How to pickle dried radish is delicious and crispy, how to pickle dried radish is delicious and cris

Ingredients: 50 grams of white radish, 50 grams of carrots, 100 grams of pickled peppers.

Excipients: 5 grams of ginger, 5 grams of garlic, 2 grams of salt, 5 grams of sugar, 1 gram of sesame pepper, 10 grams of white vinegar.

1. Cut the white radish into strips and the carrot into strips.

2. Pour in the white radish, carrot, salt and marinate for 20 minutes.

3. Put the marinated pepper, sugar, salt, sesame pepper and white vinegar into a bowl and stir well.

4. Add water, garlic slices, ginger slices, pour the radish, stir well, and then wrap it in plastic wrap.

5. Picture of the finished pickled radish.

Teach you to pickle dried radish, only 3 strokes, pickled dried radish, fragrant, crispy and delicious. China's food industry is a very hot country. It's because there's a lot of food to eat.

And there is a special snack in every city across the country. With her own style and characteristics, it is also very delicious to eat. Of course, there are a lot of foodies now.

And now foodies in order to eat. I will run all over the city, just to eat all the special snacks.

Therefore, every foodie does not dare to say that he has eaten all the delicious food. Because there are so many types of food nowadays. And it's all very distinctive.

Even a chef who cooks doesn't dare to say that he can cook all the food. Because nowadays, everyone and everyone make different ways of making food. Of course, the taste they make is also different.

But for us, it's still a big fan of delicious food.

The pickling method of dried radish is actually very simple, but some people pickle dried radish is not delicious, the taste is not fragrant, and the texture is not crispy, just because there is one step missing.

Today I will share with you the family heirloom method of pickling dried radish, when pickling dried radish, do not pickle it straight, learn this old method, dried radish is crisp and flavorful.

Pickled dried radish] Ingredients: white radish, salt, sugar, chili noodles, five-spice powder, chicken powder, red oil, sesame oil, peppercorn noodles.

Method: The first step is to clean the white radish, then cut it into long strips, then put it in a pot, add a lot of salt and marinate it for 1 day, and the white radish strips are marinated in water and become very soft.

The second step is to squeeze out the water of the white radish strips, and then put them under the nasty bottom to dry, dry them for two or three days, dry the water, turn them into a faint yellow, and after drying, you can pack them up and save them.

The third step is to take a part to pickle, the pickled part can not be so dry, otherwise it will have to be re-soaked, if it is a very dry radish strip, soak it in warm water first.

Step 4: Then squeeze out the water, add 1 tablespoon of chili noodles, 1 tablespoon of Sichuan pepper noodles, 1 tablespoon of sugar, half a tablespoon of five-spice powder, half a tablespoon of chicken powder, 1 tablespoon of red oil and 1 tablespoon of sesame oil and stir well.

The fifth step is to mix it and put it in a clean bottle, seal it, marinate it for two or three days, marinate it to absorb the flavor, and it is ready to eat.

Cooking Tips:

1. When the radish turns yellow, you can take a part of it to pickle, and continue to dry the rest and dry it completely, so that it is easy to preserve. Before pickling each time, soak the dried radish and use it to pickle, because in addition to pickling, dried radish can also be used to roast meat or cook soup;

2. Before the white radish is taken to dry, you need to salt it with salt to get out of the water, the salt is soft, so that it will not deteriorate when it is dried, and it is best to choose when the weather is good, otherwise the radish strips will be moldy and spoiled.

Serving Tips:

Pickled dried radish can also be stored for a long time, but the best thing to eat is to marinate for about a month, pickled for too long, although it is very flavorful, but the taste is not good.

Although the pickled products are delicious, they are mainly small amounts, and as an appetizer, you can drink a little porridge in the morning, and the white rice porridge can also be delicious.

Let's take a look at how to make it with me

1.It is best to use green radish or white radish for pickled dried radish, I used green radish today, first clean the green radish, first cut it into thicker slices, then cut it into thicker strips, add an appropriate amount of salt to grasp and mix evenly, and first pickle the radish for one night.

2.The next morning, the radish has already been pickled with a lot of water, so there is no need to wash it, take the radish out and put it on top of a breathable tool, and take it to the balcony to dry for two days.

3.Prepare an appropriate amount of green peppercorns and put them in the pot, stir-fry them slowly over low heat, fry the peppercorns until they are slightly burnt, and then use a colander to sieve out the peppercorn seeds, so that the taste of the ground peppercorn powder will be better.

