How to make pickled dried radish delicious, how to pickle dried radish delicious

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.

Materials. 5 green-skinned radish.

Paprika to taste.

Sichuan pepper powder to taste.

Five-spice powder to taste.

Light soy sauce in small amounts.

Salt in small amounts. Liquor in small amounts.

Pickled radish --- dry

Step 1: Remember that the radish must be green-skinned, and the pickled dried radish is more delicious. Wash the radish, remove the head and tail, and cut into round slices about one centimeter thick.

Step 2: Cut the slices into strips and salt each slice so evenly that it doesn't have too much salt. Marinate for one night to force out all the moisture in the radish. There is no cut off here to facilitate drying, because I am placed on the drying rack and hung next to the heater (here is verbose, there are radiators in our house, hanging next to it to dry quickly, and if there is no heating, you can pick a sunny day to hang in the sun to dry, try to shorten the drying time, so as not to darken the color), this step is not filmed**, let's make up for it!

Or if you have any other good way to dry, say it and let the chefs share it.

Step 3: Hang the radish strips that have been marinated overnight on a hanger and place them on the heater to dry for a day and a night. As shown in the picture, this dry humidity is the best, and it tastes crunchy. If you dry it a little more, you won't be able to chew it a bit, and the taste will not be good.

Step 4Cut the dried radish into your favorite size, and add the appropriate chili powder, Sichuan pepper powder (both of which are home-ground, very fragrant, numb and not very spicy) and five-spice powder according to your preference. Wear disposable gloves and rub vigorously to make it taste better. Then pour in an appropriate amount of light soy sauce, this is just to enhance the taste, according to the amount of radish to pour a little bit, and finally drop a little liquor, you can increase the fragrance and keep fresh, or not, take it yourself!

Step 5: Finely chop some green onions, heat the oil, and bring to a boil. This step can also be not, depending on your preference! After mixing well, put it in the crisper box, put it in the refrigerator and refrigerate it overnight, you can start it every time, take as much as you want each time, and you can mix a little vinegar when you eat it.

Pickling method of wine-flavored dried radish:

Ingredients: Prepare radish, dried red pepper, high liquor, salt, and sugar.

Steps: 1. After washing the radish, cut it into long strips and cut it wider, otherwise it will be too thin and unsightly. Sprinkle an appropriate amount of salt and sugar in the radish strips, pour in white wine and cut chili peppers, mix well and marinate for three or four days to taste.

2. Put the pickled radish strips into a fresh-keeping bag and put them in the refrigerator for one night, and then put them outside to dry for two or three days.

Pickling method of sour and hot dried radish:

Ingredients: 5,000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of pepper and ingredients, appropriate amount of monosodium glutamate, 2,000 grams of water.

Steps: 1. Wash the radish first, then process it into strips of 3 cm long, wide and thick rice, and dry it until it is dry for later use.

2. Heat the sesame oil, add the chili powder and fry until it is slightly yellow, pour it into the dried radish and mix inside; Put salt, sugar, peppercorns, and ingredients into the pot and add water to boil, add monosodium glutamate, pour it into the tank after cooling, mix well with dried radish, turn it once a day, and it will be the finished product in about 15 days, and it is required to be red and yellow.

Pickling method of dried radish in Hunan:

Ingredients: 1200 grams of white radish, 120 grams of salt, 1 heavy stone.

Steps: Wash the white radish, cut it into pieces with the skin, put it into the bamboo basket by folding the radish with a layer of salt and then press the heavy stone so that the brine can be pressed out and flow out of the container. After two days of heavy pressure, take out the radish and dry it until it is dry, and the color can be light brown at this time.

Pickling method of spiced dried radish:

Ingredients: 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of Sichuan pepper and ingredients.

Steps: 1. Remove the roots and whiskers of the radish and wash it, cut it from it, put it in a clean tank, add coarse salt and water, the water should be flooded over the radish surface, and it will become a pickled radish after pickling for 1 month.

2. Cut the radish into thick strips and dry until dry; Skim off the dirt and foam on the marinade of pickled radish, gently pour it into a large pot, (do not pour out the bottom residue of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let cool.

3. Put the radish into the jar again, pour in the marinade and stir evenly, and after simmering for 2 days, the radish will dry and soft. If it is too dry, you can add marinade to make the radish dry and moist.

Dried radish should not be exposed to the sun too much, otherwise it will be too dry and taste like firewood. In addition, when drying the radish strips, turn them from time to time to avoid affecting the taste.

If you want to pickle the dried radish, there are certain methods and tricks to make it delicious, and you can achieve a more delicious and nutritious effect according to the regular production.

Wash the radish and cut it into thick strips, dry it for 2-3 days, wash the radish with cool boiled water after drying, air dry the water, and then dry it, heat the oil in the pot, put the bay leaves, pepper, star anise, and ginger slices into it and fry it, and then take out the ingredients, leave the fried oil, let it cool, put the air-dried radish in a pot, put the fried oil, salt, sugar, pepper noodles, pepper noodles and mix well, put it in a bottle, and store it in a cool place for three days.

How to pickle dried radish.

Ingredients: 5 turnips.

Excipients: salt, pepper noodles, pepper noodles, oil, sugar, bay leaves, peppercorns, star anise, ginger slices.

To prepare the dried pickled radish.

