How to make spiced radish strips? Preparation of spiced shredded radish

Spiced radish strips have a crisp taste, spicy and delicious, appetizing and eating, every time you go to a restaurant to eat, you have to come to a plate of spiced radish strips, and spiced radish strips are usedRadish marinated with seasonings, looking at the simplicity of production, there is still a certain amount of skill, I believe that many people like to eat spiced radish strips.

Spiced radish strips are spicy and delicious, the taste is crisp and tender, fragrant and crispy and rice, very delicious, I believe that many people like to eat spiced radish strips, used to make snacks is also very good, I like to use spiced radish strips with steamed buns to eat, it is too enjoyable and delicious, the production is also very simple, our family will make spiced radish strips every year, not only delicious but also can be stored for a long time, let's share the practice of spiced radish strips.

1. Step 1 of making spiced radish strips, prepare the ingredients: green radish, salt, star anise, Sichuan pepper, salt, sugar, chili noodles, light soy sauce, sesame seeds.

2. I like to use green radish to make spicy radish strips, green radish has a crispier and sweeter taste, and it tastes better.

3. Cut the washed radish into uniform and large radish strips, the taste will be better, put it into the basin after cutting, add salt, stir evenly, pickle the moisture in the radish, marinate for half a day, and turn it over to the radish day during the pickling process, so that the pickle is more even.

4. After the radish strips are pickled, there is a lot of water in them, pour out the water, spread the radish strips on the mat, and dry them.

5. Put the dried radish strips into the basin, boil water in the pot, pour the water into the open cool, wash the radish strips, because there will definitely be dust in the drying process, wash and eat more assured, after the radish strips are washed, put them in the leaky frame to dry the surface moisture.

6. Fry the peppercorns and star anise, and beat them into powder, five-spice powder.

Stir-fry it too, and let it cool.

7. After the radish is dried on the surface water, put it in a pot, add five-spice powder, chili noodles, salt, sugar, light soy sauce, cooked sesame seeds, stir well, prepare a waterless and oil-free container, put the radish strips in and seal them, put them in a cool place, and take them as you eat, which is not only delicious but also can be kept for a long time.

Tips

1. Choose fresh radish strips to make spiced radish strips, although the radishes are very fresh now, but you still have to pay attention when buying radishes, don't buy bran radishes, don't peel the radishes, so that the pickled radish strips are more crispy.

2. Don't cut the radish strips too small, you can cut them bigger, the taste will be better, pickled spiced radish strips, there can be no raw water throughout the whole process, after the sun-dried radish strips are washed, they should be dried for water, so that they are not easy to spoil, and they can be stored for a long time.

Summary: Spiced radish strips taste crisp, spicy and delicious, fragrant and crispy, appetizing, very delicious, the production is also very simple, my family will pickle spiced radish strips every year, not only delicious but also hygienic, each pickled spiced radish strips method is different, the above is the steps of my family pickled spiced radish strips, you can try if you like to eat.

First, prepare the radish to be washed and dried and cut into strips. Second, prepare the spiced condiment. Mix the prepared radish strips with the spiced condiments on the third sheet.

1. Chop the leg meat, carrots, green onions, water chestnuts and other ingredients, then add all other seasonings and stir well. 2. Take out the special bean skin for five-spice strips, take the appropriate length, wrap the mixed filling with the appropriate amount, and repeat this step. 3. Boil water in the pot, put it in the steamer, put in the wrapped five-spice strips and steam for 5-10 minutes, then you can eat, or you can steam and cool it and fry it with oil until fragrant, the taste is better!

Wash the radish first, cut it into a length of about 6 cm, a thickness of about 1 cm, sprinkle with salt, marinate for 12 hours, and turn it over after an hour or two during the pickling process, so as to ensure that the salt enters the radish and then dry, about 2-3 days if the sun is good, then sprinkle with five-spice powder and stir well.

During processing, the radish is washed, cut into thin strips, spread out and cooled until semi-dry, and then placed in a vat and salted. After 3-4 days, take out and spread out to dry, wait for the filaments to be tightened, mix well with five-spice powder and pepper powder, and then marinate in the tank, 15 days ready.

Material: Main material800 grams of green radish.

Excipients

1 teaspoon chili powder, 2 teaspoons sugar, 1 2 teaspoons five-spice powder, salt to tastePreparation of spiced shredded radish1.Wash the green radish.

2.Rub into a wire with a grape.

3.Dry in the sun for 1-2 days.

4.Shredded radish is dried until eighth.

5.Rinse off the floating soil with dried shredded radish and pour hot water to soak for a few minutes.

