How to make radish crispy and how to pickle dried radish to make it crispier?

1. Choose the best radish.

If you want to make the dried radish 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.

If the weather is good, the dried radish can be dried on the balcony, and it can be dried in about three days, and it can be dried until 8-9 into dry, if it encounters rainy weather, it is necessary to put away the dried radish in time, not let it get wet, and can not let it contact the bacteria, and then can not dry the radish until it is dry, eighty percent dry should be just right.

3. Add salt and knead well.

After the dried radish is done, you should wash the floating soil on its surface with clean 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 can fully contact with the salt as much as possible, and the dried radish kneaded in this way 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.

Dry the radish for eight minutes and then rinse it with water, control the moisture and mix it with seasonings, it is very crispy.

The radishes are dried for two days before pickling. The following is a specific method for reference, first prepare the ingredients: 500 grams of radish, 20 grams of salt, 15 grams of sugar, 10 grams of chili noodles, 3 grams of Sichuan pepper noodles, and 1 spoon of sesame oil.

1. Clean the radish and cut it into long strips for later use.

2. After the radish is cut, put it in a dustpan and then put it in the sun to dry for two days.

3. After the radish strips are dried, put them in a container, add an appropriate amount of sugar and salt, stir well, and marinate for 2 hours.

After an hour, remove the dried radish and squeeze out the water.

5. Then add pepper noodles, chili noodles, sesame oil, mix well and serve.

6. Done.

Wash the white and carrots, cut them into small pieces with the skin, then add a little salt and marinate for 10 minutes, then wash and drain the water, add aged vinegar, sugar, pepper, green and red peppers cut into accompanying sections, add the drained radish, stir well, and marinate for more than 7 hours before eating. The steps to illustrate the picture are as follows:

Ingredients: 700g white radish, 200g carrot, 5 small red chili peppers, 2 green peppers.

Excipients: 400ml of aged vinegar, appropriate amount of salt, 150g of sugar, 1g1 of pepper, wash the white and carrots, and cut them into small pieces with the skin.

2. Add a little salt and marinate for 10 minutes.

3. Then wash the salted radish, drain the water, and set aside.

4. Add vinegar, sugar, pepper, green and red pepper cut into sections.

5. Add the drained radish, stir well, and marinate for more than 7 hours before eating.

6. Finished products. <>

Notes:The radish can maintain the crispness of the radish itself without peeling, and if you buy a new one, you can eat it without peeling it.

People in the family like to eat dried radish, like a few days ago, I went to the market to see that the price of white radish is super cheap, only a few cents a pound, so I think of course this can not be missed, just recently the weather is good, the sun is also quite big, the climate is still dry, used to dry radish is the most suitable, a few days can be dried.

We all know that home-pickled dried radish can be much more reassuring than eating outside, hygienic and healthy, does not contain any additives, and has a long shelf life, it is very convenient to take it as you eat, especially in the morning with porridge to drink, which is really appetizing. Of course, if you want to do a good job of dried radish, you have to master certain skills, like many people's own pickled dried radish taste is so bad, it is not as fragrant as buying outside, that is because the method is wrong, the following Yang Tsai teaches you a soil method, learned, to ensure that your pickled dried radish is fragrant and crispy and durable.

[Prepare ingredients]: radish, five-spice powder, chili powder, Sichuan pepper powder, white wine, light soy sauce, salt

[Steps].

1. Clean the white radish, remove the head and tail, and then cut it directly into slices or strips, you don't need to peel the dried radish, so you can cut it directly after washing, pour it into a large basin after cutting, add an appropriate amount of salt and mix well, marinate for about 4 hours, and force the water in the radish out.

2. Take out the pickled radish, dry the water, and then spread it on the dustpan, put it in the sun and expose it to the sun for about 3 days.

3. Take the dried radish back and rinse it again, control the moisture, then put it into a large bowl, add an appropriate amount of five-spice powder, chili powder and pepper powder, grasp it evenly with your hands, make the dried radish fully flavored, and then pour in a little light soy sauce and white wine, mix well and put it into a sealed jar, tighten the lid, put it in the refrigerator to keep it fresh, and after refrigerating it overnight, take it out and eat it whenever you want.

I want to make the pickled dried radish fragrant and crispy. Dried radishes must be salted in advance and then squeezed dry, so that the radish can maintain a crispy taste, and must be dried for enough time, but also stored properly.

