The dried spiced radish that I eat at other people s houses is delicious, how to make it at home?

Wash the white radish and cut it into strips with little finger thickness, bask in the sun on the balcony, turn and flip it when it is sunbathed for a day, put it away at night, dry it again during the day, after drying it, put the dried radish in a basin and wash it with water several times, mix in the ingredients after drying the water, put it in a container and seal it, refrigerate it in a cool place or refrigerator, you can eat it in two or three days, and you can drizzle sesame oil when eating.

When marinating into the jar, first put a layer of radish and then a layer of salt.

In order to make the radish not sticky, the alum can be ground into powder and evenly mixed.

After the radish is loaded into the jar, bamboo slices are placed on top and stones are pressed on top.

On the second day, the tank should be poured once, and the tank should be turned up and down to make the radish absorb salt evenly. After pouring the cylinder, the stones should still be pressed.

Dry and marinate until the 3rd day, take out the radish, and expose it to the sun for 3 5 days to six or seven to dry.

It should be turned frequently when drying, and at the same time, it should be prevented from rain and dust pollution.

Mix the pepper powder, cumin, licorice, cinnamon and cloves into five-spice powder in proportion, and then evenly mix it into the dried radish, and then fill the jar.

When loading the jar, after each layer of dried radish, add a little salt and sorghum wine.

After installation, place the altar in a cool, dry place and not be exposed to the sun.

After 20-30 days, it is ready to eat.

If you want to make spiced dried radish at home, you must first dry the radish, then put it in a pot, fry it until golden brown on both sides, and then add five-spice powder and your favorite ingredients, which are very spicy and delicious.

It's very simple, cut the radish into shreds, dry it in the sun, wash it with water after drying, soak it in water, soak it for half a day, and then stir the five-spice powder green onion, add Haitian Weiji soy sauce and sesame oil, and soak it in the fresh-keeping box for more than five days.

Wash the radish, cut into strips with the skin and soak in salt. Soak for 5 to 6 hours, remove the radish strips, wash off the salt, and dry them in the sun for 3 to 4 days. Dry wash the dried radish, then squeeze the water dry, add pepper powder, five-spice powder, a little sugar, and vinegar.

Stir well and you're done.

First dry wash the radish, then cut it into strips and dry it, be sure to dry the water so that it will taste crispier, and then add salt sesame oil monosodium glutamate chili vinegar, which is called a delicacy.

You can ask a good friend what to do, I think a good friend will not refuse, and I am especially happy to share my own practice, make it yourself at home, you can make a simple dried radish by soaking it in salt water.

In fact, many people like dried radish very much, it is pickled with radish as raw material, among which the five-spiced dried radish is very popular, let's take a look at how the five-spiced dried radish is pickled.

Preparation of spiced dried radish.

Ingredients: white radish, coarse salt, Sichuan pepper

Method: 1. Remove the roots and whiskers of the radish and wash it, cut it from it, put it in a clean tank, add coarse salt and water, the water should be flooded over the radish surface, and it will become a pickled radish after pickling for 1 month.

2. Cut the radish into thick strips, dry until dry, and set aside.

3. Sprinkle an appropriate amount of five-spice powder and sesame powder on the dried radish, and knead both into the radish like kneading dough to make their flavors fully integrated, so that the dried five-spice radish is ready.

Can you eat spiced dried radish regularly.

It is not recommended to eat it regularly.

Spiced dried radish is a pickled product, therefore, it contains a lot of nitrite, however, nitrite can cause cancer, eating too much is harmful to human health. Therefore, everyone should control the number of times they eat.

Nutritional value of spiced dried radish.

Although dried radish is pickled food, it still has a certain nutritional value, can not be completely denied, in the dried radish contains a certain amount of sugar, protein and carotene, which are beneficial to our body, and it also contains ascorbic acid, that is, vitamin C, it is also an important nutritional supplement for our body.

The iron content in dried radish is not low, and iron is an important hematopoietic raw material, which is also very beneficial, and eating some dried radish can help us replenish these nutrients.

The content of B vitamins in dried radish is also very high, B vitamins are also very important nutrients for us, it can help the liver detoxify, help us relieve fatigue and stress, is a nutritional element that modern people need very much.

Spiced dried radish is contraindicated for people.

Although dried radish is very appetizing, some people are not suitable for eating, people with damp heat constitution and phlegm damp constitution are not suitable for eating dried radish, in addition, the white radish made of dried radish is cold, so people with weak spleen and stomach should be cautious to eat, patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse and other diseases should also eat less dried radish and other radish products.

In addition, patients with high blood pressure should also eat less dried radish, especially dried radish with more salt content, which will aggravate the condition and cause physical discomfort.

