Is it better to make dried radishes by yourself or salted and dried in the sun?

The biggest advantage of drying dried radish directly is that it is simple and trouble-free, and it can be stored for a long time, and it will not be bad if it is stored for two years. When you want to eat, soak it in warm water, and stir-fried bacon can be called "Tianxian matching, a must-have food." Add chopped chili peppers, minced ginger, garlic and chili oil.

Mix together, salted with salt and then dried, the time spent is short, the salt can precipitate the water in the fresh radish, the salt concentration is high, the cell tissue of the radish is destroyed, the radish loses water faster, and then it is dried, this method is as simple and convenient as making dried radish, but the effect is fast.

<> dried radish is salted before drying it to prevent the radish from deteriorating due to long-term drying. It plays the role of antiseptic. If the radish is dried directly, it will lose water very slowly without the action of salt, and it will deteriorate when exposed to the air for a long time.

In terms of drying method, the benefits of directly cutting and drying are obvious, which can greatly maintain the original flavor of the radish. But it should be dried thoroughly without the slightest moisture, and then put it away, tie the bag tightly, put it in the refrigerator, and refrigerate and freeze it.

If the drying conditions are very good, such as when the sun is relatively sufficient, you can generally let the radish strips dry in three days, and then soak the dried radish in boiling water for 2 hours, soak it softly, mix it with the prepared sauce, wash the prepared radish, cut it into strips, sprinkle it with appropriate salt, marinate the water, pour out the water, choose a better weather, put the radish strips in a sunny and ventilated place to dry until the radish is curled, and there is elasticity when you touch it.

Add salt to assist dehydration, and then seasoning and pickling directly to make edible finished products. Among them, it is relatively simple to dry directly, choose the best radish to cut, and then choose a sunny weather, you can eat it directly after drying, but it will be more delicious to seal the jar for a period of time, you can put it into a container with dried radish, such as a jar, we used to be in the jar when we were young, and it can be put for a long time without getting wet.

Generally, they will choose to salt and dry, so that the taste is more tender, and the storage time can be longer, and the taste is also very good, and the flavor can be added more.

It must be better to squeeze it directly, because the dried radish that comes with it is the most nutritious, and we can make some seasoning for the dried radish later, so that it is okay.

It is good to dry in the sun, so that the salt content in it is not high, and it will not harm the liver and kidneys.

Of course, it is better to dry in the sun, because it does not contain such high sodium, and salted it will have a high sodium.

It is better to marinate it in salt and dry it, because it is not easy to spoil in this case, and it tastes better when preserved.

It is better to make your own dried radish or salted and dried in the sun, which will be more flavorful and delicious.

The best way to eat dried radish pickled in the sun is as follows:

Raw materials: green radish, edible oil, chili powder, white sesame seeds, salt, sugar, ginger powder, Sichuan pepper powder, light soy sauce, sesame oil, chicken essence.

Production process: 1. Wash the green radish and cut it into strips, put an appropriate amount of salt, stir evenly and put it in a ventilated and sunny place, and dry it for a day.

2. Soak the dried radish strips in cool boiled water for half an hour, and wash off the salt and dust on the surface.

3. Drain the soaked radish strips, add an appropriate amount of salt, sugar, light soy sauce, ginger powder, chili powder, Sichuan pepper powder, pepper powder, and stir well.

4. Put the dried radish in an airtight container and marinate it in the refrigerator for three days to make the dried radish fully flavored.

5. After three days, take out the dried radish, add an appropriate amount of sesame oil and chicken essence and stir well, and you can eat. For long-term storage, put the dried radish in the refrigerator and eat it as you go.

Tip 1: Don't omit drying before pickling dried radish, drying can remove the moisture in the dried radish, which is the key to whether the dried radish is crisp.

2. Dried radish can be dried for a day, do not over-dry, if the drying time is too long, the dried radish will have no moisture at all, and the taste is very poor.

3. When drying dried radish, you must pay attention to turning the dried radish, otherwise the dried radish is easy to grow hair and mold, which will affect the taste and taste of the dried radish.

The method of pickling sun-dried radish is as follows:

Wash the white radish, cut it into strips, cut it well, put it into the basin and smear the salt, pickle the radish out of the water, squeeze out the water of the dried radish, spread it out to dry, about 2 days, put pepper powder, five-spice powder, chili powder after drying, add white sugar to mix, and then pour raw extract flavor, add white sesame seeds and white wine to knead, add a little chicken essence and knead evenly, and finally boil the green onion, add the dried radish and knead it evenly, put it in the fresh-keeping box and seal it overnight.

How to pickle sun-dried dried radish.

Materials:

4 radish, appropriate amount of salt, Sichuan pepper powder, five-spice powder, chili powder, light soy sauce, white wine, white sesame seeds, chicken essence, chopped green onion.

Dried pickling method of radish:

1.Wash the prepared daikon radish, cut it into about 5 cm thickness, and then cut it into strips.

2.Once all of them are cut, put them in a large basin and start salting them to marinate the radish in water and soften.

3.Then squeeze out the dried radish, spread it out to dry, and place it in a ventilated place to dry for about 2 days.

4.After drying, add Sichuan pepper powder, five-spice powder, chili powder, and finally add 1 tablespoon of sugar to mix well.

5.Then pour in a small amount of light soy sauce to extract the flavor, then add roasted white sesame seeds and a little white wine to knead, add a little chicken essence and knead evenly.

6.Finally, put the chopped green onion into the oil pot and boil it, add it to the dried radish and continue to knead, knead evenly, put it in the crisper box, seal it and refrigerate it overnight, and you can eat it the next day.

Tips:

When making pickled dried radish, don't have too much salt, too much salt is also very bad for people's health.

Generally speaking, dried radishes should be dried in a cool place, and if it is winter, it may be dried for a longer time.

How to pickle semi-dried radishes:

Ingredients: 500g dried radish strips.

Excipients: bean paste, sugar.

Step: <>

2. Dried radish can be folded in half with toughness.

3. Add 80 grams of Pixian bean paste. 15 grams of sugar.

4. Put on gloves and grasp and pinch vigorously with your hands for more than 10 minutes, and feel water leaching out during the process.

5. Bake on the heating for two days, if you feel that the taste is light, you can add an appropriate amount of salt or chili powder.

To dry dried radish, you need to salt it. Salt kills bacteria and removes moisture from dried radish. Pickled dried radish contains a lot of nutrients, and proper consumption helps to promote digestion and absorption in the human intestines.

Dried radish that is dried first and then pickled is easy to store, and the taste of pickled first and then dried is crispy, and the pickling order can also be adjusted according to personal taste. Dried radish contains protein, carotene, ascorbic acid, choline and other substances, and the saccharifying enzyme contained in it can break down starch in food.

Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public. It is rich in vitamin B and has a higher iron content than other foods except enoki. Dried radish is called preserved cabbage in Chaoshan, salty, crispy, appetizing, and Chaoshan pickles, fish sauce and Chaoshan three treasures.

Shanghang radish dried color is golden, the skin is tender and the meat is crispy, sweet and fragrant, and it enjoys a good reputation in the early Ming Dynasty.

The production of dried radish is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". Pull out the radish and wash it, put it in the sun and expose it to the sun and wrap it with salt, cover it with a layer of radish and a layer of salt, fill it with a large stone, and then press it on a large stone and take it back at night.