The general process of dried radish is: drying, pickling and storage. Different places have different pickling methods and different tastes. The raw materials of dried radish are white radish, green radish and carrot. Some dried radish will put oil, while others will not. According to different seasonings, there are spicy dried radish, spicy dried radish, spiced dried radish and no seasoning.
Below I will introduce the basic methods of dried radish, and then I will introduce what seasonings to add to dried radish of various flavors. Let's have a look.
Basic dried radish practice:
Required ingredients:
Three white radishes
Required ingredients:
Salt, Chili powder, pepper, sugar
Production method:
Step 1: Pickling
①: First, wash the white radish and cut it into finger-sized strips. Don't peel radish. Radish skin tastes crisp and refreshing. It's a pity to get rid of it, especially green radish or carrot. Dried radish will look better without peeling.
②: Put the cut radish strips into a big container, add about 15g of salt to a catty of white radish, then mix well, and let the radish strips marinate for at least 2 hours, so that the water in the radish can be marinated out, which makes it easier to dry.
Step 2: drying in the sun
①: Squeeze the pickled radish strips dry. If the quantity is large, you can put the radish strips in a big gauze, tie the pocket tightly, then press a heavy object to squeeze out the water inside, and then put the radish strips in the sun for 2~3 days until they are 50% dry. At this time, the taste is the best.
(2) Dried radish may stick to dust. Wash the dried radish with clear water, put it on a shelf and dry it with a knife, then put it in a container.
Step 3: curing.
Add Chili powder, pepper powder and appropriate amount of sugar into the container, put on disposable gloves, grab these seasonings and ingredients evenly, then put them in a sealed container, marinate for 20 days and take them out. Pickles must be preserved for 20 days before they can be eaten, so that the nitrite in them will be reduced. )
Just introduced the most basic dried radish, there is no extra seasoning, but it tastes particularly crisp. After the first step of pickling and the second step of drying, if you want dried radish with different tastes, you can season it as follows:
①: spiced dried radish = spiced powder+sesame+dried radish+pepper (chopped pepper can be used for pepper).
②: Spicy dried radish = spiced powder+pepper powder+Chili powder+dried radish (similarly, chopped pepper can be used for peppers).
In addition, these dried radishes can be pickled with cooked sesame, garlic or cooked oil, and these seasonings can be increased or decreased or mixed according to their own tastes.
You can also dry all the water in the dried radish and put it in the refrigerator for sealed preservation. When you want to eat, take it out and soak it in warm water, then add seasoning, or fry it with other side dishes. The taste can be varied.
Technical question and answer of dried radish
(1) About the use of salt
Usually, a lot of salt has been added before pickling fresh radish. It is not necessary to add salt when making dried radish later, but you can also taste it first and decide whether to add salt according to the situation. If the dried radish is salty, you can wash it several times to make it light.
(2) Don't care too much about making dried radish. Carrots, green radishes and white radishes can be made, but it is very important not to choose hollow radishes. The water in the hollow radish has dried up, and the dried radish is not crisp or refreshing. When choosing, you can weigh the radish in your hand first, and choose the radish that feels pressing your hand. Don't choose too big, it is usually too big.