How do you store dried radish? Can dried radish be frozen?

How to preserve dried radish:

1. The surface of the dried radish can be wrapped in plastic wrap.

Cover and sprinkle a layer of salt on top of the dried radish to prevent it from oxidizing by the air and inhibit the growth of bacteria. Then just put it in a jar, it can't stick to the oil, and if there is oil, it will spoil quickly.

2. You can also put the dried radish into a vacuum bag, extract the air inside, and then cool it, which can generally be stored for about 12 months, and the vacuum bag plays the role of external protection.

The storage time of dried radish is relatively long, and a large amount of nutrients will inevitably be lost during storage, so it needs to be eaten as soon as possible. Long-term oxidation, absorption of impurities in the water and water quality, contains substances that are not good for the body, and after eating, it may cause diarrhea.

Completely dried radishes are packed directly in a plastic bag and stored in a ventilated and dry place. If the climate is humid, it is recommended to take it out and bask in the sun to avoid moisture. It can be frozen in the refrigerator or marinated.

Immersion method. Pickled dried radishes need to be packed in a jar, and each layer of dried radish must be covered with a layer of salt and sealed for preservation.

Have the freedom to choose, don't be forced by life to do something that doesn't pay off. It is very happy to eat and drink alone, but if you want to live with dignity, you can buy food and wear it once, and call it a certain one.

OK. The dried radish pickles are packed into composite plastic bags, then vacuum-packed with a vacuum packaging machine, pasteurized, cooled, and stored for more than 12 months at 20 times.

If the dried radish pickles have been mildew when pickled, and the storage time is long, it will definitely deteriorate, so to extend the shelf life of dried radish pickles, we must strictly implement the production and processing technology.

Tips for pickling radish dry

Finally, the jar is filled here, you can use the more traditional method of pouring the jar, because the stored jar is turned upside down, you can avoid the air from entering, so that the whole pickling process is more guaranteed quality, the specific method is to put the sealed jar mouth upside down in a water dish, remember that the can mouth is now stuck with bamboo strips, so as not to fall down the radish.

There is also an innovation in taste, you can use different seasonings when pickling dried radish, so that the pickled dried radish will have different flavors, such as adding chili powder, Sichuan pepper and aged vinegar, so that the dried radish has a sour and spicy taste, in line with the taste of Sichuan, Hunan and other places. You can also use cooking oil to stir-fry dried chili peppers, star anise and other seasonings to make the pickled dried radish taste more attractive.

Some teammates say that many people like pickled radishes, or dried radishes, but they can't eat so much at once, and sometimes they will take them out to eat if they want to, so how can they keep dried radishes for a long time? Let's let everyone give a solution.

1. The dried radish made by the dry pickling method can be directly packed in a clean jar and sealed for preservation;

2. You can put the pickled dried radish into a vacuum bag, but you have to pump out the air inside, which can generally be stored for about 12 months;

3. The dried radish pickled by the soaking method needs to be packed in the jar, and each layer of dried radish must be covered with a layer of salt and sealed and preserved.

4. You can also take out the pickled dried radish and wash it slightly, then dry it, put it in a pot to steam it after drying, and then put it outside to dry, so that the dried radish can be kept for a long time;

5 white radish cut into small pieces, exposed to the sun for three days until the water is almost dispersed, then with a layer of coarse salt and a layer of dried radish with a small jar yard, press and seal the can, take out and wash it after a week, and dry off some water, then seasoning, prepare some rice vinegar, ginger and other seasonings, the same layer of seasoning, a layer of radish dry code, press the sealed can, wait for a few days before eating, generally in this case can be stored for about 5 months;

6. First cut the radish into strips and marinate it with a small amount of salt for one to two days, then control the moisture and put it on a larger item and spread it flat to dry it in the sun, or blow it dry in a ventilated place.

There is another kind of: dry and dry radish, wash and cut the radish into strips, marinate it with salt to control the water, and then dry it, and then the dried radish can be put into a cloth bag or plastic bag, hang it in a cool and dark and ventilated place, wash it when eating, soak it in warm water, if it is dried with green radish, you can not steam it when you eat, you can wash it directly and blanch it softly.