Then put the peppercorns in a food processor and beat them into powdered peppercorns. (It is best to fry some peppercorns by yourself to make dried radish, and then grind them into powder, and the peppercorns bought outside are all powdered from raw peppercorns, and there is no fragrant fried by yourself).

4.Prepare some dried chili peppers and put them in the pot, stir-fry them slowly over low heat, stir-fry them until the chili peppers are slightly burnt, and then put them in a food processor to make chili noodles.

5.The radish can be dried for two days, and it doesn't need to be too dry, and it won't be brittle to eat if it's too dry. There is no need to wash the dried radish, and it is easy to spoil if there is moisture after washing.

Put the dried radish directly in a larger basin, and then add the appropriate amount of salt, you don't need to add too much salt, the dried radish is pickled, too much salt will be salty, add the right amount of sugar to improve the freshness, and add the appropriate amount of chili noodles and pepper noodles according to personal preferences.

6.Wear disposable gloves and mix the radishes well, grabbing and mixing for three minutes to allow the chili and Sichuan pepper noodles to better adhere to the dried radish. Then put it in a waterless and oil-free glass bottle, wrap it in a layer of plastic wrap, cover it with a lid and put it in the refrigerator for refrigeration, and you can take it out and eat it after 20 days.

If you make a lot of it, it is recommended to put it in the jar).

Answer: Hello pickled radish steps, first: first clean the radish, then remove the head and tail, then cut the radish into segments, then cut into thick slices, then cut into strips of about 1cm, and put it in a pot;

Second: Add 3 tablespoons of salt to the basin, stir the radish well, stir well, boil the water for about 4 hours, then squeeze the water and put it in the basin.

Fourth: Spread the radish strips in the sun to dry, about 2 days, until the radish wilts; Then clean the radish, put it on the cutting board to dry the water, then cut the pepper into segments, slice the garlic, fifth: add an appropriate amount of water to the pot, put star anise pepper, ginger, bay leaves, cinnamon, boil over high heat, put two spoons of sugar, a spoonful of salt, an appropriate amount of light soy sauce, aged vinegar, boil for 5 minutes and then turn off the heat to cool.

Sixth: Put the dried radish in a jar, put in the line pepper, garlic slices, pour in the juice, submerge the radish, shake evenly, and you can eat it the next day.

It can be cut into slices or strips, and the size does not affect the taste, but the larger ones are dried for a longer time. Then put a few spoonfuls of salt to marinate for an hour, and then quickly pass the water several times, this step is to wash off the excess salt, otherwise it will be very salty, remember to wring it out and dry!

3.Dry it in the sun, clean it with water, and dry the surface moisture! Pull a little after washing and taste, if this step is salty, remember to wash it a few times before drying.

4.After a little drying, cut to the desired size.

Then in this step, the ingredients of soy sauce, sugar, chili oil, sesame oil, five-spice powder, and chicken essence (except salt) are put into the dried radish, and the disposable gloves are used to grasp well. Remember this step and don't put salt! Don't put salt!

Don't put salt! Because the light soy sauce has a salty taste, it has also been salted in the front. After mixing well, you can grab a stick and taste it, and add some seasoning if you feel that the taste is more lacking, don't put a lot at the beginning, add it slowly.

After grasping well, the dried radish is crisp and crunchy.

The farmhouse makes homemade pickled dried radish, the pickling method is simple and delicious, and it is still crispy to eat after a year.

Ingredients: 5 radish.

Excipients: appropriate amount of red pepper, appropriate amount of salt.

Preparation of homemade spicy dried radish:

1. Wash the radish and peel off the dark spots.

2. Cut into thick slices, and then cut a few knives on the slices, do not cut the top.

3. Cut them all.

4. Put it in a bucket, sprinkle with plenty of salt, and marinate overnight.

5. The next day, pour out the pickled water, dry the radish and dry it, and after drying it for a day, the dried radish is significantly less.

6. After three days, the dried radish can be made.

7. Boil a pot of water, quickly put the dried radish into the boiling water, take it out, and dry the water on the surface.

8. Cut the dried radish into sections.

9. Put an appropriate amount of chopped pepper.

10. Mix well and eat.

11. a finished product.

Wash the turnips, cut them in half and cut them into thin slices, the thinner the better.

The sliced radish is thin and transparent.

Find a large bowl, add two spoonfuls of salt, grasp and marinate with your hands, marinate for 15 minutes, and after 415 minutes, pour out the marinated water.

Add a tablespoon of sugar and let stand for 15 minutes.

