Radish is a kind of economic and rich in various nutrients of vegetables, but due to seasonal reasons, we may not be able to eat fresh radish all year round, but we can make radish into dried radish, it can be eaten all year round, as long as you are willing to put in the effort, the method of dried radish is not difficult.
Dried radish pickling method
Dried radish is nutritious and extremely easy to eat, so many families will be dried radish pickling up.
1, wash the radish, first cut into chopstick-thick slices, and then cut into chopstick-thick constant knife strips, hanging to the cotton thread, in the ventilated place to dry 4, 5 days.
2, wash off the dust with warm boiled water, squeeze out the water and shake loose. Add salt and a little white wine and mix, and then mix with chili pepper, pepper (if you are afraid of hemp flavor, change to a small amount of pepper grains), sesame (can also be directly sprinkled when you take), a little sesame oil and well, into the earthenware altar (must be full, compacted by hand).
3, with plastic wrap (more layers) and cotton thread sealed tightly altar mouth, cover the altar lid. Put in a cool place after 10 days can be.
The real practice shall be inverted cans: canned compaction with bamboo strips stuck in the mouth of the can (inverted, the dish will not be loose), sealed the mouth of the cans and then inverted in a water dish (to avoid air entry). Now people rarely have inverted jars, with pickle altar is the same.
dried radish how to do delicious
dried radish has a lot of ways to eat, some people like to pickle to eat, some people like to mix the meat with fried, personal preference is different.
1, hot and sour dried radish
Main ingredients: 5000 grams of fresh radish washed and cut into slightly thicker than chopsticks, about two inches long strip, sun into 500 grams of dried radish.
Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, thirteen spices, chili oil, a little monosodium glutamate.
Production method: water, vinegar, thirteen spices, salt into the pot to boil, cease fire into the monosodium glutamate, cooled and ready to use. Put the sun-dried radish and chili oil into the container of pickles and mix well, then sprinkle the sugar on top, and then pour the dried material into the container. Stir once or twice a day thereafter (preferably with a pair of stationary chopsticks), and serve for about 7 days. The taste is sweet and sour, slightly spicy, bright color, greenish white through red, is a good companion for breakfast and dinner.
2, quick and spicy pickled dried radish
Main ingredients: 5000 grams of fresh radish washed, cut into small finger thick, sun dried radish spare.
Accessories: 100 grams of oil, 50 grams of chili noodles, 25 grams of pepper noodles, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, vinegar 250 grams of stewed meat 1 packet of ginger, a little monosodium glutamate, 2000 grams of water.
production method: the sun dried radish with warm water, poured into the basin after water control, the top of the pepper and sesame standby. Put the frying pan on the fire, pour the oil, the fire is not too big, when the oil is 5 into the heat into the chili pepper noodles and stir, to be slightly browned and then poured into the water, add stewed meat material, cook over high heat, to be out of taste into the sugar and salt, turn off the fire into the appropriate amount of monosodium glutamate, and then pour the soup on the washed radish dried while hot, stirring evenly. Do well the next day can be eaten.
How to make dried radish in the sun
Dried radish in the sun can preserve radish for a long time, so we can eat radish all year round.
Main ingredients: 1000 grams of fresh radish washed.
Accessories: 50 grams of oil, 5 dried chili peppers, 15 grams of peppercorns, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, green onions, ginger, garlic, monosodium glutamate, soy sauce a little.
Production method: the radish with a rubbing into the radish wire diameter of 3mm or so with salt, marinated for 30 minutes or so, with a hand or a filter cloth to dry the water. Heat the oil and then add chili, pepper, star anise, green onion, ginger, garlic into the pot to fry onion flavor, the fried material and hot oil into the radish wire and then add a small amount of soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, mix evenly. The flavor is salty, sweet and slightly spicy. It can be eaten at that time. It tastes even better after marinating for a day. Chill in the refrigerator for up to a week.