1. Wash the fresh radish, don't break the skin of the radish, and then dry it. Dry the radish, and seal it in a polyethylene plastic bag when the outside temperature drops to 1 -2 degrees, or tie it up during the day and open it at night, so it won't chaff for a long time. If possible, you can choose to bury the radish in the sand layer with a laundry basket, so that the preserved radish has little water loss.
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2. Prepare a large cardboard box, or a foam box, which is usually used for fresh-keeping in fruit shops. If it is not available, you can use a large pot at home instead, dig some slightly dry soil outside with a little moisture, then spread the soil on the bottom of the carton, put the white radishes in one by one, and cover it with a layer of soil after laying one layer.
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3. Use this recycling method until the whole carton is covered. When you want to eat white radish, you can take it out directly and eat it. By storing it in this way, you can not only ensure that the water of white radish does not lose, but also ensure its crisp and sweet taste. The white radish will not rot and grow long hair, and it can be stored for at least 3 months, and it will be completely fine until the New Year.
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Extended information:
Common storage methods of white radish:
1. Pit storage method
Remove the top and hairy roots of fresh radish, and strictly remove radishes with insect injuries, mechanical injuries, cracks and oversize. Dig a 1-meter-deep, 1-meter-square pit, put the radish root up, top down and lean against the pit wall, and code it tightly in sequence. Code a layer of radish, sprinkle a layer of pure land with a thickness of about 1 cm, and put it alternately, with four layers of yards.
if the pit soil is too dry, it can be properly wetted with water. After the last layer is packed, the soil layer should be gradually thickened according to the climate change, and the soil layer should be covered less in warm weather and more in strong cold current, and the soil layer should be covered before and after slight cold, with a thickness of * * * 1m. Good quality radish will not be heated before into the pit and frozen after into the pit, and can be stored in early March of next year.
2. Mud storage method
Peel the radish, roll it in the yellow mud for a circle, so that the radish will form a mud shell and pile it in a cool place. If a layer of wet soil is cultivated outside the radish pile, the effect will be better.
3. storage method outside the water tank
put a water tank indoors and fill it with water, pile radishes around the tank and cultivate wet soil with a thickness of 15 cm on it.
4. Cold storage
Most white radishes in supermarkets and shopping malls have their leaves removed. If you buy a complete radish, it is recommended to cut off the leaves first when you take it home, so as to avoid dehydration and atrophy of radish meat caused by evaporation of water from the leaves.
whole cold storage: after removing the leaves, wrap the whole radish with a white newspaper and store it in the cold storage room for fruits and vegetables, which can maintain the freshness of radish for about one week. If possible, put a paper bag or plastic bag outside, and it will be better to keep it upright. If you can't eat a complete radish in one meal, you want to cook it in several times.
Because the cut of radish is the easiest to dry and soften, it must be completely and tightly covered with plastic wrap, and then covered with a sealed fresh-keeping bag to help prevent drying, and then put it in the refrigerator for cold storage. If the radish is cleaned, it must be dried and wrapped in newspaper. The incision should be completely covered with plastic wrap, otherwise it will dry out.
5. Freeze preservation
Cut into pieces and freeze: "freeze" to preserve ingredients, and radishes belonging to roots will not have the problems of poor taste and color distortion. Peeled radish, cut into pieces, and frozen in a fresh-keeping bag; When cooking, you can take it out and cook it directly, without removing the ice. The radish blocks to be frozen can be blanched slightly to remove the astringent taste, drained and then packed for freezing.
grinding and freezing: peeled radishes are ground into mud, packed in small bags, small fresh-keeping boxes or cake molds, and completely covered with plastic wrap. Freezing can last for about one month, and it is very convenient to use a small amount.
cooked before freezing: to save cooking time, you can also cook before freezing, especially the radish stewed in brine and soup. Put the radish together with the soup into a microwave-enabled fresh-keeping box, and microwave it before eating, which is time-saving and convenient, and the taste is as delicious as that of fresh cooking.
6. Dry and preserve
White radish is commonly known as "preserved vegetable" after drying in the sun, but you can actually dry it yourself without adding salt, which is sweeter and more delicious, and the method is simpler. Sun-drying radish is recommended in winter. After shredding white radish, spread it on a bamboo basket and expose it outdoors. Move it indoors at night. It lasts for about 4 ~ 5 days and then put it in a sealed container for cold storage. It can be stored for about 6 months to avoid contact with moisture.
7. Pickled preservation
Pickled radish is a very common side dish, which can be pickled in a short time of 1-3 days. It is convenient to eat cold pickled side dishes at any time when stored in the refrigerator, and it is crispy and juicy.
Selecting white radish:
1. Color. The outside color of fresh white radish is tender and white. If there are translucent patches, it means that such white radish is not fresh or has been frostbitten. ?
2. appearance. The root shape of fresh white radish is round and the epidermis is smooth. ?
3. weight. The white radish with the same size, the heavier it is, the better. If it feels lighter, it may have the phenomenon of chaff heart, which is chrysanthemum-shaped after cutting. ?
4. size. You can't be greedy when buying white radishes. It is better to choose small radishes, because the smaller radishes are dense and soft to eat. ?
5. Roots. The roots in front of the white radish are relatively straight, so the white radish is relatively fresh, but if it is messy, it may be a bran-heart white radish.
6. Air holes on the surface. The air holes on the surface of white radish are arranged evenly and in a straight line, so such white radish is sweet, but if it is arranged unevenly, it may taste a little spicy. ?