Homemade spiced radish pickles, homemade spiced dried radish tips

6 kg of carrots, 30 grams of cinnamon, 50 grams of star anise, 400 grams of salt.

4. First cut off the two ends of the carrot, put it in water to clean it, put it in the sun to dry the water, cut the carrot into radish strips, put 400 grams of salt in the cut radish strips, and finally put in cinnamon and star anise and stir it again, place it in a cool place, marinate for 12 hours, and pickle out the radish water.

5. Put the pickled radish in the sun for about three days, dry the radish strips to remove 50% of the moisture, and leave the pickled radish water and star anise cinnamon for later use. Pour the radish water into the pot together with the cinnamon star anise, boil and skim off the foam, put the half-dried radish strips into the basin, and then pour in the boiling brine, which can make the dried radish more flavorful and sterilizing.

6. Soak the radish strips in brine for 12 hours, and then put them in the sun again for about 3 days, repeating 3 to 4 times. Put the dried radish in the brine for the last time, put 50 grams of sugar, 100 grams of high liquor, soak for 6 hours, and then dry the radish for about 3 days, discard the brine and star anise cinnamon.

7. Dried radish with half of the water, put it in a bottle, it will not be bad for a year, wash and soak for 30 minutes when eating, soak off the excess salt, and then mix in your favorite seasoning, very good for rice.

8. It is rich in vitamin B, and the iron content is higher than other foods except for goldenrod.

Method steps.

Wash the radish, shave off the root hairs, plant the roots, use a knife to cut the radish along the radish twice, and then change the knife to a long strip quickly, set aside.

Put the water in a pot and bring it to a boil, blanch the radish cubes in the pot, remove and let cool.

Put the radishes in a clay pot, put a layer of radishes, sprinkle salt once, and stack them in turn.

Put water in the pot and add salt, put more salt than usual. Soy sauce, Sichuan peppercorns. Star anise, bring to a boil over fire.

Pour the boiled spiced pickle water into the crockpot, cover and seal, about 1 2 months, and the spiced radish pickles will be pickled.

Using radish to make pickles is my family's favorite. The crisp green radish is cut into strips, dried and mixed with salt and marinated for a few days to absorb the flavor, the taste is crisp, and it is very suitable for drinking some small white porridge.

The cold salad and dried pickles I made this time were newly learned, and I used chili powder and five-spice powder.

Ingredients: 750 grams of green radish, 10 grams of salt, 5 grams of five-spice powder, 10 grams of chili powder, 20 grams of high liquor.

Method: 1. After washing the green radish, cut it into strips about one centimeter thick, spread it in a ventilated place and dry it for two days, turning it several times in the middle.

2. Put away the radish strips after drying and slightly dehydrated. Wash the radish strips again with boiling water to remove the dust that sticks to them during the drying process. Then control the radish strips with clean water, pour in the white wine and mix well.

3. Sprinkle the radish strips with five-spice powder and salt and knead them well by hand.

4. Pour in the chili powder and mix carefully with chopsticks to coat the radish strips with seasoning. Pickled radish and dried pickles are added to liquor to not only sterilize, but also speed up the pickling process of radish and make it more flavorful.

5. Marinate in a cool place for a few days to absorb the flavor.

First of all, you can cut the radish into small slices, then marinate it with salt, put it in the sun to dry, then soak the radish well, add an appropriate amount of five-spice powder, sesame oil and some light soy sauce for cold dressing.

Ingredients]: large radish (green radish or white radish), salt, chicken essence, seafood soy sauce, green and red pepper, garlic, aged vinegar, chili powder, sugar, white sesame seeds, edible oil.

Production process]:

1. First of all, go to the market to pick 1-2 fresh large radishes (green radish is preferred, followed by white radish, the former is more spicy, the latter will be more crisp and sweet), clean it, and then cut them into strips, and then put them in a pot for later use.

2. Then, pour an appropriate amount of edible salt into the basin, fully grasp and mix evenly, and then put it aside to marinate for 4-5 hours, try to "kill" the excess juice, and pour the salt water clean, and then put it in clean water, rinse it 2 or 3 times repeatedly (if you like to eat salty, wash it 1 time), dry the water, and re-put it into the basin for later use.

