One: First of all, the choice of materials is better: the radishes should be fresh and heavy to pick one by one, indicating that they are full of water and are not afraid of hollowness. Go back and wash it, cut it in half, divide it into small portions and put it on the balcony to dry.
Second: the weather is fine. If the weather is fine, three days will be fine. It usually takes eight to do it. In the meantime, buy some red peppers and garlic, wash and dry them, then chop them with a knife and add some salt for later use.
Three: dried radish, put it in a clean basin without raw water, rub it hard, add some salt, and rub it again, and you can taste the kind that tastes crunchy, and you're done.
Four: Mix chopped red pepper, garlic and radish, knead them into a ball, put them in a jar, add some rice wine, seal the jar with plastic wrap, and you can eat them in a few days. This is delicious. Because I made it last year, several friends are vying for me to do it this year.
Question 2: How to pickle dried radish? Cut the radish into dried radish.
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Add salt, Chili sauce, garlic, ginger and wine.
Mix dried radish with the above seasoning, and then put it in an acid tank. You can eat it in about 10 days.
When drying radishes, you should choose good weather, and don't get caught in the rain after a day of drying, so the radishes that are dried will not look good.
If you like crispy dried radish, you should dry it for a day or two. When the sun is shining, the radish basks all day. If you want to make the radish crisper, rub it with your hands (after a day or two) and then sun it for another day.
If you don't like spicy food, you don't need to add Chili sauce when pickling.
Sincerely answer, hope to adopt, thank you!
Question 3: How to pickle dried radish? Spiced dried radish
Food ingredients
White radish10000g, coarse salt1000g, pepper, aniseed.
Gourmet practice
1. Remove the roots from the radish, remove the top, clean it, cut it from the top, put it in a clean jar, thicken it with salt and clear water, submerge the radish surface with water, and pickle it for 1 month to get the pickled radish;
2. Cut the radish into thick strips and dry it;
3. Remove the dirt and floating foam from the marinade of pickled radish, gently pour it into the cauldron, (do not pour out the residue at the bottom of the tank) add the aniseed pepper, leave the fire until the marinade turns red, and let it cool;
4. Put the radish into the jar again, pour in the marinade and stir well. Stuffy for 2 days, the dried radish will be soft. If it is too dry, you can add marinade to make the radish wet and dry.
Question 4: How to pickle dried radish and spiced radish?
Food ingredients
White radish10000g, coarse salt1000g, pepper, aniseed.
Gourmet practice
1. Remove the roots and the top of the radish, clean it, cut it from the top, put it in a clean jar, add salt and water to thicken it, submerge the radish surface with water, and pickle it for 1 month to get the pickled radish;
2. Cut the radish into thick strips and dry it;
3. Remove the dirt and floating foam from the marinade of pickled radish, gently pour it into the cauldron, (do not pour out the residue at the bottom of the tank) add the aniseed pepper, leave the fire until the marinade turns red, and let it cool;
4. Put the radish into the jar again, pour in the marinade and stir well. Stuffy for 2 days, the dried radish will be soft. If it is too dry, you can add marinade to make the radish wet and dry.
The key to food
The dried radish strips should be turned from time to time to avoid being affected by the lid.
Dried hot and sour radish
Food ingredients
5000g of white radish, 30g of Chili powder, 800g of vinegar, 200g of sugar, 0/75g of salt, 0/00g of sesame oil, 0/00g of pepper and 0/00g of aniseed, proper amount of monosodium glutamate and 2000g of water.
Gourmet practice
1. Wash the radish first, then process it into strips 3 cm long, 0.5 m wide and 0.5 m thick, and air dry it to 80% dryness.
2. Heat sesame oil, add Chili powder, stir-fry until slightly Huang Shi, and pour in dried radish.
3. Put the salt, sugar, pepper and aniseed into a pot and add water to boil, add monosodium glutamate, let it cool, pour it into a jar and stir it with dried radish once a day. The finished product is about 15 days, and the color is required to be red and yellow.
Gourmet special
Crispy texture and sour taste.
Question 5: How to pickle dried radish with soy sauce The main processes of pickling dried radish are: 1. Dried radish should be dried in the shade, not in the sun, and the water can be dried to about 70%. 2. Dried radish is rubbed with coarse salt in some places, also called big salt, and put aside; 3. Soy sauce vinegar and dried radish according to the ratio of 2: 2: 1, put soy sauce and vinegar into a wok and add a little pepper to boil; 4. Cool the cooked soup, put the kneaded dried radish into a clean glass container, and put the cooked soy sauce and vinegar into a glass container filled with pickles; 5, you can put a proper amount of pure rock sugar according to your own taste; 6. Keep the pickled radish in a place that is not too hot. Change the pickled radish from a glass container to cold water, and you can eat it in a week or so. When eating, take it out, cut some chopped green onion and pour it with hot oil. It smells good.
Note: 1, nothing can be stained with oil during curing, and it will be easily broken if there is oil; 2. The amount of cooked soy sauce and vinegar must be enough to cover the vegetables to be pickled. 3. Tools for picking vegetables while eating should be clean.
Question 6: What materials are used to pickle dried radish?
condiments
White radish 1200g
condiment
salt
120g
Practice of pickling dried radish
1. Wash the white radish, peel it, cut it into blocks, put it in a bamboo basket in the form of folding radish and salt layer by layer, then press the heavy stone to squeeze out the salt water and flow out of the container.
2. After weighing for two days, take the radish out to dry. The color is light brown at this time.
Cuisine characteristics
Don't expose the radish to the sun for too long, otherwise it will be too dry and taste like firewood.
Question 7: How to eat pickled radish directly after a few days? The specific method of pickling dried radish:
1. Clean Wei Qing radish and gently scrape off a thin layer of skin. (Keep radish skin)
2. Root the radish and cut it into 5 cm long strips.
Let it dry in the sun. Turn it over several times a day and cover it at night to prevent the fog from getting wet.
4. Sun for 2 ~ 3 days, soft to the touch and can be pickled;
5. Wash dried radish with boiling water to remove floating dust.
6. Let the water soak for a while.
7. Prepare the seasoning for pickled radish.
8. Take out the soaked radish strips and drain the water. Add a proper amount of salt, sugar, soy sauce, Chili powder, pepper powder, ginger powder and white pepper and mix well.
9. Cover with plastic wrap and marinate in the refrigerator for two days to make it completely tasty.
10. Take the pickled radish strips out of the refrigerator, boil a spoonful of hot oil, and pour them on sesame and pepper noodles.
1 1. Add appropriate amount of sesame oil.
12. Put a teaspoon (1g) of monosodium glutamate and mix well. At that time, I ate it or took it in the refrigerator.
13. Eat with porridge or rice. Crisp and refreshing appetizers are ready. Enjoy it.
Edible time: marinate for two to four days and serve.
Question 8: How to make radish by pickling dried radish in the south (10 kg).
condiments
kitchenware
other
classify
Winter recipes are simple and difficult to make pickles for a few days.
Cut the radish into strips and dry it to 70%.
Wash it with cold water, add salt, vinegar and sugar, and rub it hard for three or four times.
Add monosodium glutamate and Chili noodles, and knead the spiced noodles for a few times to serve.