How to make sun dried radish strips delicious, how to make sun dried shredded radish delicious

There are many ways to do dried radish, dried radish is so delicious, the favorite way to eat is to make it into pickles to eat, spicy appetizing and rice, eating chewy, with porridge, with rice and steamed bread or noodles are good, eat a bite, it will make you appetite, make it clean and delicious, don't change the meat, eat it, you can eat more bowls of rice, share the method below:

Dried radish pickles] Ingredients: dried radish, appropriate amount of oil and salt, 1 tablespoon sesame oil, 2 tablespoons of dried chili flakes, half a tablespoon of Sichuan peppercorns, 2 large ingredients, 1 tablespoon of sesame seeds, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 teaspoon of white pepper

Steps:1Dried radish is a dried radish with green radish, cut into strips and dried directly, without salt, the dried radish is washed with water, washed to remove the dust that falls when drying, and then soaked in clean water for about 1 hour.

2.Remove the dried radish, remove the water from the dried radish with your hands, and put it in a pot for later use.

3.Prepare the seasoning, the amount of chili powder, Sichuan pepper, spices, sesame seeds, and chili flakes should be put according to personal taste, and more spicy ones can be eaten, and less spicy ones can be eaten.

44.Add oil to the pot and heat it, fry the peppercorns and ingredients over low heat, fry the peppercorns over low heat until slightly charred, and remove the peppercorns and ingredients. Sichuan pepper and ingredients should be fried over low heat, so that the pepper flavor of Sichuan pepper can be fully fried.

5.Turn off the heat and lower the oil temperature slightly, the oil temperature is too high, it is easy to fry the chili flakes and have a bitter taste. Add the ground chili pepper and sesame seeds, stir constantly, and fry the chili flakes until fragrant.

6.Pour the fried chili oil into the dried radish, then add salt, light soy sauce, sugar, and white pepper.

7.Mix well with chopsticks, put in a container with a lid, refrigerate in a cool place or refrigerator, and take as you go.

Tips: Dried radish can be soaked for about 1 hour, pepper and ingredients should be fried over low heat, so that the pepper fragrance of Sichuan pepper can be fully fried, the oil temperature of fried pepper flakes can not be too high, the oil temperature is high, it is easy to fry the pepper crumbs, and there is a bitter taste.

Ingredients: 2 radishes.

3 tablespoons of soy sauce.

5 grams of salt and 50 grams of sugar.

Light soy sauce 1 scoop.

Garlic five cloves of radish strips to prepare pickles.

I forgot to take a picture before this, and the green radish was bought and washed, dried and cut into strips the thickness of a little finger, with a length of about five centimeters! Leave it to dry in a ventilated sun! I put it on the sunny balcony of my house and let it dry for a week!

It's like this, don't underestimate this little bit of dried radish strips, these are two radishes! Measure the amount yourself!

Start making pickles, dried radishes soak in warm water for half an hour! Change the water twice, after all, it was also put for a week, and there is still ash! After washing, put seafood soy sauce, light soy sauce, salt, garlic foam, MSG, sugar (a little more sugar to enhance the flavor, a little more is good) vinegar essence a bottle cap!

A small spoon of chili oil, put some white sesame seeds at home! All that's left is to mix well! It's best to bring gloves, grab with your hands, massage, and then put on a plate, ready to eat!

The delicious way to make sun-dried shredded radish is as follows:

Tools Raw materials.

Ingredients: 2200 grams of white radish, 2 grams of fine salt.

1. Prepare the large white radish and wash the skin.

2. Prepare a household silk grater.

3. Rub the large radish into shredded radish.

4. A large pot of shredded radish.

5. Marinate the shredded radish with salt for 20 minutes.

6. Squeeze out the water and turn it into a small ball.

7. Spread it into a large flat sieve and dry it for about 2 days, which can be turned several times in the process.

8. Dried radish shredded finished product.

Materials

Dried shredded radish to taste.

1 green onion, 5 cloves of garlic.

Salt to taste, MSG to taste.

Sugar to taste. Appropriate amount of sesame oil.

