Is it better to dry dried radish directly or salted and sun dried?

In autumn and winter, radishes begin to become popular. Because radish is not only cheap and affordable, but also very delicious, and the nutritional value is particularly high, it is deeply loved by our people. I also love to eat radishes, and at this time of year I will buy dozens of catties of radishes, and then dry them to eat.

The sun-dried radish is crisp and chewy, and with chili noodles and other seasonings, it is simply mixed together, and a particularly delicious side dish is done. Moreover, dried radish can be stored for a long time, and you will not have to worry about eating it all winter.

But when it comes to drying dried radish, my friends have a lot of different practices. Some people will first marinate it with table salt and then dry it, while others will dry it directly, but neither of these methods is true. If you want to make the dried radish crispier and tastier, it is important to learn to dry it twice.

Then I will share the specific method with you, so let's take a look. To make dried radish, some people use salt to pickle, and some people directly dry it, in fact, it is not right, teach you the correct way.

【Dried radish】

Ingredients: Radish, salt. Steps:

Step 1: Wash the radish, remove the head and tail, do not peel, the dried radish with the skin will have a crispier taste, and then cut the radish into thick slices, and then cut it into long strips, don't cut it too finely, because the radish will shrink a lot after drying.

Step 3: Then we sprinkle an appropriate amount of salt evenly on the radish strips, knead them well with our hands, let the radish fully absorb the salt, and marinate for one night.

Step 4: The pickled radish strips are put in the sun again to dry for two or three days, and most of the moisture of the radish strips is volatilized, and the degree of rolling up at both ends is OK, and it is best to dry to seven or eight percent.

Tips: Drying dried radishes is key to drying them twice. Dried first, then pickled, and then dried, so that the dried radish is particularly crisp and delicious, and it is not easy to spoil.

When eating the dried radish, soak it in hot water first, then squeeze out the water, and add an appropriate amount of chili flour, Sichuan pepper powder, sugar, and five-spice powder.

Chicken powder, monosodium glutamate.

Red oil, sesame oil mixed well can be eaten, it looks super appetizing, used to accompany porridge, steamed buns are super rice, if you like it, try it quickly.

It is better to salt the dried radish first and then dry it, and the radish that is not pickled is easy to grow hair and deteriorate in the process of drying, and it is not conducive to the taste of the radish.

I think it's best to dry it directly, because it can play a role in sterilization and disinfection, and the taste will be more crispy.

It is better to dry it directly, although there may be some nutrients lost, but the taste is quite good, if pickled, eating too much will have a certain impact on our health.

To make dried radish, it is necessary to marinate it with salt and then dry it, so that it can be stored for a longer time. If you dry it directly, it is easy to grow mold in the later stage of dried radish.

Generally, the radish is cut into strips without peeling, put it outside to dry, pickle it with salt, and then put it in the sun to dry, so that the dried radish can be stored for a long time.

Dried directly in the sun, because I think the dried radish is crispier.

Salt before drying.

Self-drying salted dried radish:

Ingredients: 2500g radish, appropriate amount of salt.

1. Prepare the ingredients: radish.

2. Cut off the leaves, remove the roots, and clean them.

3. Cut into slices.

4. Put it in a basin, sprinkle in an appropriate amount of salt, stir well, and marinate for a day.

5. Pour out the water from the pickled radish.

6. Drain the water with the cabbage seeds.

7. Put it into the drying net pocket and hang it outdoors.

8. In the evening, it has shrunk a lot.

9. After continuing to dry for a day the next day, it will be completely dry, but put it away.

It is first dried in the sun and then salted.

The materials that need to be prepared in advance include: 5 catties of carrots, an appropriate amount of star anise, an appropriate amount of cinnamon, an appropriate amount of light soy sauce, and an appropriate amount of salt.

1. Wash the prepared carrots with water, remove the stems, and set aside for later use.

2. Then use a kitchen knife to cut the washed carrots.

3. After cutting, lay it flat for drying for 24 hours.

4. Add salt after drying, stir well, and let stand for 2 days.

5. Take it out and dry it when the time is up.

6. After drying, add the prepared star anise and light soy sauce, mix well, put it in the refrigerator for storage, and it can be eaten the next day.

Ingredients Preparation:

Green radish, carrots, salt to taste, vinegar 2 tablespoons, sesame oil, chili powder to taste, five-spice powder to taste.

Method steps: 1. Wash the radish, cut it into the thickness of the juice, and dry it for 2 days until the water is dry;

2. Add an appropriate amount of salt to the dried radish and knead until soft;

3. Then add chili powder, five-spice powder and knead repeatedly until the seasoning is uniform (you can taste it yourself, and the seasoning can be adjusted according to your preferences until you are satisfied);

4. Put the kneaded dried radish into the crisper box and seal it and marinate for half a month.

1.Wash the radish and remove the top and bottom, then cut it into strips the thickness of a little finger, put it in a large clean basin, sprinkle some sugar first, and in a moment a lot of juice will be stained. Pouring radish juice into a drinking cup, it is fragrant and refreshing, and it is many times stronger than the drinks sold in the store.

2.Sprinkle some salt on the radish strips, drain them from a small area, spread them on the curtain, and put them in a cool and ventilated place to dry for 1 2 days.

