Sun-dried dried radish pickling method: First, the preparation of raw materials: 1, a good raw material directly determines the quality of the dried radish.
The radish used in pickled dried radish is usually carrot, or carrot, white radish can also be pickled, but the quality of pickled is not as good as carrot and carrot. The carrots harvested around the time of the lunar calendar frost are the most desirable, and the pickled products are characterized by crispness, tenderness, aroma, and sweetness.
2, drying tools, the best drying tool is the bamboo gabion made of sieve, with air permeability, will not damage the quality of dried radish, clean, guard, but also more convenient. Pickled jar or plastic bucket, jar is the traditional use of containers, plastic bucket is the modern use of new materials, to polyethylene plastic bucket is good.
Depending on how much dried radish pickling and decide the size of the container. Plastic bucket has the advantages of light weight, easy turnover, the disadvantage is airtight, no cylinder pickling effect.
3, the configuration of seasoning, according to personal preference configuration of seasoning, but generally need to have seasoning, sea salt, pepper, sugar, white wine, sesame leaves and so on. The amount placed can be more or less, is based on personal preference.
4, auxiliary tools: kitchen knife, stainless steel as the material is better, cutting sharp, used to cut off the radish cherry and slicing. Knife board a, can be plastic, can also be wooden, the traditional are using wooden knife board.
Second, the harvested carrots process: immediately cut off the radish cherry, and thoroughly cleaned, cut into slices. Generally small carrots can be cut into four or six pieces, not too large, not too small.
Third, pickling method Cut immediately placed in plastic pots or ceramic tanks, a layer of radish layer of salt, note that the use of sea salt is good, do not use low-sodium salt. General use of sea salt per hundred pounds of radish 5 to 8 pounds, pickled overnight to be turned over, so that the brine penetrates into each radish block.
Then, take advantage of the sunny night, soaked in brine in the radish pick up, in the sieve on top of the spread, day and night in a row cool sun for two days to three days, in order to appear dry skin shall prevail, drying time must be even, do not pile up together, resulting in uneven drying. Not to mention that you can't keep sunbathing, resulting in dried radish old and ripe and lost its unique flavor.
After two days and three nights of drying, radish has undergone a fundamental change, from the original *** radish slices into a crisp and sweet primary dried radish. This time the dried radish, the texture is very crispy, crispy with salty, and radish rich flavor and a touch of radish original sweetness.
After this drying process, that is, into the refining process: per 100 pounds of dried radish plus 4 pounds of sugar, 2 pounds of spices, 2 pounds of white wine, 4 pounds of salt, 1 pound of peppercorns, 1 pound of chili peppers. Mixed well, loaded into a closed plastic drum or ceramic cylinder, the use of film sealing, (this does not need to be tight, in order to block the dust for the purpose of) a week later, open the cylinder can be eaten.
After opening the jar, you can always store the dried radish in the jar, but also can use small packages sealed up, small packages can be large or small, so that the dried radish is not in contact with a large amount of air and oxidation, hygroscopicity, etc., because of prolonged contact with the air, the dried radish will be crisp and tender and flavor attenuation phenomenon, so that it lost its unique flavor. According to this method of pickled dried radish, with a golden color, sweet and crisp, long taste characteristics.
This is the method of "Changzhou five-spice dried radish", which is very famous in the south of the Yangtze River. Of course, each family has its own unique secret method.
This is unknown.
2. Dried radish flavor beautiful vocabulary
dried radish pickling method: First, the preparation of raw materials: 1, a good raw materials directly determine the quality of dried radish.
The radish used in pickled dried radish is usually carrot, or carrot, white radish can also be pickled, but the quality of pickled is not as good as carrot and carrot. The carrots harvested around the time of the lunar calendar frost are the most desirable, and the pickled products are characterized by crispness, tenderness, aroma, and sweetness.
2, drying tools, the best drying tool is the bamboo gabion made of sieve, with air permeability, will not damage the quality of dried radish, clean, guard, but also more convenient. Pickled jar or plastic bucket, jar is the traditional use of containers, plastic bucket is the modern use of new materials, to polyethylene plastic bucket is good.
Depending on how much dried radish pickling and decide the size of the container. Plastic bucket has the advantages of light weight, easy turnover, the disadvantage is airtight, no cylinder pickling effect.
3, the configuration of seasoning, according to personal preference configuration of seasoning, but generally need to have seasoning, sea salt, pepper, sugar, white wine, sesame leaves and so on. The amount placed can be more or less, is based on personal preference.
4, auxiliary tools: kitchen knife, stainless steel as the material is better, cutting sharp, used to cut off the radish cherry and slicing. Knife board a, can be plastic, can also be wooden, the traditional are using wooden knife board.
