Sun-dried radish. A vegetable with a unique flavor. Rich in Vitamin B. Iron content is higher than other foods except for golden needles. Dried radish is called dried vegetable in Chaoshan, it is salty, crispy and appetizing, and is known as the three treasures of Chaoshan together with Chaoshan pickles and fish sauce. Dried radish in Shanghang has a golden color, tender skin and crispy flesh, and a sweet and fragrant taste, which was famous in the early Ming Dynasty. Nowadays, "eating dried radish" has become a popular phrase on the basketball court, which refers to the accidental injury of the fingers while playing basketball, the joints are red and swollen, and the shape is similar to dried radish.
The edible effect of dried radish
Appetizer, digestion, elimination of wind and Qi
With five spices of dried radish pickling method
The so-called "eat radish in winter and eat ginger in summer", the figure of radish can be seen everywhere in the winter, especially on our table, stewed radish, fried radish, pickled radish, etc., endless. The list goes on and on. Five spiced dried radish also belongs to the pickle, the flavor is very crisp, then five spiced dried radish how to do it?
Five spiced dried radish pickling method
1, radish wash, cut into fingers thick radish strip, dry a day or two, until the water is basically dry.
2, in the sun in the dried radish add appropriate amount of salt, and then repeatedly hand rubbing until the dried radish soaked salt, soften.
3, in the dried radish add chili powder and five spice powder continue to repeatedly knead until the seasoning is uniform, the rubbed dried radish in an airtight container, placed at room temperature pickling for half a month.
4, eat when drizzled with balsamic vinegar dip, dripping sesame oil can be.
Dried radish practices
Practice 1:
1, dried radish in advance soaking, dried radish pickles how to do, soaked dried radish cut into small pieces drained.
2, all the seasonings in a bowl to mix and stir well (2 spoons of soy sauce, vinegar 1 spoon, a little sesame oil, three cloves of garlic chopped, a spoon of spicy sauce).
3, will mix the juice poured on the dried radish mix well, dried radish pickles how to do
4, mix the dried radish sprinkled with a little bit of garlic (I soak their own garlic is not very long).
Practice two:
green carrots washed, cut into uniform size and thickness of the radish pieces (strips), with the right amount of salt pickle half a day to a day, spread in the sun to dry.
Cooking tips
1, dried radish has a salty flavor, there is the original flavor, step 2 omitted sun is the original taste of dried radish.
2, dried radish sunshine good airtight preservation, with use as you take.
3, fall radish moisture, sun out of the best quality of dried radish.
Practice three:
1, home-grown white radish harvested with water to wash, the skin with scars dig out the place, first cut section, then sliced, and finally cut into two connected.
2, the cut radish strip hanging on the drying rack, placed in the sun exposure, sun to eight into dry when the best taste, the weather is good about two days can be.
3, the radish into a large pot, connected to the place to tear into a strip.
4, wash with cool water and dry, or dry with a hair dryer can also be dried with kitchen paper.
5, add salt and knead, to knead harder and more, feel the kneading through, dried radish become soft.
6, kneaded through the dried radish directly into the bottle is the original dried radish, according to personal taste and add the right amount of soy sauce and five spice powder, is five spice dried radish, add soy sauce, pepper and chili powder and chili oil is spicy dried radish, seasoned dried radish mixed well and bottled, placed at room temperature for three to five days after the refrigerator chilled freshness, as you eat as you take.
How to choose white radish
1, color. Fresh white radish external color is relatively tender white, if there are translucent patches, then it means that such white radish is not fresh or has been frostbitten.
2, shape. Fresh white radish's root shape is round and smooth.
3, weight. The same size of white radish, weighing the weight of the heavier the better, feel lighter, there may be chaffing phenomenon, after cutting the chrysanthemum heart.
4, size. Buy white radish can not be greedy, you should choose a small better, because the smaller white radish meat is compact, eat more soft and sticky.
5, root beard. If the root whiskers in front of the white radish are relatively straight, then this kind of white radish is more fresh, but if it is messy, then it may be chaff heart white radish.
6, surface eyes. The air holes on the surface of white radish are evenly arranged and in a straight line, then such white radish is sweetheart, but if they are not evenly arranged, the taste of white radish may be a little spicy.
Eating method of dried radish
1, cleaned and torn, directly send porridge, often eaten for breakfast;
2, as a Chaozhou cuisine ingredients, such as sliced and fresh shrimp soup, the Dragon's Tongue and Phoenix Tail Soup known as the more commonly used with fish or meat cooking;
3, and eggs and fried to become a cake-shaped, that is, the famous Chaoshan dish "vegetable eggs "
4, health care consumption, have appetizers, digestion, eliminate the wind to move the effect of gas.
While the nutrients of radish, often eat phlegm cough, enhance body resistance, detoxification and weight loss, beauty, but should not eat too much food, because radish is also cold food, eat too much will cause discomfort, especially after the pickled radish, although the appetizer laxative, but it also contains unfavorable ingredients for health, so try to eat less oh!