What to do if the dried radish is damp What to do if the dried radish is a little moldy

Prepare the dried radish first and pick out the impurities inside, because it is dried outside, so something may fall inside.

Soak the dried radish in cold water for three hours, changing the water twice to remove the pungent flavor of the dried radish.

Dry wash the soaked radish and squeeze out the water.4

Add water to the pot and boil, put the dried radish in boiling water and cook for ten minutes, which can remove the smell of dried vegetables, and it is easier to bite a little, take out the boiled dried radish and put it in cold water to cool, drain, put it in a basin and add chili oil, soy sauce, sesame oil, vinegar, sugar, chicken essence, salt, stir, 5

Finally, add chopped green onions, put them on a plate, and serve.

First of all, there is a lot of mold in the moldy dried radish, and eating the dried radish containing mold may cause the digestive tract to be confused, resulting in diarrhea, vomiting and other symptoms, and it is very likely that these molds contain aflatoxin, and eating food containing aflatoxin is easy to cause food poisoning. Therefore, it is not recommended to eat dried radish once it becomes moldy, and it is best to discard it directly.

Dried radish can be eaten in time when it is found to be damp, or it can be re-dried and dried, if it has deteriorated, do not eat it again, because moisture is easy to cause deterioration and mold.

You use a lot of salt when making dried radish. On rainy days, the air humidity is relatively high, and the salt will absorb water, so it will become damp! You should seal it up.

If the dried radish is damp, you can choose to dry it again, and directly put the dried radish in the sun to dry it will solve the phenomenon of dried radish moisture.

After the marinating is completed, it can be directly put into the jar for storage. The production of dried radish is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". Pull out the radish and wash it, put it in the sun and expose it to the sun and wrap it with salt, cover it with a layer of radish and a layer of salt, fill it with a large stone, and then press it on a large stone and take it back at night.

Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other minerals that are indispensable to the human body. Dried radish is high in vitamin B and iron, making it a high-grade health food. Lai Yan headlines.

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The dried radish is a little moldy: you can wash it with water, wipe it dry with a cloth and bake it on the pot, so that the dried radish will dry faster. If the mold is serious, it is still recommended to throw away the bumper, because there are a lot of mold limbs in the moldy dried radish, and eating the dried radish containing mold may cause digestive tract colony confusion, resulting in diarrhea, vomiting and other symptoms, and these molds are likely to contain aflatoxin, and eating food containing aflatoxin is easy to cause food poisoning.

Therefore, it is not recommended to eat dried radish once it becomes moldy, and it is best to discard it directly.

Many people will eat some dried radish at this time, so if the dried radish is sticky, is it not good? Is it bad to get sticky with dried turnips? It depends.

Dried radishes are sticky, mainly because the weather temperature is too low, or the sun is not shining enough, and it is too humid, so that the radish contains more water. If the dried radish is still sticky and there are no other abnormal phenomena, then the dried radish at this time is not bad, but if the dried radish feels sticky to the touch and is accompanied by an abnormal taste such as sour and musty smell, then the dried radish at this time is already bad.

<> dried radish is sticky, is it bad? How to deal with dried radish sticky? Decision was made after inspecting the situation.

If the dried radish is still sticky, then it is recommended to wash it with water to remove the mucus on the surface, and then re-marinate and dry it according to the previous procedure. However, if the dried radish is already sticky, then the dried radish will contain more microorganisms and toxic substances produced by microbial metabolism. Insufficient, too moist, so that the radish contains more If you continue to eat, it is easy to make the human body have abdominal pain, diarrhea, nausea, vomiting and other physical symptoms, so it needs to be discarded in time and can not continue to eat.

Dried radish contains a lot of water and nutrients, and if it is not stored properly or stored for too long, it is easy to breed bacteria, mold and other microorganisms and deteriorate. Therefore, before drying the radish, it is necessary to marinate it with salt, which can not only promote the precipitation of water in the dried radish, but also have the effect of sterilization and disinfection, and pickling on the surface of the dried radish can also prevent deterioration. Dried radishes are shade dried or sun-dried.

Generally speaking, dried radishes need to be dried in the sun, so that the production speed will be faster, and it can also prevent deterioration due to excessive moisture. However, since dried radish contains a lot of nutrients, it cannot be isolated, otherwise it may lead to the loss of nutrients, so it is recommended to wait at ordinary times. The sun is not very strong, and the radish is dried with a breeze, and if the sun is relatively large, then it can also be placed in a cool place.

The reason why dried radish is sticky is mainly due to the fact that the weather temperature is too low, or the sun is not enough, too humid, etc., so that the dried radish contains more water.

If the dried radish is still sticky and there are no other abnormalities, then the dried radish is not bad at this time, but if the dried radish is sticky to the touch, and it is accompanied by an abnormal taste such as sourness and musty, then the dried radish is already bad at this time.

Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public. It is rich in vitamin B and has a higher iron content than other foods except enoki. Dried radish is called preserved cabbage in Chaoshan, salty, fragrant and crispy, and Chaoshan pickles, fish sauce and Chaoshan three treasures.

Shanghang radish dried color is golden, the skin is tender and the meat is crispy, sweet and fragrant, and it enjoys a good reputation in the early Ming Dynasty.

Do not take it out to dry on rainy days, put it in a container and continue to marinate. When pickling radishes to dry, you can use the oven to dry them, so you don't have to worry about rainy days. The following is a specific method for reference, first prepare the ingredients: a carrot, 50 grams of rock sugar, and 100 grams of water.

1. Wash and slice the carrots, then prepare the water and rock sugar.

2. Put the pot on the fire, add the carrot slices, water, rock sugar, and cook over medium heat until the rock sugar dissolves.

3. After the rock sugar is dissolved, continue to boil until the sugar juice is dry.

4. Line the baking tray with oiled paper and put the carrot slices into the baking sheet.

5. Put the baking tray in the oven and bake at low temperature for about 2 hours, and the surface can be dried.

6. Done. <>

First of all, we have to clean the radish, cut it into strips, the skin does not need to go, the skin will be more crispy, when cutting it should be a little thicker, after cutting, it should be exposed to the sun, and the sun should be exposed to a little moisture, so that it does not need to be too dry, it is too dry, and it will not be crispy to eat.

After drying, put it in a basin, put cumin powder, chili powder, Sichuan pepper powder, five-spice powder, sugar, salt, light soy sauce, bring disposable gloves, and mix evenly for the dried radish.

After stirring, you should put an appropriate amount of liquor into it, which can not only sterilize, but also prolong the storage time, which is an indispensable ingredient, and you don't have to worry about the smell of wine, it will volatilize.

Although it is said that you can eat it after stirring, it is best to put the mixed dried radish into a waterless and oil-free container, and refrigerate it in the refrigerator overnight, so that it will taste more delicious, crisp and delicious to eat, and it is delicious to eat with wine and rice.

According to the saltiness of the radish, it can be appropriately added or subtracted, and the weight such as stones can be pressed tightly, so that it is convenient to be contained in a container when pickled, which is not delicious, and then rub the clothes as hard, that is, 3 cm to 5 cm wide. The dried radish made by the soaking method is more crispy, and it is best to pull it out with pickling, one is the dry pickling method, just past the radish, and it can be dried for a day first, not crispy. Small radishes can be cut without cutting, that is, the radish strips can be folded in half and continue to white radish, and the soaking method is to put the radish in the jar.

Because usually, white radish will not be brittle if it does not absorb enough water when pickled.

How to make the soaked white radish crispy: cut the radish and marinate it in white wine and salt overnight (usually 5 hours), and then rinse it with small water until there is no salt smell.

How to make white radish:

1. Clean and peel the radish, then cut it into finger-like strips, put it in a utensil, and marinate it with salt for about 1 hour.

2. Pour out the salted radish water, and put in an appropriate amount of sugar and vinegar (the amount of vinegar is generally the baseline when all the radishes are about to be submerged, and the amount of sugar is increased or decreased according to the vinegar).

How to cook crispy dried radish.

2 large white radish, cut into relatively large dices, to eat dried radish fried bacon cut into strips, exposed to the sun in the sun, the surface is dry, relatively soft. But don't over-dry, it won't be brittle.

Then add chili noodles, salt, cumin and a small amount of Hongtang liquor to the diced radish, the amount does not have to be too strict, according to the saltiness you like, the salt is slightly more, try to knead it after mixing well, it is best to wear gloves. Knead until the diced radish comes out of the water, the surface is moist, about 20 minutes.

Put it in an airtight container, put it in a cool place, and you can eat it in 1 month, it is very delicious, and it is also delicious to fry meat!

It is normal, and blackened dried radish is edible.

The jar is sealed, and the longer it is stored, the darker it becomes, and if it is stored for more than ten years, or even longer, it is said that the longer the Huaili is more precious. When storing, it is generally placed in a cool place to prevent moisture from entering.

The dried ramine silver dish made by the dry pickling method can be sealed and stored directly in a clean jar. It can also be packed in a vacuum bag. The dried radish made by the soaking method needs to be packed in a jar, and each layer of dried radish is covered with a layer of salt, and finally sealed and preserved.

If you need spicy and other flavors, you can add various spicy spices and mix well, and then seal and preserve. If you need sweetness, you can add sweetener.

Take it out and put it in a plastic bag and put it in the refrigerator to keep it fresh, which can delay it for 3-4 days, if the weather is not good, you can only consider it unlucky to look at the weather forecast before doing it.

It's definitely not good to soak too much, and the more you soak it, the softer it becomes. Or dry it as soon as possible.

Wash again with warm water and dry again.

Wash with hot water, pick out the bad ones, and dry the rest.

Put it in a pot and bake it. Then blow the wind.