How do you make pickled dried radish delicious? How to make pickled dried radish delicious

Pickled spicy dried radish].

Ingredients: radish, star anise, bay leaves, cinnamon, Sichuan pepper, salt, sugar, light soy sauce, chili noodles, cooking oil.

The specific steps are as follows:

Step 1: Clean the sediment on the surface of the radish, and use a knife to peel off the root whiskers and the dry skin at the top. Then cut the radish into thick slices of about 1 cm, then cut it into large and wide strips, and finally cut it in the middle, leaving 2 cm at the beginning without cutting it, and cut the radish into the shape of a trouser.

In the later stage, it is more convenient when drying radish strips.

Step 2: Find a larger pot, put the radishes in the pot, add a layer of salt to each layer of radishes, and finally stir gently. Note that the radish at this time is very crispy and very easy to break, so when stirring, the action should be gentle.

After mixing evenly, after marinating for 3 hours, the water in the radish will be pickled. After adding salt to the water in the radish, the radish loses its spicy taste, and it tastes better when eaten, and it also shortens the drying time of the radish.

Step 3: Grab the radish and clean the water, then find a clean, non-fading drying rack, put the radish strips on the drying rack, put them on the balcony or yard, these sunny places, dry the radish strips for two or three days, and dry the radish strips.

Step 4: After the radish is dried, it should be soaked in boiling water to wash off the dust that fell during the drying process, and then the high temperature can be sterilized. After washing, soak the radish strips in a large basin of boiling water for half an hour to allow the radish strips to absorb some water.

When the radish strips absorb water, they become particularly crispy.

Step 5: Remove the radish strips from the basin, dry the radish like a garment, wring out the water, cut it into 3-4 cm long sections, and then dry it a little to dry the moisture on the surface.

Step 6: Put the radish strips in a pot and add sugar, chili flakes, salt and light soy sauce. Heat oil in a pot, add star anise, bay leaves, cinnamon, and peppercorns to fry until fragrant, then pour hot oil on the pepper noodles and stir well.

Pickled dried radish preparation step 11Wash the radish and gently scrape off a thin layer of skin. (To keep the radish skin).

Pickled dried radish recipe step 22Peel off the roots of the radish and cut it into 5 cm strips.

Pickled dried radish preparation step 33Leave to dry in the sun.

Pickled dried radish recipe step 44Dry until 80% dry.

Pickled dried radish recipe step 55Wash the dried radish strips with boiling water to remove the dust on them.

Pickled dried radish recipe step 66Let it soak in the water for a while.

Pickled dried radish recipe step 77Prepare the seasoning for pickled radish.

Pickled dried radish preparation step 88Drain the soaked radish strips, add an appropriate amount of salt, sugar, light soy sauce, chili powder, Sichuan pepper powder, ginger powder, and white pepper and stir well.

Pickled dried radish recipe step 99Cover with plastic wrap and marinate in the refrigerator for two days to allow it to fully absorb the flavor.

Pickled dried radish recipe step 1010Take the pickled radish strips out of the refrigerator and burn a spoonful of hot oil and pour them on the sesame seeds and chili noodles.

Pickled dried radish preparation step 1111Add an appropriate amount of sesame oil.

Pickled dried radish recipe step 1212Add a teaspoon (1 gram) of monosodium glutamate, stir well, and eat at the time or in the refrigerator.

Pickled dried radish recipe step 1313You can eat it with porridge or rice, and the crisp and refreshing hors d'oeuvres are ready and enjoyed.

1 In the process of drying the dried radish, put the red pepper and garlic in the sun to dry, and then cut the pepper and garlic into small pieces for later use.

2 Wash the dried radish with water, wipe the excess water on the surface of the dried radish with kitchen paper, take out the kimchi jar (if there is no kimchi can, you can replace it with another container, and the container that is convenient to seal can be), and put the dried radish into the kimchi jar.

3 If it is a small amount of pickled dried radish, put the radish directly into the kimchi jar, sprinkle with edible salt, and then put the cut pepper and garlic into the jar, pour some high-strength white wine or rice wine, and seal it to pickle.

In rural homes, at this season, many families will dry some dried radishes and save them for the winter. My grandmother also planted a lot of radishes in her hometown, at this time, it is just right to pull out the dried radish, pickled and dried, as long as it is stored well, you can eat it for a whole year, it will not go bad and black, fragrant and crispy, very delicious, I don't know how you pickled the dried radish?