6.When soaking the shredded radish, prepare the seasoning: sugar, chili powder, salt, five-spice powder 7

Squeeze out the soaked shredded radish and put it in a container. (Don't squeeze too dry) 8Add spices such as five-spice powder, salt, sugar, and chili powder in turn9

Add the seasoning and mix well.

10.Cover with an airtight lid and marinate for three or two hours before eating.

11.Take as you eat, add a little sesame oil and mix well when eating, sweet and spicy, some like the taste of Korean side dishes.

Put the dried radish in the jar, add soy sauce, sesame oil, garlic paste, chili pepper, and then put in the apple puree, mix well, put the cooked beef and mix well, cover the lid and simmer for three days.

I'm going to do it once a week.

Give it a try. Very tasty.

400g of radish

Salt 8g five-spice powder 5g

Aged vinegar to taste (2 tablespoons).

Soy sauce to taste (2 tablespoons).

Homemade chili oil (2 tablespoons).

Sesame oil can be placed at an optional point.

Preparation of spiced dried radish.

Wash the radish and cut off the roots.

Do not peel and cut into slices.

Put salt and allspice powder.

Mix with your hands and then massage the radish and rub it.

Until all the seasonings stick to the radish.

Lay flat to dry. If there is heating in the north in winter, it can be cold and semi-dry in a day (don't dry it all out, it will be hard to bite like that).

If you cut it into strips, it will take a long time.

Dry and mix in aged vinegar and soy sauce and mix well.

Coat with chili oil.

The taste should be adjusted by yourself, if it is too dry, you should use seasonings and add a little water to soak it) You can eat it after standing for one night, and you can't eat it, put it in a sealed container and refrigerator.

The longer you steep it, the more flavorful it gets.

Upgraded: Stir-fry some peanuts over low heat and mix with dried radish.

Ingredients. Turnips 4 pcs.

Salt to taste. 1 tablespoon of Sichuan peppercorn powder.

2 scoops of five-spice powder.

2 tablespoons of sugar.

Steps: Wash the radish and cut off the two ends, (choose the green-skinned radish, extra crispy).

Cut into strips 2 cm wide.

Put it in a basin and add an appropriate amount of salt, the saltiness can be according to your taste (you can put a little more salt and keep it for a long time).

Mix well and marinate for 2 hours until the radish is soft.

The pickled radish should be spread out and placed in a well-ventilated and well-lit place and dried for 3-5 days.

Put peppercorn powder and five-spice powder in a pot and stir-fry until fragrant.

Mix the dried radish with Sichuan pepper powder and five-spice powder, and stir in the sugar.

Rub vigorously to absorb flavor.

Knead the dried radish and put it in a clean and dry glass bottle, leave it for about 3-5 days before eating, and mix it with sesame oil or chili oil when eating.

Ingredients: 1 large white radish.

Salt a pinch of salt. Five-spice powder to taste.

Bay leaves: Appropriate amount.

Cinnamon a little.

Coarse salt to taste.

Sichuan peppercorns, large ingredients to taste.

Water to taste. Steps:

Wash the white radish and set aside.

Cut into radish strips.

Put an appropriate amount of water in the pot, add peppercorns, salt, spices, bay leaves, cinnamon, boil over high heat, and turn off the heat.

Don't wait for it to cool, just put in the radish strips.

Steep for 24 hours.

Then put it on the test net and let it air dry for two days.

Mix the five-spice powder with a little fine salt, put in the dried radish, and then wear gloves and rub each radish strip well.

Finish serving as a small pickle and eat it when drinking porridge.

Tips: The method is very simple, that is, it takes a long time, it must be soaked, naturally dried, and finally rubbed with five-spice powder, and it will take three days to complete the whole process.

Ingredients: 10 kg of carrots.

Excipients: appropriate amount of coarse salt, a little chili powder, 2 tablespoons of sugar.

The method is as follows: 1. Soak the carrots in water, shave off the head and tail after cleaning, and dry until the skin is waterless.

2. Cut the radish into thin strips and put it in a bowl, pour in an appropriate amount of coarse salt, marinate for 15 minutes and then rub it with your hands.

3. Spread the pickled radish on a bamboo sieve and dry it until it is dry and soft.

4. Put on a plate, and the dried spiced radish can be made.

Preparation of spiced dried radish: Ingredients required: two radish, a spoonful of chili powder, a spoonful of chicken essence, an appropriate amount of salt, a spoonful of pepper, and a spoonful of sesame oil. Method:

1. Prepare and process the ingredients first, and clean the radish. Remove impurities and mud from the outside. There are no requirements for the variety of radish, as long as you like to eat it, it is affordable, you can buy it back and make it into spiced dried radish.