Fine paprika. Appropriate amount of sesame seeds.

Mix the recipe with dried shredded radish1.Soak the dried radish shredded in water for 30 minutes.

2.Finely chop the green onion and set aside.

3.Finely chop the garlic and set aside.

4.Wash the soaked shredded radish, squeeze out the water and set aside.

5.Add minced green onion, minced garlic, salt, monosodium glutamate, fine chili powder, sesame oil, and sugar 6Mix the seasoning well.

7.Sprinkle with sesame seeds and mix well.

Ingredients: Dried shredded radish.

Pork belly. Ingredients: Yeast powder.

Baking powdered sugar leeks.

Minced ginger fungus.

Salt chicken essence. Edible oil sesame oil Preparation step 1

Melt the yeast powder with warm water and leave it for a while, dig a hole in the flour pile, then add an appropriate amount of baking powder, and fill the whole hole with the melted yeast powder and water.

Add a little sugar to help with fermentation.

Baking powder is added 4-5 grams per catty in summer, 7-8 grams in winter, the effect is to make the dough softer).

2 The kneaded dough can be left for a few minutes to crust, and this step does not need to be fermented.

3 Don't make the dough too thin, because the steamed bun skin is easy to collapse and is not beautiful. Beginners can have a larger point of the rod and a slightly thicker middle.

4 Dried radish shreds are made with warm water, and when they are completely softened, they are washed and drained. Cut the leeks into small pieces and finely chop the ginger. Chop the pork belly with minced ginger into a filling, then add water and whip into a meat filling.

You can add a little fungus, put the ingredients together, add salt, sugar, chicken essence to taste, edible oil, sesame oil to enhance the flavor. Add salt directly. If you make a vegan filling, you should add sesame oil first, add seasonings, and then add salt when wrapping.

5 The method of wrapping buns is not easy to describe, I feel that the key point is that the folds of the buns are stretched out, which means that when you wrap a pleat, you have to pull the dough up in the middle, so that the shape of the folds is good and smooth. There are several ways to close the bun, open, completely closed, semi-closed, etc

6 The wrapped buns should be awakened until the buns have fermented to about double the original, and then press it without retracting much.

7 Boil a pot of water, and the steamed buns can be steamed in the basket drawer, and steam for 15-20 minutes on high heat.

Stir-fried shredded radish with dried shrimp.

I just pickled a jar of dried radishes a few days ago, and my friend said it was so delicious, spicy and crispy.

One: First of all, the selection of materials should be good: the radish should be fresh, and it will be very heavy to buy one by one, indicating that the water is sufficient and not afraid of hollowness. Go back and wash it, cut it in half, divide it into several small portions, and put it on the balcony to dry.

2: The weather should be good, if the weather is good, it will be good for three days, and it will be dry for eight to ninety percent; In the meantime, you should buy some red pepper and garlic, clean it and dry it, and then chop it with a knife, add some salt and set it aside for later use.

Three: The radish has been dried, put it in a clean basin without a little raw water, knead it vigorously, add some salt, and then knead it, you can taste the kind that tastes very crisp and it's done.

Four: Mix the minced red pepper garlic and radish together and rub it, then put it in the jar, add some rice wine, and then seal the jar with plastic wrap, and eat it again in a few days, it is delicious today. Because I did it last year, several friends are vying for me to do it for them this year.

Eat dumplings with chopped gourd stuffing, very delicious

2. Seasoning: 2 tablespoons of light soy sauce, a little dark soy sauce, an appropriate amount of cooking wine, and half a tablespoon of salt.

3. Soak the dried radish shreds in warm water for 15-20 minutes. Remove the pork rind and cut the pork belly into 2 mm thick slices, pat the garlic and cut it into minced pieces, and cut the washed Hangzhou pepper into oblique blades for later use.

4. Remove from heat and heat up. Heat the pot, then add an appropriate amount of salad oil, first add the pork belly slices, low heat until fragrant, force out the lard, and then add the minced garlic and tempeh on low heat until fragrant.

