A complete set of tips on how to marinate home cooked dried radish

The pickling method is as follows:

1. Air-dried radish: Slice the dried radish, then cut one knife on one side and two knives on the other side, cut it into a W-shape, and hang the middle cut on a hanger or clothes pole to air dry. Air-dry for 2-3 days.

The advantage of air-dried radish is that it is windy and cold in winter, and air-dried radish is relatively fast, and it can be dried in large quantities.

2. Pressed dried radish: cut the radish into slices and then cut it into strips, and marinate some of the water with salt first. The device for pressing dried radish requires a filter bag, which is filled with radish strips, a container for receiving water and a flat rack that can leak, and the rack is placed in the container for receiving water, and the bag of radish strips is placed on it, and it is also necessary to find some heavy objects and press heavy objects on it.

Press for 1-2 nights to press out the moisture in the radish. The advantage of pressing dried radish is that this method is the fastest, one to two nights, and the disadvantage is that the device is not easy to assemble, and the dried radish is not completely dehydrated, and it is not easy to preserve. Eat as you need.

Dried radish is also a common meal in our life, dried radish has many people like it very much, in this season, we will plant radish, and then go to do dried radish, the method of making dried radish is also very simple, first of all, we are to prepare some fresh radish, and then cut it into strips or slices, and then put it in the eyes to pickle, pickled for about two days can take it to the sun to dry, after drying, and then put it in a container, Take it out and soak it when you want to eat it.

1. You can also cut the radish into strips.

First of all, we can cut the radish into strips, and then put it in the salt to marinate and judge it, and then take it out and wash it, put it in a container, and when you want to eat it, you can take it out and chop it directly, cold or stir-fried to eat, it is very good.

Second, you can also cut the dried radish in advance.

When we make dried radish, we can also directly add dried radish, cut it into small cubes, and then put it in a container and put some green onions, ginger and garlic, and chili powder to pickle it.

3. Pickled dried radish is different in every place.

For each place, they have their own way of pickling dried radish, so we can usually follow the simplest, most convenient and most practical way to pickle.

Relatively speaking, pickled dried radish is also relatively simple, for people in the north, they are all cut into slices of dried radish, and then pickled it, put it in the sun to dry and then put it in a container, when you want to eat, you can take it out and soak it in water, soak it and then cut it, fry it or eat it cold.

Therefore, when making dried radish, we can also make it according to our favorite method of digging up, and some people like to make the kind of one that can be cut and eaten directly without soaking, this method is relatively simple, and you can pickle it according to your personal preferences.

1. Wash the radish and dry the surface. Cut into long strips of about 5 cm, arrange them neatly, or thread them into a string and place them in a sunny place to dry. For about a week, the radish that is full of moisture is dried and hard in the sun.

2. After the radish is dried, put it in a crisper and seal it. When eating, soak in water in advance to soften and wash it. Add salt, pepper noodles, chili noodles, chayan sesame seeds, chopped peanuts and light soy sauce and mix well.

First of all, clean the radish strips, soak them in water for a long time. After soaking, wash and cut into small pieces. Then prepare enough shallots, minced garlic, chili oil.

Heat some soy sauce. Put the minced green onion and chili oil. And garlic.

Put an appropriate amount of salt and then some monosodium glutamate. Bring to a boil and let cool. Put in the Rob Tiao Pie Bida.

Put it in the refrigerator overnight. Basically, you can marinate it thoroughly.

My production method is to first clean the dried radish and cut it into strips, then put it in the sun to expose it to the sun, wait until the water evaporates, then put it into the pickled beard finger system, pour some white vinegar into the hushao, put in some wild pepper and chili pepper, and finally cover it with a lid and seal it for a week, so that the pants are ready with the pickled dried radish.

First of all, we prepare some fresh radish, and then cut it into strips or slices, and then put it in the eyes to pickle, pickled for about two days, and then transport it to the sun to dry, and then put it in a container, and take it out to soak when you want to eat it. Closed.

First of all, it is necessary to wash the radish in the positive yard, and then it is also necessary to cut the radish into strips, put the dried radish in a clean container, add the appropriate amount of salt, and also need to add some millet spicy bushes to clear the destruction, and also need to add some sugar, which can be done in about half a month.

Cut the radish into pieces of about the same size. Dry it outdoors, wash it with water, put salt, chop pepper, chili powder, chicken essence, sugar, and stir it with a small amount of liquor.

First of all, cut the dried Luo Rotten into strips, then add salt and knead it, knead the water to pour it out, and then put it in the sun, and let it dry for a day or two.

1. Ingredients: 5 radishes (about 8 catties), an appropriate amount of salt, Sichuan pepper, star anise, five-spice powder, an appropriate amount of sesame oil, an appropriate amount of vinegar and liquor.

2. Wash the radish, cut the head and tail, cut it into long strips, and dry it into dried radish.

3. Put the dried radish in a pot and rinse it with water (soak for about 10 minutes).

4. After rinsing the dried radish, put it in the hollow basket with empty water, and shake the dried radish basket for about 2 hours during the empty water period to let the water dissipate faster.

5. Dry radish with water for about 1 day, then pickle. Put the dried radish in a small basin with empty water, put about 1 tael of salt, pepper water and star anise boiling water (about 1 large bowl), and then put some vinegar and white wine (a small amount, about a small tablespoon each).

6. Then in the process of development, every about 4 hours, shake the basin to let the water and radish pickle evenly, and then put five-spice powder (or thirteen spices) to shake evenly.

7. After marinating for about 2 days, it can be eaten, and when eating, you can add sesame oil to mix it more deliciously according to your preference. You can also add some raw soy sauce to extract freshness.

Method 1:

1. Wash and tear open, send white porridge directly, and often eat it for breakfast;

2. As an ingredient for Chao vegetables, such as slicing and adding fresh shrimp to make soup, it is known as dragon tongue and phoenix tail soup, and is more commonly used for cooking with fish or meat;

3. Fry it together with the egg until it becomes a cake-shaped, that is, the famous Chaoshan dish "preserved vegetable egg".

4. Health care consumption, appetizing and digesting, dissipating wind and qi.

Method 2: 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.

Method 3: 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, it is necessary to 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, directly put them in the dried radish, then add an appropriate amount of sesame oil, and then mix well with clean chopsticks, put the dried radish after adjustment in a clean glass bottle that can be sealed, seal the bottle mouth, and marinate it in a cool and ventilated place for fifteen days, and the dried radish inside can be flavored.

1. Wash the radish, peel the head and tail, cut it into long strips, and dry it into dried radish.

2. Put the dried radish in a pot, soak for about 10 minutes, and rinse with water.

3. After rinsing the dried radish, put it in a hollow basket with empty water.

4. Dry radish in water for about 1 day, then pickle. Put the dried radish in a small basin, put about 1 tael of salt, pepper water and star anise boiling water (about 1 large bowl), then put some vinegar and a small amount of white wine.

5. Then in the process of development, every 4 hours or so, shake the basin to let the water and radish pickle evenly, and then put five-spice powder to shake evenly.

6. After marinating for about 2 days, it is ready to eat. When eating, you can add sesame oil to your liking.