Dried radish needs to be dried for a few days, dried radish for a few days How far is the dried radi

One of the dried radishes is eaten directly after pickling, and the other is eaten after pickling and drying, both of which are different in taste and preservation. So, how many days can radish be dried and dried in the sun? How long can I dry pickle radishes?

The radish can be dried and dried for a few days.

Wash the radish and cut it into your favorite shape (there are multi-purpose cutters available on the market). It's as simple as cutting straight into strips or half-centimeters thick.

Spread evenly in the sunshine until it is dry, pay attention to turn frequently.

Rinse with water to remove the fishy smell.

Use salt, pepper water, garlic, ginger slices, soy sauce, monosodium glutamate.

Toss the dried radish into a container and serve it in a few days.

Sugar can be added according to personal taste.

pickled peppers, etc. How to store sun-dried dried radish.

Dried radishes made by the dry pickling method can be sealed and stored directly in a clean jar. It can also be packed in a vacuum bag. The dried radish made by the soaking method needs to be packed in a jar, and each layer of dried radish is covered with a layer of salt, and finally sealed and preserved.

If you need spicy and other flavors, you can add various spicy spices and mix well, and then seal and preserve. If you need sweetness, you can add sweetener.

Pickling steps for dried radish.

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 and five-spice powder.

Rub repeatedly until seasoned evenly;

4. Put the kneaded dried radish into the crisper box and seal it and marinate it for half a month, and pour vinegar and sesame oil when eating.

After that, add monosodium glutamate and mix well.

How to eat dried radish.

Dried radish, light soy sauce, garlic sprouts, vinegar, garlic, spicy sauce, sesame oil.

Amount. 1. Soak the dried radish in advance, then cut it into small pieces and drain;

2. Put 2 spoons of light soy sauce, 1 tablespoon of vinegar, a little sesame oil, 3 cloves of garlic and 1 tablespoon of spicy sauce in a small bowl;

3. Then pour the seasoned sauce on the dried radish and mix well;

4. Sprinkle some more garlic sprouts.

Remember not to add salt to dried radish! Basking in the winter sun for 3 days, it smells very fragrant and does not return to moisture.

Hello dear I'm glad to answer for you 1. The surface of the dried radish can be covered with plastic wrap, and then sprinkle a layer of salt on top of the dried radish to prevent it from being oxidized by the air and inhibit the growth of bacteria. Then just put it in a jar, you can't stick to the oil, and the socks will break fast if there is hail oil. 2. You can also put the dried radish into a vacuum holding reed bag, extract the air inside, and then cool it, which can generally be stored for about 12 months, and the vacuum bag plays the role of external protection.

The storage time of dried radish is relatively long, and there will inevitably be a large amount of nutrient loss during the storage process, so it needs to be eaten as soon as possible. Long-term oxidation, absorption of impurities in the water and water quality, contains substances that are not good for the body, and after eating, it may cause diarrhea.

Dried radish needs to be dried in the sun before it can be sealed and preserved, otherwise it will become moldy and deteriorate, so everyone should pay attention to this when drying. So, how many days do turnips dry? To what extent is the radish dried?

To what extent is the radish dried?

Dried radish pickled by method and dried until you can't squeeze out the water by hand. If you don't plan to store it for a long time, you don't need to dry it too much, it's too dry and not crisp enough; If the amount is large, ready for long-term consumption and storage, it is better to dry it a little. If the weather is bad, you can bake it dry in the oven.

If the weather is bad and there is no oven, you can add salt to the jar and cover it and store it tightly until the weather is clear.

How to dry radish quickly.

The dry salting method can be dried quickly, can prevent mildew with insufficient salt, can be very dry, has a long storage time in the later stage, and the storage cost is lower. The dried radish made by the soaking method is more crispy, but it needs to be coated with salt and preserved in the later stage, and this method is more used to make dried radish**.

What to do if the radish is too dry.

If your pickled dried radish is relatively dry, be sure to soak it in water before cutting, which can not only make the dried radish soft, but also remove some of the salty taste of the dried radish, and don't eat too salty. After soaking the dried radish, take it out and drain it before you can cut it. Generally speaking, we cut the dried radish into short strips, because this shape tastes double-buttoned, and even if it is processed and fried with chili peppers, it is easy to stir-fry.

Production method 1, in July and August, pluck the tender radish and pick five fingers big. Not too big, not too old. July and August are the right time.

Remove the stems and leaves, wash the whole body, dry them for five or six minutes, and put them away for weighing. Mix one or two salts per catty, mix and knead until the water is soft, and put it into the jar and cover it tightly.

2. The next morning, still take out the air to remove the moisture, collect it and then knead it until it is moist and soft red, and divide it into small cans to make it strong. Use straw to straighten the plug very tightly, so as not to make ventilation and air leakage. Place the jar on a cool ground and not in the sun.

Crispy and edible after January. Open and eat one can first, and then open another can, so that it will not be bad. If you want to use it as a small leaf vegetable dish, first wash the radish, cut it into small finger strips, about two minutes thick, one inch and two three minutes long, and dry until five or six minutes dry.

3. The following method is the same as the whole radish. Pickle the peanuts and put them in the pot with the shell, cook them with water, boil them with salt and boil them for one or two rolls, put the juice into the basin, and eat them in three or four days.