5. After stir-frying the ingredients, immediately add the shredded radish that controls the dry moisture, and stir-fry evenly over high heat.

6. After stir-frying evenly, add an appropriate amount of cooking wine and stir-fry for a while, then add 2 spoons of light soy sauce to extract freshness, and then add a little dark soy sauce to improve the color, and stir-fry evenly over high heat.

7. Stir-fry for about three minutes, then add half a spoon of salt to taste, stir-fry evenly.

8. Stir-fry the shredded radish, add the Hangzhou pepper after the fragrance, and quickly stir-fry for a while on high heat to get out of the pot and put it on the plate.

1. Wash the fresh radish, cut it into evenly sized radish pieces (strips) and then marinate it with more salt, let some of the water run out, and then spread it out in the sun every other day to dry it.

2. Wash and dry the fresh radish, then cut the radish into long strips with a knife, then put it into a jar without oil, and then sprinkle it with salt and marinate it for about three days.

3. Wash the fresh radish, do not peel it, cut it into long strips with the skin, and then put it in the sun until the surface moisture is gone, then you can rub it with salt, and then put it in the jar to marinate for a few days.

Dried radish] Prepare fresh water radish, garlic salt, light soy sauce, sugar, and chili oil.

Method] The first step, dried radish, with any kind of radish, yesterday's vegetable market green radish is very cheap, 1 pound 8 cents, I spent 25 pounds, just used to dry radish.

Step 2: Wash the green radish and cut it into 1 cm wide strips. Don't peel the dried radish, firstly, the radish skin has a lot of nutrients, and secondly, the taste is more crisp and chewy. Put the radish strips into a large pot, add an appropriate amount of salt, stir evenly with your hands, cover each radish strip with a thin layer of salt, and marinate for at least 2 hours.

Tip 1: If you want to make the dried radish more crisp, be sure to remove the excess water, just salt it, don't blanch it.

The third step is to spread the pickled radish strips directly on a clean board without squeezing the water and put them in the sun to dry. If there is a yard, put it in the yard, put it on the balcony if there is no yard, be sure to ventilate, dry it for a few days, and remember to take it back at night, otherwise it is easy to return to moisture.

Fourth, when the moisture of the radish strips is dried, it becomes shrinking, dry, wrinkled, and curly, and it feels very dry, if the sun is good, it will be dried for 3 days, and if it is bad, it will be dried for 5 or 7 days. After drying, pack it in a fresh-keeping bag or plastic bag, store it in a cool and ventilated place in the shade, and freeze it in the refrigerator, and it will not be bad for a year.

How to eat dried radish, just cold dressing, the taste is crisp and flavorful, and I will share the method with you, it is very simple.

Put the dried radish into the water to soak, soak it softly, remove and wash, drain the water and put it on the plate, add an appropriate amount of minced garlic, add an appropriate amount of salt, light soy sauce, sugar to taste, sprinkle a handful of cooked white sesame seeds, pour a spoonful of chili oil, stir evenly and eat.

Ingredients: White radish.

Seasoning] Salt.

Specific method] Wash the radish, cut one radish into four cloves (if it is too large, cut a few more petals), and put it in a clean place with the sun to soften.

After softening, rinse again with water. After washing, remove and dry to control the moisture.

Once the moisture is controlled, pour it back into the container, sprinkle in a little more salt than you normally cook, stir well, and squeak overnight.

After a night of pickling, you can take it to a sunny place to dry, keep the pickled water, and after drying it for a day, put the radish back into the pickled water, and repeatedly absorb the water and dry it repeatedly. In this way, the dried radish is sweeter after the ridge seeps well. (If you are troublesome, you can pour the water and dry it directly).

When it is dry, it is OK.

Then you can put it in the jar Sakura Rental Ridge and keep it sealed so that it won't break for two years.

Remember that there can be no oil in the whole process, because it is a homemade dried radish, without any additives, so the taste of the dried radish in the crispy is a little salty, and there is no added preservative, so salty is the "preservative" of dried radish. We can soak it in water for a few minutes before eating.