The secret method of making dried spicy radish, how to make dried spicy radish

Now the radish is really too cheap, we only have a few cents a pound here, what are you waiting for at this time, why don't you hurry up and buy some back, the stir-fry of the stir-fry, the pickled pickles of the pickles. For such a cheap **, my mother will never let go, and my family likes to eat pickles, at this time of year my mother will pickle some, and eat until this time next year and then pickle a new one, and the cycle continues.

Usually pickled pickles can only be eaten after a month, and the time is too short to eat, because there will be a substance in the early stage, which will be harmful to the body if eaten, and the longer the pickled time, the safer it is! It's very painful to wait for so long and not be able to eat, all my mom will also make some pickles that can be eaten inside, which is very simple, let's see how it is done!

Spicy dried radish].

Raw materials: radish, sugar, pepper powder, salt, chili powder.

Production process]:

1. Prepare some radish, which can be white radish, green radish, carrot, etc., and use what kind of radish you like to eat, and try to prepare as much as possible, because it will be dried into radish in the later stage, and it will become very little when it is dried.

2. First rinse each radish with water, thinking that we are not peeling, and the soil on the surface of all radishes must be washed clean enough.

3. Wash the radish and cut off the useless parts at both ends, cut the radish directly into slices, and then cut the radish slices up and down a few times, don't cut it off, and then hang them all up and down to dry (the radish slices cut up and down are all hollow, put them in a ventilated place, and they can be dried soon).

4. After drying the dried radish is far less than before, I prefer to eat very tough and chewy, all of which are relatively dry, you can dry them according to your favorite taste.

5. Put the dried radish into a bowl, pour in some boiling water to wash it (washing with boiling water can sterilize and wash it, and it can also make the dried radish soften quickly), stir a few more times with chopsticks, and let the dust on it go into the water.

6. Wash the dried radish and take it out to control the water, add two spoonfuls of white sugar to the dried radish while it is hot, stir well to dissolve the sugar, and then sprinkle some peppercorn powder into it (green and red can be), add some hemp fragrance, and then add an appropriate amount of salt (preferably a pound of dried radish with more than one or two salts), and then add a spoonful of chili powder and stir well.

7. After all the materials are stirred evenly, take a clean sealed jar, put the dried radish into the sealed jar or fresh-keeping box, as long as it can be sealed and preserved, it can be used as you eat, and it can be sealed and stored for several months.

The spicy dried radish in this way can be eaten directly, without marinating for a long time, it tastes crispy and chewy, and the spicy taste is particularly appetizing, and it is very delicious! If you can't finish it, seal it and store it, the taste will be richer and more delicious, and it won't spoil for several months! It can be eaten with any meal you eat, and the spicy taste is particularly enjoyable! Read.

Ingredients: 2 white radish.

Excipients: 15 grams of salt, 20 grams of dried chili peppers.

Method. 1. Wash the white radish with the skin and cut it into small strips, and put it in a basket for 2-3 days until it is dry.

2. Wash the dried radish strips with floating dust and soak them in water for about 30 minutes.

3. Wrap the soaked dried radish in gauze, squeeze out the water, and put it in a large bowl.

4. Add salt, knead well with dried radish, and put it in the refrigerator for 7-8 hours until it tastes.

5. Beat the dried chili peppers into powder with a food grinder, mix well with the dried radish, press them tightly in a vacuum fresh-keeping bowl, close the lid tightly, and put them in the refrigerator.

6. Marinate for about 15 days.

Tips. 1. In addition to using this kind of white radish, choose the kind of pink small long radish to taste better.

2. The amount of dried salt in this radish does not need to be too heavy, and it can taste salty.

3. Pickling seasoning only needs salt and chili powder, no pepper powder, according to the old man, the dried radish with pepper is not so crisp, I have not practiced, why not try it one day? You can also eat it directly after the radish is pickled, or you can mix it with vinegar, sugar, sesame oil and other seasonings according to the taste, and mix as much as you want.