1.Wash the fresh radish, then cut it into thick strips of equal size and dry it for 2-3 days;

2.After drying, the radish is washed with cool boiled water, air-dried, and then dried for a period of time;

3.Pour an appropriate amount of oil into the pot, and after the oil is hot, put the bay leaves, peppercorns, star anise, and ginger slices in it and fry them;

4.After frying, remove the ingredients, leave the frying oil, and let it cool for later use;

5.Put the air-dried radish in a basin, add frying oil, salt, sugar, chili noodles, and pepper noodles and mix well;

6.Store in a clean prepared bottle in a cool place or refrigerator and serve after three days.

Radish mainly refers to water radish. This kind of radish itself has the effect of eliminating food and accumulation, regulating qi and moistening the intestines, and has a good inhibitory effect on some patients with constipation or mouth and tongue sores.

Moreover, this radish itself is cool and sweet, containing a large amount of glucose, sucrose, arginine, starch, vitamin B, vitamin C, calcium ions, iron ions, etc., and a moderate amount of taking it can maintain the trace elements needed by the human body and promote metabolism.

Moreover, it can nourish the spleen and kidneys, and has a good nourishing effect on some patients with spleen and stomach deficiency.

People with spleen deficiency and diarrhea should eat with caution or eat less; Patients with gastric ulcers, duodenal ulcers, chronic gastritis, simple goiter and other patients should not eat.

Buying tips. 1. Radish selection, can be eaten in sections, when selecting radishes, fresh radishes with uniform size, no lesions and no damage should be selected.

2. The skin of the radish is delicate and smooth, and the back of the finger is bounced to touch its waist, and the voice is heavy and strong, and the one with a strong voice is not chaff, and if the voice is turbid, it is mostly a bran carrot.

In addition, different parts of the radish contain different nutrients, so you can eat different parts differently to maximize the nutrients contained in the radish.

Pickled spicy dried radish].

Ingredients: radish, star anise, bay leaves, cinnamon, Sichuan pepper, salt, sugar, light soy sauce, chili noodles, cooking oil.

The specific steps are as follows:

Step 1: Clean the sediment on the surface of the radish, and use a knife to peel off the root whiskers and the dry skin at the top. Then cut the radish into thick slices of about 1 cm, then cut it into large and wide strips, and finally cut it in the middle, leaving 2 cm at the beginning without cutting it, and cut the radish into the shape of a trouser.

In the later stage, it is more convenient when drying radish strips.

Step 2: Find a larger pot, put the radishes in the pot, add a layer of salt to each layer of radishes, and finally stir gently. Note that the radish at this time is very crispy and very easy to break, so when stirring, the action should be gentle.

After mixing evenly, after marinating for 3 hours, the water in the radish will be pickled. After adding salt to the water in the radish, the radish loses its spicy taste, and it tastes better when eaten, and it also shortens the drying time of the radish.

Step 3: Grab the radish and clean the water, then find a clean, non-fading drying rack, put the radish strips on the drying rack, put them on the balcony or yard, these sunny places, dry the radish strips for two or three days, and dry the radish strips.

Step 4: After the radish is dried, it should be soaked in boiling water to wash off the dust that fell during the drying process, and then the high temperature can be sterilized. After washing, soak the radish strips in a large basin of boiling water for half an hour to allow the radish strips to absorb some water.

When the radish strips absorb water, they become particularly crispy.

Step 5: Remove the radish strips from the basin, dry the radish like a garment, wring out the water, cut it into 3-4 cm long sections, and then dry it a little to dry the moisture on the surface.

Step 6: Put the radish strips in a pot and add sugar, chili flakes, salt and light soy sauce. Heat oil in a pot, add star anise, bay leaves, cinnamon, and peppercorns to fry until fragrant, then pour hot oil on the pepper noodles and stir well.

Pickled dried radish preparation step 11Wash the radish and gently scrape off a thin layer of skin. (To keep the radish skin).

Pickled dried radish recipe step 22Peel off the roots of the radish and cut it into 5 cm strips.

Pickled dried radish preparation step 33Leave to dry in the sun.

Pickled dried radish recipe step 44Dry until 80% dry.

Pickled dried radish recipe step 55Wash the dried radish strips with boiling water to remove the dust on them.

Pickled dried radish recipe step 66Let it soak in the water for a while.

Pickled dried radish recipe step 77Prepare the seasoning for pickled radish.

Pickled dried radish preparation step 88Drain the soaked radish strips, add an appropriate amount of salt, sugar, light soy sauce, chili powder, Sichuan pepper powder, ginger powder, and white pepper and stir well.

Pickled dried radish recipe step 99Cover with plastic wrap and marinate in the refrigerator for two days to allow it to fully absorb the flavor.

Pickled dried radish recipe step 1010Take the pickled radish strips out of the refrigerator and burn a spoonful of hot oil and pour them on the sesame seeds and chili noodles.

Pickled dried radish preparation step 1111Add an appropriate amount of sesame oil.

Pickled dried radish recipe step 1212Add a teaspoon (1 gram) of monosodium glutamate, stir well, and eat at the time or in the refrigerator.

Pickled dried radish recipe step 1313You can eat it with porridge or rice, and the crisp and refreshing hors d'oeuvres are ready and enjoyed.

1 In the process of drying the dried radish, put the red pepper and garlic in the sun to dry, and then cut the pepper and garlic into small pieces for later use.

2 Wash the dried radish with water, wipe the excess water on the surface of the dried radish with kitchen paper, take out the kimchi jar (if there is no kimchi can, you can replace it with another container, and the container that is convenient to seal can be), and put the dried radish into the kimchi jar.

3 If it is a small amount of pickled dried radish, put the radish directly into the kimchi jar, sprinkle with edible salt, and then put the cut pepper and garlic into the jar, pour some high-strength white wine or rice wine, and seal it to pickle.