How to pickle dried spiced radish, the pickling method of authentic dried spiced radish

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 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 hectares of spiced radish can be produced per 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.

The recipe of the spice spice is 5 kg of allspice powder, 1 kg of star anise, 1 kg of licorice powder, 150 200 g of saccharin, 100 g of refined salt, 27,5 kg.

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.

1. Fresh radish, cut into strips, place in a wooden sieve, do not overlap.

2. Put the cut radish in the sun and take it back when there is still a little moisture in the sun for a day or two.

3. Boil a pot of boiling water, add salt, spiced star anise, etc. after boiling for a while, and then let it cool.

4. After the water is cold, take a large basin, pour the dried radish into it, and add the cool water in the third step, which is basically just enough to be the best, and it doesn't matter if you pour it in more.

5. Stand for half a day, basically if you soak it in the morning, you can use a wooden screen to hold it out at noon, put it in the sun and continue to dry, in order to dry evenly, you can turn it with chopsticks from time to time.

6. After the sun is almost, you can put the jar on, you must use a better liquor, the appropriate amount of liquor poured in, not too much, you can feel the tide, press the radish and press it tightly, add water around the cover, cover the lid, even if it is sealed, you can eat it after the color of the radish has changed in 2 months.

Spiced radish dry pickling method.

Senior Mom.com.

Spiced dried radish is a nutritious food, which is becoming more and more popular with its unique taste and texture, and many people like to eat it. However, How do you make spiced dried radish? What is its nutritional value and efficacy?

Spiced radish dry pickling method.

Spiced dried carrots have a unique flavor, excellent taste, and they are nutritious and suitable for all ages, so they are loved by the public, however, how to pickle dried spiced carrots? Let's take a look.

How to marinate dried spiced carrots.

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.

Pickling tips for dried spiced radish.

Although the pickling method of spiced dried radish is simple, it is delicious to make, and there are still tricks, let's take a look:

First, the selection of materials should be good: the radish should be fresh, and it should be very heavy to buy one by one, indicating that the water is sufficient and not afraid of hollowness. Buy it back, wash it, cut it in half, divide it into several small portions, and put it on the balcony to dry.

Second, the weather should be good, if the weather is good, it will be good for three days, and generally eight to ninety percent will be dry; In the meantime, you should buy some red pepper and garlic, clean it and dry it, and then chop it with a knife, add some salt and set it aside for later use.

3. The radish has been dried, put it in a clean basin without a little raw water, knead it vigorously, add some salt, and then knead it, you can taste the kind that tastes very crisp and you're done.

Fourth, mix the minced red pepper garlic and radish together and rub it, then put it in the jar, add some rice wine, and then seal the jar with plastic wrap, and eat it again in a few days.

How to eat spiced dried radish.

Spiced dried radish is a traditional snack with good nutritional value and efficacy, but how to eat it? Next, let's take a look.

In fact, the way to eat spiced dried radish is very simple, it can be eaten directly, or it can be soaked in water again, and then added soy sauce, spicy noodle sauce, sesame, ground peanuts, etc. Note that you can add the ingredients according to your taste and preference, so that the spiced dried radish will be more delicious.

Especially when you don't have much appetite, you can directly put the spiced radish in the rice and eat it together, which is sour and refreshing, and will definitely let you eat two more bowls of rice.

Is spiced dried radish nutritious.

Spiced dried radish is a very distinctive snack with a great taste and texture, so it will always make people have an aftertaste and praise. However, are spiced dried radishes nutritious? Next, everyone will be.

Pickled spiced dried radish can be made with green radish or carrot, but carrot is the best. The shape of the radish is also particular, and it is best to choose a slender one, which has more skin and a more chewy finished product.

There is no such thing as authenticity, each family has its own formula.

One spiced radish.

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

Steps: 1. Wash the radish and cut it into finger-thick strips; Dry for a day or two until the moisture is basically dry; Add an appropriate amount of salt to the dried radish, and then rub it repeatedly until the dried radish is soaked in salt and soft.

2. Add chili powder and five-spice powder to the dried radish and continue to knead repeatedly until the seasoning is even; Put the kneaded dried radish in a closed container and marinate at room temperature for half a month; When eating, soak it in balsamic vinegar and drip with sesame oil.

Two spiced dried radish.

1. Soak the fresh radish in clean water for 1 to 2 hours, wash off the sludge, remove and drain, peel off the leaves and fibrous roots, cut into 5 cm long strips, and put them in a ventilated and sunny place to dry for 1 day.

2. Add 1 kg of salt to every 100 kg of dried fresh radish, knead and mix until the radish is out of the water and soft. After drying for another 1 day, knead and mix according to the ratio of 100 kg of dried radish and kg of salt, and dry until it is 60% dry.

3. Then add 300 grams of dried and mashed pepper noodles per 100 kilograms of dried radish, 500 grams of cumin, 1000 grams of tangerine peel, seal it after the jar, put it in a dry place, and it will be made after 40 days.

Three spiced dried radish.

Ingredients: Fresh green radish, salt, pepper noodles, chili noodles, cooked sesame seeds, light soy sauce.

Steps: 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. Add salt, pepper noodles, chili noodles, sesame seeds, chopped peanuts and light soy sauce and mix well.

The biggest advantage of dried radish made by this method is that it can be stored for a long time after drying. When it's time to eat, eat as much as you want, soak as much as you want, and you won't waste it. And no matter how dry it is, you are not afraid, you can soak it in water.

Spiced radish dried four.

Ingredients: appropriate amount of radish, appropriate amount of sesame seeds, appropriate amount of chili powder, appropriate amount of five-spice powder.

Steps: 1. Cut the radish into strips, sprinkle salt and mix well and marinate for half a day, control the moisture and dry until 3 4 are dry. Stir-fry the sesame seeds and grind them for later use. Wash the dried radish with cool boiled water, one is to wash off the dust, and the second is soft.

2. After the radish is dried until it does not drip water, sprinkle with sesame seeds, chili noodles and five-spice noodles and knead well, put them in a box and refrigerate them for preservation, and take them out when eating.

Spiced dried radish must be prepared fresh radish, and there is no need to dry it for the time being. Then prepare thirteen spiced gums. Edible salt, chicken powder. Put together to marinate.

Then, cut the radish into uniform and slender radish strips, put it in a container, add an appropriate amount of salt, mix well, and then put the mixed radish into a leakable basin or small basket for one hour to control the moisture of the radish.

3. Then add an appropriate amount of five-spice powder to the radish, mix evenly, spread evenly on the curtain, put it in a sunny and ventilated place, dry it for a few days, and wait until it is dry to eat.

Clean the radish first, then put it in a container, add a little salt, soy sauce, sugar, vinegar, a handful of coriander, peppercorns, etc.

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.