The pickling method of home style spicy dried radish, the pickling method of authentic spicy dried r

The pickling method is as follows:

1. Air-dried radish: Slice the dried radish, then cut one knife on one side and two knives on the other side, cut it into a W-shape, and hang the middle cut on a hanger or clothes pole to air dry. Air-dry for 2-3 days.

The advantage of air-dried radish is that it is windy and cold in winter, and air-dried radish is relatively fast, and it can be dried in large quantities.

2. Pressed dried radish: cut the radish into slices and then cut it into strips, and marinate some of the water with salt first. The device for pressing dried radish requires a filter bag, which is filled with radish strips, a container for receiving water and a flat rack that can leak, and the rack is placed in the container for receiving water, and the bag of radish strips is placed on it, and it is also necessary to find some heavy objects and press heavy objects on it.

Press for 1-2 nights to press out the moisture in the radish. The advantage of pressing dried radish is that this method is the fastest, one to two nights, and the disadvantage is that the device is not easy to assemble, and the dried radish is not completely dehydrated, and it is not easy to preserve. Eat as you need.

Method steps.

Everyone remembers that radishes must be bought with green skin, and the pickled dried radishes are more delicious. Wash the radish, remove the head and tail, and cut into round slices about one centimeter thick.

How to marinate dried radish at home.

Wash with warm water and soak in warm water for more than 2 hours to soak the dried radish thoroughly. Dry the radish while marinating.

How to marinate dried radish at home.

Cut the slices into strips and salt each slice so evenly that it doesn't have too much salt. Marinate for one night to force out all the moisture in the radish. There is no cut off here to facilitate drying, because I am placed on the drying rack and hung next to the heater (here is verbose, there are radiators in our house, hanging next to it to dry quickly, and if there is no heating, you can pick a sunny day to hang in the sun to dry, try to shorten the drying time, so as not to darken the color), this step is not filmed**, let's make up for it!

Or if you have any other good way to dry, say it and let the chefs share it.

How to marinate dried radish at home.

Hang the radish strips that have been marinated overnight and leave them on a hanger and leave them to dry for a day and a night. As shown in the picture, this dry humidity is the best, and it tastes crunchy. If you dry it a little more, you won't be able to chew it a bit, and the taste will not be good.

How to marinate dried radish at home.

Cut the dried radish into your favorite size, and add the appropriate chili powder, Sichuan pepper powder (both of which are home-ground, very fragrant, numb and not very spicy) and five-spice powder according to your preference. Wear disposable gloves and rub vigorously to make it taste better. Then pour in an appropriate amount of light soy sauce, this is just to enhance the flavor, pour a little according to the amount of radish, and finally drop in a little liquor, you can increase the fragrance and keep it fresh, or you can not, take it yourself.

Soak peanuts, rice and soybeans, cook in a rice cooker and mix with dried radish strips.

Chop some chopped green onions and bring the oil to a boil. This step can also be not, depending on your preference! After mixing well, put it in the crisper box, put it in the refrigerator and refrigerate it overnight, you can start it every time, take as much as you want each time, and you can mix a little vinegar when you eat it.

It's as simple as that, the spicy and crispy dried radish is ready! end

200 grams of radish strips, 1 Chaotian pepper, 2 garlic, a small amount of sugar, 1 teaspoon of hot sauce, and a small amount of chili oil.

2 manufacturing methods. 1.Wash the radish strips and control the moisture; Chop the pepper and garlic and set aside.

2.Add a small amount of salad oil to the pot, stir-fry the garlic and pepper together until fragrant, and then add the radish strips from Method 1 to stir-fry until fragrant.

3.Add white sugar and hot sauce to stir-fry together, and then add chili oil to stir-fry evenly.

It is not suitable for people with cold vegetables and fruits, those with a cold constitution, and those with weak spleen and stomach are not suitable for eating more. Patients with gastric and duodenal ulcers, chronic gastritis, simple goiter, threatened miscarriage, uterine prolapse and other patients should eat less baskets. In addition, it is not suitable to be taken with eating snakes, mountain ginseng, stone pot fish, charcoal-grilled meat, and oranges.

The main diarrhea and carrot are supplements, so it is best not to eat the two together; Carrots and turnips should not be cooked together.

Spicy dried radish.

Ingredients: 10 kg of radish, 1 kg of chili powder, 1 bag of salt.

The production process of spicy dried radish.

In the first step, the prepared radish is first washed with water, and the radish is cut vertically into thick slices with a knife, and then the radish slices are cut vertically several times into strong strips.

