How to make dried pickles from radish leaves, how to pickle pickles with radish leaves?

Materials. 1,500 grams of fresh radish leaves.

Salt 10 grams. Dried chili pepper segments 15 grams.

Preparation of pickled radish leaves and pickles.

1.Prepare fresh radish leaves, then boil three kg of water.

3.Then prepare the dried chili peppers and salt for the pickled radish leaves.

4.After the water is boiled, pour the boiling water into the pot with the radish leaves, so that the radish leaves are fully soaked in the boiling water. Soak the radish leaves in boiling water for another half an hour.

6.Then, cut the washed radish leaves into soybean-sized cubes with a knife on a cutting board.

7.Then squeeze out the water from the sliced radish leaves again with both hands and put them in the pot.

8.Pour the prepared salt and dried chili pieces into a bowl and knead well with your hands.

9.Finally, the evenly kneaded radish leaves are pressed tightly by hand, and then marinated for about three hours, and they can be fried and eaten.

1. First of all, you need to wash the radish leaves to wash off the dust and soil on the radish leaves, because the radish leaves have a lot of hairy thorns, and the radish leaves contain a lot of water, you need to scald the radish leaves with boiling water, remember not to scald for too long.

2. Then dry the scalded radish leaves, and squeeze the water in the radish leaves by hand, at this time the radish leaves have become quite soft, and then we cut these blanched radish leaves into small dices the size of corn kernels, and then squeeze out the excess water by hand, put salt and prepared chili dices in it, and mix well with hands.

3. Put the mixed radish leaves into an airtight container, cover the lid, and leave it for 24 hours, when the salt and pepper flavor are integrated into the radish leaves, this delicious dish is ready.

Nutritional value of radish leaves:

Radish tassel is the root and leaf of the Apiaceae plant, and its nutritional value is very high. Radish tassel is not susceptible to pests and diseases because of its special aroma, so pesticides are rarely used, and it is a good green raw material in food processing.

Radish is rich in protein, carbohydrates, dietary fiber, carotene, etc., and contains more vitamins and minerals. Carrot tassel contains a lot of vitamins, especially the content of VA is 15 20 times that of green peppers, the content of VC is comparable to that of broccoli, and the content of vitamin K is also very high.

Radish tassel contains 0 01% luteolin-7-glucoside medicinal ingredients, its taste is pungent, sweet, flat, has the effect of regulating qi and relieving pain, facilitating urination, etc., and is mainly used to treat symptoms such as urine blockage, abdominal pain, edema and gonorrhea.

Here's how to make dried radish pickles:

1. Wash the radish, first cut it into slices along the length, then cut it into strips thinner than your fingers, put it in a basin, add salt and mix well and marinate for two hours;

2. The dried radish pickled in water becomes slightly wilted, pour out the salted water, and wash the dried radish twice with water;

3. Wash the dried radish and dry the water;

4. Dry the radish in the sun or put it on the radiator;

5. Boil a pot of boiling water, blanch the radish, pick up the semi-dry one, and soak it for a while if it is a little more dry.

Eat as much as you want, and dry the rest directly;

6. Dry the blanched radish, drain the water, dry the surface moisture if possible, and dry it with kitchen paper if you can't wait;

7. Cut into small cubes, the smaller ones are more flavorful;

8. Put the chili noodles according to the degree of spicy food, splash the chili noodles with hot oil, and mix the spicy seeds directly if there is a good oil at home, if it is an ordinary chili noodles, you can add a little pepper powder and white sesame seeds, and the spicy seeds can be cooled and set aside;

9. Pour the dried radish into the basin of oil and spicy seeds, mix well, add a small spoon of sugar, if you use the fruit radish itself, the radish itself is sweet and not spicy, you can not put sugar, add two spoons of vinegar, the amount of vinegar is also according to your own taste, do not like to eat sour vinegar can also taste salty, the taste is salty and sweet, and the salt is added when it is light. Mix well and eat!

The production of dried radish pickles is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". Sun-dried radish, a unique flavored vegetable, is rich in B vitamins and has a higher iron content than other foods except enoki. The selection of materials is exquisite, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, crisp and refreshing, and there is a different flavor to eat.

It takes ten steps to make dried radish pickles. 1.Prepare the ingredients you need.

2.Soak the radish in cold water for 25 minutes.

4.Spread the onions, garlic and chili peppers on top of the soaked dried radish.

8.Pour in the hoisin soy sauce.

9.Add sugar, salt, monosodium glutamate, peppercorn noodles, sesame seeds.

10.Stir well and serve.

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, and how to make it

1.Dried 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, stirring 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.

I like Cher's text.

Ingredients:

Ingredients: 150 grams of dried radish, 15 grams of rock sugar.

Excipients: 200 ml soy sauce, 15 ml light soy sauce, 5 grams of dark soy sauce, 10 grams of chili paste, 30 grams of garlic, 20 grams of sesame seeds.

Method:

1.Soak the dried radish in water (this is a radish that has not been salted and dried in the sun) 2Prepare the garlic.

3.Dry wash the radish and squeeze out the water.

5.Remove again and drain dry.

6.A little oil in the pan, and when the oil is hot, add rock sugar (about 13 grains) 7Slowly boil the sugar over low heat.

8.Completely melted, the sugar color is brownish-red.

9.Add half a bag of ordinary soy sauce, add some dark soy sauce, light soy sauce, and chili sauce (if you don't eat spicy, you can skip it) 10Add garlic and bring to a boil.

11.Allow to cool.

12.Pour over top of the dried radish.

13.Mix well.

14.Soak the pickles for an hour and sprinkle with sesame seeds.