One, Hunan dried radish pickling method:
Raw materials: 1200 grams of white radish, 120 grams of salt, 1 heavy stone.
Practice steps:
Wash the white radish, with the skin cut into cubes, a layer of folded radish a layer of salt into a bamboo basket, and then press on the heavy stone, so that the salt water can be pressed out and out of the container. After two days of heavy pressure, take out the radish to dry in the sun, this time the color is light brown can be.
Two, sour and spicy dried radish pickling method:
Raw materials: 5000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, peppercorns, dashi 10 grams of each, monosodium glutamate, 2000 grams of water.
Practice steps:
1, first choose and wash the radish, and then processed into 3 centimeters long, wide, thick 0.5 meters of the strip, drying to eight into dry spare.
2, sesame oil is hot, add chili powder fried to slightly yellow when poured into the radish dry mix inside; salt, sugar, pepper, dashi into the pot with water to boil, add monosodium glutamate, to be cooled and then poured into the tank, and radish dry mix, turning once a day, 15 days or so that is the finished product, the requirements of the reddish-yellow.
Three, five spice dried radish pickling method:
Raw materials: white radish 10000 grams, 1000 grams of coarse salt, pepper, dashi moderate.
Practice steps:
1, the radish to remove the roots and whiskers peeled top clean, cut from it, put into a clean tank, add coarse salt and water, water should be drowned over the radish surface, pickling 1 month into the pickled radish.
2, cut the radish into thick strips, dry to dry; pickled radish brine skimmed off the top of the dirt and foam, gently poured into the pot, (do not pour out of the bottom of the jar slag) plus pepper spices, simmer until the brine red when off the fire, cool.
3, the radish and then into the tank, pour the marinade and stir well, smothered for 2 days, dried radish back to soft. If too dry can be added to the brine so that dried radish moist shall prevail.
Four, the wine pickling method of dried radish:
Raw materials: preparation of radish, dried red pepper, high degree of white wine, salt, sugar, each appropriate amount.
Practice steps:
1, radish washed and cut into long strips, cut a little wider and thicker, otherwise dried too thin and unattractive. Radish strips sprinkled with a moderate amount of salt, sugar, pour white wine and cut chili, mix well marinated for three or four days to taste.
2, pickled radish strips into a plastic bag into the refrigerator overnight, and then put outside to dry, two or three days can be.
Tips: Dried radish should not be sun-dried too much, otherwise it will be too dry and taste like firewood. In addition, drying radish strips should be turned from time to time, so as not to be covered to affect the flavor.