Slice or strip the radish can be sliced and washed once, and then dried and washed again, so that it can be repeated three times. Then marinate, add salt, monosodium glutamate, sugar, pepper powder, chili powder, spices, etc. and marinate for a week.

You can add a little more salt to marinate it as this will make the radish taste a little more fragrant, and you can also cut the radish into strips as this shape will keep the radish crispy.

Kneading the water with salt will not soften the pickled radish.

The traditional method of pickling radishes is already very crisp.

Pickling method: 1. Wash and peel the radish and cut it into 10 cm strips;

2. Put the radish in a small plate, add refined salt and mix well, decant the water for 30 minutes, and set aside;

3. Remove the seeds of the dried chili peppers and cut them into thin strips; Heat a frying spoon on the fire, put sesame oil, and stir-fry with shredded chili pepper and ginger after heating;

4. Then add sugar, white vinegar and an appropriate amount of refined salt and water, boil, and boil for a while to form sweet and sour juice;

5. Pour it into a container to cool, then pour it into a large bowl with radish and cucumber, cover and marinate for 4 hours;

There are many ways to pickle turnips, and the above is just one of them.

You need to take salt so that it doesn't soften.

Ingredients: 1 white radish, pickled pepper, appropriate amount of ginger, 2 slices of garlic, 3 cloves, 3 dried chili peppers, appropriate amount of white vinegar.

1. Wash the radish without peeling and cut into strips or slices. (Unpeeled radishes are crispier.)Extended MaterialsEat it as soon as possible, otherwise it will become very sour after a long time! Don't pour out the vinegar after eating, you can continue to soak the radish, it is easier to absorb the flavor, and you can eat it on the same day!

Note: Don't get oil or saliva into it when eating, otherwise it will be easier to spoil!

Method steps.

Remove the head and tail, wash and cut into small strips, or also into small pieces, according to personal preference.

Put half a teaspoon of salt brake water for half an hour.

Prepare auxiliary materials, prepare a little green onion, salt, white vinegar, etc.

The radish is marinated in a lot of water, then a little sugar, a little pepper and a little white vinegar, and then half a teaspoon of chicken essence and green onions.

After mixing, seal and leave for 2-3 days before use.

Raw materials for pickled radish: half a white radish, salt, sugar, apple cider vinegar, 1 dried chili, half a radish washed, do not peel, cut into thin slices with a horizontal knife.

2. Add salt and marinate for 1 hour.

3. Rinse well, soak in purified water, and drain the water.

4. Put the radish slices back into a bowl, chop the dried red pepper, add apple cider vinegar and sugar for at least 1 hour.

See here for the apple cider vinegar method, no apple cider vinegar can be substituted with white vinegar.

The approximate amount of vinegar and sugar is: 2 tablespoons of vinegar for drinking soup, 2 heaping tablespoons of sugar.

The exact amount can be adjusted according to your taste. If you feel sour after cooking, you can put some more sugar, and wait for the sugar to dissolve and mix well.

If your knife is good and thinly sliced, you can eat it in 1 hour, but the thicker ones are not enough, so put it in the refrigerator overnight to fully absorb the flavor.

Experience sharing: 1. The radish skin does not need to be peeled, which is the key to crispness.

2. Slice the radish as thinly as possible.

How to pickle the radish slices is delicious and crispy.

When pickling radish, don't put salt anymore, teach you a new way to eat secretly, the radish is crispy and flavorful.

Cut the rotut into slices and put it in a container, put in the salt grass fruit star anise, quickly pour in boiling water and stir well, seal for 7-10 days.

How to pickle radish is delicious and crispy, so that the pickled radish is delicious, and the pickling method is below.

Sweet and sour pickled radish.

Ingredients: 1 white radish, 3 tablespoons sugar, 3 tablespoons fruit vinegar or white vinegar, 1 teaspoon chili paste, a little salt, 1 tablespoon honey, 1 tablespoon soy sauce, appropriate amount of wolfberry.

Cooking steps:1Wash the radish and cut it into strips, without peeling, add a tablespoon of sugar and mix well.

2.Cover with plastic wrap and refrigerate for more than half an hour.

3.Pour out the excess water from the pickled radish strips.

4.Add all other ingredients at once, mix well and marinate for more than 1 day (sugar already with a tablespoon).

5.During the period, take out and mix evenly from the bottom to the top to ensure that each radish is pickled.

6.When eating, take out a portion and drizzle with some marinade.

7.Take a bite and it's crisp and appetizing.