How to pickle dried white radish in Bailuo, how to pickle white radish in Bailuo

Wash and peel the radish and cut it into radish strips, put it in the sun to dry for 1-2 days, then pour it into a large basin, sprinkle with salt, rub it vigorously, knead it for 15 minutes, and then dry it for 3 days, dry it until it turns yellow and small, and then put it in a sealed container, press it properly, cover it, put it in the refrigerator and take it as you eat, clean it when you eat, put chopped pepper, and then some sesame oil, stir evenly, and you can eat it on a plate.

Ingredients: 1 white radish, 6 spicy millet, 20 grams of ginger, 6 cloves of garlic.

Excipients: 1/2 bowl of cold boiled water, 4 tablespoons vinegar, 3 tablespoons sugar, 5 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon salt.

Steps: 1. Clean the radish, no need to peel it, and the skin is more crispy! Cut into thin slices.

2. Put it in a basin, add a spoonful of salt, stir well with chopsticks, and let it stand for more than 30 minutes.

3. During the pickling of radish, peel and cut the ginger into small slices, cut the garlic into thin slices, wash the millet pepper and cut into small pieces.

4. Take another small bowl and prepare a bowl of sauce: 3 tablespoons of white vinegar, 5 tablespoons of light soy sauce, 2 tablespoons of sugar, half a bowl of purified water, stir well and set aside.

5. Pour out the water from the pickled radish.

6. Pour in the prepared sauce and stir well with chopsticks.

7. Then add ginger, garlic and millet pepper and stir well.

8. Attach plastic wrap, put it in the refrigerator overnight, and you can eat!

1. 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.

When the weather is good, remove the seedlings of the selected white radish and wash it. Cut the dried radish longitudinally into long and uniform pieces, usually two to three fingers wide, that is, 3 cm to 5 cm wide. Small radishes can not be cut without cutting, and the radish strips should not be cut too thin and thin, otherwise the dried radish will be tough and not crispy.

After the cut radish can be dried for a day to remove some of the moisture, and make the radish soft and convenient to serve in a container when pickling. Note that the kitchen knife for cutting radishes should not be active and greasy.

Find a glass jar of appropriate capacity, tiled jar or clay jar, wash and dry. The container must not be greasy. Prepare a certain amount of coarse salt, and you can use refined salt even if you have no experience. There is also coarse salt in the market for hail pickles, which can be bought specially.

Preparation of dried white radish:Ingredients: white radish, chili noodles, Sichuan pepper noodles, sesame oil, sesame seeds.

Operation method: 1. The dried radish should be cleaned 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, take out the dried radish after washing it with warm water, drain the water, and then put it in the sun to dry for 1 2 hours.

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

Dried pickling method of white radish.

Dried white radish is available in many areas of our country, but especially the dried radish in Chaoshan area is the most famous, and the dried radish and Chaoshan fish sauce and pickles are called Chaoshan Three Treasures. The production of dried radish needs to go through the process of drying and pickling, which is a very traditional food, but we are not unfamiliar with the method, so let's take a look at the pickling method of dried radish.

1. Wash the radish and cut it into slices with a thickness of 1 cm;

2. Cut the radish slices into strips about 1 cm thick, this step is very important, remember that the skin of the radish should not be cut into sections, and each radish strip is the best to connect;

3. Put the cut radish strips in a ventilated place to dry for about a few days;

4. Remove the dried radish strips, wash the dust on them with warm water, then squeeze out the water and shake it off;

5. Put the radish strips into a basin, add salt, white wine, chili powder, pepper powder, sesame, sesame oil and other seasonings and stir well;

6. Put the radish strips prepared in 5 into the clay pottery jar, press them tightly with your hands, and don't be too loose;

7. Seal the jar with plastic wrap and put it in a cool place for more than 10 days before you can take it out and eat.

In fact, the method of pickling dried radish is still relatively common in our country, and many regions have to go through such steps when making pickles, which are basically inseparable from the three steps of drying, pickling and hiding.

Tips for pickling white radish dry.

If you want to make the dried radish more delicious, some tips can be mastered! For example, in the final jar here, in fact, we can use a more traditional method of pouring the jar, because the storage jar is turned upside down, you can avoid air entering, so that the whole pickling process is more guaranteed quality, the specific method is to put the sealed jar mouth upside down in a water dish, remember that now the can mouth is stuck with bamboo strips, so as not to fall down the radish, this is a more traditional method, you can try.

