Five-spice dried radish

Ingredients: 10 kilograms of radish, 1.5 kilograms of salt, 60 grams of tangerine peel, 18 grams of pepper noodles, and 30 grams of fennel.

Preparation method: First wash the fresh radish, cut it into 5 cm long strips, put it in a ventilated and sunny place to dry for 1 day, add 1 kg of salt to 10 kg of radish and knead it until the radish becomes watery. , until it becomes soft. After drying for another day, knead the radish and add 0.15 kg of salt until it is 60% dry. Then add 30 grams of dried and mashed peppercorns, 50 grams of cumin, and 100 grams of tangerine peel for every 10 kilograms of dried radish, put them into jars separately, seal them tightly (use thick paper to seal the mouth of the jar), and place them in a dry place. You can eat it after 40 days.

Southern five-spice dried radish

Five-spice dried radish is yellow in color, crispy, salty and easy to eat. It is one of the common pickles in southern farmers and is very popular. Raw material formula Fresh radish (long radish variety is suitable) 100 kg salt 10~12 kg five-spice seasoning 0.3 kg

Preparation method

1. Raw material processing: Soak the fresh radish in clean water After 1 to 2 hours, wash off the sludge, remove and drain, cut off the leaves and roots, and then cut into small orange slices.

2. Drying: Choose a sunny and ventilated place to set up the frame, and cover it with a reed curtain. Set up multi-level shelves in the shed to expand the effective drying area. Spread the radish slices flat on the top and turn them up and down 1 to 2 times a day. When the edges of the radish slices curl up and feel soft when pinched with your hands, you can remove them. Generally, you can get about 50 kilograms per 100 kilograms of fresh radish.

3. Pickling in a vat: Add 10kg of salt for every 100kg of dried fresh radish slices. Sprinkle a layer of salt on a layer of radish slices and press them firmly to reduce gaps. Sprinkle salt on each radish slice to ensure the crispness of the product. When the tank is full, it is covered with bamboo curtains and 50 to 75 kilograms of large stones are put under pressure for pickling. The next day it is sunny and you can bask in the sun. If it is cloudy or rainy, you must turn it into another empty tank.

The remaining marinade after sun drying and turning over the vat is boiled, sterilized and concentrated to about 12 Baume degrees. After the marinade cools, the mud feet sink to the bottom. Take the marinade above and sprinkle it on the dried radish. On the surface, in order to increase the salty flavor, it is the salty radish base.

4. Sun-drying: Take out the salted bill and spread it flat on the curtain to dry in the sun. Turn it every 2 to 4 hours. Put it into the tank before sunset and press it tightly to increase the aroma. Dry it again every 4 to 5 days. Also put it into the tank before drying, press and seal it. After about 1 week, it can be opened and used for seasoning. For every 100 kilograms of pickled salted radish, about 50 kilograms of finished product can be obtained, that is, for every 100 kilograms of fresh radish, the production of spiced dried radish is about 25 tons.

5. Seasoning: add 1 spiced seasoning for every 100 kilograms of the above dried radish Kilogram. The method of adding is to sprinkle a layer of dried radish with a layer of seasonings, mix well and put it into the jar. Seal the surface layer with plastic film and press it firmly. You can also sprinkle 3 to 6 cm of fine salt on the surface layer to isolate it from the air and seal it. After sealing the jar for a week, it will be ready. Available.

Recipe for five-spice seasoning Five-spice powder 5 kg star anise 1 kg licorice powder 150~200 g saccharin 100 g refined salt 27,5 kg