How to pickle spiced rodish strips, how to pickle spiced dried rodish strips

First of all, prepare the main ingredient white radish. Excipients: salt, carrots, five-spice powder, sesame oil, vinegar, soy sauce.

First, wash the white radish, then cut the white radish into one-centimeter strips. Place the long strips of chopped white radish in a container and add the right amount of salt to marinate for five hours. After pickling for five hours, fully squeeze out the water in the pickled white radish, squeeze it dry as much as possible, spread the radish evenly in the sun for about a day or so, and you can see that the white radish does not come out of the water, so that you can start pickling.

In the process of pickling, you can put the white radish strips in a container, and stir the salt, sugar, pepper, five-spice powder, vinegar, soy sauce, and sesame oil according to your taste. Such. The spiced radish strips are marinated.

First of all, prepare an appropriate amount of green radish, salt, sugar, monosodium glutamate, five-spice powder, dark soy sauce, white wine, and chili noodles. First, wash the white radish, cut it into strips with the thickness of your little finger, and then dry it on the balcony for a day, turning it as you dry. Put it away at night and dry it during the day.

After drying, put the radish in a bowl and wash it with water several times, drain the water and mix in the ingredients. You can taste it when you mix it. If you want to marinate a little salty, you can marinate it for a few more days, and then put it in a container and seal it.

It can be eaten in a cool place or refrigerated in the refrigerator for two or three days, and it tastes more fragrant when drizzled with sesame oil. In this way, the spiced radish strips are marinated.

Tutorial on how to practice dried spiced radish: Scrape off the injured or dirty part of the skin of the small radish, remove the pedicle and overly long roots, wash and drain the skin. If you are using a large radish, cut it into 2 cm thick strips.

Spiced dried radish.

Raw material formula: 10 kg of radish, kg of salt, 60 grams of tangerine peel, 18 grams of Sichuan pepper noodles, 30 grams of cumin.

The production method is to wash the fresh radish, cut it into 5 cm long strips, put it in a ventilated and sunny place to dry it for 1 day, and knead it with 10 kg of radish and 1 kg of salt until the radish comes out of the water and is soft. After drying for another 1 day, knead and mix according to the ratio of radish to kilogram of salt, and smack until it is sixty percent dry. Then add 30 grams of dried and mashed pepper noodles, 50 grams of cumin, and 100 grams of tangerine peel for every 10 kilograms of dried radish, respectively, and pack them tightly sealed (close the mouth of the altar with thick paper), put them in a dry place, and you can eat them after 40 days.

Southern spiced dried radish.

Spiced radish is yellow and crispy in dry color, salty and palatable, easy to eat, and is one of the common pickled vegetables in southern farmers, which is quite popular. Raw material formula: fresh radish (long radish varieties are appropriate) 100 kg, salt 10, 12 kg, five-spice seasoning.

How to make it: 1.Raw material treatment: Immerse the fresh radish in clean water for 1 2 hours, wash off the sludge, remove and drain, peel off the leaves and roots, and then cut it into orange slices.

2. Drying: Choose a sunny and ventilated place to set up a frame, and lay a reed curtain on it. Multi-level shelves are erected in the shed to expand the effective drying area.

Spread the radish slices flat on top, turn them up and down 1 2 times a day, and when the radish slices are curled up, they can be accepted when they feel soft by hand. Generally, every 100 kilograms of fresh radish can get about 50 kilograms.

3.Pickled and turned: add 10 kg of salt per 100 kg of dried fresh radish slices.

Sprinkle a layer of radish slices with a layer of salt and press firmly to reduce voids, and sprinkle salt on each radish slice to ensure the crispness of the product. After the tank is full, it is covered with a bamboo curtain and pressurized with 50 75 kg of large stones to pickle. The next day, if the weather is clear, the sun can be sunburned, and if it rains, it must be turned into another empty tank.

The remaining marinade in the sun and turning the tank is boiled and sterilized and concentrated to about 12 Baumé, after the marinade is cooled, the mud feet sink below, and the marinade above is poured on the dried radish noodles to increase the salty and umami taste, which is the radish salty billet.

4.Sun-dried: The salty billet is taken out and spread out on the curtain in the sun, turned over every 2 4 hours, and put into the tank before sunset and pressed tightly to increase the aroma.

Dry it again every 4 or 5 days, also pack it into the tank before sun exposure, press it tightly and seal it, and it can be opened and used after about 1 week for seasoning. For every 100 kilograms of pickled salted billets, about 50 kilograms of finished products can be obtained, that is, about 25 kilograms of dried spiced radishes are produced for every 100 kilograms of fresh radish.

5. Seasoning: 1 kg of spiced condiments for every 100 kg of the above dried radish. The method of adding is a layer of dried radish sprinkled with a layer of seasoning, mixed into the jar, the surface layer is sealed with plastic film and pressed firmly, and the surface layer can also be sprinkled with fine salt 3 6 cm to isolate the air and seal, and the altar can be taken after a week of sealing.

How to marinate the roon strips.

