How to make homemade sweet and sweet radish, how to make sweet and sour radish?

Sweet and sour dried radish is a food made from 2 large white radish, 2 tablespoons of brown sugar, and 1 cup of aged vinegar.

1. Wash the large white radish, cut off the roots of the head and tail, and do not peel it;

2. Cut the washed radish into strips, which does not need to be too thin;

3. Spread clean paper or cloth on the ventilated place, and spread the radish strips on it, paying attention to leaving a little gap between the radish strips to facilitate ventilation;

4. After about 3 days, when the radish strips are shriveled and rolled up at both ends, they can be harvested;

5. Wash off the floating ash on the surface of the dried radish, drain the water, and put it into a bottle;

6. Add brown sugar to the aged vinegar and stir well, pour it into the bottle, and soak the dried radish in it;

7. Put the bottle cap on the bottle and store it in the refrigerator, and you can eat it after 1 or 2 days.

Tips: 1. Some people eat white radish and are used to peeling off the skin, in fact, most of the calcium contained in white radish is in the skin of the radish, so it is best to eat white radish with the skin;

2. Try not to eat white radish with oranges, pears, apples, grapes and other fruits containing a lot of plant pigments, otherwise it will affect the thyroid gland to take in iodine and easily induce thyroid disease;

3. Due to the sweet and spicy taste of white radish, patients with spleen and stomach deficiency and cold, gastric and duodenal ulcer, chronic gastritis and other diseases should eat less, otherwise it will aggravate stomach pain, diarrhea and other symptoms.

Ingredients: Carrots: 10 pounds.

Table salt 300 grams.

400 grams of rice vinegar.

50 grams of chili flakes.

500 grams of sugar.

MSG 50 grams.

80 grams of cooking wine.

Steps to prepare sweet and sour dried radish

Cut the radish into strips, about 3 cm long and 5 mm wide.

Sprinkle with salt and marinate for 24 hours before the washing machine is dehydrated. If you don't want to use the washing machine to dehydrate and dry it directly in the sun, you can dry it for two or three days, and there is not much water when you touch it with your hands, and it can be relatively dry, and if you dry it in the sun, the salt can be appropriately reduced. In winter, it dries overnight on heated ground.

Boil some boiling water and put it in a basin, pour the dried radish into it, and wash it slightly, one is to remove the dirt (dried on the ground), and the other is to remove the taste of the radish itself.

After the dried radish is cooled, mix in chili powder, sugar, vinegar, cooking wine, monosodium glutamate, mix well and serve.

Tips 1: It is recommended to use rice vinegar, balsamic vinegar is heavier in color, slightly lacking in aesthetics, but it does not affect consumption.

2. You can't use iron pots and aluminum pots, and everyone understands the reasons.

3. Cut the radish strips into smaller ones to make it easier to absorb the flavor.

Materials

9 pounds of white radish.

Seasoning

Salt 90 grams.

Balsamic vinegar 125 grams.

125 grams of sugar.

Steps to prepare sweet and sour dried radish

1.Cut off the radish and wash the skin; Cut into segments, stand up, and cut into 8 equal parts (keep the radish skin on each piece).

2.Add 80-100 grams of salt to the radish cubes, stir well and marinate overnight (do not discard the water made of salt).

3.On the second day, the radish was fished out and exposed to the sun for a day; After sunset, put it in the brine of last night's salted radish.

4.Clause. On the 3rd, 4th, and 5th days, repeat step "3".

5.Add sugar to the container.

6.Add the balsamic vinegar.

7.Add the dried radish and toss a few times.

8.Put it into a clean kimchi jar without water and oil, and pour it into the water seal; Stir it up the next day, about 15 days later.

9.When eating, use clean chopsticks to pick it out, change the knife and add a little soy sauce, sesame oil and sugar and mix well, the flavor is better.

Cooking tips 1: Do not peel the radish, wash it clean.

2. When cutting radish, keep the radish skin on each piece, so that it can have a crispy taste.

3. The whole pickling process is to dry during the day and take it back and immerse it in salt water at night, so that the pickled dried radish is not very dry and tough, but rich in moisture.

4. If it cannot be spread out to dry, you can use cotton thread to string it into long strips and dry it on the drying rack.

5. The longer this radish is pickled in sweet and sour, the better the taste, and the spicy radish is lighter; If you're patient, marinate for as long as you can.

