How to make dried red oil radish, what is the pickling method of dried red oil radish?

How to cook spicy dried radish?

Features]: fragrant, spicy, crispy, can be stored for a long time after cooking, and can be eaten at any time.

Ingredients: White radish, red radish, green radish.

Ingredients and condiments]: salt, chili, pepper, oil, Lao Gan Ma.

Method]: Wash the radish and cut off the two ends, do not peel it. Slice thinly before shredding.

After two days of drying in a ventilated and sunny place, the shredded radish that has been sun-dried will be more mellow and crispy.

Marinate with salt and knead so that the salt penetrates into the radish.

Add four spoons of Lao Gan Ma chili sauce and stir, I added here the homemade chili sauce not long ago, and a lot of seasonings have been added in the process of making the sauce, so that the shredded radish and the sauce are fully mixed.

Then put it in a prepared container and it is ready, stored in the refrigerator and can be taken out and eaten at any time, this appetizer side dish is crispy and delicious, suitable for eating porridge Steamed buns are very appetizing.

Summary and Suggestions:

The above**from the screenshot in my**, where the text expression is incomplete, can be seen in my headline number**How to make spicy dried radish**reference. How to make spicy dried radish has the following key points that must be paid attention to:

Before pickling, radishes must be dried with more than 40% water to facilitate the absorption of the flavor of seasonings and sauces.

The container for the finished product must be sealed for long-term storage, and there must be no raw water.

It is recommended that the finished product be packed in multiple slightly smaller containers to avoid being opened multiple times to eat, and the characteristics of small containers are that they can be eaten once or twice, without opening other containers.

Wishing you good health!

In the past, the older generation used to say "October radish race ginseng". In the golden autumn season, every household wants to pickle the radishes. Pickled dried radish is the main dish of the year, served with porridge and rice.

If you don't have an appetite or don't have vegetables at home, take a little dried radish and eat it will make you eat a lot of rice, which is really better than eating big fish and meat to satisfy your appetite. However, due to the difference in diet between the north and the south, the taste of dried radish varies greatly. Southerners prefer sweetness, while northerners prefer spicy dried radishes to ward off the cold.

Dried carrots with red oil [Ingredients] 10 kg of radish, 2 red peppers, 1 salt, 5 sugar, 2 white sesame seeds, 1 Sichuan pepper, 3 onions Prepare radish, which can be dried radish, white radish or green radish. If you have more people, you can put more turnips. The red peppers are washed and exposed to the sun to turn into dried red peppers.

1. Cut off the radish head and roots.

2. Then cut the radish into short and thick strips, not too thin, as thick as a finger.

3. Put the straps in a large bowl. Sprinkle salt and sugar over each layer of radish.

4. When the carrots are slightly soft, take them out and put them on the basket.

5. Dry the radishes in the sun for 4 hours until they are half dry and half soft.

6. Shown. Put the sun-dried radish in a jar, mix it with brine and soak it for half a day.

7. Prepare two bowls of oil, fry chives and peppercorns, remove and throw away, leaving scallion oil. Green onions and peppercorns add to the flavor of the oil.

8. Chop the dried red pepper or mash it with a blender. Put the white sesame seeds in a large bowl, pour in the scallion oil and mix well.

9. Pour the spicy red oil on the dried radish, mix well, and marinate overnight.

When you don't eat dried radish, seal the bottle cap with plastic sheeting or put it in a glass bottle. Dried radish, sweet, salty, spicy, crispy and delicious, especially with rice. If you like to eat dried radish, don't miss it!

Preparation of dried red oil radish.

Ingredients; 10 pounds of white radish.

Accessories; 50 grams of salt, 30 grams of sugar, 30 grams of monosodium glutamate, 30 grams of Sichuan pepper, 100 grams of sea pepper noodles, 100 ml of liquor.

1. Wash the white radish.

2. Cut the radish with a flower knife.

3. Put the radish on a rope to dry for a few days.

4. Collect the radish, wash it and cut it into cubes.

5. Put the radish in a pot, knead it with salt and wine, and then add other seasonings to taste.

6. Put it in a bottle and seal it for one month.

Diagram of the finished product of dried red oil radish.

1. First of all, slice the carrots, a little thicker, not too thin, rock sugar is to choose large pieces of rock sugar.

2. The required pot is just over, preferably more than 5 layers.

3. Put the rock sugar in the pot first, boil it into sugar juice over medium heat (you can add a little water), and when it is half saccharified, you can put the carrots in it. Start without stirring back and forth.

