How to make dried radish, how to make dried radish

Material. 2 green radish.

Accessories. 2 tablespoons of chili flakes.

1 tablespoon sugar. 1 tablespoon of essence of chicken.

Steps to prepare dried radish.

1.The green radish is cleaned without peeling, first cut into thick slices and then into even strips.

2.Put it in a clean basin and add 1 spoonful of salt to rub it (mainly to kill water, no need to seal, you can put it in a basin, coarse salt or fine salt can be, it is best to wear gloves and scratch a few more times to make the salt more evenly flavored, don't put too much salt, too salty is not delicious).

3.Put it in a ventilated tool and dry it in the sun until the radish is curled, and when it is still elastic when touched by hand, you can put it away and store it, and take it as you eat (if it is sunny in a row, the dried radish will be dried for 2-3 days.) ）

4.Put the dried radish in a large container, add boiling hot water, and soak thoroughly.

5.After soaking, squeeze the water dry by hand, add 1 tablespoon of sugar, 2 tablespoons of chili noodles, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chicken essence, 1 tablespoon of millet pepper (there is no chili noodles and Sichuan pepper powder at home to grind by yourself, I use a food processor to pound and grind).

6.Boil some hot oil in a pot and pour it on it, it will be more fragrant! Stir thoroughly with chopsticks for a better flavor.

7.After mixing, you can immediately taste the saltiness, what is lacking and what to add, like a little more pepper powder, like a little sweeter and a little more sugar on it, put it in a sealed jar and wait for a few days to eat it tastes better and more flavorful, and it is delicious to eat immediately.

Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public. Here's how:

Tools Ingredients: radish, salt, paprika, pepper.

1. Cut the radish into strips.

2. Marinate with salt for half a day.

3. After pickling, put the radish strips in the sun to dry the water. Be careful not to dry the radish too dry, the dried radish made by drying too much will be hard and not delicious, so you can dry it as shown in the picture.

4. Spread paprika and pepper evenly on the dried radish.

5. Put the dried radish into a sealed container and marinate it in a cool place (the temperature is preferably lower than 10 degrees) for about half a month.

6. In this way, the dried radish is pickled.

Green radish, salt, warm water, garlic, millet spicy, sugar, chili oil, very fresh.

First, we prepare a green radish, peel and wash it, slice it first, and then cut it into shreds.

Then we put the shredded green radish into a bowl, add an appropriate amount of salt, grasp and mix evenly and marinate for 10 minutes.

Once marinated, pour in an appropriate amount of warm water, drain the water, and put it in another clean bowl.

Then we put in an appropriate amount of minced garlic, millet spicy, an appropriate amount of sugar, a spoonful of chili oil, two spoonfuls of extremely fresh flavor, stir well, and marinate for one night.

Finally, the delicious dried radish is ready! Isn't it appetizing?

How to dry dried radish.

1. Wash the radish and dry it naturally, then use a knife to cut the radish into long strips like a watermelon.

2. 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 and take them out to dry in the sun. Tip: If the radish is too wet, it is not easy to leave it for a long time, and if it is too dry to eat, it will be difficult to chew, so be sure to master the dryness when drying.

3. Collect the dried radish and put it in a basin and wash it with water, because there is dust falling on it in the process of drying, and then take it out, take out another pot and put water in it to boil, then put the dried radish in for about seven or eight minutes, take out the water, and prepare the required containers and materials in the process of drying the water.

4. Prepare a clean basin without oil, and the ingredients include chili powder (not too broken), large powder (star anise powder), and soy sauce.

5. Put the radish into the basin, and then, first pour the soy sauce into the radish and stir evenly (how much depends on the amount of radish), generally as long as the radish is colored, and secondly, the chili powder powder is evenly sprinkled on the radish and stirred evenly and then put it for more than two hours to eat.

6. Pay attention to the use of a pair of chopsticks when you take it, if it is stained with oil, it will soon be bad, and there is a basin to cover things when storing, but it must be breathable. If you don't want to make too much of the dried radish at a time after drying, you can keep some of it and store it in a dry place, and you can also make it after the first dried radish is eaten, and it can be stored for a month or two or longer. However, the dried radish with the ingredients should be eaten in half a month or a month, otherwise it will become moldy.

What season is the best season to dry radish.

Method 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.

Method 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.

Method 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, when the salt is gone, when the radish strips turn yellow, take them out and dry them until they are suitable.

There are basically several drying methods for dried radish, and the drying time can be based on your preference, if you don't like it too dry, you can dry it for a few days. However, if it is too wet, it is not easy to leave it for a long time, and if it is too dry, it will be difficult to chew, so it is necessary to master the dryness when drying. Generally speaking, it is best to have elasticity when touched by hand.

Spicy dried radish.

Ingredients: 10 kg of white radish, 1 tablespoon of thick and thin chili noodles, 5 tablespoons of light soy sauce, 5 teaspoons of sugar, 1 tablespoon of oyster sauce, appropriate amount of salt.

Method: Wash the radish and cut it into strips and let it dry in the sun for two days, and if it is a little wilted, don't dry it too much, otherwise it will be easy to chew;

Put the dried radish into a large basin, boil a pot of boiling water, pour it in, soak it for a few minutes, and then wash off the dust and impurities outside;

Wash the dried radish, squeeze out the water by hand, and then air dry the moisture outside;

Then start seasoning, pour salt, sugar, chili noodles, light soy sauce and oyster sauce into the bowl (not necessarily according to my dosage can be adjusted according to your own taste) and then wear disposable gloves to grasp and knead for a few minutes, so that the dried radish can be fully absorbed, at this time you can taste the taste, not enough can be added;

Finally, put it in an oil-free and water-free jar and compact it for preservation.

Fresh radish cut into strips, or with good knife skills, can be cut into nets, dried, and placed in a ventilated place to dry in the shade. Wash and blow dry. Mix with salt, chili powder or chili paste, five-spice powder and place in an airtight container. It tastes better when left for three days.