How to pickle dried radish, how to make pickled dried radish

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 into a sealed container and marinate it in the refrigerator for three days to make the dried radish fully flavorful;

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.

The method of pickling dried radish is as follows: wash the radish and cut it into long slices, add salt and knead evenly, then put it in the sun to dry, put it in a sealed clay pot and leave it for a month.

The thickness of the cut skin of the green radish is about one centimeter. The total weight is 1040 grams of radish skin. Cut the radish into small pieces and place it on the paddle and let it dry or sun-dry in a ventilated place!

The radish is dried until it can be folded in half and is tough. The total weight of the radish skin after drying becomes 647 grams. Add 80 grams of Pixian bean paste.

15 grams of sugar, wear gloves, and grasp vigorously with your hands for more than 10 minutes. Water leaching is felt during the process. A simple dried radish is ready!

Delicious spicy dried radish.

You can check it online, and there are many ways to do it.

When it comes to radish, there are many ways to eat it, and today I will teach you a very delicious radish method, pickling it into crisp and refreshing dried radish to eat. Not only delicious, but also can be stored for a long time, pickled a dried radish, and you don't have to worry about small pickles in winter. Next, let's talk about the production steps in detail, if you like to eat, you might as well make it and try it!

Ingredients preparation] radish, five-spice powder, pepper powder, chili powder, salt.

Cooking steps] First of all, clean the radish, peel off the root of the radish, and then peel off some of the roots on the surface of the radish, without removing the skin of the radish, the skin of the radish itself is also very nutritious, and then cut it from the middle, and then change the knife to cut it into about 1cm of long and resistant cong royal strips.

Next, put the radish into a large pot, sprinkle with an appropriate amount of salt, and the salt must be put more to ensure that each radish is contaminated with salt, and then marinate for about three hours, fully pickle the Changyan water in the radish, and add this step to make the radish more crisp and refreshing.

The pickled radish is evenly spread out in a sieve, placed in a sunny place, and let it dry to evaporate all the salt and water on the surface, which takes about 2-3 days.

After the dried radish is dried, break it by hand, it is very soft, and it is very crisp to bite down, then put it away, heat it in the pot, and then put in the prepared chili noodles, pepper noodles and five-spice powder and stir well, and fry it dry to bring out the aroma.

Then put the dried radish into the seasoning and mix evenly, so that each dried radish is stained with spices, then you can get out of the pot, cool it, and put it in the refrigerator to refrigerate.

Pay attention to the pickled dried radish do not continue to eat, let it marinate for 2-3 days after it will add more flavor, in addition, when put in the refrigerator, be sure to put it in a fresh-keeping bag to tie it tightly to prevent the outside humid air from entering, eat as you like, the dried radish that comes out of this way is crisp and refreshing, very delicious, if you like it, try it!

Cooking Tips].

It must be noted that when pickling radishes to dry, they should be placed in a ventilated place, and they should also be sun-dried, otherwise it is easy to dry the radish in a very humid environment until it becomes moldy. ​

The pickled dried radish should be isolated from the air at any time, so as to prevent it from receiving moisture, which will accelerate its deterioration, as long as it is not damp, this dried radish can be stored for several months without being bad, you can pickle more and eat it slowly. ​

Ingredients. White radish to taste.

Ginger to taste. Garlic to taste.

Dried chili peppers to taste.

Accessories. Salt to taste.

Sugar to taste. Light soy sauce to taste.

Aged vinegar to taste. To prepare the dried pickled radish.

Steps. 1.Fresh white radish, washed and cut into small slices.

2.Put the curtain on the sun for a day.

3.Sunburned. Seven or eight minutes can be dry.

Put the radish slices in a deep basin, add salt, sugar, aged vinegar, light soy sauce, ginger slices, garlic and dried chili peppers and mix well.

5.Put it in a clean and waterless sedan empty bottle, and the lid is tightly sealed, and the seal is closed for a week.

Recipe: radish, salt, sugar, pepper noodles, chili noodles.

1. Prepare a few fresh radish, any radish can be, white radish, green radish, anyway, after pickling, the taste is almost the same.

2. Wash the radish, first cut it into slices, then cut it into strips, do not pickle it directly after cutting, but need to put it outside, hang it in a ventilated place, or put it in a grate and dry it in the sun until the radish is dried and wilted.

3. Wash the dried radish twice with water, then squeeze out the water and put it in a small basin. Next, sprinkle salt on it, and the amount of salt in the cherry manuscript needs to be a little more, which is conducive to preservation. After pouring the salt in, grasp it thoroughly, mix it evenly, and then sprinkle sugar on it.

4. The amount of sugar does not need to be too much, of course, if you like to eat something sweeter, you can also put more. Still knead evenly, and then let it stand for one night, so that after letting it stand for a while, it can not only add more flavor, but also kill the excess water.

5. Pour out the water in the radish strips the next day, and then add an appropriate amount of pepper noodles and chili noodles to it, knead it evenly, and let it stand for a day to marinate. Finally, find a sealed bottle, put the spine touch radish strips in it and store it, and take it as you go.

Cooking Tips:

Pickled radish spine dry, do not add salt directly, before this there is a key step, this step is to cut the radish, you need to put it outside to dry, and the moisture is thoroughly dried. When marinated in this way, it will add more flavor and be more crispy.