Pickled dried radish method one

1. Pickled dried radish radish choose red radish, white radish, green radish can be; first of all, we will wash the radish after draining the water on the surface, and then dissected from the middle of the several petals, you can also cut into strips, but I think dissected will be better, because this can ensure that each petal with the radish skin, familiar with the friends should know, radish skin pickling good is It's very crispy.

2. In the cut radish sprinkled into the appropriate amount of salt, and then stirred evenly, waiting for the marinade overnight; the next day will be pickled dried radish fishing, flat in the sun exposure to six or seven percent dry, generally if the weather conditions are better, 3 days will be almost sunshine, do not sun too dry.

3. sun dried radish should be rinsed again with water, and then again sun dried water, pay attention to this time as long as the sun dried radish surface water can be, because the pickling time is best not to have raw water and grease into, otherwise it is easy to rot spoiled.

4., the next practice is to fry Hu salt, the method of operation is to put the right amount of salt and pepper, anise into a hot pan and fry until the salt is slightly yellow, out of the smell of natural cooling; then it is the "Hu salt" poured into the dried radish, mixed evenly, with the hands of the more kneaded a few times, so that the dried radish is evenly stained with Hu salt, this is conducive to the pickling process, the dry radish, and then the salt, the dry radish, and then the dry radish. This is good for the marinade to be evenly flavored.

5. Rub good Hu salt dried radish yards into the pickle jar, sealed pickled for about a month can eat, so that the pickled dried radish placed a year will not be bad, to eat when the dried radish to clean the excess salt, chopped and chili pepper stir-fry or add chili oil, sesame oil and vinegar mix are very tasty

Pickled dried radish method II

1. This method is more cumbersome to operate, and the taste of dried radish in the sun is particularly big, but the taste of dried radish pickled is very good. First of all radish in accordance with the above method first cut open the petals, and then about 15 pounds of radish into the salt about 400 grams, 50 grams of anise, dry pepper a small handful of cinnamon 30 grams stirred evenly marinated overnight.

2. The next day the radish will be put out outdoors to dry for two or three days, sun to six or seven percent dry can be; and then mixed with peppercorns and spices radish brine poured into the pot to boil skimmed off the froth, simmering out of the aroma while hot poured into the radish soaked in the dry overnight, the next day once again out of the dried radish drying for two or three days or so; and so repeat the operation of the three or four times can be.

3. The last time you can slightly add a little sugar and white wine and mix well, and then soak overnight after the sheng out to dry to six or seven dry can be loaded into the altar to save.

1. Wash the radish after cutting into several petals, and then directly placed in a ventilated sunny place in the sun, sunshine to eighty percent dry can be.

2. When you need to pickle, take out about a kilogram of dried radish strips and soak them in water for about 5 hours, remember to change the water during the soaking process, soak them for about 3 pounds; soak the radish strips and drain the surface water, and then cut them into small cubes for use.

3. Prepare a little pepper, star anise, cinnamon and allspice, add the pot to cook out the flavor, and then naturally cooled for use; in the diced radish add salt, a few star anise, the right amount of cinnamon and allspice mix well poured into the pickle altar, add about 50 grams of rock sugar, pouring the material water did not exceed the ingredients, cover and seal the marinade for a month or two months can be eaten, eaten mixed with chili oil, etc. is very crispy and delicious.

It should be noted that any one of the pickling methods try not to dip into the raw water and grease, which will lead to the failure of pickling and corruption, pay attention to the hygiene of the utensils used, each method of all his unique features, we can according to their own needs to choose which method.