How do you dry fresh turnips, how do you dry turnips, and how do you dry turnips?

It is very important to dry the radish at home, if the cut is too small, there will be no radish as soon as it is dried. Cutting too large is not easy to dry and will affect the drying and taste of the radish. So how do you cut dried radish?

Today, the dinner network will share with you the tutorial on how to cut dried radishes.

How to cut dried radish in dried radish**:

1. Wash the radish and remove the head and tail, and use a knife to remove the small whiskers on the radish.

2. Cut into thick slices (about 1 cm thick).

3. Cut it into long strips (don't cut it too thin, it will shrink after drying).

How to cut dried radish on a hanger:

1. Dig out the scarred part of the epidermis, cut it into sections, then slice it, and finally cut it into two connected shapes.

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.

How do you cut dried radish?

To make dried radish, we generally use white radish, because the flavor of dried radish made from white radish is strong, and the taste of radish will not lose its original flavor in the process of pickling. So many people want to know how to cut dried radishes if we are pickling dried radishes at home, after all, the pickled dried radishes are relatively tough, and it is very important to cut them beautifully and deliciously.

If your pickled dried radish is relatively dry, be sure to soak it in water before cutting, which can not only make the dried radish soft, but also remove some of the salty taste of the dried radish, and don't eat too salty. After soaking the dried radish, take it out and drain it before you can cut it. Generally speaking, we cut the dried radish into short strips, because this shape tastes double-buttoned, and even if it is processed and fried with chili peppers, it is easy to stir-fry.

How do you cut long strips of dried radish?

Target. 1. Ingredients: 100 kg of fresh radish, 5 8 kg of salt, 200 grams of alum, 14 grams of Sichuan pepper powder, 56 grams of cumin, 42 grams of licorice, 28 grams of cinnamon, 60 grams of cloves, and a little sorghum wine.

2. Cut the strips to peel off the roots of the selected radish, wash it with water, cut it into thin strips about 5 7 cm long and about 17 cm wide, put it on the reed mat and dry it for 2 days, and then put it into the jar to pickle.

3. When marinating into the jar, put a layer of radish first, 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.

Fourth, dry and marinate until the third day, take out the radish, and expose it to the sun for 3 5 days to six or seven dry. It should be turned frequently when drying, and at the same time, it should be prevented from rain and dust pollution.

Fifth, mix the pepper powder, cumin, licorice, cinnamon and cloves into five-spice powder in proportion, and then evenly mix them into the dried radish, which can be filled into the jar. When loading the jar, after each layer of dried radish, add a little salt and sorghum wine. After loading, place the jar in a cool and dry place, and after 20 to 30 days, it is ready to eat.

Method 1: Wash the radish and cut it into pieces (strips) of uniform size; Marinate with an appropriate amount of salt for half a day to a day; Spread out in the sun and dry until dry.

Method 2: Wash the radish and dry it naturally, then use a knife to cut the radish into long strips like a watermelon. Put all the radishes in a clean basin or jar without oil, and then sprinkle salt (fine and coarse) and marinate for about three days, take them out and dry them in the sun.

Method 3: Wash the radish, cut the skin into large strips, and then dry until the surface moisture is gone, when the radish is soft, rub it with salt, and then put it in the jar to marinate for a few days, when the salt is gone, and the radish strips turn yellow, take them out to dry, and dry them until they are suitable.

This is the basic step of making radish pickles, of course, it is not just a matter of drying it directly, I will share a method of drying dried radish.

1. When the weather is sunny and dry, wash the radish and cut it into long strips with the skin.

2. The radish is spread out on the bamboo curtain, which must be in a place with direct sunlight and ventilation.

Cover some curtains and the like so that they don't bother with flies and insects. Pickled pickles should be started in the morning, and if the weather is good, it can be done in one day without any hassle.

3. If the sunlight is strong, the radish will dehydrate quickly, and when it is sunburned at night, it will basically become a dried radish.

After drying into dried radish, it can be processed again, soaked in water with boiled pepper, spices, bay leaves, and cinnamon, and marinated with soy sauce, salt and sugar, and high liquor.

The two methods of direct drying of radish and salted and drying have their own merits, and the flavor of the radish is different. In the countryside, the most common way is to cut the radish and hang it under the eaves to dry it directly. Autumn is the harvest season of radish, at this time the radish is fat and juicy, especially the radish that has been frosted is sweet, some people like to make dried radish like to make all dry, because this method almost does not use any condiments, directly dried to make dry goods, simple, convenient and economical, easy to keep for a long time; Some people prefer to make it semi-dry because this dried radish has a better flavor, salty, spicy, sour, and rich in flavor.

There are almost no hot dishes, all cold dishes, all kinds of cooked meats, or large pieces, and you can travel back to ancient times when you look at them. Therefore, this kind of cold dish is very normal, and it also goes well with other dishes. It's just that it's not delicious, and the main burial wants a breath of water, and it feels like it's leftovers fished out of the water.

My mother used it to pickle when she was making dried radish, because pickling can kill the moisture in the radish, and it will not deteriorate easily during the drying process, and it can also shorten the drying time. Adding without marinating in advance to kill moisture will increase the drying time.

