so how to pickle delicious dried radish? Let me share it for you.
pickled dried radish
raw materials: 2g of white radish, 2g of carrot, 2g of dried pepper and 3g of garlic.
seasoning: 5g light soy sauce, 25g white sugar and 2g white vinegar.
Practice: 1. First of all, put the white radish bought from the market into a basin and add water to clean it. The radish does not need to be peeled, so it will be pickled together, and the taste will be more crisp and refreshing.
2. Cut the cleaned white radish into radish slices first, and then cut it into radish strips with a knife. Cut the radish strips as evenly as possible, which is easier. Taste together.
3. Wash carrots with water and cut them into strips. Peel garlic and cut it into garlic slices. Put radish strips, carrot strips and garlic slices together. Put it in a container and marinate it with white sugar for about two hours.
4. After the radish is pickled, water will come out. Pour off the excess water and find a water-free and oil-free container. Add radish strips, add appropriate amount of red pepper, soy sauce, white sugar and white vinegar and mix well. Seal the mouth of the container and marinate for two days.
Tips
There are two main ways to make dried radish at home, one is dry pickling and the other is soaking.
The dry-curing method is to put the radish directly into a glass jar or earthen jar, and thicken the salt (refined salt is also acceptable) and rub it with your hands as hard as rubbing clothes. Until the radish is completely soft. That is, it can be folded over and kept. Then pat the radish in a jar, seal the mouth of the container with straw or plastic film, and press heavy objects such as stones on the radish for pickling overnight. You can dry it the next day, and rub it with salt after drying for one day. This way, you don't need to add salt until it dries. When adding salt for the first time, the ratio of salt to radish is 1:3, depending on the water content of radish. You can add salt while cooking. The second salt addition ratio is 1: 6. Also depends on the salty radish and depends on the appropriate addition and subtraction.
the soaking method is to put the radish in a jar and add a layer of salt to each layer of radish until it is finished. Then pour in cold boiled water, just before the radish. Press the radish with heavy objects such as stones to prevent it from being lifted up. And then sealed. Container mouth. Marinate it for two days and take it out to dry. In the process of drying, you don't need to add salt or soak it, just dry it directly. In this way, enough salt must be used to pickle radish, and the ratio of salt to radish and water should be close to 1:2. Otherwise, radish will go bad easily.
two kinds of pickled radish were stored in the later period.
Dry-curing can make radish dry quickly and prevent radish from mildew due to insufficient salt. Can be dried very dry, the later storage time is longer, and the cost is lower.
The dried radish made by soaking method is more crisp. But it needs to be preserved with salt in the later stage. This method is more suitable for mass production of dried radish for sale.
Tips for choosing radish
1. Choose the white radish with plenty of crisp and tender juice. Don't choose the white radish that is dry in the middle. That's because the white radish was short of water and drought in the later period, and the dried radish was not crisp and tasteless.
2, and don't choose philanderer. The radish with a flower pattern in its heart is poisonous.
3. Don't choose carrots that have been pulled out of the ground for a long time. Radish that has just been pulled out for less than a week should be selected, and it is best to pull it out as needed.
4. Don't choose the old radish that has blossomed in the ground. This kind of radish has tendons in the skin, which is very unpalatable.
Conclusion
Pickled dried radish is delicious, crisp and refreshing. In fact, every family has its own unique formula for pickled dried radish. Pickled dried radish has different taste and taste. What is your dried radish, pickled? Let's share it.