How to pickle spiced radish, how to pickle dried spiced radish?

Spiced dried radish, hand-in-hand to teach you to pickle at home, crispy and delicious, can be made all year round.

1. Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public.

3. Let's start with the ingredients you need:

6 kg of carrots, 30 grams of cinnamon, 50 grams of star anise, 400 grams of salt.

4. First cut off the two ends of the carrot, put it in water to clean it, put it in the sun to dry the water, cut the carrot into radish strips, put 400 grams of salt in the cut radish strips, and finally put in cinnamon and star anise and stir it again, place it in a cool place, marinate for 12 hours, and pickle out the radish water.

5. Put the pickled radish in the sun for about three days, dry the radish strips to remove 50% of the moisture, and leave the pickled radish water and star anise cinnamon for later use. Pour the radish water into the pot together with the cinnamon star anise, boil and skim off the foam, put the half-dried radish strips into the basin, and then pour in the boiling brine, which can make the dried radish more flavorful and sterilizing.

6. Soak the radish strips in brine for 12 hours, and then put them in the sun again for about 3 days, repeating 3 to 4 times. Put the dried radish in the brine for the last time, put 50 grams of sugar, 100 grams of high liquor, soak for 6 hours, and then dry the radish for about 3 days, discard the brine and star anise cinnamon.

7. Dried radish with half of the water, put it in a bottle, it will not be bad for a year, wash and soak for 30 minutes when eating, soak off the excess salt, and then mix in your favorite seasoning, very good for rice.

8. It is rich in vitamin B, and the iron content is higher than other foods except for goldenrod.

Spiced dried radish is a traditional famous dish, which is a crisp, salty and sweet home-cooked side dish made by using the five-spice method and pickled with fresh radish, salt and five-spice powder. How it works:

After buying the radish, remove the two ends, cut it into strips the thickness of a little finger, and start to dry. When the sun reaches the edge atrophy, retract.

Collect the dried radish and put it in a container (remember that there should be no oil in the container), add boiling water (the amount of water is not more than the dried radish), after about 15 seconds, empty the water, pour boiling water again, and after about 15 seconds, empty the water again. The purpose of this step is to remove the characteristic taste of radish.

Remove the scalded radish, control the moisture, put on gloves after cooling, add salt and five-spice powder, and start to massage the dried radish, so that each radish is covered with salt and five-spice powder.

Place the dried radish in an airtight container and marinate for a week. In this way, the dried radish is pickled, and when eating, take a little dried radish, add soy sauce, vinegar, and sesame oil and stir it to eat.

The method of pickling spiced radish is very simple. Dry the radish and add the five-spice powder. Put sugar and vinegar. Marinate for a while.

Dying five 1 fragrant radish - straight one can be, not fried.

The method of dry pickling of spiced radish is as follows:

Ingredients for dry pickling of five-spiced radish: one radish, a little salt, and a few spiced powder.

Here's how:1Wash and drain the radish, do not remove the skin, and wipe the dirty and unclean places with a steel wool ball a few times to remove the most surface layer.

2.Cut the radish into thin strips about an inch long and lay them flat in a bamboo basket to dry in a ventilated place for about 3 days.

3.Sprinkle the semi-dried radish strips with salt and some five-spice powder, rub vigorously until the water comes out slightly, and the five-spice powder evenly coats the surface of the dried radish.

4.Stuff the dried radish into a glass jar and stuff it tightly.

5.For the next few days, pour out the water from the dried radish every day.

6.Brother Mi can change the refrigerator to store it.

White radish has the effect of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis and relieving cough and phlegm. It can be used to assist or assist a variety of diseases, and has certain medicinal value.

A complete list of dried radish preparations.

Method 1: 1. Soak the dried radish in advance, how to make the dried radish pickles, cut the soaked dried radish into small pieces and drain the water.

2. Put all the seasonings in a bowl and mix well (2 spoons of light soy sauce, 1 spoon of vinegar, a little sesame oil, three cloves of garlic, and a spoonful of spicy sauce).

3. Pour the mixed juice on the dried radish and mix well, how to make the dried radish pickles.

4. Sprinkle a little garlic sprouts with the mixed dried radish (the garlic I soaked myself is not growing well).

Pickling method of spiced dried radish The method of dried radish.

Method 2: Wash the green radish, cut it into pieces (strips) of uniform size, marinate it with an appropriate amount of salt for half a day to a day, and spread it out in the sun to dry until it is dry.