Ingredients: Robb.

Method:1Prepare a few large radish, peel off the skin first, cut into sections and strips, and let them dry in the sun.

2.Then add light soy sauce, aged vinegar, the ratio of light soy sauce and aged vinegar is 1:2, put a few large ingredients, add some peppercorns, add water, boil for 5 minutes and then let cool.

3.Cut some garlic, cut some ginger, pour some chili noodles into the pot, spray the fragrance with hot oil, add salt, add some sugar, and stir well.

4.After the radish strips are dried, wash them, then put the garlic cloves and ginger shreds in the radish strips, pour in the fried chili peppers, pour the dried soup, stir and put them in a kimchi jar. Leave it on for a day and eat it.

In a few simple steps, the sweet and sour radish strips are ready, put them in a jar, and you can take them out and eat them if you want to, which is very convenient.

How to choose a radish can be summarized as follows:

1. Look at the appearance: Under normal circumstances, the skin of radish that absorbs more water during the growth process is smoother and the flesh is more delicate, so everyone chooses a smooth skin when buying a radish.

2. Weigh the weight: We often hear people around us say that the radish we buy is bran, and we can't eat it at all; When you buy a radish, you should choose a radish that is relatively large and heavy, and has a heavy feeling in your hand, such a radish is a solid radish.

3. Look inside: When buying radish, we can break it open and see, if there are many small holes in the radish port, it means that the radish has begun to be hollow, and it is resolute not to buy such a radish, if the port is very smooth, it means that this is a fresh radish.

4. Look at the radish skin: If you see a radish with translucent patches when you buy it, don't buy it, which means that such radish is not fresh, and it may have been frozen, and it has little nutritional value.

5. When we buy radish, we try to choose medium and small ones to buy, because such radishes have firm flesh, good taste, and full nutrition.

Crispy radish strips

Ingredients. 1000 grams of radish, appropriate amount of salt, appropriate amount of five-spice powder, 3 drops of sesame oil, spicy sauce.

Recipe preparation. 1.Two fresh radish, wash and cut off, slice the radish and cut it into strips and then pierce a hole with chopsticks, and wear it with a rope to dry, which is what it looks like after a day of drying.

2.It's been two days, and it's okay to dry it for another day tomorrow.

3.On the third day, the rope is removed, and the radish strips are torn and washed with water soaking.

4.Squeeze out the soaked radish strips and add the homemade spicy sauce.

5.Add garlic slices, salt, five-spice powder and mix well, and add a few drops of sesame oil.

6.Mix well, mix well.

7.What a brittleness.

Crisp radish strips

Ingredients. Radish, peppercorns, peppers, salt, sugar, balsamic vinegar.

Recipe preparation. 1.Wash the three kinds of radish, scrape off a thin layer of skin, cut off one slice at each end, cut into strips, peel and soak separately or without peeling. Add a thin layer of salt, mix well and marinate for more than 1 hour, stirring once or twice in between.

2.Put the peppercorns in a cold pot and stir-fry slowly over low heat.

3.Then add the dried chili peppers and stir-fry until fragrant.

4.Serve out and let cool.

5.Pour out the marinated water and do not.

6.Put a pinch of salt, sugar, chilled peppercorns and chili peppers in a sealed glass box, and add an appropriate amount of balsamic vinegar.

7.Add the dehydrated radish strips, mix well and serve.

8.It is better to seal it and refrigerate it for more than 24 hours, and turn it once or twice in the middle to marinate more evenly.

Recipe tips

1. Stir-fry peppercorns and chili peppers in a dry pan can be replaced with fried oil, which is more fragrant and oil-free is more refreshing.

2. After mixing, you can eat it directly, but it will be more flavorful if you leave it for a longer time.

3. Sometimes to make other radish dishes, you can peel off the radish skin and mix it so that it is particularly crispy.

Spicy white radish strips

Ingredients: 1 2 white radish, 10g of bean paste, 1 coriander, a little sugar, an appropriate amount of salt, a little chicken essence, and a little sesame oil.

Method:1Peel the white radish, cut it into 1cm square strips, and chop the coriander.

2.Put the white radish strips in a small pot, sprinkle a layer of salt evenly and marinate for 20 minutes.

3.Wash the pickled radish strips and drain thoroughly.

4.Put a little oil in the pot, heat it and add the Pixian bean paste and stir-fry until fragrant.

5.Add a pinch of sugar, salt and chicken essence and stir well.

6.Drizzle in a little sesame oil and stir well.

7.Pour the sautéed sauce over the white radish strips.

8.Mix well with chopsticks and dip the radish strips in chili oil.

9.Once plated, pour the remaining hot sauce over top and sprinkle with chopped coriander.

Pretty little radish

Ingredients: 250 grams of cherry radish, 1 3 tsp of refined salt and monosodium glutamate, 3 tbsp Maggi soy sauce, 150 g of broth.

Method 1: Remove the cherry rotip, wash it, pat it with a knife, add a little fine salt and marinate for 20 minutes, remove and drain for later use.