4. Then boil for a few hours, the sugar will completely melt and become more viscous.

5. After a while, you will find that the sugar juice will slowly become less and the carrots will slowly turn black, and the fire can be reduced at this time.

6. After more than ten minutes, the sugar juice is almost gone, so you can change to low heat and continue to boil.

7. At this time, you should start to turn the spatula constantly, wait for the sugar to slowly solidify into a solid powder, and then keep scraping off the sugar on the wall of the pot with a spatula. At this point, you're basically done, and when the carrots are cool, you can put them in the crisper box.

Prepare the red-skinned radish, salt, sugar, chili flakes, Sichuan pepper powder, chicken essence, and millet pepper.

1. Clean the red-skinned radish, no need to peel it, first cut it into thick slices, and then cut it into uniform strips.

2. Put it in a clean basin and add 1 tablespoon of salt and rub it. (The main thing is to kill water, no need to seal, you can put it in a basin, coarse salt or fine salt can be, it is best to wear gloves and scratch a few more times to make the salt more evenly flavored, don't put too much salt, too salty is not delicious).

3. Put it in a ventilated tool and dry it in the sun until the radish is curled, and when it is still elastic when touched by hand, it can be put away and stored, and you can take it as you eat. (If it is sunny in a row, the radish will be dried for 2-3 days.)

4. Put the dried radish into a larger container, add boiling hot water, and soak thoroughly.

5. After soaking, squeeze out the water by hand, add 1 tablespoon of sugar, 2 tablespoons of chili noodles, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chicken essence, and 1 tablespoon of millet pepper.

6. Boil some hot oil in a pot and pour it on it, it will be more fragrant! Stir thoroughly with chopsticks for a better flavor.

7. After mixing, you can immediately taste the saltiness, what is lacking and what to add, like a little more hemp and more pepper powder, like a little sweeter and a little more sugar, put it in a sealed jar and wait for a few days to eat it tastes better and more flavorful, and it is delicious to eat immediately.

Ingredients for spicy dried radish: 2 green radish, 2 tablespoons of chili noodles, 1 tablespoon of sugar, chicken essence.

1 tablespoon, millet pepper.

5 grams, spicy dried radish preparation.

Step 1: Clean the green radish, no need to peel it, first cut it into thick slices, and then cut it into even strips.

Step 2, put it in a clean basin and add 1 spoon of salt to rub (mainly to kill water, no need to seal, you can put it in a basin, coarse salt or fine salt can be, it is best to wear gloves and scratch a few more times to make the salt more evenly flavored, don't put too much salt, too salty is not delicious).

Step 3, put it in a ventilated tool and dry it in the sun until the radish is curled, and when it is still elastic when touched by hand, it can be put away and stored, and it can be eaten and taken (if it is sunny in a row, the dried radish will be dried for 2-3 days.) ）

Step 4: Put the dried radish into a larger container, add boiling hot water, and soak thoroughly.

Step 5: After soaking, squeeze the water dry by hand, add 1 tablespoon of sugar, 2 tablespoons of chili noodles, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chicken essence, 1 tablespoon of millet pepper (there is no chili noodles and Sichuan pepper powder at home to grind by yourself, I just use a food processor to pound and grind).

Step 6: Boil some hot oil in the pot and pour it on to make it more fragrant! Stir thoroughly with chopsticks for a better flavor.

Step 7: No matter how delicious the big fish and meat are, it is not as appetizing as a plate of dried radish.

Step 8, after mixing, you can immediately taste the salty, what is lacking and what to add, like a little more hemp and add a little more pepper powder, like a little sweeter and a little more sugar on it, put it in a sealed jar and wait for a few days to eat it tastes better and more flavorful, and it is delicious to eat immediately.

Step 9: Spicy and crispy, done.

The preparation of dried radish is as follows:

Ingredients: 4 white radish.

Excipients: appropriate amount of salt, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of Sichuan pepper powder, 3 tablespoons of five-spice powder, 2 tablespoons of balsamic vinegar, appropriate amount of chili noodles, 1 tablespoon of cooked sesame seeds, appropriate amount of cooked rapeseed oil.

1. Remove the head and tail of the radish and wash it for later use, and cut it into thick strips about the same as the little thumb.