4. In the process of dry pickling of radish, nitrite will have a process of rising and falling, and gradually decline after fifteen days, so the pickling time is best more than ten days.

5. The amount of chili pepper can be put in according to your own taste, and the amount of my chili pepper is the version that spicy people like.

6. In addition to cutting radishes into small strips and drying directly, radishes can also be cut into thin slices, and then cut into continuous strips, drying with cotton thread or hangers, I made a comparison of the effects of the two drying methods, after one day of drying, the dried radish dried by hangers is more obvious than direct drying.

Ingredients Ingredients: One green radish.

Seasoning] two spoons of salt, two spoons of Sichuan pepper powder, two spoons of chili powder, one spoonful of five-spice powder, one spoonful of sugar, a little sesame oil, and one spoonful of monosodium glutamate.

To prepare the spicy dried radish.

Preparation of dried radish].

1. Wash off the dirt on the outer skin of the green radish.

2. Cut into 1cm thick slices.

3. Cut into strips the thickness of your index finger. (Don't be too fine, it will shrink a lot after drying the moisture).

4. Find a larger wooden board or bamboo grate, lay out the radish strips one by one, and dry them under the sun.

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If the sun is good, it can be dried in about three days, and if you want to dry it thoroughly, continue to dry it for a week, and it will become the appearance in the picture below!

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Next, you can make delicious spicy dried radish. Grab a few handfuls of dried radish and soak them in warm water until soft, remove them and pinch them dry.

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Add two spoonfuls of salt, commonly known as "killing water", to make the dried radish more crispy.

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After marinating for 10-20 minutes, a lot of water will come out.

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Drain again and add 2 tablespoons of paprika.

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Two tablespoons of ground Sichuan peppercorns.

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A spoonful of sugar. <>

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A scoop of five-spice powder.

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A spoonful of MSG. <>

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A pinch of sesame oil. <>

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Mix well. <>

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Tips: 1. If the sun is good, it can be dried in about three days, if you want to dry thoroughly, continue to dry for a week, during which you should turn several times and dry evenly.

2. The smell of dried radish is relatively large, and it is best to put it in a sealed container after mixing, if the seal is not good, the whole refrigerator is "smelly" radish, so be sure to choose a sealed container, eat as much as you want.

3. Soak the dried radish in warm water before eating, one is to wash off the dust on the surface, and it can make the dry and hard radish soft, and the dried radish that squeezes out the water tastes tougher and chewy.

4. The taste can be based on your own preferences, only put salt, chili noodles, and pepper noodles and mix them into [spicy dried radish], and you can also fry them with bacon to make [fried bacon with dried radish], and stew with meat, which is [dried radish stew].

To prepare the spicy dried radish.

Ingredients: 4 large white radish, 20 grams of salt, 15 grams of sugar, 3 tablespoons of chili noodles, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of five-spice powder, 2 tablespoons of rice wine juice, 5 grams of high liquor.

1. Wash the radish, remove the stem, remove the beard, and do not peel it.

2. After cutting two sections horizontally, cut thick slices vertically. The later slice is then cut into uninterrupted rake-shaped uniform strips.

3. Put it in a basket to dry.

4. Or wear it with a cotton rope to dry.

5. The sunshine in Beijing is very good in early winter. Day 3. Because the cut is uneven and the degree of dryness is different, it is simply torn apart, and the side is almost sunburned, and the rest continues to be exposed to the sun for a day.

6. The fourth day. Seven or eight minutes of dried radish are fine.

7. Put it in a basin, add boiling water and soak for 2 minutes.

8. Add cold water and clean the floating dust.

9. Dry the water and set aside.

10. Add salt and sugar and rub until completely absorbed. Whether the salt and sugar are appropriate, you can taste it during the kneading process.