Cooking skills. 1. The dried radish has a salty taste and an original flavor, and the one omitted in step 2 is the original dried radish.

2. Dried radish is stored tightly and taken as you go.

3. The radish in autumn has a lot of moisture, and the dried radish is of the best quality.

Pickling method of spiced dried radish The method of dried radish.

Method 3: 1. Wash the home-grown white radish with water after harvesting, dig out the scarred places on the epidermis, cut it into sections, then slice it, and finally cut it into two connected looks.

2. Hang the cut radish strips on the drying rack, expose them to the sun, and taste the best when they are dry, and about two days when the weather is fine.

3. Put the radish strips into a large pot and tear them into strips where they are connected.

4. Wash it with cool boiled water and dry it, or dry it with a hair dryer or wipe it with kitchen paper.

5. Add salt and knead, knead hard, feel kneaded thoroughly, and the dried radish becomes soft.

6. After kneading the dried radish directly bottled is the original dried radish, add an appropriate amount of light soy sauce and five-spice powder according to personal taste, that is, dried five-spiced radish, add light soy sauce, pepper chili powder and chili oil is spicy dried radish, seasoned dried radish mix well and bottle it, put it in the refrigerator after three to five days at room temperature to keep it fresh, and take it as you eat.

1. First clean the purchased radish, remove the whiskers, and then cut the radish into finger-wide strips for later use.

2. Put hot water in the pot, blanch the cut radish strips in the water, then take them out, drain the water, and then dry them.

3. Then wash the dried radish with cold boiled water again, put all the seasonings listed above, stir vigorously for a while, and after watching the seasoning evenly, knead it like a live surface, and try your best to let the seasoning enter the dried radish. If you feel that it doesn't work once, you can take a break and come back a few more times.

4. Then, put the prepared dried radish into a clean jar, tie the mouth tightly with a bag, and put it for about four or five days before you can open the jar and eat.

Spiced dried radish.

Raw material formula: 10 kg of radish, kg of salt, 60 grams of tangerine peel, 18 grams of Sichuan pepper noodles, 30 grams of cumin.

The production method is to wash the fresh radish, cut it into 5 cm long strips, put it in a ventilated and sunny place to dry it for 1 day, and knead it with 10 kg of radish and 1 kg of salt until the radish comes out of the water and is soft. After drying for another 1 day, knead and mix according to the ratio of radish to kilogram of salt, and smack until it is sixty percent dry. Then add 30 grams of dried and mashed pepper noodles, 50 grams of cumin, and 100 grams of tangerine peel for every 10 kilograms of dried radish, respectively, and pack them tightly sealed (close the mouth of the altar with thick paper), put them in a dry place, and you can eat them after 40 days.

Southern spiced dried radish.

Spiced radish is yellow and crispy in dry color, salty and palatable, easy to eat, and is one of the common pickled vegetables in southern farmers, which is quite popular. Raw material formula: fresh radish (long radish varieties are appropriate) 100 kg, salt 10, 12 kg, five-spice seasoning.

How to make it: 1.Raw material treatment: Immerse the fresh radish in clean water for 1 2 hours, wash off the sludge, remove and drain, peel off the leaves and roots, and then cut it into orange slices.

2. Drying: Choose a sunny and ventilated place to set up a frame, and lay a reed curtain on it. Multi-level shelves are erected in the shed to expand the effective drying area.

Spread the radish slices flat on top, turn them up and down 1 2 times a day, and when the radish slices are curled up, they can be accepted when they feel soft by hand. Generally, every 100 kilograms of fresh radish can get about 50 kilograms.

3.Pickled and turned: add 10 kg of salt per 100 kg of dried fresh radish slices.

Sprinkle a layer of radish slices with a layer of salt and press firmly to reduce voids, and sprinkle salt on each radish slice to ensure the crispness of the product. After the tank is full, it is covered with a bamboo curtain and pressurized with 50 75 kg of large stones to pickle. The next day, if the weather is clear, the sun can be sunburned, and if it rains, it must be turned into another empty tank.

The remaining marinade in the sun and turning the tank is boiled and sterilized and concentrated to about 12 Baumé, after the marinade is cooled, the mud feet sink below, and the marinade above is poured on the dried radish noodles to increase the salty and umami taste, which is the radish salty billet.