2. Put Maggi fresh soy sauce, broth, refined salt and monosodium glutamate into a bowl and mix thoroughly, then add cherry radish and soak for 30 minutes, and then serve after evenly absorbing the flavor.

Ingredients for pickled radish sticks: salt, 4 green radish. Steps: 1. Wash the radish and cut it into small strips.

2. Find a ** and put it on a plate to dry without adding any seasoning.

3. Choose a good weather to dry.

4. Wash off dust with water.

5. Drain the water.

6. Put chili noodles, pepper noodles, salt, sugar, light soy sauce and vinegar in a pot.

7. Rub vigorously to taste.

8. Choose a clean glass bottle, and the radish will be delicious if it is compacted and placed for two days.

The above content refers to Encyclopedia - Pickled Radish Strips.

Pickled radish strips with small pickles.

Prepare the ingredients. White radish, half a green radish, chili flakes, minced garlic, sesame seeds.

Practices and Procedures.

1) Cut the radish into strips and 1 tablespoon salted in water, rinse several times and drain dry.

2: 2 tablespoons chili noodles, 2 tablespoons minced garlic, 3 tablespoons sesame seeds, pour in hot oil, 3 tablespoons vinegar, 3 tablespoons light soy sauce, 1 tablespoon salt, 1 tablespoon chicken essence, 1 tablespoon sugar, mix well, pour into the radish strips, mix well.

Spicy, spicy and crispy pickled radish slices.

Ingredients. 1 large white radish, 2 spicy millet, 1 pepper, 3 cloves of garlic, 1 tablespoon of salt, 1 tablespoon of sugar, 5 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, appropriate amount of purified water or cool white boil.

Method. 1. Clean the radish and cut it into thin slices the thickness of a coin, add salt and sugar, mix well and marinate for half an hour.

2. Wash the millet pepper, string pepper and garlic, and cut it for later use.

3. When the time is up, pour off the pickled water, put in millet pepper and garlic slices, release soy sauce, balsamic vinegar and purified water or cool plain, mix well, cover with plastic wrap and put it in the refrigerator for more than 3 hours to enjoy

Pickling method and ingredients of radish strips:

Secret pickled radish].

Ingredients: 1000 grams of white radish, appropriate amount of garlic, appropriate amount of Thai pepper, 300 grams of Weijixian soy sauce, 300 grams of Shanxi old 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, remove the head and tail, and cut it into strips.

Or cut into slices, that is, cut 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 cutting board, cut it into the first two knives without cutting it, and the third knife to cut off, the advantage of this is that it can make the radish more flavorful and crispy.

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 process 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 water control treatment of the radish slices. 5. Prepare 50 grams of garlic and cut into garlic slices, wash and cut 50 grams of chili 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.

Ingredients: green radish, carrot.

Seasoning: salt, chili powder, five-spice noodles.

Method: 1. Cut green radish and carrot into strips and marinate with salt for half a day;

2. Put it in the sun to dry for a day;

3. Add chili powder and five-spice noodles to the dried radish and rub it repeatedly until the dried radish becomes soft;

4. Seal it with plastic wrap and marinate it at room temperature for half a month;

5. When eating, pour balsamic vinegar and soak it, and drip sesame oil.

Spiced dried radish.

Food raw materials 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of peppercorns and ingredients.

Food method 1, remove the roots of the radish and cut the top 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;

3. Skim off the dirt and foam on the marinade of pickled radish, gently pour it into the cauldron, (do not pour out the slag at the bottom of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let it cool;

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

The key to gastronomy Drying radish strips should be turned from time to time to avoid affecting the taste.

Spicy dried radish.

Method: 1. Wash the radish, first cut it into chopstick-thick slices, and then cut it into chopstick-thick strips, hang it on cotton thread, and dry it in a ventilated place.

2. Wash off the dust with warm boiled water, squeeze out the water, and shake it off; Add salt and a little white wine and mix well, then mix with chili noodles, pepper noodles (if you are afraid of numbness, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle them directly when eating), a little sesame oil and mix well, and put it into the clay pottery jar (it must be filled and compacted by hand). [Gourmet China].

3. Seal the mouth of the altar with plastic wrap (use several more layers) and cotton thread, and cover the altar lid; Put it in a cool place for 10 days.

The real method must be inverted: after the can is compacted, the bamboo strip is stuck in the mouth of the can (when it is turned upside down, the dish will not loosen), and the sealed can mouth is turned upside down in a water dish (to avoid air ingress). Nowadays, there are very few people who pour cans, and the same is true for kimchi jars.

Pickled spicy and sour dried radish.

Food raw materials 5000 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 Sichuan pepper and 10 grams of ingredients, appropriate amount of monosodium glutamate, 2000 grams of water.

Food method 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;

3. Put salt, sugar, pepper and ingredients into the pot and boil with water, add monosodium glutamate, pour it into the tank after cooling, mix well with dried radish, turn it once a day, and it will be a finished product in about 15 days, and it is required to be red and yellow.