How to make the dried white radish taste well when it is drowned, and how to make it delicious when

Sichuan-style dried radish, teach you a secret new way to eat, and the taste is spicy and pure, which is really delicious.

A complete collection of pickling methods for dried radish.

White radish pickle preparation.

A complete list of pickled radish strips.

Pickled dried radish. Dried radish from Xiaoshan.

How to dry pickle radish.

Change the ingredients.

White radish. 500 grams.

Salt. 20 grams.

Paprika. 35 grams.

Sichuan pepper powder. 35 grams.

Sugar. 35 grams.

Chili oil. 35 grams.

Cooked sesame seeds. 55 grams.

Method: Read step by step.

To make a delicious dish with white radish today, first remove the head and tail of the white radish.

The white radish does not need to be peeled, just wash it and cut it into thick slices.

After cutting into thick strips, put them in a large basin, add a spoonful of salt, 4 grasp and mix evenly, and marinate the water.

Take a look at the radish and marinate it with a lot of moisture and squeeze it dry.

Then place it on the cover mat and spread it evenly.

Then put it in the sun, let it dry, and after an hour, enlarge the radish in a bowl.

Add a spoonful of chili flakes, a spoonful of Sichuan pepper powder, and a spoonful of sugar.

Bring disposable plastic bag gloves, grab and mix a little more to make it taste good, and then add a spoonful of your own chili oil, (you can also go to the supermarket to buy chili oil).

Pour in the cooked sesame seeds, continue to grasp and mix evenly, 11

A delicious dish of pickled radish strips is thus ready.

Precautions. Radish strips are easy and quick to do.

It tastes appetizing and appetizing.

If you like it (old iron), hurry up and try it.

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.

Preparation of dried radish.

Step 1: First of all, take out an appropriate amount of dried radish, wash it, cut it into cubes, cut the dried chili peppers into sections, and cut the shallots into sections, and plan to chop them into minced pieces.

Step 2: Heat the oil on high heat, after the oil temperature rises, add the dried chili peppers, peppercorns, and minced garlic to burst the fragrance.

Step 3: Pour in the dried radish, stir-fry over high heat, put a spoonful of sugar to enhance the flavor, drizzle a little vinegar, and continue to stir-fry.

Step 4: Drizzle a little sesame oil, stir-fry evenly, and then you can start the pot and put it on a plate.

My family likes to eat chili peppers, so they will drizzle some red oil before cooking.

I believe that many friends have seen this kind of dried radish and like to eat this kind of dried radish, so it is good if you don't know how to fry it.

Radish, it has a sweet, pungent and cool taste, with the effects of clearing heat and detoxifying, strengthening the stomach and eliminating appetite, calming the breath and asthma, dissolving phlegm and relieving cough, smoothing the qi and faecative, eliminating food and swelling, quenching thirst, facilitating urine and bowel movements, replenishing the internal organs, detoxifying alcohol, lowering blood lipids, moisturizing, softening blood vessels, dispersing stasis and lowering blood pressure. It is suitable for indigestion, food accumulation, cough and phlegm, chest tightness, shortness of heart, nausea and vomiting, constipation, dry throat, thirst, gas poisoning and other diseases. It is a good vegetable medicine that is deeply loved by people.

Sichuan-style dried radish, teach you a secret new way to eat, the taste is spicy and pure, and the pickling method of dried radish is really delicious.

White radish pickle preparation.

A complete list of pickled radish strips.

Pickled dried radish. Dried radish from Xiaoshan.

How to dry pickle radish.

Change the ingredients.

500 grams of white radish.

20 grams of salt. 35 grams of paprika.

35 grams of peppercorn powder.

35 grams of sugar.

35 grams of chili oil.

55 grams of cooked sesame seeds.

Method: Read step by step.

To make a delicious dish with white radish today, first remove the head and tail of the white radish 2 11

The white radish does not need to be peeled, just wash it and cut it into thick slices 3 11

After cutting into thick strips, put them in a large basin and add a spoonful of salt, 4 11

Mix well and marinate to remove the water.

Take a look at the radish and marinate it with a lot of moisture and squeeze it dry.

Then place it on the cover mat and spread it evenly.

Then put it in the sun, let it dry, and after an hour enlarge the radish in a bowl 8 11

Add a spoonful of chili flakes, a spoonful of Sichuan pepper powder, and a spoonful of sugar.

Bring disposable plastic bag gloves, grab and mix a little more to make it taste good, and then add a spoonful of your own chili oil, (you can also go to the supermarket to buy chili oil).

Pour in the cooked sesame seeds, continue to grasp and mix evenly, 11 11

A delicious dish of pickled radish strips is thus ready.

Precautions. Radish strips are easy and quick to do.

It tastes appetizing and appetizing.

If you like it (old iron), hurry up and try it.

Dried pickling method of white radish.

Dried white radish is available in many areas of our country, but especially the dried radish in Chaoshan area is the most famous, and the dried radish and Chaoshan fish sauce and pickles are called Chaoshan Three Treasures. The production of dried radish needs to go through the process of drying and pickling, which is a very traditional food, but we are not unfamiliar with the method, so let's take a look at the pickling method of dried radish.

