Is dried white radish still nutritious, and is dried fruit radish better than other radish?

White radish is dried and nutritious. Dried radish is a side dish with a unique flavor that is loved by the public. People also gave it a good name, called "vegetarian ginseng".

Indeed, its nutritional value is worthy of the praise that people have for it. Let's take a look at its nutritional value.

Dried radish can improve the body's immunity because it contains a lot of B vitamins in it

and some essential trace elements.

In winter, the body's resistance is poor, so you can eat more dried radish to improve the ability to prevent colds and other infectious diseases.

Dried radish is good because it contains a substance called saccharinase, which can decompose starch and other components in food, thereby enhancing people's digestion and achieving the effect of **.

In addition, eating dried radish can also lower blood lipids, lower blood pressure, eliminate food and strengthen the stomach, dissolve phlegm and relieve cough and other effects. After big fish and meat, it is also a good choice to eat some dried radish to relieve oiliness.

Disease analysis: Radish has a good therapeutic effect when eaten in a fresh state, and it is a universal medicine even if it is dried. Dried radish still contains a lot of vitamin B1, calcium and iron, which can replenish dietary fiber and minerals for the human body.

White radish is delicious and delicious in the sun, rich in nutritional value, and the nutrients will not be destroyed, healthy and nutritious.

Fruit radishes are better dried than other radishes. The texture of fruit radish is delicate, crisp, sweet and juicy, the taste is delicious, the crude protein content is as high, which is much higher than that of ordinary radish, potassium, iron, zinc is 2 to 3 times that of general varieties, and is rich in a variety of vitamins and trace elements, and its taste and sweetness are higher than that of general varieties. This radish can be stir-fried, making it especially suitable for fresh food.

Fruit turnips. The nutritional value of fruit radish should also be classified as a vegetable, and the nutritional elements of fruit radish are more intact when eaten raw, and fruit radish will have more nutritional advantages.

1. Wash the radish and dry it naturally, then use a knife to cut the radish into long strips like a watermelon. 2. 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 and take them out to dry in the sun. Hint:

If the radish is too wet, it is not easy to leave it for a long time, and if it is too dry to eat, it will be difficult to chew, so be sure to master the dryness when drying. 3. Collect the dried radish and put it in a basin and wash it with water, because there is dust falling on it in the process of drying, and then take it out, take out another pot and put water in it to boil, then put the dried radish in for about seven or eight minutes, take out the water, and prepare the required containers and materials in the process of drying the water. 4. Prepare a clean basin without oil, and the ingredients include chili powder (not too broken), large powder (star anise powder), and soy sauce.

5. Put the radish into the basin, and then, first pour the soy sauce into the radish and stir evenly (how much depends on the amount of radish), generally as long as the radish is colored, and secondly, the chili powder powder is evenly sprinkled on the radish and stirred evenly and then put it for more than two hours to eat. Note: When taking it, you must have a pair of chopsticks, if it is stained with oil, it will soon deteriorate, and there is a basin to cover things when storing, but it must be breathable.

If you don't want to make too much of the dried radish at a time after drying, you can keep some of it and store it in a dry place, and you can also make it after the first dried radish is eaten, and it can be stored for a month or two or longer. However, the dried radish with the ingredients should be eaten in half a month or a month, otherwise it will become moldy.

Preparation of 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, my family has made cans and cans of dried radish, spicy dried radish, as a side dish for the next meal is more suitable, 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 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.

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.

Self-drying dried radish preparation.

1.Home-grown radishes are washed with water after harvesting.

2.Dig out the scarred area of the epidermis, first cut into sections, then slice, and finally cut into two connected shapes3Hang the cut radish strips on the drying rack and expose them to the sun, and the taste is best when they are dry, and about two days when the weather is fine.

4.Put the radish strips into a large pot and tear the connected places into strips of 5Wash it with cool boiled water to dry, or dry it with a hair dryer or dry it with kitchen paper6

Add salt and knead, knead harder, feel kneaded thoroughly, and the dried radish becomes soft 7After kneading the dried radish directly bottled is the original dried radish, according to personal taste add an appropriate amount of light soy sauce and five-spice powder, that is, dried five-spice radish, add light soy sauce, pepper chili powder and chili oil is spicy dried radish, seasoned dried radish mixed well and bottled, placed at room temperature for three to five days after refrigeration in the refrigerator to keep fresh, eat as you go.

Dietary tips.

1. The radish is dried until it is eighty percent dry, and the taste is the best, and it is not crisp when it is too dry;

2. The traditional dried radish is not washed, I make less by myself, I eat it within a month, and I have done it with cold boiled water, if I do more, it is recommended not to wash it;

3. Try to compact when bottling;

4. Pickled foods should not be eaten more, and less can be eaten quickly, so salt can also be put less.

1.Wash the white radish.

2.Remove the dents or scars of the white radish, and then cut the white radish into sections and slice (do not cut off, there should be connected).

3.Hang the sliced radish on a long rope or hanger and expose it to the sun 4After drying, remove the radish and tear the connected parts into 5Then dry wash and dry these slightly dusty turnips.

6.Knead the dried radish, then a certain amount of salt, knead vigorously, and soften the dried radish, you can 7Put it in an airtight container and add some spices to your liking in the hope that you will adopt.

Dried radish mixed with dried radish one-stop tutorial!

If the completely dried radish is stored properly, even if it is stored for a year, there is no problem, we can directly put it in a plastic bag and store it in a ventilated and dry place. However, if the climate itself is humid, it is recommended to take it out to dry it in the sun to avoid moisture. If the radish is not dry enough, but you want to store it for a long time, you can put it in the refrigerator to freeze or pickle it.

As the name suggests, pickled dried radish is to dry the radish first and then pickle, but it should not be too dry when it is sun, and it can be dried for only 7 minutes. The steps are as follows:

1. Wash the radish, cut it into long strips, and dry it in the sun until it is 7 dry;

2. Prepare a clean clay pot, spread the dried radish layer by layer into the jar, and let it stand for two days;

3. Take out the dried radish again and put it in the sun to dry, repeat this process twice;

4. After that, prepare some oil peppers, sprinkle the oil peppers evenly on the dried radish, and then spread the dried radish in a clay pot and seal it and marinate for a week.

If you haven't been damp, it's been two years at most, and if it's too long, the inside will age, and it won't taste good no matter how you soak it.

Answer: Long-term preservation of dried radish can be directly packed in a clean jar sealed and preserved, you can also put the pickled dried radish into a vacuum bag and then extract the air inside, or soak the pickled dried radish, and then put it in the jar, each layer of dried radish, need to be covered with a layer of salt, and finally seal and preserve.

If you want to put it in a vacuum package, remember the mouth of the bag, and don't let it return to moisture, and let it go for 2 to 3 years.