3.Divide the dried radish into three, add some salt and monosodium glutamate to the first part to keep it salty enough to prevent spoilage, put it in a container, and store it in a cool and dry place. After pickling, it can be eaten directly, or you can add some oil, chopped green onions, coriander, etc. after simple cooking.

Take a wok and heat it, add an appropriate amount of oil, stir-fry with peppercorns and green onions, pour in soy sauce and boil, turn off the heat and let it cool, then pour it into a container containing the second part of the radish strips, so that the radish strips are immersed in the soy sauce soup, and finally pour in an appropriate amount of vinegar.

Add the remaining radish strips with an appropriate amount of salt, sugar, monosodium glutamate and garlic and chili peppers purchased from the market, then take an apple and a pear to wash and peel, remove the core, cut into small dices, slices or shreds, mix well with the radish strips, seal them in a container, take them out after 7 10 days, and a sweet fragrance will come to the nose and refresh people's hearts.

The farmhouse makes homemade pickled dried radish, the pickling method is simple and delicious, and it is still crispy to eat after a year.

After cutting the strips, knead them with salt, after the water is pickled, don't pour the salted water, take them out and dry them until they are fast dry, and then use the pickled water to knead the dried radish again, and then dry them until they are fast drying, sprinkle them with condiments - such as peppercorns, chili noodles, five-spice powder, etc., knead them evenly, and seal them in jars. During this period, no oil can be seen in any link.

Cut the radish into shreds or strips (depending on personal preference), then dry them in the sun until they are semi-dry, (be careful not to dry them too much, as they will remove moisture during the pickling) and then add salt to marinate. Be careful not to enter the air, stay for ten days and half a month, you can take out part of it and manually pinch out the excess water, put sesame oil and mix it according to personal taste.

Wash the raw radish first, and then cut it into a piece, the size is good to grasp by yourself, this is nothing to pay attention to, and then put a lot of salt on the radish and knead it by hand until the radish becomes soft, the saltiness can be tried by yourself, and if you think it is suitable, you can dry it in the sun, and it will be good after drying. You can eat it after drying, but it will be more delicious after a period of time, you can put it in a container of dried radish, such as a jar, we used to put it in the jar when we were young, you can put it for a long time, don't get damp, otherwise it will be moldy.

Marinate it with salt and dry it, then dry it and then sprinkle it with salt and store it.

Dried radish is difficult to dry after being salted.

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.

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.

Ingredients: 5 kg of radish, 50 grams of salt, 50 grams of chili noodles, 30 grams of sugar, 30 grams of five-spice powder, dark soy sauce, liquor, 10 grams of monosodium glutamate.

1.Wash the radish and cut it into thick finger-sized strips.

2.The dried radish is dried in the sun until it is weak, and the radish strip shrinks to half its original size.

3.Dry wash the radish, drain and put it in a bowl.

4.Pour in the chili flakes, five-spice powder, salt, sugar, dark soy sauce, white wine and monosodium glutamate, stir well.

5.Put it in a clean, water-free and oil-free container, seal, put it in a cool and ventilated place, and leave it for three days before eating.

6.When eating, drizzle vinegar and sesame oil and stir well.

The sun-dried radish is dry cleaned on the one hand to remove dust, and on the other hand, to let the dried radish get a little moisture, so that it tastes better when pickled. In order to make the radish more flavorful and let it sit for a longer time, be sure to put a little more salt. The pickled dried radish still looks crumpled, but it doesn't matter, this kind of dried radish is the strongest to eat.

Taste a bite of the mixed dried radish, crispy and spicy, the spiced taste is very appetizing and delicious. The crunchy spiced dried radish is more delicious than the delicacies of the mountains and the sea, and you can't get tired of eating it.

1. The dried radish should be washed with warm water when pickling, because the dried radish will be contaminated with some dirty things during the drying process, and there will be some floating dust on the surface.

2. In the process of drying dried radish, it is necessary to prepare an appropriate amount of chili noodles, pepper noodles, and an appropriate amount of sesame sesame seeds, which need to be fried in the pot in advance, put these seasonings together and mix thoroughly, directly put them into the dried radish, and then add an appropriate amount of sesame oil, and then mix well with clean chopsticks, put the dried radish after adjustment in a clean glass bottle that can be sealed, seal the bottle mouth, and marinate it in a cool and ventilated place for fifteen days, and the dried radish inside can be flavored.

You can choose different pickling methods according to your taste.

1. Hot and sour dried radish.

When pickling hot and sour radish, 2 kg of prepared fresh radish should be washed with water, cut into finger-thick strips, and dried in the sun. Prepare an appropriate amount of water, add edible salt and sugar, as well as thirteen spices, as well as chili oil and monosodium glutamate and other seasonings into the pot and boil together, wait for it to cool down, put it in a clean pickle jar, and then put the dried radish in the sauce to marinate, after seven to ten days, the dried radish can be pickled, and it can be eaten directly.

2. Spicy dried radish.

Dried radish can also be pickled into spicy pickles, when doing it, you need to make radish into dried radish in advance, and then prepare a small amount of alum and cinnamon and pepper powder, in addition to prepare licorice and cumin and sorghum wine, as well as cloves and other ingredients, put the prepared ingredients together and mix thoroughly, directly put it in the dried radish and then add an appropriate amount of chili powder to mix well and seal and marinate, ten days later, the spicy and refreshing dried radish pickles can be done.