After 15 minutes, pour out the marinated water again. (It is recommended to do this twice, and it is okay to do it once.) ）

Wash the dried chili peppers and cut them into segments with scissors.

Cut the pickled pepper into small pieces with a knife.

Rinse the candied radish with water to squeeze out the water.

Add a spoonful of sugar, two or three tablespoons of salt to the washed radish, and sprinkle with dried chili and pickled pepper segments. (If you don't like spicy, you can skip peppers and pickled peppers or feel free.) ）

Pour in an appropriate amount of white vinegar and cool boiled water. If you like to eat acid, you can add more, and if you don't do it, you can reduce it.

Mix well with a spoon, cover with plastic wrap and put it in the refrigerator for more than ten hours before eating.

It can also be put in glassware, and the weather is not hot and can be placed at room temperature. I added some pickled pepper water, which was even spicier!

You can eat sour and spicy radish slices, crisp and refreshing!

The specific method of pickling dried radish is as follows:

1. Wash the carrots.

2. Sprinkle salt in a bowl and add the carrots.

3. Add the carrots and salt in layers.

4. Marinate for half a day.

5. Put it in a clean container and prepare it for the winter.

6. Slice the carrots, add the peppers, sesame oil, soy sauce, aged vinegar, and sprinkle with sesame seeds. Finish.

1. Cut radish into strips, ** is the amount of four radish, more people can do more, less people cut points.

2. After cutting, it needs to be dried in the sun, if the sun is relatively strong, it will be fine for a day, and if the sun is not good, it will be dried for a few more days, and the moisture inside will be dried out, and it will be more brittle if it is dry.

3. When the sun reaches this level, you can sprinkle it with salt, the amount of salt should be mastered by yourself, if it is less, the radish will be very sour, and it is easy to spoil, and the taste is not delicious, too much. The taste is not good either. Sprinkle with salt and rub it off with your hands so that the salt can spread over each radish strip and let the salt combine.

4. Put rock sugar, you can break it and put it again, the melting speed is faster, and you can also put fine white sugar.

5. After the rock sugar is melted, pour in the chili powder or chopped millet pepper, or you can put a little bit of it all ready. You can put it according to the degree of spiciness.

6. After pickling for a week, you can eat it, this time has the best taste, because after a long time, the radish will become more and more salty, look at this fragrant and crispy pickled radish is ready.

Ingredients: 5 kg of radish, 30g of salt.

First, wash and peel the prepared radish.

2. Then use a kitchen knife to cut the radish into thick strips.

3. Cut all the radishes in turn and set them aside.

Fourth, after cutting, put it in a ventilated place to dry.

5. After drying, blanch the radish in boiling water.

6. After blanching, drain the water and let it cool.

7. Put salt and mix well.

8. Then marinate for 15 days, so that the dried salted radish is ready.

I like to eat dried radish, every autumn when the radish is in season, I ask my mother to buy some white radish pickled dried radish or make sour radish to eat, and make a little dried radish when eating is a special meal, many pregnant mothers have little appetite in the first trimester, they like to use dried radish mixed with white porridge to drink.

There are many ways to pickle dried radish, some people don't put anything when pickling dried radish, just slice the radish with salt a few times; Some people like all kinds of flavors, and when pickling dried radish, they like to put some seasoning to make the dried radish delicious and refreshing.

Dried radish pickled to eat the most rice, what to add when pickling something delicious and refreshing? Generally speaking, when marinating, add some chili powder, five-spice powder, etc., and you can pickle delicious and refreshing dried radish.

How do you pickle delicious and refreshing dried radish?

First of all, we clean the white radish, do not peel it, then cut off the head, and cut the radish into round or sliced shapes. After cutting, sprinkle the radish evenly with salt, and then marinate it quietly for one night, and the radish will dilute the excess water.

In fact, the pickled radish is dried in a more ventilated place, so that the radish is more refreshing, and there is no need to let the sun dry violently, otherwise it will be too dry and affect the taste, and it will be almost eighty percent dry.

Finally, put the dried radish into a relatively large glass bottle, put on gloves, add five-spice powder, chili powder, light soy sauce, white wine, sugar, etc. and rub vigorously, then press it vigorously and seal it for a few days.

How do you fry dried radish deliciously?

Heat the oil in a pot, add minced garlic and chili peppers, then put in the dried radish and stir-fry it slightly, add green onions and serve. If you don't like spicy food, don't put chili peppers.

In addition, the pickled dried radish is minced and served in soup with lean meat.

Of course, although dried radish is delicious and decentralized, you can't eat too much at one time, after all, eating too much pickled food will affect your health.