1. Dried radish

1: First rinse the purchased radish and cut it into chopstick-thick strips (cut into slices now, then cut into strips, remember not to cut them , the strips of the real pieces should be connected together for easy drying), find a ventilated place to dry.

2: Place the dried radish strips in a large pot, scald them with boiling water, take them out, and add salt, chili powder, pepper powder, ginger powder, and coriander (you can add them according to your own taste) ) stir it in.

3: Cut into pieces and mix the dried radish with cooked oil, add a small amount of vinegar and it is ready to eat.

Dried radish

Since autumn, I have been pickling dried radishes myself, pickling two large radishes at a time. This batch is almost finished, so hurry up and pickle the next batch. Because everyone in the family likes to make homemade dried radish as side dishes and as an appetizer for meals, it is always indispensable on the dining table, especially for breakfast.

I first marinated it with salt, then dried it for a day, and finally rubbed it with chili powder and five-spice noodles and marinated it for half a month.

Half a month later, every day I would take out a small plate of dried radish and make it as a breakfast side dish. Although I didn’t add some coriander, shredded green onions and minced ginger as the author said, I just simply soaked it with balsamic vinegar. Then add a few drops of sesame oil and mix it. It makes a crunchy sound when chewed, chewy and chewy, spicy and fragrant. It has a unique flavor, crisp and refreshing, and stimulating appetite.

When I was eating the last small plate, I remembered to take some photos of the dried radish this time.

Ingredients:

Green radish, carrot.

Seasonings:

Salt, chili powder, five-spice noodles.

Method:

1. Cut green radish and carrot into strips and marinate them with salt for half a day;

2. Leave them to dry in the sun for one day;

3. Add chili powder and five-spice noodles to the dried radish and knead it repeatedly until the dried radish becomes soft;

4. Seal it with plastic wrap and marinate half of it at room temperature. Month;

5. When eating, soak it with balsamic vinegar and add sesame oil.

2. How to make spiced dried radish

Winter is here, and people in many northern cities love to pickle dried radish for consumption. We now collect a method of pickling dried radish for everyone. refer to.

Ingredients: 10 kilograms of radish, 0.5 kilograms of salt and vinegar each, 0.75 kilograms of sugar, 50 grams of MSG, 50 grams each of chili noodles and five-spice noodles.

Production steps: Cut the radish into strips and dry them to 70% in the sun. Wash them with cold boiled water. Add salt, vinegar and sugar. Knead them several times for three or four days. Add MSG and Knead the chili noodles and five-spice noodles a few times before serving.

Pickled hot and sour dried radish≮Ingredients≯

5000g white radish, 30g chili powder, 800g vinegar, 200g sugar, 175g salt, 100g sesame oil, Sichuan peppercorns , 10 grams each of aniseed, appropriate amount of MSG, and 2000 grams of water. ≮Method≯

1. Wash the radish first, then process it into strips 3 cm long, 0.5 cm wide and 0.5 cm thick, dry until 80% dry and set aside;

2. Sesame oil Heat up, add chili powder and fry until slightly yellow, pour in dried radish and mix;

3. Put salt, sugar, pepper and aniseed into a pot, add water and bring to a boil, add MSG and wait until cool Then pour it into the vat, mix it with dried radish, and turn it once a day. The finished product will be ready in about 15 days, and it should be red and yellow.

3. Pickled cucumbers

Cucumber: 5 pounds Ginger: 2 halves Garlic: 2 halves

Soy sauce: 2 pounds Half salt: Half pound sugar: 3 taels

Spicy pepper: 1 jin MSG: 1 tael* Peanut oil: 2 taels

Note: The peanut oil needs to be boiled and allowed to cool before use!

It can be eaten the next day after marinating! (You can also add some garlic moss, which tastes good)

Pickled cucumbers with unique sauce

1. Ten pounds of cucumbers, cut into the following shapes.

2. Sprinkle one pound of salt after cutting (if you make a small amount, just reduce it according to this proportion. Don’t worry about the saltiness. Adding salt is to get out the water in the cucumber. The salt will Most of it goes away with the water)

3. Mix the salted cucumbers and squeeze out as much water as possible.

4. Prepare ginger and garlic according to your own taste. I like spicy food, so I also prepared chili pepper. Set it aside for later use in the morning.

5. Put three bags of soy sauce and half a pound of sugar into the pot together. When the soy sauce boils and the sugar melts, turn off the heat, find a container, pour it in and let it cool.

6. The next day, at seven o'clock in the morning, kill the cucumbers that have been soaked in water. In the cooled miso soup, add cucumber, ginger, garlic, chili in order, and mix well.

7. Add white wine (it must be added, it tastes very good) and a little MSG (you can leave it out if you don’t like it).

8. Make a pot on the fire, add oil, add a little Sichuan peppercorns when the oil is hot, wait until the oil temperature is close to room temperature, pour it on the soaked cucumbers, and put it in a glass jar; you can try adding raw Sichuan peppercorns It tastes good too

Done! It will taste best after three days.

Secret recipe for pickled cucumbers (never tell others)

1. 10 jins of cucumbers

2. 0.5 jins of small peppers

3. 7 heads of garlic, sliced

4. Peel and slice 0.5 pounds of ginger (preferably young ginger)

5. 1 jin of sugar

7. 3 jins of soy sauce

8. 0.3 jins of salad oil

9. 0.4 jins of MSG< /p>

Put the ingredients into the can and seal it, and it will be ready to eat in a few days.