Making dried radishes is generally divided into two steps, one is to pickle and the other is to dry. So, which comes first and which comes last? How long can I eat radish dry pickled? Is dried radish pickled or dried first? In this article, I will briefly share this knowledge:

Dried radish is a pickle with a unique flavor that is dried from fresh radish. Generally, we eat less pickles, and we usually think that pickled products are unhealthy. In fact, if you don't add chemical ingredients, there is generally no problem, and dried radish is also rich in nutrients.

To make dried radish pickles is to first dry and half-dry, wash the radish, cut it into 1 cm thick strips, add a little salt and rub it (you must add salt, otherwise it will be rotten when you dry it), spread it out and dry it until it is semi-dry. Then add spiced noodles and chili powder, knead well, put it in a jar, and keep it in a cool place. Eat and take.

This dish is best eaten in winter. To make good dried radish, and the selection of white radish is also very particular.

Choose the kind of crisp and tender white radish with plenty of juice, not the kind of white radish that is dry in the middle, which is caused by drought and lack of water in the late harvest period, and the radish made is not crisp and tasteless. And don't want that flowery turnip, that one is poisonous. Don't want the kind of radish that has been plucked for a long time, it is best to choose a white radish that has been plucked for no more than a week, and it is best to pull it with pickling.

Don't choose the kind of old radish that has bloomed in the ground, because the radish has tendons in the skin, which is not delicious.

To pickle dried radish, you must first choose a good radish. There are many varieties of radish, in terms of color, the common ones are white radish, carrot, purple radish, green radish, red radish, and a kind of white skin purple meat (red meat) radish, and the most suitable for pickling dried radish. Under normal circumstances, after the radish is dried, it can be put into the designated jar to pickle, in general, it only needs to be pickled for about a day, if the temperature is very low when we pickle, then it takes 2-4 days when pickled, because we pickle at different times, so the taste of the radish developed is also different, and the more time it is pickled, the softer the radish will become.

The drying time of dried radish is related to a variety of factors, such as the freshness of the radish, air humidity, sunlight intensity, etc. In general, dried radishes need to be dried for 3-5 days until the radishes are no longer dehydrated, and then they are made again. If the weather is bad, it may take longer to dry.

Wash the turnips, cut them into thick strips and dry them for 2-3 days.

After drying, the radish is washed with cool boiled water, air-dried, and then dried.

Heat the oil in a pan and fry the bay leaves, Sichuan peppercorns, star anise, and ginger slices.

Then remove the ingredients, leave the frying oil, and let cool.

Put the air-dried radish in a pot, add frying oil, salt, sugar, chili noodles and peppercorn noodles and mix well.

Put it in a bottle and store it in a cool place for three days.

<>1, Luo ruined the mind and knew that the divination could be put for more than 4 months.

2. When storing dried radish, you need to put the dried radish in a food bag and store it in a ventilated and dry environment. Before eating, dried radishes can be soaked in hot water and washed before cooking. Dried radish can be used to make stir-fried dried radish in sauce, stir-fried cauliflower with dried radish, spicy dried radish, stir-fried dried radish, dried radish with minced meat, fried dried radish with chili pepper and other delicacies.

The two methods of direct drying of radish and salted and drying have their own merits, and the flavor of the radish is different. In the countryside, the most common way is to cut the radish and hang it under the eaves to dry it directly. Autumn is the harvest season of radish, at this time the radish is fat and juicy, especially the radish that has been frosted is sweet, some people like to make dried radish like to make all dry, because this method almost does not use any condiments, directly dried to make dry goods, simple, convenient and economical, easy to keep for a long time; Some people prefer to make it semi-dry because this dried radish has a better flavor, salty, spicy, sour, and rich in flavor.

There are almost no hot dishes, all cold dishes, all kinds of cooked meats, or large pieces, and you can travel back to ancient times when you look at them. Therefore, this kind of cold dish is very normal, and it also goes well with other dishes. It's just that it's not delicious, and the main burial wants a breath of water, and it feels like it's leftovers fished out of the water.

My mother used it to pickle when she was making dried radish, because pickling can kill the moisture in the radish, and it will not deteriorate easily during the drying process, and it can also shorten the drying time. Adding without marinating in advance to kill moisture will increase the drying time.

There are so many ways to make dried turnips that it's hard to say which one is best. For example, dried radish in the Chaoshan area is called preserved cabbage, and together with fish sauce and pickles, it is called "Chaoshan Three Treasures"; In addition, the dried radish in Changzhou, Jiangsu Province is also very famous, after drying, pickling, and then sealed and preserved, it can be eaten. The ingredients are very simple, but there are also some friends who will encounter some problems, such as whether it is better to dry it directly or salt it first and then dry it?

In fact, the difference between the two methods is not particularly large. <>

For example, the jar, we used to put it in the jar when we were young, and it can be put away for a long time, so as not to get damp, otherwise it will become moldy. The most important flavor is Wang Shouyi's spicy umami, MSG, etc., and then put it on the altar. It's ready to eat.

When you take the liquid and eat it, you can eat it directly, or you can mix it with sesame oil, chili oil, soy sauce, vinegar, etc. according to your personal taste, and stir-fry it to have a different flavor. Mom's taste is the taste of love.