6. Pickled dried radish is just a basic taste, and add some favorite seasonings when eating, the taste is better.

7. The kimchi jar must be a clean container without water and oil, otherwise it is easy to deteriorate.

1. Wash the large white radish, cut off the roots of the head and tail, and do not peel it; 2. Cut the washed radish into strips, which does not need to be too thin; 3. Spread clean paper or cloth on the ventilated place, and spread the radish strips on it, paying attention to leaving a little gap between the radish strips to facilitate ventilation; 4. After about 3 days, when the radish strips are shriveled and rolled up at both ends, they can be harvested; 5. Wash off the floating ash on the surface of the dried radish, drain the water, and put it into a bottle; 6. Add brown sugar to the aged vinegar and stir well, pour it into the bottle, and soak the dried radish in it; 7. Put the bottle cap on the bottle and store it in the refrigerator, and you can eat it after 1 or 2 days.

The method of dried sweet and sour radish is actually very simple, that is, cut the dried radish into strips, and then put it in the sun to dry the water, then use a container to marinate it, put in the appropriate sugar and salt, so that the dried sweet and sour radish is ready.

The method of dried sweet and sour radish is very simple, first cut the radish into strips, dry it in the sun, then sprinkle some salt, put some chili oil, and then put the appropriate proportion of sweet and sour, which will be very sweet and sour.

Preparation of sweet and sour dried radish:

1.Wash the large white radish, peel off the roots of the head and tail, and do not peel it.

2.Wash off the floating ash on the surface of the dried radish, drain the water and bottle it.

3.Store in the refrigerator with a cap on the bottle and eat it after 1-2 days.

The sweet and sour dried radish is sweet and crunchy.

Wash the radish and cut it into long strips, put it in a basin, add salt and mix evenly, marinate for about 2 hours, put it in a bag and tie it tightly, put 2 sticks on the basin in turn, steaming grid, radish, cutting board, 1 bucket of water, squeeze the water of the radish dry, take out the dried radish on the second day, untie the rope, tie it tightly after shaking, squeeze it for 3 days, the radish is completely free of hydroponics and put it in the basin and shake it away, with only 50 grams of chili powder and 10 grams of pepper powder mixed evenly, put it in a waterless and oil-free tank, and put the lid in a ventilated place to save it.

Dried radish is delicious by making the following:

1. Cut the dried radish short, soak it in cold water for half an hour, wash it, and dry it.

2. Put thin salt light soy sauce, spicy fresh dew, extremely fresh flavor, sugar, oyster sauce, peanut oil, chicken essence, monosodium glutamate, sesame oil, chopped chili pepper, dried chili powder, wear disposable gloves, knead for five minutes, grasp and mix evenly, put it for a day, it will be very flavorful, and keep it in the refrigerator.

Delicious dried radish recipe steps:

Ingredients: 400 grams of white radish, 30 grams of coriander, 30 grams of garlic leaves, 15 grams of chili powder.

First cut off the two ends of the white radish, slice it first, then cut the shredded radish, then put 15 grams of sugar in the shredded radish, stir well and marinate for 40 minutes to marinate the radish water. After pickling, the shredded radish tastes more crispy.

Then chop the garlic leaves and coriander separately, and when the marinating time is up, pour out the radish water.

Then add the dried chili peppers and stir well, then add half a spoon of salt, a spoonful of sugar, 5 grams of balsamic vinegar, 5 grams of light soy sauce, 3 grams of sesame oil, and stir well with chopsticks.

Finally, add the chopped coriander and garlic leaves, stir well, and marinate for 20 minutes, so that the sour and hot and crisp shredded radish is ready, we can store it in a glass bottle and refrigerate, take it and eat it at any time.

Radish has high nutritional value:

Radish has a lot of water, low calories, rich in thiamine, riboflavin, vitamin B6, folic acid, niacin, vitamin C and other vitamins, of which vitamin C and folic acid content is high, and contains calcium, phosphorus, potassium, sodium, iron, zinc, selenium and other mineral elements.

Different varieties of radish also have their own advantages in nutritional value: green radish has the highest content of dietary fiber, niacin, calcium and potassium; Cherry radish has the highest content of folic acid, containing micrograms per 100 grams.

The dried radish is good and easy to eat, and the method is as follows:Ingredients: 500 grams of radish, 20 grams of salt, 15 grams of sugar, 10 grams of chili noodles, 3 grams of pepper noodles, 1 spoon of sesame oil, dustpan, water, bowl, etc.

1. Wash the radish and cut it into strips.

2. Put it in a dustpan for more than 2 days.

3. After drying, add salt and sugar to marinate for more than 2 hours.

4. Pour out the marinated water.

5. Squeeze out the water.

6. After it is bored, add pepper noodles, chili noodles, sesame oil and mix well.

7. Picture of spicy dried radish.

Dried radish is delicious and simple to make as follows:

Tools Ingredients: 200 grams of dried lentils, 40 grams of dried radish, June fresh light salt kelp sauce macro bending oil, pot, plate.