The five-spice spicy radish and reed potato are dried as follows:

1.Wash the white radish, and peel the skin directly with the unclean part, and the finished product made of radish with skin is more tendony and cut into slightly thicker strips. Dry in a ventilated place or in the sun for a day or two to allow the radish to air dry.

2.Dry it like this.

3.Soak lightly in boiling water to wash off the dust, then dry out.

4.Change the moisture control radish strips into diced radish, and add salt, five-spice powder, and chili powder.

5.Rub the diced radish repeatedly with your hands to fully absorb the flavor.

6.This is a diced radish that has been kneaded repeatedly.

7.If you still don't feel good enough, you can let it sit for half an hour. If you have time, you can let it sit for two hours.

8.When eating the hand base, add vinegar, sesame oil, chopped coriander, and monosodium glutamate and stir well. Served with a bowl of cornmeal batter, it's a perfect match.

Tips: 1. The radish should be dried in advance, and the dried radish produced in this way is very chewy.

2. You can also pickle the radish directly with salt, kill the water and then dry it.

3. If the radish is too dry, you can soak it in boiling water for a while.

4. Doing so is equivalent to the process of cooking is divided into two stages, eating as much as you want, which is a healthier way to eat than pickles.

5. The dried radish produced in this way seems to be a pickle, but it is actually a side dish for rice.

Radish is one of the oldest cultivated crops in the world, mainly distributed in continental Europe, North Africa, Central Asia, Japan and China. According to historical records, the original species of radish originated from the wild radish on the warm coasts of Europe and Asia. Agricultural historians speculate that the ancient Chinese people may have eaten radish for six or seven thousand years.

During the five or six hundred years from the Western Zhou Dynasty to the Spring and Autumn Period, China's radish cultivation area was in the middle and lower reaches of the Yellow River Basin. In Jia Sixian's "Qi Min Yaoshu", there is a record of radish cultivation methods. Su Song's "Book of Pictures" in the Song Dynasty said:

There are many in the north and south of Laihua, and there are more than ten in the north. It can be seen that by the Song Dynasty, the cultivation of radish in China had become more common. In the "Compendium of Materia Medica" of Li Shizhen in the Ming Dynasty, it is said that "laiphane is common in the world", indicating that radish has become a popular vegetable in China.

Green radish is superior to white radish. Green radish is a local radish in my sedan chair country, with a close texture, less moisture, sweet and crisp taste, but the taste is spicy. White radish has a loose texture, a lot of water, and a high sugar content.

If it is dried into radish strips, most of the green radishes can be dried with 10 catties of radishes. The white radish must be more than 12 catties before one catty of dried products can be dried. Pickling is different, in the difficult period of one month to three months, the dried radish absorbs the flavor of various spices sufficiently, and at the same time it has a slight mellowness.

The spiced dried radish made in that way has a stronger flavor and more flavor, which is far less than that kind of freshly mixed radish.

Most of the dried radish strips must be less than three catties of salt water. Salt water must only be poured into the water, boiled and cooled. The saltiness of the salt is adjusted by yourself, and I personally recommend being salty, so that it is not easy to spoil.

Pour the salted water into the stirred, and then let it stand for 10min up and down to fill the jar. The pickle jar is airtight and waits for 2 months, and it can be eaten and dismantled. Dry and clean the dried radish, and the water control machine can be mixed with condiments, and the radish is dripping with more than 1 tael of five-spice powder and chili powder.

Rub the white sugar and a little salt evenly, put it in a basin and tamp it, and let it cool for 20 days. If you want to dry the dried radish, you must have a good sunlight for three days. To make spiced radish strips, you can use dried radish, and you can also use dried radish.

The dried radish must be soaked soft to make spiced radish strips, so the air-dried radish is just right, and the dried radish can be pickled whenever you want, and it is convenient to store.

The best condition of the dried radish strips is that the skin is dry, and the feel is soft when pinched by hand. After collecting, put it into a neat utensil, add an appropriate height of wine and knead it well, and then put in five-spice powder, damaged cooked sesame seeds, and if you like to eat spicy, you can place chili noodles and knead them by hand. Throw away all the water in the radish vessel, pour in the cool water, and then pour in a small lid of pure grain wine, be sure to taste the taste of the soup, look at the saltiness, cover the outer lid of the utensil, and refrigerate it for 24 hours, and you can enjoy it.

The ingredients needed to make spiced dried carrots are radish, sesame seeds and five-spice powder, so that the production will be very delicious and will also be especially delicious.

When making dried radish, first cut the radish into several acres of shreds, and then let it be dried in the sun for an hour, so that the dried radish is pickled, and the taste is particularly chewy.

When making it, you need to prepare radish salt, cumin, cinnamon, and cloves, which will taste very good.