11. Add chili powder, Sichuan pepper powder, five-spice powder, and rice wine juice and continue to knead evenly.

12. This state is fine. Add another teaspoon of white wine. Mix well.

13. Put it into a bottle that has been sterilized and dried in advance. Compress as tightly as possible (with a small rolling pin, a stone mortar or a wooden pestle is fine).

14. Assemble it. Cap sealed. It can be refrigerated at room temperature or in the refrigerator, and it can be eaten in three or four days.

15. Done.

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.

To prepare the spicy dried radish.

Ingredients: 1 radish, 3 tablespoons salt, 1 teaspoon Sichuan peppercorns, 1 tablespoon sugar, 2 tablespoons chili powder;

Production process: In the first step, cut off the two ends of the radish, first cut it into slightly thicker slices, and then cut it into strips, cut a radish according to this method, add salt and marinate for an hour;

The second step is to rinse the pickled radish strips with water, place them in a container, use a basket or grate for washing vegetables, spread the radish strips, and dry them in the sun;

The third step, about 2 days, loses the water of the radish strips, and after drying, soak them in water again to dry the moisture on the surface;

The fourth step is to prepare the required seasoning, mix the chili noodles with coarse and fine, put the dried radish into a bowl, add chili powder, Sichuan pepper noodles and sugar, and add a little thirteen spices;

The fifth step is to pour a little chili oil, mix well, cover with plastic wrap, put it in the refrigerator for one night, and you can eat it the next day, especially spicy and crispy.

Summary: Eat more seasonal vegetables have many benefits, when many people are still worried about radishes and don't know how to eat, they have made cans and cans of dried radish, spicy dried radish, as a side dish for dinner, after the frost and solar terms, many people in the north have begun to hoard vegetables, cabbage, radish, green onions, etc., because the taste of vegetables at this time is just right, much better than in winter, people will always have the habit of hoarding vegetables, of course, there are many ways to eat these vegetables, You can also learn a few more different ways to cook, radish I often make pickled pickles or this spicy dried radish, crisp and spicy more fragrant, and this dried radish, you can eat it every other day, you don't have to wait for ten days and a half months, it is particularly convenient to eat.

Cooking Tips:

1. It is best to cut the radish into strips with the same thickness as your fingers, otherwise the water will be lost after drying, and the radish strips that are too thin will become shriveled and have no crispness.

2. When drying dried radish, the specific time is determined according to the temperature and sunshine of various places, of course, if you want to eat in a hurry, you can put the radish strips into the dryer to dry, you can directly carry out the follow-up operation, mix the seasoning and marinate it overnight to eat;

3. The amount of chili powder is selected according to the acceptable spiciness, and the taste will be better with a mixture of coarse and fine, because there is enough salt added when pickling, so there is no need to put salt in this step, and the sugar can play a role in improving the freshness, so it is also an indispensable seasoning.

Here's how to make spicy dried radish:Ingredients: 3 tablespoons of salt to change ears, appropriate amount of Sichuan pepper noodles, appropriate amount of white sugar, several white radish, appropriate amount of chili noodles, a spoonful of chili oil, and a small amount of thirteen spices.

Steps: 1. Prepare the radish and wash it.

2. Change the knife after slicing.

3. After cutting into such shapes, sprinkle with salt and marinate for an hour.

4. After pickling, rinse with water and dry. It takes two to three days to dry outside, depending on the temperature and sunlight of the nuclear zone in various places.

5. Rinse with water to dry after drying.

6. Sprinkle with Sichuan pepper noodles, thick and fine chili noodles, sugar, thirteen spices, chili oil or sesame oil and mix well.

7. That's it, and it will taste better if you put it for a few days.

Preparation of spicy dried radish:

Ingredients: 10 kg of carrots.

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

Steps: 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 in it.

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

<>7. Kneaded radish 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 it for too long, don't do it 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 salt, chili powder and rub it repeatedly, and put it into a sealed jar for storage.

12. The spicy dried radish is used to accompany porridge and noodles.