Second, the harvested carrots process: immediately cut off the radish cherry, and thoroughly cleaned, cut into slices. Generally small carrots can be cut into four or six pieces, not too large, not too small.
Third, pickling method Cut immediately placed in plastic pots or ceramic tanks, a layer of radish layer of salt, note that the use of sea salt is good, do not use low sodium salt. General use of sea salt per hundred pounds of radish 5 to 8 pounds, pickled overnight to be turned over, so that the brine penetrates into each radish block.
Then, take advantage of the sunny night, soaked in brine in the radish pick up, in the sieve on top of the spread, day and night in a row cool sun for two days to three days, to the skin appears to be dry, subject to dry, drying time must be even, do not pile up together, resulting in uneven drying. Not to mention that you can't keep sunbathing, resulting in dried radish old and ripe and lost its unique flavor.
After two days and three nights of drying, radish has undergone a fundamental change, from the original *** radish slices into a crisp and sweet primary dried radish. This time the dried radish, the texture is very crispy, crispy with salty, and radish rich flavor and a touch of radish original sweetness.
After this drying process, that is, into the refining process: per 100 pounds of dried radish plus 4 pounds of sugar, 2 pounds of spices, 2 pounds of white wine, 4 pounds of salt, 1 pound of peppercorns, 1 pound of chili peppers. Mixed well, loaded into a closed plastic drum or ceramic cylinder, the use of film sealing, (this does not need to be tight, in order to block the dust for the purpose of) a week later, open the cylinder can be eaten.
After opening the jar, you can always store the dried radish in the jar, but also can use small packages sealed up, small packages can be large or small, so that the dried radish is not in contact with a large amount of air and oxidation, hygroscopicity, etc., because of prolonged contact with the air, the dried radish will be crisp and tender and flavor attenuation phenomenon, so that it lost its unique flavor. According to this method of pickled dried radish, has a golden color, sweet and crisp, long taste characteristics.
This is the method of "Changzhou five-spice dried radish", which is very famous in the south of the Yangtze River. Of course, each family has its own unique secret method.
This is unknown.
I especially like to eat dried radish, whenever I eat porridge, I will eat a few pieces. Last Sunday, my grandmother and I pickled a jar of dried radish. On that day, my grandmother and I went to the vegetable field and chose a basket of big radishes. When we got home, we washed the radishes, and the snow-white radishes were so round that you couldn't bear to eat them. We washed the radishes and then I cut them into pieces the size of orange petals. These pieces were slightly transparent, white and crystal clear, like snow pears. Looking at the radish cubes, I thought they must be especially delicious. I put a piece into my mouth, and it was crispy, sweet, and a little bit spicy. Oops! What else can be said about the dried radish made from such a great radish! Grandma put the radish pieces into a pot and sprinkled them with 2 kilograms of salt, turning the radish slices over and over while sprinkling the salt, so that the salt would be evenly distributed in each piece of radish. After a day of pickling, the radish was soaked and wet that it was time to dry it in the sun for about three days. We prepared the ingredients: five spice star anise, pepper, chili powder, salt, sugar, monosodium glutamate. After drying in the sun, you can put in the prepared seasonings, so that it will be more flavorful and delicious. After putting these ingredients in, keep rolling to soak the dried radish. After five days, you can taste it. Today, while eating congee, I couldn't resist my craving and ate a dried radish. Ah! It's fragrant and crispy, delicious! I ate the whole bowl of congee with the dried radish. Now, whoever asks me what is my favorite food from my hometown, I will proudly say: "Dried radish!"
3. 4. What are the sentences in praise of radish1, radish purple and red stems and thick and strong, the leaves grow green, like the tail feathers of a large rooster.
2. I pulled and pulled and pulled, and finally got the radish ***. Its big red and round head, but also tied a pigtail it, really cute ah!
3, orange appearance, fresh and beautiful. Head wearing green green leaves, the head is more thin round to the tail is slightly pointed, the tail is slightly small whiskers, which is the rabbit's favorite carrot.
4, carrots like cute little dolls, waiting to grow up themselves.
5. Carrots are like an old grandfather with a beard, looking at me with kind eyes.
6, carrots are orange-red, "face" y carved with a few "wrinkles".
7. Carrots were originally produced in western Asia, but were later imported to Europe and have taken root all over the world. So, whether it's in a Chinese kitchen or a Western restaurant, you can find it.
8, carrot variety, but in general can be divided into three categories. One is the short cone type, early maturity, heat resistance, low yield; one is the long cylinder type, late maturity, root fine, shoulder thick, root apex blunt round; another is the long cone type, in the late maturity, sweet flavor, and storage.
9, the taste of carrots crisp and juicy, aromatic sweet, memorable. It is extremely rich in sucrose, starch, carotene, vitamin b1, b2, dietary fiber, as well as potassium, calcium and other minerals needed by the human body. Like apples, carrots can also prevent diseases and keep us away from illness. Therefore, carrots can be described as "young and old, men and women".