There are also some tips that are innovative in taste, you can use different seasonings when pickling dried radish, so that the pickled dried radish will have different flavors, such as adding chili powder, Sichuan pepper and aged vinegar, so that the dried radish has a sour and spicy taste, in line with the taste of Sichuan, Hunan and other places, you can also use edible oil to fry dried chili, star anise and other seasonings in the preparation of seasonings, so that the pickled dried radish taste more attractive, these pickled dried radish tips.

To prepare the dried pickled white radish

Prepare ingredients: 1000 grams of white radish, appropriate amount of garlic, appropriate amount of chili pepper, 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of sugar.

Steps: 1. To make pickled radish slices, you must choose fresh, crisp and tender radish with sufficient moisture, and you can't use bran carrot. Wash the fresh white radish with water and remove the head and tail, and then cut it from the middle, all four petals, the skin of the white radish does not need to be removed, not only has high nutritional value, but also the taste after pickling is very crisp.

2. Put the radish on the board and cut it into a clipping blade, the so-called clipping blade is that the first two knives are not cut off, and the third knife is cut off, the advantage of this is that the radish can be more flavorful, and the taste is more crisp.

3. Put all the cut radish slices in a pot, add 5 grams of salt and 10 grams of sugar, stir evenly, so that the sugar and salt can fully penetrate into the radish slices and kill the water in the radish slices. The radish must be out of the water thoroughly, for more than 3 hours, during which it is turned several times.

4. After removing the water in the radish slices, squeeze out the water vigorously, and then control the radish slices for water control. 5. Prepare 50 grams of garlic and cut them into garlic slices, wash and cut 50 grams of Thai peppers into small pieces.

6. Prepare a clean basin, add 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of white sugar and 150 grams of purified water to the basin, stir with a spoon to completely dissolve the sugar.

7. Pour the seasoned sauce into a clean container (pickle jar or fresh-keeping box), then add the radish slices, garlic slices and chili peppers that control the moisture to control the moisture, stir evenly with chopsticks, so that the juice does not pass the radish slices, cover the lid, and put it in the refrigerator for 24 hours before eating.

Pickled spicy and sour radish.

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, Sichuan pepper, and ingredients into the pot, add water and boil, add monosodium glutamate and pour it into the jar after cooling, mix well with dried radish, and turn it once a day for 15 days to become a finished product.

Hot and sour radish strips.

Ingredients: large radish or green radish.

Ingredients: Appropriate amount of dried red pepper, refined salt, and peppercorns.

Production method: Brush the jar dry, wipe dry, mix the radish strips and pepper shreds, put them in the jar, put in the salt water, (500 grams of water and 50 grams of salt, dissolve,) do not pass the radish strips, and then sprinkle some peppercorns, put the large vat in a warm place, about 15 days or so edible

01 If you want to pickle dried white radish, first of all, we need to prepare the white radish that needs to be pickled, take an appropriate amount of white radish and wash it with water, cut off the head and tail for later use.

02 Cut the washed white radish into radish strips, sprinkle an appropriate amount of salt on the radish strips, and rub them with your hands for a while, so that the white radish and the salt are fully in contact to kill the water content of the white radish.

03 After the white radish is killed, put it in a sunny place to dry, and turn it frequently for two or three hours during the drying period, so that the radish strips can be dried on both sides, and it can be dried for two days.

04 Put the half-dried white radish into a container, add an appropriate amount of chili noodles, an appropriate amount of five-spice powder, and an appropriate amount of Sichuan pepper noodles, stir well, take out an appropriate amount when eating, add soy sauce, balsamic vinegar, and sesame oil to adjust the flavor and eat.

<><3. Wash off the floating dust with warm boiled water.

4. Add a little salt and white wine and mix well.

5. Mix with chili noodles, Sichuan pepper noodles, sesame seeds, sesame oil and mix well.

6. Put it into the clay pottery altar of Chun Song.

7. It is best to seal the mouth of the altar with plastic wrap and cotton thread, and place it in a cool place for ten days before eating.

Ingredients: 4 white radish, 3 tablespoons salt.

1. Cut the radish into thick slices (about 1 cm thick).

2. Cut into long strips (don't cut too thin, it will shrink after drying).

3. Wipe the stone surface clean and spread it directly on the balcony marble to dry.

4. The next day, the radish strips are a little fluffy, put them away and put them in a larger basin for one night.

5. The next day, re-spread it on the marble to dry, until the radish strips are rolled up at both ends, and most of the water can be volatilized. Finish.