2. Cut the radish head and tail, then slightly peel off some of the outer skin, so that the outer skin is not so thick, and then cut it into finger-thick radish strips, the size is not required, but it is best to have the same thickness and length.

3. Put the cut radish strips on top of the bamboo basket, and then expose them to the sun for two days to remove seventy or eighty percent of the water inside. During the drying period, it is necessary to pay attention to the stove to prevent dust and insects.

4. The measured dried radish can be washed first to remove the dust on the surface, and then drain the water. Add an appropriate amount of salt to taste, a small amount of chicken essence to increase freshness, and a spoonful of pepper to enhance flavor. Stir well, then add an appropriate amount of chili powder and sesame oil according to your taste.

5. This simple and convenient spiced dried radish is ready, you believe, you can eat it with it after making breakfast in the morning, to ensure that the more you eat, the more addicted you are, and you can't forget it, it is much better than the pickles and mustards sold outside.

Ingredients: 3k grams of white radish.

Excipients: 40 grams of refined salt, 10 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of white sugar, 0 5 grams of thirteen spices, 1 gram of monosodium glutamate, 3 grams of sesame oil.

Steps: 1. Wash the large white radish and remove the roots.

2. Cut the carrot into 1 5cm thick slices.

3. Change the disc into thick strips.

4. Put the radish strips on a large tray to dry for a day, and pay attention to the gaps between each radish to facilitate air circulation.

5. Receive the radish in the pot, the radish strips that have been dried for a day are already a little wilted, sprinkle 40g of salt and rub for a few minutes until the salt is completely melted, and marinate in plastic wrap for a day.

6. Filter out the excess water from the radish that has been marinated for a day, put it in a basket and continue to dry, or pay attention to try to spread the radish strips, turn them once or twice a day, and dry them for 5 days.

7. After the radish is dried, put it in a crisper or bag for preservation.

8. Take out 60g of dried radish and soak it in cool boiled water for 5 hours.

9. Strain out the excess water, add 10g of light soy sauce, 5g of dark soy sauce, 5g of white sugar, 1g of monosodium glutamate and half a gram of thirteen spices and mix well.

10. Refrigerate and store in a glass bottle and marinate for a week. When eating, take out a few sticks of sesame oil that are drenched with traces of acres.

11. Finished product drawing:

Add 500 ml of water to the pot, put the peppercorns, bay leaves.

Bring 15g of salt to a boil in a pot, after about 5 minutes, turn off the heat, then pour out to cool and set aside. Put a few spoonfuls of sugar (decide how much sugar you want to taste), millet spicy, ginger and garlic. Then pour in an appropriate amount of purified water and put in the good radish.

It can be marinated for 5 hours, and in summer it can be put in the refrigerator to be chilled, and the flavor monosodium glutamate.

Crumb. Put the drained white radish slices. Cover with plastic wrap.

It can be eaten after two hours. If you do more. It can be put in the crisper. It won't go bad for a few days, and thirty grams of salt will melt. Add an appropriate amount of millet pepper.

If you like spicy food, you can put more), pour it into a basin and stir evenly, then put it in a container of pickles, pour a little white wine on top and seal it, and the sour, slightly spicy and appetizing pickled radish will be pickled after 12 hours. Yes, it tastes really delicious. Better, hope it helps.

Add white vinegar, kimchi salt, sugar, high liquor, tender ginger, millet spicy to the jar in turn, put it in a glass jar, pour in radish and chili pepper and add cool and white.

Or purified water, the water can be submerged in the radish, and then add salt, the ratio of salt to water is about 1:6 first salted, and the pickled water is poured out. Re-marinate with sugar.

Marinate and discard. Finally, use sugar, vinegar, light soy sauce, dried chili, Sichuan pepper, star anise pickled radish to complete the garlic, heart radish, carrot, white radish, pour out the water and dry the radish slightly. 100 ml of water and 60 grams of rock sugar are boiled and cooled, and the millet pepper is chopped and set aside; Mix the radish with millet pepper in sugar water, a tablespoon of soy sauce, a tablespoon of white vinegar and half a tablespoon of aged vinegar, mix well, and soak in the refrigerator for more than three hours in summer.

Wash the purchased radish first, and then cool and dry the water, be sure to dry it, you can dry it, you can not put it directly into the first step, the white radish does not need to peel after washing, cut it into radish strips with a knife, or radish slices, the thin slices are better to taste, put it in a basin, add some salt, don't add too much, and marinate it for 15 minutes after grasping it evenly with your hands, and inside the pickle jar. Then wash the millet spicy and let it dry. After drying, put it in the kimchi jar, add salt and soak for three days to eat!