3. Then, add a small amount of red and green chili peppers (half of the green and red colors) to the radish strips, then 1 tablespoon of minced garlic, 1 tablespoon of seafood soy sauce (umami is better than ordinary soy sauce), 1 tablespoon of aged vinegar (if you like to eat sour spots, you can increase the amount), and a little salt, chicken essence, and sugar to adjust your mouth.

Homemade spiced radish pickles: First clean the radish. After that, the string flowers arrived. Put it in a jar, sprinkle it with salt and marinate it for two or three days.

Rinse in water. Controls moisture. Then put it in the jar and add it.

Red wine ginger slices. Star anise. Light soy sauce.

Sweet and sour. Pickled like this. The spiced old cannon is particularly delicious.

Homemade spiced radish pickles, after the radish is washed, cut into small strips, and then add an appropriate amount of edible salt to marinate for a period of time, and then put the radish strips in a ventilated and dry place for drying, and when the radish is dried to a semi-dry state, then add an appropriate amount of five-spice powder light soy sauce and a small amount of liquor to pickle together, so that the radish is pickled dry, and the taste is particularly delicious.

Add sugar to light soy sauce, adjust the amount of sugar according to your own taste, add radish and mix well, seal and soak for 3 days before eating. Spiced radish pickles Ingredients: green radish, salt, five-spice powder, black and white sesame seeds, sugar, purified water.

First, wash the radishes, cut them into shreds, and marinate them in salted water. Sauce: Add white vinegar, light soy sauce, oyster sauce, salt, sugar, chili flakes, sugar, pepper, squeeze out the water from the pickled radish and put it into the sauce, marinate for 1 night.

Suzhou spiced radish pickles with white sesame chili oil.

Ingredients: a few green radish, salt, sugar, monosodium glutamate, five-spice powder, dark soy sauce, white wine, chili noodles.

1. Wash the white radish and cut it into strips as thick as a little finger.

2. Dry the chopped radish.

3. Don't be too dry, the radish is dehydrated, and it will be soft with a pinch.

4. After drying, put the dried radish in a basin and wash it with water several times, dry the water and mix in the ingredients.

5. Put it in a container and seal it, refrigerate it in a cool place or refrigerator, and you can eat it in two or three days, and drizzle sesame oil when eating.

Sun-dried turnips. A vegetable with a unique flavor. It is rich in vitamin B and has a higher iron content than other foods except enoki. Dried radish is salty and crispy, and it is appetizing. The dried radish in Shanghang is golden in color, the skin is tender and the meat is crispy, and the sweet flavor is delicious.

Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients. It can lower blood lipids, lower blood pressure, reduce inflammation, appetize, clear away heat and generate energy, prevent heatstroke, eliminate greasy, break gas, dissolve phlegm, and suppress cough.

Prepare raw materials: 1 handful of white radish (small), 1 small handful of white sesame seeds, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of water, appropriate amount of five-spice powder.

1. Wash the radish.

2. Boil a pot of salted water, put star anise peppercorns and cook to taste.

3. Soak the radish in salted water for a day.

4. Put the radish on the windowsill to dry.

5. Grind the fried sesame seeds into powder with a rolling pin.

6. Sprinkle a lot of five-spice powder and sesame powder on the dried radish, and knead both into the radish like kneading dough to let the flavor fully integrate and complete.

Ingredients: 1 handful of white radish (small), 1 small handful of white sesame seeds, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of water, appropriate amount of five-spice powder.

1. This is six catties of radish tassels bought for one yuan.

2. Pluck off a part of the radish and wash it.

3. Boil a pot of salted water, put star anise peppercorns and cook to taste.

4. Soak the radish in salted water for a day. It's good to control the saltiness yourself, and now I don't make pickles very salty. But if you make a lot of food and want to eat it for a long time, you should make it salty.

5. Put the small radish on the windowsill to dry, and the extent of the sun depends on personal preference.

6. If you want to make dried spiced radish, there is a secret**, that is, sesame powder! Knead it into the dried radish, it is very fragrant, and you only need to grind the fried sesame seeds into powder with a rolling pin.