In the second step, after all the radishes are cut, hang them on a rope in the yard to dry for about three days.

The third step, after the moisture of the radish is reduced and the skin is slightly dry, all the radish strips are removed from the rope, and then the radish strips are cleaned with water and torn into radish strips by hand, and the torn radish strips are put into the vegetable basket to control the moisture for later use.

The fourth step is to put the radish strips with controlled moisture into the large vat, add a packet of salt and mix evenly to let the radish strips fully absorb the flavor.

Step 5: Put the ground chili powder into the jar and stir well with the radish strips.

If you like to eat spicy, you can put more chili powder to pickle, the chili powder used in pickling dried radish is to fry the chili pepper to produce the fragrance, and then grind it into chili powder, the fragrance of the chili pepper is particularly authentic, and the dried radish pickled is also very spicy.

The sixth step, after the dried radish is pickled, it can be eaten after a few days, the taste is spicy and crispy, the more you eat, the more enjoyable it is, and the friends who like to eat spicy dried radish should hurry up and start making it.

Pickling method and ingredients for spicy dried radish:Ingredients: 1 green radish.

Excipients: 1 tablespoon oil, 3 tablespoons of light soy sauce, 4 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of salt, appropriate amount of chili powder, 1 head of garlic, 1 tablespoon of oyster sauce.

Steps: 1. Cut the green radish into strips.

2. Sprinkle with 20 grams of salt and mix well, marinate for about 1 hour.

3. Pour out the soup that comes out.

4. Wash the radish with water again.

5. Remove and squeeze out the water and put it in a large bowl.

6. Pour in the light soy sauce.

7. Pour in another 4 tablespoons of rice vinegar.

8. Add a spoonful of salt, because the salt was put before, so the amount of salt does not need to be too much.

9. Add a spoonful of oyster sauce.

10. Add the chili flakes and minced garlic.

11. Pour boiling hot oil.

12. Mix well, you can do a little more at a time, put it in the refrigerator and refrigerate, and take it as you eat, which is very convenient.

It turns out that spicy dried radish is so simple, simple pickled, fragrant, spicy and crispy, delicious and delicious! Now this season is not the season when radishes are ripe, so if you want to make some spicy dried radish, you can only go to the supermarket to buy some dried radish, buy dried radish at home, you must not pickle it directly, you should add one more step, soak the dried radish in water for 4 hours, so that the taste will be more crisp! Since I learned to make spicy dried radish at home, my family often cooks and eats it, because when we eat, we serve a plate of it, and the noodles, bibimbap, and steamed buns are quite appetizing!

Okay, without further ado, I'll talk about the most detailed method of dried spicy radish, and take a look at the steps to learn it!

Prepare 200 grams of dried radish, first add cold water and soak for 4 hours, then cut the onion into pieces, the apple into pieces, the pear into pieces, the ginger into slices, the green pepper into pieces, the green pepper into pieces, the garlic peeled, all put in the food processor, beat into fine pieces, then put 50 grams of salt, 80 grams of sugar, 50 grams of fine chili powder, 50 grams of coarse chili noodles, put it in the minced and stir evenly, then put the green onion into it and stir evenly, marinate for 10 minutes for later use.

After the dried radish is soaked, add water to wash it 2 times, boil water in the pot, put the dried radish in and blanch it for 1 minute, when the time is up, take it out, first control the dry water, and then put the seasoning in and stir evenly, so that each dried radish is wrapped in a layer of seasoning, packed in a crisper box, and then placed in the refrigerator to refrigerate and marinate for 2 days, so that you can eat.

Tips].

First: first soak the dried radish in water for 4 hours, it is recommended that you soak it in cold water, so that the dried radish will be more crispy, if you don't have enough time, soak it in warm water for 2 hours (never soak it in cold water).

Second: Put the apples, pears, ginger and garlic, and green peppers in the food processor, beat them into minced pieces, don't beat them very much, a little grainy can be, and finally add coarse peppers, salt, and sugar and stir well, so that the seasoning is ready.

Third: After the dried radish is soaked, wash it twice, wash the dust on it, blanch it in the pot for 1 minute, finally control the moisture, add seasoning and stir evenly, marinate for 2 days and then start eating.

1. Prepare some radishes first, the radishes must be washed, scraped off the roots, and then cut into long strips of about 5 7 cm long and about cm wide, which can also be arranged according to your own liking, and put them in the sun for two days after cutting; 2. Ingredients, if it is 100 kg of fresh radish, you need to match: 200 grams of alum, 28 grams of cinnamon, 14 grams of Sichuan pepper powder, 8 10 kg of salt, 42 grams of licorice, 56 grams of cumin, a little sorghum wine and 63 grams of cloves. 3. Pour the dried radish into the ingredients and marinate.

