add sugar, or no chili pepper, which is very delicious.

How to make dried radish:

1. Quasi-some radish, wash the radish, especially some small nests on the surface should be carefully cleaned, so that there is no need to remove the radish skin, remove the two ends after cleaning, and cut it into small strips. Put the cut radish in a pot, add salt, add salt and mix well, and marinate for at least half an hour.

2. Put the radish on the dustpan after pickling, spread them out and don't squeeze together, the next thing is to wait, dry it in this good weather for two or three days, turn it frequently during the drying period, let each side be dry, and don't put it outside at night, because the weather is very cold and humid at night, and the dried radish will be damp, take it home and take it out to dry the next day.

3. How to judge that the drying is done, look at the state of the dried radish, it looks a little wilted and dry, but it is not particularly dry, and it is almost half a day's state. The dried radish can be put away, and when you want to eat it, take out some of it, and pay attention to dry your hands when you take it.

Dried radish:

Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public. It is rich in vitamin B and has a higher iron content than other foods except enoki. Dried radish is called preserved cabbage in Chaoshan, salty, fragrant and crispy, and Chaoshan pickles, fish sauce and Chaoshan three treasures.

Shanghang radish dried color is golden, the skin is tender and the meat is crispy, sweet and fragrant, and it enjoys a good reputation in the early Ming Dynasty.