It is very important to dry and cut radish at home. If you cut it too small, the radish will be gone once it is dried. Cutting too big will make it difficult to dry the radish and will affect the drying and taste of the radish. So how to cut sun-dried radish? Today, Judian.com will share with you an illustrated tutorial on how to cut sun-dried radish.

Illustration of how to cut sun-dried radish:

1. Wash the radish, remove the head and tail, and use a knife to remove the whiskers on the radish.

2. Cut into thick slices (about 1 cm thick)

3. Cut into long strips (don’t cut too thin, it will shrink after being exposed to the sun)

How to cut dried radish on a hanger:

1. Dig out the scarred areas on the skin, first cut into sections, then into slices, and finally cut into two connected pieces.

2. Hang the cut radish strips on a clothes drying rack and expose them to the sun. The taste will be best when they are 80% dry. It will take about two days when the weather is fine.

How to cut dried radish?

We usually use white radish to make dried radish, because the dried radish made from white radish has a rich flavor, and the taste of radish will not be lost during the pickling process. Lost its original flavor. So many people want to know, if we pickle dried radish at home, how should we cut the dried radish? After all, pickled dried radish is relatively tough, so it is very important to cut it well and taste good.

If the dried radish you pickled is relatively dry, be sure to soak it in water before cutting. Doing so will not only soften the dried radish, but also remove some of the salty taste from the dried radish. Don't taste too salty. Soak the dried radish in water, take it out and drain the water before cutting it. Generally speaking, we cut the dried radish into short strips, because this shape tastes double-cut, and even if it is processed and stir-fried with chili, it is also very flavorful.

How to cut long dried radish?

1. Ingredients: 100 kilograms of fresh radish, 5 to 8 kilograms of salt, 200 grams of alum, 14 grams of pepper powder, and 56 grams of fennel , 42 grams of licorice, 28 grams of cinnamon, 60 grams of cloves, and a little sorghum wine.

2. Cut into strips. Cut off the roots of the selected radish, wash it with water, cut it into thin strips about 5 to 7 cm long and 17 cm wide, and spread them out on a reed mat for 2 seconds. After the day, put it in a vat to marinate.

3. Marinating When marinating in the vat, first put a layer of radish and then a layer of salt. In order to make the radish not sticky, grind alum into powder and mix it evenly. After the radish is put into the jar, bamboo slices are placed on top, and then stones are pressed on it. Invert the vat once on the second day. When inverting the vat, turn it up and down to make the radish absorb salt evenly. After inverting the cylinder, you still need to press it with stones.

4. After drying and marinating for the third day, take out the radish and expose it to the sun for 3 to 5 days until it is 60 to 70% dry. Turn frequently when drying and prevent rain and dust pollution.

5. Mixing ingredients and filling the altar. Mix the pepper powder, cumin, licorice, cinnamon, and cloves in proportion to form five-spice powder, then mix evenly into the dried radish, and it is ready to serve. When loading the altar, add a little salt and sorghum wine after each layer of dried radish. After installation, place the altar in a cool and dry place. After 20 to 30 days, it can be eaten.

How to dry dried radish?

1. Wash the fresh radish, cut it into radish pieces (strips) of uniform size and thickness, then marinate them with more salt, let some After the moisture escapes, it can be spread out in the sun to dry until it is dry every other day.

2. Wash and dry the fresh radish, then cut the radish into long strips with a knife, then put it in a jar without oil, then sprinkle with salt and marinate for about three days before you can take it. Come out to dry in the sun until the radish curls.

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 moisture on the surface is gone. At this time, you can rub it with salt evenly. Then put it in a jar to marinate for a few days, wait until the radish absorbs the salt, and then take it out to dry until the color changes to rice wine.