How to dry dried radish, how to dry dried radish

Steps to dry dried radish:

Quasi-some radish, wash the radish, especially some small nests on the surface should be carefully cleaned, so that there is no need to remove the radish skin, remove the ends after cleaning, and cut into small strips.

Put the cut radish into the pot, be sure not to put the radish outside to dry, but to do one more step, this step refers to adding salt to marinate for a period of time, add salt and mix evenly, marinate for at least half an hour.

After the radish is pickled, put it on the dustpan, spread them out and don't squeeze together, the next thing is to wait, dry it in this good weather for two or three days, turn it frequently during the drying period, let each side be dry, and don't put it outside at night, because the weather is very cold and humid at night, and the dried radish will be damp, take it home and take it out to dry the next day.

How to judge that the drying is done, look at the state of the dried radish, it looks a little wilted and dry, but it is not particularly dry, almost half a day's state.

The dried radish can be put away, and when you want to eat it, take out some of it, and pay attention to dry your hands when you take it.

When you eat it, make the dried radish into a spicy dried radish that is particularly appetizing, and then let's take a look at the specific method:

Pour the dried radish into a pot and soak it in water for a few hours, because the dried radish must not be eaten directly, and it will restore the taste if it swells with water.

After the bubble swells, wash it twice with water, after all, there will be dirt on the surface of the dried radish after drying for a few days, and then squeeze the water with your hands after washing, and put the dried radish on the dustpan to dry, this time it will be good to dry, no need to dry, no moisture can extend the shelf life.

After drying, pour the dried radish into a waterless basin, add salt, sugar, white wine, pepper powder, chili powder and mix evenly, it is best to repeatedly grasp and knead it with your hands, so that the taste is fully integrated into the dried radish, which is more delicious.

After processing, put the dried spicy radish into an anhydrous bottle, cover it and put it in a cool place or refrigerator, and eat the remaining part of it.

Radish strips are an appetizer that many people prefer, this cold salad can improve their appetite when their appetite is not very good, so that the taste is more and more obvious in the case of eating, but there will be a certain degree of difficulty in making it, and the radish strips should be put into an area to dry, so as to dry the water, and then pickle the taste will be better.

A week later. Remove and dry, rub off the water, and expose to the sun until the amount of water is not squeezed out. Then boil the salt water in the bamboo straw, pour it into the radish strips to soak, wipe it again while it is hot, squeeze off the salt water and dry it again until it becomes orange and yellow, then put the radish strips into a clean urn and tamp them, seal them with yellow mud, and remove them after half a year.

How to eat. 1. Wash and tear off, immediately send white rice porridge, and often take it at breakfast;

2. Make tide vegetables.

Seasonings, such as slicing and boiling soup with fresh shrimp, have the reputation of dragon tongue and phoenix tail soup, and are more commonly used in fish or meat cooking;

3. With raw eggs.

Fry them together until they become a cake-shaped, that is, Guangdong Chaoshan special food "preserved eggs".

4. Health care can strengthen the spleen, appetize and help digestion, and eliminate epidemics.

Fabrication characteristics. Will be a basket.

Cut into well-proportioned strips and exposed to the sun for three to five days, then marinated in 2 batches. For the first time, press every 100 catties of Jingdong white strips.

The proportion of three catties of salt in the basket, stirred and kneaded thoroughly, and put it into the cylinder in stages. When loading the cylinder, put a layer, step on a layer, and stabilize step by step. After three days, it was dried again.

Two or three days. Then carry out the second pickling, with a proportion of one and a half catties of salt per 100 catties, and then mix and knead thoroughly, still divided into the tank, pickled for seven days, you can put it in the jar for storage.

Taste characteristics. Attention to material selection, meticulous production and processing, golden color, delicious, fragrant, crisp and delicious, has a unique taste.

Nutrient profile.

Radish strips also carry a certain total amount of sugar, egg white, carotene, ascorbic acid.

and other nutrients, as well as calcium, phosphorus and other minerals that the body cannot lack. Vitamins for radish sticks.

b. The iron content is very high, it is a high-grade health and health ingredient, and it has the reputation of "vegetarian ginseng".

We all love dried radish, but we know that the process of making it is not so easy. And in order to prevent fresh radishes from spoiling after being stored for a long time, we will choose pickled dried radishes to extend the eating period, but in fact, dried radishes do not mean that they can be put for a long time after the production is completed without mold, it will actually be sold and deteriorated, but it is a matter of time, and then I will teach you how to dry dried radish.

Method 1:First of all, choose fresh radish, wash the radish with water, then cut off the two ends of the radish, sprinkle an appropriate amount of salt to kill the radish and set aside, and then put it on the bamboo embryo to spread it flat and dry, so that the radish can be fully dried. You can also put the water-killed radish into a breathable gauze or barbed wire, and also flatten the radish, paying attention to turning the dried radish until the radish is dry and dry.

You can also choose to cut the radish when cutting the radish into strips, the top is not cut thoroughly, so that the radish shreds are connected together, and the radish that kills the water can be hung on the drying rack or wire to dry until the radish is dried and dried.

Method 2:You can also collect the dried radish that is high and coarse, put it in a basin, wash it with water, and then take it out, take out another pot, put water in it, boil it, and then put the dried radish in for about seven or eight minutes, take out the water, and prepare the containers and materials for the required plum in the process of drying. Prepare a pot with chili powder, large flour, and soy sauce.

Put the dried radish into a pot, first pour the soy sauce into the radish and stir well, then sprinkle the chili powder evenly on the radish and let it sit for more than two hours before eating.

The above is the solution to how to dry dried radish, I believe everyone can learn.

The two methods of direct drying of radish and salted drying have their own merits, and the flavor of the dried radish is different. In the countryside, the most common way is to cut the radish and hang it under the eaves to dry it directly. Autumn is the harvest season of radish, at this time the radish is fat and juicy, especially the radish that has been frosted is sweet, some people like to make dried radish like to make all dry, because this method almost does not use any condiments, directly dried to make dry goods, simple, convenient and economical, easy to keep for a long time; Some people prefer to make it semi-dry because this dried radish has a better flavor, salty, spicy, sour, and rich in flavor.

There are almost no hot dishes, all cold dishes, all kinds of cooked meats, or large pieces, and you can travel back to ancient times when you look at them. Therefore, this kind of cold dish is very normal, and it also goes well with other dishes. It's just that it's not delicious, mainly a breath of water, and it feels like leftovers fished out of the water.

My mother used it to pickle when she was making dried radish, because pickling can kill the moisture in the radish, and it will not deteriorate easily during the drying process, and it can also shorten the drying time. Adding without marinating in advance to kill moisture will increase the drying time.

There are so many ways to make dried turnips that it's hard to say which one is best. For example, dried radish in the Chaoshan area is called preserved cabbage, and together with fish sauce and pickles, it is called "Chaoshan Three Treasures"; In addition, the dried radish in Changzhou, Jiangsu Province is also very famous, after drying, pickling, and then sealed and preserved, it can be eaten. The ingredients are very simple, but there are also some friends who will encounter some problems, such as whether it is better to dry it directly or salt it first and then dry it?

In fact, the difference between the two methods is not particularly large. <>

For example, the jar, we used to put it in the jar when we were young, and it can be put away for a long time, so as not to get damp, otherwise it will become moldy. The most important flavor is Wang Shouyi's spicy umami, MSG, etc., and then put it on the altar. It's ready to eat.

When you eat it, you can eat it directly, or you can mix it with sesame oil, chili oil, soy sauce, vinegar, etc. according to your personal taste, and stir-fry it to have a different flavor. Mom's taste is the taste of love.