When it comes to pickled dried radish, most people will, but when pickled, it is either salty, or it is not flavorful enough, and it turns black soon after drying.

In fact, dried radish, white radish or green radish can be used, my grandmother's family grows white radish, let me share with you (my hometown in the countryside) the method of pickling dried radish for more than 50 years in the countryside, ......

1.After washing the radish without peeling it, cut it into long strips, one radish can be cut into four strips, and put it on a bamboo plaque to dry for a day.

2.Take the sun-dried radish back at night, put it in a clay pot, add coarse salt, and rub it vigorously. After kneading it all, leave it in a clay pot and spread it flat, add an appropriate amount of salt on top of the radish, cover it with a lid, and marinate overnight.

3.The next day, take out the radish and put it on the bamboo plaque to continue to dry for a day, pour out the water in the clay pot, and the radish can also be hung up to dry, so that it is easier to dry the water.

4.The radish that has been dried for two days has become soft, and the radish is taken back next night, or rubbed with salt in the same way, it should be noted that the amount of salt in the second salt rubbing is less than the first time, that is because the first time it is not very dry, and there will be a lot of water in salt pickling, and the radish will not absorb too much salt after two days of drying, the water is basically gone, and the salt will be absorbed all the salt after a night of pickling, so only a little salt can be added to the second rubbing and pickling.

5.Clause. On the third and fourth days, the radish is also taken out and put in the sun to dry. Generally, four to five days of drying is fine.

6.After drying, put the dried radish in a glass bottle, seal the lid, and store it in a cool and dry place, so that it will not spoil for a whole year, it is fragrant and crispy, and the more you eat, the more you want to eat.

Finally, it needs to be reminded that whether it is kneading radishes or drying radishes, hands must be washed and do not touch any oil. Dry radish put salt twice to knead and marinate for two nights, remember not to put salt on the third night, otherwise it will be very salty ......

The radish that has been pickled for two days can be diced on the third day, and then put it on a bamboo plaque to dry, which saves more time.

Whether it is stir-fried meat or mixed with chili sauce, the dried radish is very crispy and delicious. The above points are the practice of pickling dried radish in the countryside, I hope it will be useful to you, if you like it, try it too!

First of all, prepare some green radish, ten catties of radish, clean the radish, peel off the skin, cut the radish into pieces, and then put the radish in a large basin, sprinkle salt on it, the volume of the radish will become smaller after killing the water, and then put the radish in a ventilated place to dry, or put it in a sunny place, so that it can be dried and sterilized, after drying, put the dried radish in the basin, add an appropriate amount of water, soak for 20 hours, or soak directly for a day.

Add 500 ml of light soy sauce to the pot, count the appropriate amount of peppercorns, boil over high heat, turn off the heat after boiling, pour it into a basin to cool, and then add cool white open in another basin, put the soaked dried radish into the cool white boil and wash it again, then take out the dried radish and dry the water, cut the radish strips into dices, cut half a catty of garlic into slices, put it in the basin, cut a piece of ginger into shreds, cut the line pepper into segments, put them in the basin together, cut the millet pepper into rings, pour in the boiled sauce after stirring evenly, and mix the radish pieces evenly. You can eat it after marinating it overnight, you can put the remaining dried radish in a sealed jar, drip a little liquor into the seal, and cover it with a lid and leave it for half a year.

There are several places to pay attention to to make this dried radish, the first point, the radish should be peeled, some practices may not need to be peeled, but this practice in order to make the taste more crisp, the radish must be peeled, the second point, the radish should be washed with boiled water after soaking it in water, which can not only ensure hygiene, but also prevent the radish from deteriorating halfway, the third point, in order to make the dried radish store for a longer time, pour a little liquor on the seal, which can not only isolate the air, but also sterilize, as long as you pay attention to the above points, Delicious dried radish will not fail, the most important thing to make pickles is the taste and storage time, according to this method to make dried radish, not only the taste is particularly crisp, but also special flavor, the storage time is also very long, usually put the sealed jar in a cool place.

Pickled dried radish is delicious.

Wash the radish with the skin on and cut into cubes.

Put a layer of folded radish and a layer of salt into the bamboo basket.

The weighted stone presses the brine out of the container.