2. Marinate the cut radish strips with salt for three hours, and the water can be marinated.

3. Pinch the water on it, find a clean cage cloth to spread the radish strips evenly, and expose them to the sun.

4. Soak the dried radish in boiling water for about ten minutes (in order to taste more crispy), wash the soaked dried radish with water several times, wash off the excess salt, pinch off the excess water, and add salt, Sichuan pepper powder, five-spice powder, sugar, chili flour, cooked sesame seeds, light soy sauce, balsamic vinegar, and cooked rapeseed oil.

5. Wear disposable gloves to fully grasp it, find a few dry and clean glass bottles, put the pickled dried radish in it and seal it, and put it in the refrigerator to store it and take it out when eating.

The preparation of stir-fried meat with dried radish is as follows:Ingredients: appropriate amount of dried radish, appropriate amount of salt, 5 cloves of garlic, appropriate amount of soy sauce, appropriate amount of oil, 200 grams of pork, appropriate amount of garlic leaves, appropriate amount of Chaotian pepper.

1. Soak the dried radish in cold water for half an hour, and soak it in hot water if you are in a hurry.

<>3. Cook the oil until it is about 70%, and then stir-fry the fatty meat.

<>5. After stir-frying, add garlic and millet pepper.

6. Stir-fry the chili pepper for a few times, and then add dried radish to fry together.

7. Add salt, five-spice powder, dark soy sauce, then add some hot water and simmer for two minutes.

8. Finally, add garlic leaves, mix well, and quickly remove from the pot.

9. Finally, remove from the pot and serve on a plate.

The practice of dried radish is to wash the radish, cut it into strips, dry it semi-dry, blanch the radish, add seasoning, and seal it.

Ingredients: green radish, chili powder, five-spice powder.

Sichuan pepper powder, salt, sugar, light soy sauce, cooking oil.

1. Wash the radish

It is best to choose green radish for pickled dried radish, because the flesh of green radish is tight, the taste is a little sweet, and at the same time a little spicy, and the taste is fresh, and the pickled dried radish has a crispier texture and more fragrant taste. Wash the radish and if there are more whiskers on the surface, we better cut it.

2. Cut into strips

After the radish is cleaned, wipe it dry, then put it on a cutting board and cut it into thick slices with a thickness of about 1 cm, and then change the knife and cut it into strips. Be careful not to cut the radish strips too finely, as the back will lose water, and if you cut too finely, it will become very small and lose its texture after drying.

And don't remove the radish skin, not only the radish skin is rich in nutrients, it's a pity to throw it away, but at the same time, the radish skin is retained, which can make the pickled dried radish taste more crispy.

3. Semi-drying

Spread out the cut radish strips and place them in a sunny and ventilated place to dry to disperse the water in the radish strips. During the drying period, you can turn it several times, which will speed up the drying of the radish. If the weather is good, it can be dried in 1-2 days.

It can not be dried to absolute dryness, and it is best to be semi-dry, that is, it is touched by hand, there is no moisture, and it will not break when bent by hand, and it is flexible.

Exceptional, so it's fine.

4. Blanch the radish

Since the radish strips are exposed to the air during the drying process, it is inevitable that they will fall into dust, so we first rinse the radish strips with clean water to wash the dust attached to the surface. Then boil a large pot of boiling water, add an appropriate amount of salt, divide the radish strips several times, blanch them in boiling water, the time does not have to be too long, 1 minute can be removed.

The blanching process can play a role in sterilization and disinfection, and at the same time, the bitterness and spicy taste in the radish can be removed, and the dried radish is delicious.

5. Add seasonings

Take out the blanched radish strips, squeeze out the moisture in them, and then dry them again to dry the moisture on their surface, otherwise they will be wet, and when pickling, various seasonings will not be able to wrap them, and it will also affect the taste.

Then put the radish strips into a large pot, add an appropriate amount of pepper powder, five-spice powder, chili powder, sugar, light soy sauce, burn some cooking oil in advance to cool, and pour it into the basin.

Then, put disposable gloves on your hands, and mix all kinds of seasonings with your hands to wrap all kinds of seasonings on the dried radish. Then continue to grasp and knead with your hands for about 10 minutes, so that the dried radish can fully absorb the flavor.

6. Sealing

Put the dried radish in a water-free and oil-free jar, seal it, put it in the refrigerator and refrigerate it, and you can eat it in about two days.