7. Sprinkle a lot of five-spice powder and sesame powder on the dried radish, and knead both into the radish like kneading dough to fully integrate the flavor.

8. At this point, the spiced dried radish is ready, and the finished product is as follows.

Ingredients: 200 grams of dried radish, 1 piece of pork belly.

Excipients: 30 grams of peanut oil, 1 gram of salt, 2 tablespoons of light soy sauce, 3 cloves of garlic seeds.

The specific steps are as follows:

1. Soak the dried radish in water for a few minutes, pick it up and cut it into small pieces, and squeeze out the water; Peel and wash the garlic seeds and cut into cubes.

2. Wash the pork belly and cut it into small pieces. The pork belly must be cut into such small pieces and fried to be more delicious.

3. Wash the pot, do not pour oil, directly put in the dried radish and fry it over low heat for a while, and put it out.

4. Pour a little peanut oil into the pot, add the pork belly to stir out the fat, and then add garlic seeds to stir until fragrant.

5. Sprinkle in a little salt and stir well.

6. Add the fried dried radish and stir-fry for a while, add the dried chili noodles, pour in the light soy sauce and stir well, then you can get out of the pot.

Here's the trick.

Ingredients: 1000g radish

Excipients: appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of peanuts.

1. Wash the radish.

2. Cut into slices and then into strips, being careful not to cut off.

3. Hang it on a hanger to dry.

4. After the dried radish is boiled, add salt and five-spice powder.

5. Finish the ripe peanuts.

6. Sprinkle on the mixed radish and it is ready.

The recipe for spiced dried radish is very detailed, and you don't have to spend money to buy it anymore.

The traditional old method of pickling spicy spiced dried radish, the proportion method is not reserved, learn to pickle it!

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:

The five-spice spicy radish and reed potato are dried as follows:

1.Wash the white radish, and peel the skin directly with the unclean part, and the finished product made of radish with skin is more tendony and cut into slightly thicker strips. Dry in a ventilated place or in the sun for a day or two to allow the radish to air dry.

2.Dry it like this.

3.Soak lightly in boiling water to wash off the dust, then dry out.

4.Change the moisture control radish strips into diced radish, and add salt, five-spice powder, and chili powder.

5.Rub the diced radish repeatedly with your hands to fully absorb the flavor.

6.This is a diced radish that has been kneaded repeatedly.

7.If you still don't feel good enough, you can let it sit for half an hour. If you have time, you can let it sit for two hours.

8.When eating the hand base, add vinegar, sesame oil, chopped coriander, and monosodium glutamate and stir well. Served with a bowl of cornmeal batter, it's a perfect match.

Tips: 1. The radish should be dried in advance, and the dried radish produced in this way is very chewy.

2. You can also pickle the radish directly with salt, kill the water and then dry it.

3. If the radish is too dry, you can soak it in boiling water for a while.

4. Doing so is equivalent to the process of cooking is divided into two stages, eating as much as you want, which is a healthier way to eat than pickles.

5. The dried radish produced in this way seems to be a pickle, but it is actually a side dish for rice.

Radish is one of the oldest cultivated crops in the world, mainly distributed in continental Europe, North Africa, Central Asia, Japan and China. According to historical records, the original species of radish originated from the wild radish on the warm coasts of Europe and Asia. Agricultural historians speculate that the ancient Chinese people may have eaten radish for six or seven thousand years.

During the five or six hundred years from the Western Zhou Dynasty to the Spring and Autumn Period, China's radish cultivation area was in the middle and lower reaches of the Yellow River Basin. In Jia Sixian's "Qi Min Yaoshu", there is a record of radish cultivation methods. Su Song's "Book of Pictures" in the Song Dynasty said:

There are many in the north and south of Laihua, and there are more than ten in the north. It can be seen that by the Song Dynasty, the cultivation of radish in China had become more common. In the "Compendium of Materia Medica" of Li Shizhen in the Ming Dynasty, it is said that "laiphane is common in the world", indicating that radish has become a popular vegetable in China.