1. Wash the radish and cut it into slices with a thickness of 1 cm;

2. Cut the radish slices into strips about 1 cm thick, this step is very important, remember that the skin of the radish should not be cut into sections, and each radish strip is the best to connect;

3. Put the cut radish strips in a ventilated place to dry for about a few days;

4. Remove the dried radish strips, wash the dust on them with warm water, then squeeze out the water and shake it off;

5. Put the radish strips into a basin, add salt, white wine, chili powder, pepper powder, sesame, sesame oil and other seasonings and stir well;

6. Put the radish strips prepared in 5 into the clay pottery jar, press them tightly with your hands, and don't be too loose;

7. Seal the jar with plastic wrap and put it in a cool place for more than 10 days before you can take it out and eat.

In fact, the method of pickling dried radish is still relatively common in our country, and many regions have to go through such steps when making pickles, which are basically inseparable from the three steps of drying, pickling and hiding.

Tips for pickling white radish dry.

If you want to make the dried radish more delicious, some tips can be mastered! For example, in the final jar here, in fact, we can use a more traditional method of pouring the jar, because the storage jar is turned upside down, you can avoid air entering, so that the whole pickling process is more guaranteed quality, the specific method is to put the sealed jar mouth upside down in a water dish, remember that now the can mouth is stuck with bamboo strips, so as not to fall down the radish, this is a more traditional method, you can try.

There are also some tips that are innovative in taste, you can use different seasonings when pickling dried radish, so that the pickled dried radish will have different flavors, such as adding chili powder, Sichuan pepper and aged vinegar, so that the dried radish has a sour and spicy taste, in line with the taste of Sichuan, Hunan and other places, you can also use edible oil to fry dried chili, star anise and other seasonings in the preparation of seasonings, so that the pickled dried radish taste more attractive, these pickled dried radish tips.

Ingredients required: White radish, salt.

Method, 1: Dig out the scars on the white radish you bought, and then cut it into long strips.

2: Put the sliced radish strips in the sun for 2 days, turning them several times in between.

3: Put the dried radish in a pot, add an appropriate amount of water to wash, and dry the water, put it in a ventilated place and dry.

4: Put the dried radish strips into a pot, add salt, knead vigorously, and knead several times until the dried radish becomes soft.

5: Bottle the kneaded dried radish directly, add five-spice powder or barbecue sauce according to personal taste.

Summary of technical essentials:

1: When drying dried radish, do not take too long, otherwise the pickled radish will not be crispy.

2: Marinate the dried radish, put it in a bottle, add some sweet noodle sauce and stir well, marinate for 3-5 days, it is a dried sweet radish.

3: When the radish is pickled, try not to stick to the oil flowers, otherwise it will be easy to spoil.

4: No matter what flavor of dried radish is, after bottling, leave it at room temperature for 3-5 days, and then put it in the refrigerator.

Pickled spicy and sour radish.

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, Sichuan pepper, and ingredients into the pot, add water and boil, add monosodium glutamate and pour it into the jar after cooling, mix well with dried radish, and turn it once a day for 15 days to become a finished product.

Hot and sour radish strips.

Ingredients: large radish or green radish.

Ingredients: Appropriate amount of dried red pepper, refined salt, and peppercorns.

Production method: Brush the jar dry, wipe dry, mix the radish strips and pepper shreds, put them in the jar, put in the salt water, (500 grams of water and 50 grams of salt, dissolve,) do not pass the radish strips, and then sprinkle some peppercorns, put the large vat in a warm place, about 15 days or so edible.

<><3. Wash off the floating dust with warm boiled water.

4. Add a little salt and white wine and mix well.

5. Mix with chili noodles, Sichuan pepper noodles, sesame seeds, sesame oil and mix well.

6. Put it into the clay pottery altar of Chun Song.

7. It is best to seal the mouth of the altar with plastic wrap and cotton thread, and place it in a cool place for ten days before eating.

To prepare the dried pickled white radish

Prepare ingredients: 1000 grams of white radish, appropriate amount of garlic, appropriate amount of chili pepper, 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of sugar.

Steps: 1. To make pickled radish slices, you must choose fresh, crisp and tender radish with sufficient moisture, and you can't use bran carrot. Wash the fresh white radish with water and remove the head and tail, and then cut it from the middle, all four petals, the skin of the white radish does not need to be removed, not only has high nutritional value, but also the taste after pickling is very crisp.

2. Put the radish on the board and cut it into a clipping blade, the so-called clipping blade is that the first two knives are not cut off, and the third knife is cut off, the advantage of this is that the radish can be more flavorful, and the taste is more crisp.

3. Put all the cut radish slices in a pot, add 5 grams of salt and 10 grams of sugar, stir evenly, so that the sugar and salt can fully penetrate into the radish slices and kill the water in the radish slices. The radish must be out of the water thoroughly, for more than 3 hours, during which it is turned several times.

4. After removing the water in the radish slices, squeeze out the water vigorously, and then control the radish slices for water control. 5. Prepare 50 grams of garlic and cut them into garlic slices, wash and cut 50 grams of Thai peppers into small pieces.

6. Prepare a clean basin, add 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of white sugar and 150 grams of purified water to the basin, stir with a spoon to completely dissolve the sugar.

7. Pour the seasoned sauce into a clean container (pickle jar or fresh-keeping box), then add the radish slices, garlic slices and chili peppers that control the moisture to control the moisture, stir evenly with chopsticks, so that the juice does not pass the radish slices, cover the lid, and put it in the refrigerator for 24 hours before eating.