There are so many ways to make dried turnips that it's hard to say which one is best. For example, dried radish in the Chaoshan area is called preserved cabbage, and together with fish sauce and pickles, it is called "Chaoshan Three Treasures"; In addition, the dried radish in Changzhou, Jiangsu Province is also very famous, after drying, pickling, and then sealed and preserved, it can be eaten. The ingredients are very simple, but there are also some friends who will encounter some problems, such as whether it is better to dry it directly or salt it first and then dry it?

In fact, the difference between the two methods is not particularly large. <>

For example, the jar, we used to put it in the jar when we were young, and it can be put away for a long time, so as not to get damp, otherwise it will become moldy. The most important flavor is Wang Shouyi's spicy umami, MSG, etc., and then put it on the altar. It's ready to eat.

When you take the liquid and eat it, you can eat it directly, or you can mix it with sesame oil, chili oil, soy sauce, vinegar, etc. according to your personal taste, and stir-fry it to have a different flavor. Mom's taste is the taste of love.

Making dried radishes is generally divided into two steps, one is to pickle and the other is to dry. So, which comes first and which comes last? How long can I eat radish dry pickled? Is dried radish pickled or dried first? In this article, I will briefly share this knowledge:

Dried radish is a pickle with a unique flavor that is dried from fresh radish. Generally, we eat less pickles, and we usually think that pickled products are unhealthy. In fact, if you don't add chemical ingredients, there is generally no problem, and dried radish is also rich in nutrients.

To make dried radish pickles is to first dry and half-dry, wash the radish, cut it into 1 cm thick strips, add a little salt and rub it (you must add salt, otherwise it will be rotten when you dry it), spread it out and dry it until it is semi-dry. Then add spiced noodles and chili powder, knead well, put it in a jar, and keep it in a cool place. Eat and take.

This dish is best eaten in winter. To make good dried radish, and the selection of white radish is also very particular.

Choose the kind of crisp and tender white radish with plenty of juice, not the kind of white radish that is dry in the middle, which is caused by drought and lack of water in the late harvest period, and the radish made is not crisp and tasteless. And don't want that flowery turnip, that one is poisonous. Don't want the kind of radish that has been plucked for a long time, it is best to choose a white radish that has been plucked for no more than a week, and it is best to pull it with pickling.

Don't choose the kind of old radish that has bloomed in the ground, because the radish has tendons in the skin, which is not delicious.

To pickle dried radish, you must first choose a good radish. There are many varieties of radish, in terms of color, the common ones are white radish, carrot, purple radish, green radish, red radish, and a kind of white skin purple meat (red meat) radish, and the most suitable for pickling dried radish. Under normal circumstances, after the radish is dried, it can be put into the designated jar to pickle, in general, it only needs to be pickled for about a day, if the temperature is very low when we pickle, then it takes 2-4 days when pickled, because we pickle at different times, so the taste of the radish developed is also different, and the more time it is pickled, the softer the radish will become.

1. Wash the radish and cut it into pieces (strips) of uniform size; Marinate with an appropriate amount of salt for half a day to a day; Spread out in the sun and dry until dry.

2. Wash the radish and dry it naturally, then use a knife to cut the radish into long strips like a watermelon. Put all the radishes in a clean basin or jar without oil, and then sprinkle with salt (fine and coarse) castrate for about three days, take them out and dry them in the sun, and dry them until the radishes are curled, and they are elastic when touched.

3. Wash the radish, cut the skin into large strips, and then dry until the surface moisture is gone, when the radish is soft, rub it with salt, and then put it in the jar to marinate for a few days.

We all love dried radish, but we know that the process of making it is not so easy. And in order to prevent fresh radishes from spoiling after being stored for a long time, we will choose pickled dried radishes to extend the eating period, but in fact, dried radishes do not mean that they can be put for a long time after the production is completed without mold, it will actually be sold and deteriorated, but it is a matter of time, and then I will teach you how to dry dried radish.

Method 1:First of all, choose fresh radish, wash the radish with water, then cut off the two ends of the radish, sprinkle an appropriate amount of salt to kill the radish and set aside, and then put it on the bamboo embryo to spread it flat and dry, so that the radish can be fully dried. You can also put the water-killed radish into a breathable gauze or barbed wire, and also flatten the radish, paying attention to turning the dried radish until the radish is dry and dry.

You can also choose to cut the radish when cutting the radish into strips, the top is not cut thoroughly, so that the radish shreds are connected together, and the radish that kills the water can be hung on the drying rack or wire to dry until the radish is dried and dried.

Method 2:You can also collect the dried radish that is high and coarse, put it in a basin, wash it with water, and then take it out, take out another pot, put water in it, boil it, and then put the dried radish in for about seven or eight minutes, take out the water, and prepare the containers and materials for the required plum in the process of drying. Prepare a pot with chili powder, large flour, and soy sauce.

Put the dried radish into a pot, first pour the soy sauce into the radish and stir well, then sprinkle the chili powder evenly on the radish and let it sit for more than two hours before eating.

The above is the solution to how to dry dried radish, I believe everyone can learn.