Use the morning mold starvation ingredients: 3 tablespoons of salt, an appropriate amount of Sichuan pepper noodles, an appropriate amount of white sugar, and white radish.

Steps: 1. Wash the radish, cut it into thick slices, the thickness of the little finger, and then cut it into this shape, remember not to peel the ridge.

2. Hang the cut radish on a hanger.

3. Hang it on the balcony, blow it for 3-5 days, and if you like to eat a little crispy, take it off when it is wet.

4. Take it off after blowing, wash the dust of the past few days with water, squeeze the water dry by hand and put it in another basin to dry for a while.

5. Seasoning according to your own preferences, I add salt, liquor, chili noodles, chili powder, sugar, chicken essence, monosodium glutamate (basic seasoning), raw land pumping, vinegar, sesame oil, sesame oil, pepper noodles, pepper, and you can eat it after completion, but it is better to marinate it overnight.

6. Done. When eating, you can add garlic, coriander, millet spicy and the like.

Large white radish, light soy sauce, dark soy sauce, coarse salt, sugar, dried chili flakes, sesame oil (put when eating) [1].

Pickled radish. 1. Wash the radish and cut it into strips, and the radish shirt took me lazy and didn't peel it;

2. Put an appropriate amount of salt and use coarse salt;

3. Put the salt in it and rub it with your paws. Salt collapse friends can be put in batches. But don't put a whole bunch of salt sellers to death;

4. Rubbed radish and pickled will;

5. The radish comes out of the water, and the radish becomes very soft.

Dry the turnips. If you don't have an oven, just put it in the sun).

1. Pour out the water from the pickled radish and dry it on the grill.

2. In the oven, I bake at 200 degrees for 10 minutes, then turn to 150 degrees to bake, and finally bake at 100 degrees to the extent that I want to dry.

Control this step yourself.,Just look at it more.,Don't bake it.。。 You don't have to bake it too dry, it won't have a taste.

Roasted dried radish. It tastes crispy.

Mix with dried radish. 1. Put the dried radish in a large bowl.

2. Add an appropriate amount of sugar.

3. Appropriate amount of light soy sauce, drop a few drops of dark soy sauce again.

4. Appropriate amount of dried chili flakes.

5. Rub well. 6. Mix the dried radish and marinate it for 1-2 days, in fact, it is also delicious to eat directly! Haha

7. When eating, drop some sesame oil and mix well... Fragrant!

Tips: 1. It is best to choose fresh and juicy white radish for radishes, which taste very good.

2. The size of the radish strips should be about the same. . .

3. Don't put too much salt when pickling radish. I'm going to die...

4. When baking in the oven, dry it at low temperature at the end. Don't keep the socks high. It's going to burn ...

5. Finally, when you add ingredients and mix, you can look at your own taste.

Pickling method of authentic spicy dried radish

1. Material preparation. Ingredients: 10 kg of carrots.

Accessories: appropriate amount of coarse salt for pickles, a little chili powder, 2 tablespoons of sugar.

Second, the production method.

1. Soak the red-skinned radish in water first, and then brush the mud clean.

2. Cut off the head and tail, let it dry, and dry until there is no water on the skin.

3. Cut the radish into petals, or cut it into thin strips, not too thin, too fine and dry.

4. Find a pot, preferably a clay pot, and put the cut radish into it.

5. Pour in an appropriate amount of coarse salt grains of special pickles, leave for 15 minutes, and then knead the radish.

7. Place the kneaded radish and continue to marinate for 2 days, pay attention to turning it up and down several times, and there will be a lot of brine in the basin after 2 days.

8. Spread it on a bamboo sieve to dry.

9. Put it back in the brine at night and continue to soak it overnight, and then continue to take it out and dry it the next day, so repeat until there is no brine.

10. Dry until the radish is soft and dry, and the brine in the pot is almost gone.

11. If you don't want to store the wild fruit for too long, you don't need to be too dry, take it out and then dry it to the extent that it is 80% dry to rub the chili powder, if you like to dry it and need to store it until the next year, it should be completely dry, add a little pepper powder and salt to fry the pepper and pepper powder and rub it repeatedly, and put it into a sealed jar for storage.

12. The cooked spicy dried radish is super good for porridge and noodles.