Do you need to blanch dried radish slices, do you need to blanch dried radish Do you need to blanch

Dried radish is a very appetizing dish for rice, so many families will dry some dried radish to pickle and eat, but some friends make the dried radish is not crispy, and it tastes special firewood, is this a mistake in the pickling process? So should you blanch radishes before they are dried and pickled? I didn't pay attention to it before, no wonder it doesn't taste crispy, so I'll teach you a few tricks today.

If you want to pickle a crisp and delicious dried radish, you must also do a good job in drying, otherwise the taste will not be good how to pickle it later, and the radish we choose is also very important, to choose the best one, for example, the kind of green radish with a crisp taste, ordinary white radish has a more astringent taste, and it is not so crisp and tender after sunning.

Be sure to choose a radish with more moisture, don't consider the kind of dry and shriveled one, wash the radish after buying it home, cut it from the middle, and then cut it into small pieces and put it on the balcony to dry. However, you should also choose a good weather for drying radishes, if the sun is strong, it will be good in about three days, and if it rains.

It is necessary to put away the dried radish in time and do not let it get wet.

After the dried radish is dried, clean the surface with clean water, and then blanch it again, blanch the dried radish in a clean basin, add some salt, and rub the dried radish vigorously with your hands, so that no dried radish can evenly contact the salt, which will make the taste of the dried radish more crisp and tender.

After the dried radish is soft and out of the water, pour out the salt water, control the moisture of the dried radish, and then take it to the balcony to dry naturally for 4 hours, and put the dried radish in a clean container after it is dried, add the chopped red pepper, chili powder, sesame seeds and five-spice powder.

Stir well together, then be sure to add an appropriate amount of rice wine, and then seal and marinate for about 10 days before eating.

Therefore, the dried radish should be blanched before pickling, so that the pickled dried radish will be very crisp and tender, and it will not taste firewood, and the dried radish pickled with rice wine will have a faint wine aroma, which can also play a role in sterilization, and can also effectively extend the shelf life of dried radish. Oh.

Dry wash the radish and soak it in cold water for 2 hours, if you need it urgently, you can soak it in warm water.

Wash and cut into sections, drain the water and put it in a large bowl, shred the dried red pepper and put it on the dried radish.

The best way to eat dried radish pickled in the sun is as follows:

Raw materials: green radish, edible oil, chili powder, white sesame seeds, salt, sugar, ginger powder, Sichuan pepper powder, light soy sauce, sesame oil, chicken essence.

Production process: 1. Wash the green radish and cut it into strips, put an appropriate amount of salt, stir evenly and put it in a ventilated and sunny place, and dry it for a day.

2. Soak the dried radish strips in cool boiled water for half an hour, and wash off the salt and dust on the surface.

3. Drain the soaked radish strips, add an appropriate amount of salt, sugar, light soy sauce, ginger powder, chili powder, Sichuan pepper powder, pepper powder, and stir well.

4. Put the dried radish in an airtight container and marinate it in the refrigerator for three days to make the dried radish fully flavored.

5. After three days, take out the dried radish, add an appropriate amount of sesame oil and chicken essence and stir well, and you can eat. For long-term storage, put the dried radish in the refrigerator and eat it as you go.

Tip 1: Don't omit drying before pickling dried radish, drying can remove the moisture in the dried radish, which is the key to whether the dried radish is crisp.

2. Dried radish can be dried for a day, do not over-dry, if the drying time is too long, the dried radish will have no moisture at all, and the taste is very poor.

3. When drying dried radish, you must pay attention to turning the dried radish, otherwise the dried radish is easy to grow hair and mold, which will affect the taste and taste of the dried radish.

1. Wash the fresh radish, cut it into pieces (strips) of uniform size and thickness, and then marinate it with more salt, let some of the water run out, and then spread it out in the sun every other day until it dries.

2. Wash and dry the fresh radish, then cut the radish into long strips with a knife, then put it into a jar without oil, and then sprinkle it with salt and marinate it for about three days.

3. Wash the fresh radish, do not peel it, cut it into long strips with the skin, and then put it in the sun until the surface moisture is gone, then you can rub it with salt, and then put it in the jar to marinate for a few days.

1. Blanch the dried radish. First of all, after the dried radish is dried, clean the surface with clean water, and then blanch it again, blanch the dried radish in a clean basin, add some salt, and rub the dried radish vigorously with your hands, so that each dried radish can evenly contact the salt, which will make the taste of the dried radish more crisp and tender.

2. Dried radish refers to sun-dried radish, which is a kind of dried vegetable with a unique flavor that is easy to preserve. Rich in B vitamins

Iron content except for goldenrod.

Outside is higher than other foods. Dried radish in Chaoshan.

Called preserved vegetables, salty and crispy, consumed and appetizing, and Chaoshan pickles, fish sauce and called Chaoshan three treasures. Shanghang radish dried color is golden, the skin is tender and the meat is crispy, sweet and fragrant, and it enjoys a good reputation in the early Ming Dynasty.

The method of drying radish strips is:

1. Prepare some fresh radish, whether it is white radish, green radish, or carrot, no need to peel it, cut off the two ends after washing, and then cut it into finger-thick radish strips。Radish is not peeled, it is more chewy after drying, the source base has a good taste, and friends with bad teeth can peel it.

2. Put the radish strips in a large potAdd a few spoonfuls of salt, mix well with both hands, wrap in plastic wrap and marinate for at least 4 hours. If there is a wound on your hand, be sure to wear gloves and stir it, otherwise it will sting very painfully.

3. After marinating for 4 hours, the radish has killed a lot of moisture, squeeze out the moisture of the radish strips by hand, so that it will dry faster.

4. Prepare a dustpan or board, put the dried radish strips on it, spread it evenly, and let it dry in the sun for 2 to 3 days.

5. After a day of drying, the radish begins to wilt, and there are side cracks and deflated when pinched. After two days of drying, the radish loses a lot of moisture and shrinks and curls significantly. After three days of drying, the radish strips are basically out of moisture, and they are very hard when pinched, and they are almost there.

Dried radish should not be dried too dry, otherwise the taste will be very hard and unpalatable.

6. Prepare some fresh-keeping bags, pack the dried radish, seal it and store it in a cool and ventilated place, as long as it is not damp, it will not be bad for a year.