Dried radish can be soaked in water, then stir-fried, or mixed with some chili oil seasoning, or steamed with some minced meat and dried chili shredded soy sauce, it is all delicious!

Pickle the radish by washing the radish first. Slice or dice, and place in a container. Add salt, cooking wine, peppercorns. White sugar or rock sugar, marinate for a few hours and then eat.

Soak the dried radish in water, then stir well with soy sauce, green onion, ginger, etc. and serve.

Pickling method of wine-flavored dried radish:

Ingredients: Prepare radish, dried red pepper, high liquor, salt, and sugar.

Steps: 1. After washing the radish, cut it into long strips and cut it wider, otherwise it will be too thin and unsightly. Sprinkle an appropriate amount of salt and sugar in the radish strips, pour in white wine and cut chili peppers, mix well and marinate for three or four days to taste.

2. Put the pickled radish strips into a fresh-keeping bag and put them in the refrigerator for one night, and then put them outside to dry for two or three days.

Pickling method of sour and hot dried radish:

Ingredients: 5,000 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 pepper and ingredients, appropriate amount of monosodium glutamate, 2,000 grams of water.

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

Pickling method of dried radish in Hunan:

Ingredients: 1200 grams of white radish, 120 grams of salt, 1 heavy stone.

Steps: Wash the white radish, cut it into pieces with the skin, put it into the bamboo basket by folding the radish with a layer of salt and then press the heavy stone so that the brine can be pressed out and flow out of the container. After two days of heavy pressure, take out the radish and dry it until it is dry, and the color can be light brown at this time.

Pickling method of spiced dried radish:

Ingredients: 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of Sichuan pepper and ingredients.

Steps: 1. Remove the roots and whiskers of the radish 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; Skim off the dirt and foam on the marinade of pickled radish, gently pour it into a large pot, (do not pour out the bottom residue of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let cool.

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

Dried radish should not be exposed to the sun too much, otherwise it will be too dry and taste like firewood. In addition, when drying the radish strips, turn them from time to time to avoid affecting the taste.

Ingredients: 5 kg of radish, 30g of salt.

First, wash and peel the prepared radish.

2. Then use a kitchen knife to cut the radish into thick strips.

3. Cut all the radishes in turn and set them aside.

Fourth, after cutting, put it in a ventilated place to dry.

5. After drying, blanch the radish in boiling water.

6. After blanching, drain the water and let it cool.

7. Put salt and mix well.

8. Then marinate for 15 days, so that the dried salted radish is ready.

Materials. 5 green-skinned radish.

Paprika to taste.

Sichuan pepper powder to taste.

Five-spice powder to taste.

Light soy sauce in small amounts.

Salt in small amounts. Liquor in small amounts.

Pickled radish --- dry

Step 1: Remember that the radish must be green-skinned, and the pickled dried radish is more delicious. Wash the radish, remove the head and tail, and cut into round slices about one centimeter thick.

Step 2: Cut the slices into strips and salt each slice so evenly that it doesn't have too much salt. Marinate for one night to force out all the moisture in the radish. There is no cut off here to facilitate drying, because I am placed on the drying rack and hung next to the heater (here is verbose, there are radiators in our house, hanging next to it to dry quickly, and if there is no heating, you can pick a sunny day to hang in the sun to dry, try to shorten the drying time, so as not to darken the color), this step is not filmed**, let's make up for it!

Or if you have any other good way to dry, say it and let the chefs share it.

Step 3: Hang the radish strips that have been marinated overnight on a hanger and place them on the heater to dry for a day and a night. As shown in the picture, this dry humidity is the best, and it tastes crunchy. If you dry it a little more, you won't be able to chew it a bit, and the taste will not be good.

Step 4Cut the dried radish into your favorite size, and add the appropriate chili powder, Sichuan pepper powder (both of which are home-ground, very fragrant, numb and not very spicy) and five-spice powder according to your preference. Wear disposable gloves and rub vigorously to make it taste better. Then pour in an appropriate amount of light soy sauce, this is just to enhance the taste, according to the amount of radish to pour a little bit, and finally drop a little liquor, you can increase the fragrance and keep fresh, or not, take it yourself!

Step 5: Finely chop some green onions, heat the oil, and bring to a boil. This step can also be not, depending on your preference! After mixing well, put it in the crisper box, put it in the refrigerator and refrigerate it overnight, you can start it every time, take as much as you want each time, and you can mix a little vinegar when you eat it.