10, carrots are a kind of umbelliferae biennial herb. It is about twenty centimeters long, three to four centimeters wide, is a veritable "tall and thin". The root of the carrot can be eaten, generally presents a ball or cone-shaped. It is uneven, face like a dense "pimples".
10, carrots also have a name called clove radish, it is wearing an orange "coat", some are yellowish, it has a slim figure. Eat sweet, crunchy.
11, brick Xieng Khouang radish's reputation has been passed down from generation to generation, known far and wide.
12, drink the juice of honey-soaked radish to cure cough, I heard that there are a hundred shots.
13, these fish-eye wild mountain ginseng beard, is made of radish beard root.
14, the autumn girl's hand is a fan, fan ah fan ah, fan the rice bent waist, radish red cheeks, proud of the rapeseed in the field, raise their heads, look out hard it!
15. The full man sees the roast chicken as grass, and the hungry man sees the radish as a delicacy.
5. What are the words describing the "autumn rain"The words describing the "autumn rain" are: cloudy and rainy, miserable wind and rain, autumn rain, autumn rain.
1. yīn yǔ lián mián]
Interpretation: The sky is cloudy and it rains all the time. It describes mountains, rivers, etc. as uninterrupted and continuous.
Example sentence: Recently it has been continuously ~ and the temperature is low.
2. bleak wind and bitter rain [qī fēng kǔ yǔ]
Interpretation: describes bad weather. Bleak wind: cold wind; bleak: miserable, cold; bitter rain: rain that has fallen for a long time and become a disaster.
Source: Ming Jia Sanjian's "Urgently Saving the Red Son of Huaixu in order to Fix the Central Plains": "There are still two or three leftovers; they are not in the gully.
例句：He was forced to wander and drifted in the ~ for four years, and did not return home until liberation.
English translation: chilly wind and cold rain that inspire sadness in a person's mind
3、秋雨淅沥 [qiūyǔ xī lì]
Explanation: Describe the way the autumn rain pattered down.
Example sentence: The fall rain is like a whisper between lovers.
4. 秋雨绵绵 [qiū yǔ mián mián]
Explanation: The rain falls continuously in autumn.
例句：In this day of continuous fall rain my mood is as wet and cool as this fall rain, and I feel very uncomfortable.
Extended Information
Sentences describing the autumn rain:
1. The rain's footsteps are fine and light, interwoven into a net enveloping the silent night. In the darkness of the night, it is impossible to see the distance, only a blurred outline. Lying on the bed, close your eyes and listen to the rain. The ethereal and pure sound of the rain is like an elegant and beautiful piano piece, gradually dispersing in the night sky. Can't use onomatopoeia to describe it, that's erasing its beauty. Aesthetic, ethereal, pure and natural.
2, the rain gradually stopped, the clouds gradually dispersed, a few drops of cold raindrops blurred my eyes, it seems that in addition to everything in front of me, there is something else contained. A leaf fell to my eyes, I picked it up and put it in its real home - the soil. "Falling red is not an uncaring thing, turned into spring mud to protect the flowers, take this as my trust in the spring!
3, autumn rain pattering down, knocking on the window, on the ground, played an autumn march, the meaning of which is long, so that you recall the past, make you miss home, rather than this is sad, to say that this is also a taste of beauty. Ah, the autumn rain to the sycamore tree dress yellow, to the autumn put on a mysterious makeup.
4, autumn rain pattered down, fell to the eaves, forming a curtain, adding a unique landscape for the interior; autumn rain fell to the woods, the trees are excited tears; autumn rain fell to the pool, the water bloomed a beautiful lotus flower.
5, soft and fresh melody, the warmth of the music language, lead the way to the mood of reverie, as if the simple spring, into the earth, into the autumn, melting furnace everyone's heart, with the advent of the autumn rain, a full of coated with joy, the harvest of the colorful painting of the autumn style was suddenly displayed in front of our eyes.
6, a continuous fall, washing the green hills, moisturizing the earth. The ground is full of water in large and small puddles. They slowly flow to the ditch small canals, convergence of this year's deep feelings and the hope of the next year. This autumn rain and as if it is a sweet wine, dedicated to the nourishment of the land, dedicated to the people full of harvest joy ......
7, autumn rain is light blue, crystal clear. Millions of silver threads, rippling in mid-air, confused and diffuse veil, draped over the black and ghostly fields. Rain falls in the water, like dripping into the crystal jade disk, splashed with grains of pearl; rain falls on the trees, like to the branches combing soft hair; rain falls on the ground rolled up a burst of smoke, the land seems to have bloomed out of a laughing dimple.