Wash and cut the radish into strips evenly sprinkle salt and dry, then wash and dry the wok, add rock sugar and dark soy sauce to the pot, use an appropriate amount of dark soy sauce to look good, turn on and off the fire over medium heat, let it cool, the cooling process is enough to melt the rock sugar, put garlic, ginger and dried radish into a container and put two spoons of white wine, heat a little oil in the pot, put in the pepper fennel and fry until fragrant, you must pay attention to use low heat, do not fry the pepper and pepper to fry the fragrance, turn off the fire and pour it directly on the dried radish, mix well, seal it, and you can serve it the next day.

The above is the information collected for you on how to store dried radish for a long time, I hope the above content can help you.

Sun-dried dried radishes can be stored in a sealed bag, but the plastic bag must be chlorine-free, such as polyvinyl chloride (toxic), but should be polyethylene. The traditional storage method is to press the dried radish tightly in an appropriate size urn and seal the mouth of the urn, the key is to seal it well so that it does not come into contact with the air, so that it can be stored for many years to avoid problems such as back-moisture and long hair.

How to dry dried radish.

1. Wash the fresh radish, cut it into pieces (strips) of uniform size, 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 until dry.

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 is made by drying fresh white radish, but it tastes really good. When I was a child, I almost didn't eat white radishes, but I loved dried radishes. Every time I eat fried dried radish, the rice will be very bitter.

Haha, I can't wait to eat two bowls at a time. The crispy taste really can't stop eating.

It should have been more than my family at that time. In my memory, when turnips were cheap, every household would dry turnips. Some directly cut the whole radish or a white radish and hang it in the sun with a knife; Some shredded radish, my favorite is this small piece of dried radish.

You don't need to cut it, just wash it and put it away, and take it out and stir-fry it when you want to eat it.

It is recommended not to keep it for too long, as there are many bacteria in the refrigerator, which will affect the taste of the pickled radish and absorb the moisture of the pickled radish, resulting in brittleness. Therefore, it is advisable to keep the pickled radish in a cool place, sealed in a jar or jar.

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How long can pickled radishes last in the refrigerator, no more than 48 hours. And it must be packed in a plastic bag before it can be stored. Otherwise, first of all, shredded carrots are easy to lose water, which affects the taste and nutrition; Secondly, it will become hard after being stored for a long time, and it is not as soft and delicious as fresh carrot shreds.

In order to prevent fresh radishes from spoiling after being stored for a long time, we will choose pickled dried radishes to prolong the shelf life. How do you keep dried radish longer?

Method 1: Wash the radish, cut it into strips, sprinkle it with salt evenly and dry it in the sun. Then wash the wok and let it dry, then add rock sugar and soy sauce.

Or you can add an appropriate amount of soy sauce to make the dried radish look good. Then turn on medium heat and turn off the heat to allow it to cool naturally. The cooling process is enough for the rock sugar to melt.

Which ginger and garlic. Place the garlic, ginger and dried radish in a container and add two spoonfuls of white wine. Heat in a pan.

A pinch of oil, add pepper.

Pepper, fennel.

Stir-fry. Be careful with low heat and do not fry chili and chili peppers. Stir-fry until fragrant, turn off the heat and pour directly over the dried radish. Stir well and seal. You can get on the next day. Refreshing, crystal clear, delicious and long-lasting.

Method 2: Pickled dried radish should be stored for a long time. You can take out the pickled dried radish and wash it a little, and then dry it.

Once dry, put it in a pot to steam, then let it dry on the outside, repeating twice. You can take it out and soak it when you want to eat it later. This dried radish can be kept for a long time.

Dried radish is really my favorite side dish in the morning when I drink porridge and eat breakfast. It is refreshing, crisp and tender, and rich in flavor, which is really good for rice and porridge. Every time I drink porridge outside, I have to ask the boss to add a little more dried radish.

