There are many kinds of pickled dried radish products, some of which are pickled directly without seasoning, such as shredded carrot, shredded white radish and shredded radish. Some of them are seasoned during pickling and can be eaten directly after pickling, such as dried hot and sour radish, dried sweet and spicy radish, spiced radish, vinegar radish, drunk radish, spiced pickled radish, radish and so on.
There are also two kinds of pickled radish, one is "bath radish" that can be eaten after soaking for a while; One is sour radish that has been soaked for a long time. As a special seasoning, sour radish is used to season dishes, and it is an indispensable seasoning for making pickled fish, hot pot with pickled cabbage, stewed old duck with sour radish, stewed crab with sour radish and other big dishes.
1. Dried radish products
Carrot line
Methods: Choose carrots with uniform thickness at the head and tail, wash and scrape off the skin, air-dry them slightly until they are slightly crisp, then clamp them with two bamboo chopsticks, cut them obliquely with a straight knife (cut them to the chopsticks, but don't cut them off), then turn the carrots over, clamp them with chopsticks, cut them completely, and then hang the carrots on a rope, air-dry them in a ventilated place, and then put them into an inverted jar (note).
White radish line
Method: Select round root radishes, wash them, cut them into disks with the thickness of 1cm, marinate them with refined salt for a while, and cut them into strips with the spacing of 1.2cm with a knife one by one (but the other end cannot be cut off). After cutting one side, turn your head and cut the other side (which is also uncut), then hang it in a ventilated place to dry it to 80%, take it down and put it into the inverted jar.
Pickled carrot is crisp and sweet, while white radish is crisp and spicy, which is usually eaten after cold salad. The preparation method is as follows: firstly, wash shredded radish with boiling water, then tear it into pieces, add refined salt, monosodium glutamate, white sugar, pepper noodles, red oil and sesame oil, then add crispy peanuts, cooked sesame seeds and chopped green onion, and mix well. Of course, you can also add other ingredients to make other flavors according to your own taste.
Dried radish
Method: Wash the white radish, remove the roots, cut it into 0.6 cm thick shreds (it can be made with special shredding tools, which is faster), then put it in the sun until it is 70% to 80% dry, put it in an inverted jar, sprinkle a little white wine while pouring, and compact the shredded radish. After curing for about 20 days, take it out of the jar, dry it in the sun, and then seal it in a food bag.
Dried radish has a wide range of uses, and can be used for steamed vegetables, stir-fried dishes and soup dishes, but it should be soaked in hot water before use.
On the basis of making dried radish, dried radish can be further processed. The preparation method is as follows:
Ingredients: shredded radish 2500g pig's head1500g steamed pork rice flour 500g fresh shredded pepper 500g pepper noodles15g star anise powder15g pepper noodles 50g refined salt 400g white sugar 300g monosodium glutamate 20g white wine 50g.
Method: Scrape the pig's head clean, put it in a pot and cook it, then take it out and shred it. After the broth is cooled, add shredded radish, shredded pig's head and shredded fresh pepper, add steamed pork rice noodles, refined salt, monosodium glutamate, white sugar, white wine, star anise powder and pepper noodles, mix well, and put them in an inverted jar for curing 15 days.
Shredded radish can be steamed directly in a cage or fried in a pot.
dried turnip
Method: Wash 5000 grams of fresh radish, cut it into strips 1 cm square, dry it in the sun until the water content of radish drops to 30%, and then put it in a jar for pickling. When curing, spread a layer of radish strips in the tank and sprinkle some salt. The amount of salt is 80 grams, and press it layer by layer. After a day, you must turn the jar over, that is, turn it into another clean jar, spread a layer of radish and sprinkle salt once, this time with 50 grams of salt. After a week, I have to turn over the jar again, this time with a total of 30 grams of salt.
The purpose of turning the jar twice is to release the hot air generated during curing and make the salty taste consistent. Pickling for two weeks after turning the jar, taking out radish strips and drying them in the sun until the water content is about 20%.
The processed dried radish strips are Huang Liang in color, crisp, fragrant and slightly sweet, which is a first-class vegetable product and the most popular dried radish product in the old society.
Dried radish with sugar pepper
Method: Wash 5000 grams of white radish, dry it, cut it into strips 8 cm long and 0.5 cm square, then put it in a container, add 500 grams of refined salt and marinate it for a week (turn it twice a day to dissipate the fragrance of radish), then take it out and wash it with clear water several times, scoop up the squeezed water, add 600 grams of white sugar and 150 grams of pepper noodles, mix well, and finally re-mix.
Dried hot and sour radish
Ingredients: white radish 5000 g refined salt 200 g white vinegar 500 g white sugar 150 g pepper noodles 50 g white wine 25 g pepper noodles 15 g star anise 2 pieces.
Method: Peel and root radish, wash it, cut it into strips with a width of 1cm, dry it to 80%, add refined salt, sugar, white vinegar, monosodium glutamate, prickly ash noodles, star anise and prickly ash noodles, knead it evenly, sprinkle with white wine, put it in an inverted jar, seal the jar mouth with water, and eat it two weeks later.
Sweet and spicy radish strips taste crisp and sweet, while hot and sour radish strips taste sour and crisp. They can be used as appetizers or snacks.
2. Pickled radish products
The method of soaking "bath radish" is very simple. You can choose white radish, carrot, radish tassel, radish skin and so on. Change the knife into the required shape first, then put it in the pickle jar for a few hours and take it out to eat.
Soak pickled radish, choose white radish, wash it, cut the big radish into two pieces, put the small radish in the sun until it withers without changing the knife, and then marinate it in a pickle jar for more than five months and take it out for later use.