Practice:
1, green radish washed and dried, cut into slices or strips;
2, add a large amount of salt, the radish mix (a green radish, about 2 spoons or so of salt, would rather be salty than salt is not less, the back of the repeated kneading with pure water will be washed away) too heavy salt, but less salt radish in the sun process will be sticky decay);
3, pickling overnight, can pickle a lot of radish water, according to cut thick and thin to master the pickling time, thick on the pickling longer, thin is slightly shorter time;
4, hard squeeze the pickled radish, set in the cover cushion;
5, sunshine, ventilated sunshine, turn over once a day, the sun until there is no moisture, dried radish, the sunshine, the sunshine and the sunshine. Sun until the radish has no moisture, shriveled, about 5 days;
6, sun dried radish with pure water into the repeated kneading, water change, back and forth four or five times, pinch a piece of dried radish, salinity is not too salty on it, because after that you want to add soy sauce, so dried radish to be slightly lighter;
7, washed radish dried, put on the cover mat drying to the surface of the surface of the no moisture, about a day, drying the Slightly dry some, because the back to soak;
8, soy sauce with sugar, adjust the amount of sugar according to their own tastes, radish to join the mix well sealed soak for 3 days can be eaten.
Five-spice radish pickles
Materials: green radish, salt, five-spice powder, black and white sesame seeds, sugar, pure
1, green radish washed and dried, cut into slices or strips;
2, add a large amount of salt, the radish mix (a green radish, about 2 spoons or so of salt, would rather be salty than salt, the back of the repeated kneading with purified water will wash away the excessive salt, but salt is less! salt, but less salt radish in the sun process will rot);
3, pickled overnight, can pickle a lot of radish water, according to cut thick and thin to master the pickling time, thick pickled for a longer period of time, thin is a slightly shorter period of time;
4, hard squeeze the pickled radish, set in the cover mat;
5, the sun, ventilated sunshine, turn over once a day, sunshine to radish No moisture, shriveled, about 5 days;
6, sun-dried radish with pure water into the water repeatedly kneaded, water, back and forth four or five times, pinch a piece of dried radish, salinity can be suitable for taste;
7, washed radish dried, put on the cover mat to dry to the surface of the water, about half a day to a day's time, no need to dry too dry, with some flexibility, because it is a direct food, too dry!
8, black and white sesame seeds crushed, not too fine, too fine will be out of oil, add five spice powder and sugar mix;
9, add dried radish dry;
10, carefully mixed, into a sealed jar or sealed bag, with food as you take.
Salted vegetables - dried radish
Ingredients: 5,000 grams of dried radish 750 grams, 50 grams of minced garlic, 15 grams of green and red bell peppers, 15 grams of parsley
Seasonings: salt, Ajinomoto soy sauce, sugar, rice vinegar, five-spice powder, Hunan hot sauce, sesame oil, cooked white sesame seeds
Seasoning: salt, Aji-Mei soy sauce, sugar, rice vinegar, five-spice powder, Hunan spicy sauce, sesame oil, cooked white sesame seeds
Food production:
First introduced how to sun dried radish
1. first clean radish, cut into five-centimeter-long segments along the length, and then cut into one-centimeter-thick slices, the top knife into strips to ensure that each radish strips have radish skin;
2. cut radish strips to add a small amount of salt salted for five hours to make the water analysis;
3. Place the partially watered radish strips on top of a breathable container and air-dry them in a ventilated place for about two days, until most of the water is analyzed out of the radish strips, and they lose about 80% of their weight and become semi-dry.
The following mixing process
1, minced garlic, cilantro cut into small pieces, green and red bell pepper cut into circles;
2, soy sauce, sugar, five-spice powder, rice vinegar, Hunan hot sauce and sesame oil mixed together;
3, dried radish dried wash into a pot, add chopped cilantro, bell pepper circles and minced garlic;
4, will be adjusted to the seasoning of the radish, the water is analyzed, the weight loss of 80 percent, half-dry state can be.
4, the seasoning will be adjusted to add the seasoning mix evenly, so that each of its dried radish can be flavored;
5, and finally add the white sesame seeds can be mixed, you can also put into a small bottle into the refrigerator to keep cold.
Tips:
1. radish cut strips must keep each strip of rooibos skin, so that the texture is burgundy by.
2. Sun dried radish must be to the ventilation place, the temperature of twelve or thirteen degrees or so, so that the radish strips will dry quickly.
3. Turnip strips should not be too dry, clench your hand vigorously to feel wet as well, can clutch the water is divided into the need to air-dry again.
4. After drying the dried roti can be eaten with the mix, taste according to their own favorite to good.
Dried radish
Raw materials: 150 grams of salted dried radish
Seasoning: 8 dried red pepper, 20 peppercorns, 2 sections of white onion, coriander, soy sauce, sugar, vinegar and monosodium glutamate
Practice:
1, salted dried radish cleaned the surface of the floating dust, and then sliced into thin slices;
2, With cold water repeatedly wash and rub, until the water is clear, most of the salty taste removed;
3, clenched dry spare;
4, salted dried radish add soy sauce, sugar, vinegar and monosodium glutamate mix;
5, coriander cut into segments;
6, scallion white chopped;
7, dried red chili peppers cut into segments;
7, dried red chili peppers cut into segments;
7, dried red chili peppers cut into segments;
7, dried red chili peppers cut into pieces. p>
8, start the oil pan, fry the dried red chili and pepper;
9, pour on the dried radish while it is still hot;
10, sprinkle chopped green onion and parsley, mix well;
warm tips:
1, after the cleaning of salted radish has a salty flavor, so no need to add salt;
2, a little bit of vinegar, a little bit of vinegar, a little bit more than a few times. p>2, a little more vinegar, better flavor;
3, dried radish soaking time should not be too long, otherwise dried radish is tasteless, two is not chewy.
Small nagging:
1, radish some cut, some sliced, there are also the whole radish cut a few, the root is not cut off, and then the whole hanging up to dry.
2, dried radish has salty and light.
3, light dried radish is directly raw radish drying, salty dried radish is the radish first with salt through, and then drying into the sun.
4, dried radish drying well put away, you can eat a whole year.
5, dried radish can be eaten in many ways, can be eaten raw, can also be cooked.
6, eat raw and cold, cooked stewed meat or steamed fish.