Sometimes when I do it at home, I will buy more radishes to make together, but I am afraid that the dried radish can not be put for too long, and then it will cause waste, but in fact, the dried radish can be put for a long time, as long as you pay attention to preservation, the main points of preservation are the following points.

First of all, when making dried radish, it is best to choose green radish, not white radish, because green radish is more crisp and tender, and there is less water in it than white radish. Because the water content of white radish is relatively high, it is more troublesome in the process of air-drying and storage, so white radish is more suitable for pickled radish. It is the kind of crisp sour radish with sweet and sour taste, and green radish is more suitable for air-dried radish and long-term storage.

This is actually very important, many people only think about making dried radish, but they don't think that choosing different radishes will also have different tastes.

Then we clean and peel all the green radish, and then cut off the head and tail of the radish. Cut the radish into strips about a finger long. Put it in a large basin, add the appropriate amount of salt, and marinate for more than 2 to 3 hours.

At this time, we will find that there will be a lot of water coming out of the basin, and then the water in our basin will be poured out. We take out the dried radish, and then squeeze out the remaining water in the radish with our hands, it is best to find a stronger one here, or you will divide the radish into a small portion, a small part in the hand and wring it out, the drier the better. Then we find a place where the sun can be exposed to the sun and the ventilation is better, and it is okay to lay a piece of cardboard or a net.

Just put the dried radish on top to dry, and it is best to spread a layer of gauze or it to cover the dust.

<> don't wash the radish after squeezing the water in it dry, many people will think that there is salt on it, yes, salt in the radish can just help the radish become a dried radish, as long as you don't continue to add salt in the follow-up. After a day or two, the radish will turn into a dried radish, which will become very small and firm. At this time, we put away the dried radish, rinse it with clean water to rinse off the dust on the surface, and then put it in a clean place to dry.

You can taste the flavor while seasoning, and adjust it to your favorite flavor. Then we come to preserve the dried radish and take a sealed jar. The sealed tank must be cleaned in advance, and the air-dried tank must ensure that the sealed tank is oil-free and water-free, and there can be no water and oil at all.

Then we can put the dried radish in it, and if it is the previous sealing jar, we can also pour a bowl of water around the plate, so that the sealing effect is also very good. When you want to eat, take out a bowl of hot oil in a pot, pour the hot oil on the dried radish, mix it a little and you can eat, it is a crunchy side dish.

First of all, be sure to dry the dried radish, then seal the dried radish in an airtight jar and store it in a cool place. This will keep it for a long time without going bad.

Personally, I think that if you want to keep the dried radish for a longer time, you can dry it at this time, and then seal it and store it in the refrigerator.

It can be eaten, as long as this pickled food is not moldy, it can be eaten, and the general pickled products will taste better after a long time. Here's how to marinate dried radish:

Ingredients: dried radish, rock sugar, light soy sauce, dark soy sauce, ginger, garlic, white wine, chili, Sichuan pepper, fennel 1, wash and cut radish into strips, evenly sprinkle salt and dry.

2. Wash and dry the wok, add rock sugar, and add light soy sauce.

3. An appropriate amount of dark soy sauce looks good on the color.

4. Burn on and off the fire on medium heat, let it cool naturally, and the cooling process is enough for the rock sugar to melt.

5. Prepare ginger and garlic.

6. Put garlic, ginger and dried radish in a container and put two spoons of white wine.

7. Heat a little oil in a pot, add chili pepper and fennel and stir-fry until fragrant.

8. Be sure to use low heat, don't fry the pepper peppercorns. Stir-fry until fragrant, turn off the heat and pour directly on the dried radish, stir well, and seal.

9. It can be served the next day, refreshing and crystalline, fresh and delicious.

Be careful, don't be in a hurry

Be careful, don't be in a hurry

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Radish has appetizing, heat-clearing and other effects, which is conducive to **, and can also promote the digestion and absorption of nutrients by the human body. Salted radish has a salty taste and should not be eaten too much. Pickled radish can also be stir-fried with some vegetables, and it has a very good taste.