4.Sun-dried: The salty billet is taken out and spread out on the curtain in the sun, turned over every 2 4 hours, and put into the tank before sunset and pressed tightly to increase the aroma.

Dry it again every 4 or 5 days, also pack it into the tank before sun exposure, press it tightly and seal it, and it can be opened and used after about 1 week for seasoning. For every 100 kilograms of pickled salted billets, about 50 kilograms of finished products can be obtained, that is, about 25 kilograms of dried spiced radishes are produced for every 100 kilograms of fresh radish.

5. Seasoning: 1 kg of spiced condiments for every 100 kg of the above dried radish. The method of adding is a layer of dried radish sprinkled with a layer of seasoning, mixed into the jar, the surface layer is sealed with plastic film and pressed firmly, and the surface layer can also be sprinkled with fine salt 3 6 cm to isolate the air and seal, and the altar can be taken after a week of sealing.

Pickled rich radish method

We can use dried radish and soybeans, or we can use white radish, carrot and bamboo shoots together, let's take a look at the steps:

1.The ingredients are carrots, white radish, and green bamboo shoots, and white radish must be white, not green.

2.Peel the radish and green bamboo shoots separately and cut them into square strips of about 7 mm.

3.After cutting, sprinkle with salt, stir well and marinate for 10 minutes, this is done to kill the moisture of the vegetables.

4.Clean the pot carefully with dish soap, do not let the pot contain grease, then pour in water, add millet spicy pickled peppers, and also pour some pickled pepper water.

5.Boil the water over high heat, add two small spoons of salt, one tablespoon of sugar, and then add two tablespoons of white vinegar, add sugar and white vinegar, the finished product will have a sweet and sour taste, then turn to medium heat and boil for two minutes, pour it into a basin to cool.

6.We rinse the radish strips and green bamboo shoot strips that have been marinated for 10 minutes in clean water several times, and then rinse them with live water under the water pipe for a few minutes to remove the salt on them, and then drain the water for later use.

7.Finally, pour the drained radish strips and green bamboo shoot strips into the cooled pickled pepper water, cover with plastic wrap, and marinate in the refrigerator for 12 hours.

After an hour, you can take it out and serve it on a plate, the taste is sweet and sour, crisp, and very appetizing.

Radish is a cool food, when you eat it will have a spicy taste, but also some sweet taste, it can help eliminate food and clear away heat and phlegm and detoxify the effect, can ** accumulate stomach distention, vomiting and migraine symptoms.

Radish is rich in vitamins and very rich in carbohydrates, has a high nutritional value, the content of vitamin C is higher than other fruits, and there is no oxalic acid, so it is conducive to the absorption of calcium, and the nutritional value is very high.

Pickling of radish (Tohoku method).

Ingredients: radish (carrot), large grains of salt, vinegar, pepper grinding, sugar, garlic, method: wash the radish, cut it into strips, and then marinate it with salt for more than 24 hours, and then take it out to dry, (fully air-drying, and moisture inside), dry for more than 12 hours, and then mix the seasoning, how to proportion, such as radish 40 pounds:

Salt 10 catties: vinegar 4 catties: chili pepper grinding 4 taels:

1 kg of garlic: 4 kg of sugar (remember when using it, garlic should be made into a paste with that kind of juicer, and peppers should be especially grinded,) Mix all the seasonings together and make them even.

Then sprinkle this thing evenly on the radish with a spoon, and then marinate it for a short time and you can eat it, (my family pickles these,) it is very delicious, really, the radish is covered with marinade on the outside, and the inside is crispy, not to mention more enjoyable, really, you can eat it. I have a lot of them at home!! Yes, it can be stored for a long time in the Northeast, and there is no problem in winter, well, in the south, it depends on its own climate and temperature.

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: Dry the cylinder brush, 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,) the radish strips, and then sprinkle some peppercorns, put the vat in a warm place, about 15 days or so edible Spiced radish strips Ingredients: 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of pepper and ingredients.

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

2. Take out the radish strips from the jar and dry them until dry;

3. Skim off the dirt and foam on the marinade of pickled radish, gently pour it into the cauldron, (do not pour out the slag at the bottom of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let it cool;

4. Put the radish into the jar again, pour in the marinade and stir evenly, and after simmering for 2 days, the radish strips will soften. If it is too dry, add marinade to moisten the radish strips.