1. Prepare the ingredients and seasonings. Because the dried radish itself has a salty taste, while the lightly salted kombu soy sauce has less saltiness and more umami, there is no need for other seasonings.

2. Dried lentils are relatively hard and can not be fried directly, so soak them in water overnight before talking about them, and soak them until the beans are fat and fat, and the skin is full and not wrinkled.

3. Put the soaked beans into the rice cooker, add enough water, and cook for about 2 hours, the time is not important, the important thing is the state, cook until the skin of the beans is not broken, but the watercress can be twisted by hand.

4. Heat a tablespoon of oil in a pan and stir-fry the dried radish.

5. Stir-fry the boiled beans for a while, add the soup of the boiled beans, and be flush with the beans.

6. Bring to a boil and add a tablespoon of June fresh light salt kelp soy sauce to taste.

7. Collect the juice on high heat, put it out of the pot and put it on the plate, and save the appetite of summer.

Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public. Here's how:

Tools Ingredients: radish, salt, paprika, pepper.

1. Cut the radish into strips.

2. Marinate with salt for half a day.

3. After pickling, put the radish strips in the sun to dry the water. Be careful not to dry the radish too dry, the dried radish made by drying too much will be hard and not delicious, so you can dry it as shown in the picture.

4. Spread paprika and pepper evenly on the dried radish.

5. Put the dried radish into a sealed container and marinate it in a cool place (the temperature is preferably lower than 10 degrees) for about half a month.

6. In this way, the dried radish is pickled.

1. Dry wash the radish and soak it in clean water for a while, soak the salt contained in it lightly, and then remove and drain the water;

2. Start the oil pan, pour the dried radish into the pot when the oil is eight minutes hot, the dried radish is more absorbent, you can add more oil at this time, and the fried dried radish will not be very dry;

3. When the dried radish is golden brown, add sugar, five-spice powder and chopped chili peppers, and stir-fry together to taste.

Ingredients: 100g of dried radish

Pork 150g

1 teaspoon of salt.

1 teaspoon of cooking wine.

Sichuan pepper powder to taste.

Ginger to taste. Dried shrimp to taste.

10g chopped green onion

4 cloves of garlic. 2 cayenne peppers.

Method steps.

Cut the dried radish into cubes and set aside on a plate.

Then chop the prepared pork into minced meat or slices.

Add cooking wine, soy sauce, Sichuan pepper powder, ginger, salt, and dried shrimp to marinate together.

Chop the garlic and chili peppers and set aside.

Heat the pan, pour in a small amount of oil, pour the garlic and chili peppers into the pan and sauté until fragrant.

Then pour the marinated pork and dried shrimp into the pot and stir-fry, then pour in the dried radish and stir-fry.

Stir-fry and sprinkle with chopped green onions to remove from the pan.

1. After brushing the white radish, cut it into thick round slices, then cut the round slices horizontally and vertically into fan-shaped small slices, add salt and marinate for 15 minutes.

2. Gently knead the pickled white radish slices with your hands, pour out the kneaded radish juice, and put the kneaded white radish slices into a mesh draining basket, press them with heavy objects, put them in a cool and dry place, and let them stand for more than 8 hours.

3. Mix 150ml of spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Guangdong rice wine, and cold boiled water, stir well, and make pickle sauce for later use.

4. Knead the standing white radish slices with cool boiled water, then put them in a draining basket with mesh, press them with a heavy object, and let them sit for 1 hour.

5. Take out the processed white radish slices, add the pickle sauce, stir evenly and marinate for 2 days before eating.

The dried radish is cylindrical, 4 5 cm in diameter, weighs about 150 grams, has a thicker skin and white color, and has less water content. The processing method also adopts the wind dehydration method, the knife is cut into strips, each strip has a side skin, and then spreads to dry, turn it many times a day, and cover it at night to prevent fog from soaking in rain. Dry for 2 to 3 days, soft to the touch, can be pickled.

Place the radish strips in a container, mix well with salt, and knead vigorously until the salt is cooked.

Entering the cylinder in batches, layer by layer, out of the cylinder after two days, evenly spreading and drying, and turning frequently. After three or four days, add an appropriate amount of salt and mix well, fill the jar in layers, compact layer by layer, cover the surface salt, and seal it. It is generally made in about a week.

The finished product has no roots, spots, green heads, and bad strips, and it is not bad for many years, and the fragrance is not dispersed. This product has been produced for more than 800 years.