Dried radish is sun-dried radish, a unique vegetable. Rich in vitamin B, iron content is higher than other foods except day lily. Dried radish is called pickled mustard tuber in Chaoshan, which is salty and crisp, digestion and appetizing. It, together with Chaoshan pickles and fish sauce, is called Chaoshan Three Treasures. Shanghang dried radish was golden in color, tender in skin and crisp in meat, sweet and delicious, and enjoyed a high reputation in the early Ming Dynasty. What are the practices of dried radish and pickles?

The practice of dried radish and pickles:

1. Wash radish, cut it into thick pieces with chopsticks, then cut it into thick strips with chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4 or 5 days.

2. Wash away the dust with warm boiled water, squeeze out the water and shake it off; Add salt and a little white wine, mix well, then add pepper noodles, pepper noodles (if you are afraid of hemp, use a little pepper granules), sesame seeds (you can also sprinkle them directly when eating) and a little sesame oil, and put them in a clay pot (be sure to fill them by hand and compact them).

3. Seal the jar mouth with plastic wrap (multilayer) and cotton thread, and cover the jar cover; Store in the shade for 10 days.

The really exquisite way is to pour the can: after filling and compacting, stick bamboo strips on the mouth of the can (when inverted, the vegetables will not loosen), seal the mouth of the can and buckle it upside down in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.

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.

1, dried hot and sour radish

Ingredients: 5000 grams of fresh radish is washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000g of water, 800g of vinegar, 0/00g of salt/kloc-0, 250g of sugar, 0/3 kinds of spices/kloc-0, appropriate amount of Chili oil and a little monosodium glutamate.

Production method: put water, vinegar, thirteen spices and salt into a pot to boil, add monosodium glutamate when the fire stops, and let it cool for later use; Put the dried radish and Chili oil into a pickle container and stir evenly, then sprinkle with white sugar and pour the dried juice into the container; Stir once or twice a day (preferably with a pair of fixed chopsticks) and you can eat it in about 7 days. Taste sweet and sour, slightly spicy, bright color, bluish white through red, is a good partner for breakfast and dinner.

Sucheng spicy dried radish

Ingredients: 5000 grams of fresh radish, washed, cut into small fingers and dried.

Accessories: oil 100g, pepper noodles 50g, pepper noodles 25g, sesame 50g, sugar 100g, salt and vinegar 150g? 250g, stew 1 bag, a little ginger and monosodium glutamate, 2000g water.

Production method: Wash the dried radish with warm water, control the water, pour it into a basin, and add pepper noodles and sesame seeds for later use; Put the pot on the fire and pour in the oil. When the oil is 50% hot, add Chili noodles and stir. When the oil is slightly discolored, pour in clear water, add the stew, bring it to a boil with high fire, add sugar and salt when it tastes, add proper amount of monosodium glutamate when it is turned off, then pour the soup on the washed dried radish while it is hot and stir well. You can eat it the next day.

Salted shredded radish

Material: 1000g washed fresh radish.

Accessories: 50g of oil, 5g of dried pepper, 3g of pepper 15g, 3g of star anise, 50g of sesame oil 10g, 50g of sugar, and 0/00g of salt and vinegar. 150g, a little onion, ginger, garlic, monosodium glutamate and soy sauce.

Production method: the radish is rubbed with a brush into shredded radish with a diameter of about 3mm, mixed with salt evenly, marinated for about 30 minutes, and drained by hand or filter cloth. Heat the oil, then put the pepper, pepper, star anise, onion, ginger and garlic into a pot to stir-fry the onion, put the fried materials and hot oil into shredded radish, add a little soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, and mix well. The taste is salty, sweet and slightly spicy. It was edible at that time. It tastes better after a day of pickling. You can eat it in the refrigerator for a week.