1. white radish washed and cut into a large piece three centimeters thick, and cut a few slashes from it, pay attention to the head not to cut off

2. cut radish on a hanger to naturally air-dry

3. when the radish dry half-dry or completely dry when you can take down the pickle

cut radish dry into small segments

4. Add salt to the pot

5. Add ginger and garlic

6. Add chopped peppers

7. Mix well

8. Marinate overnight in a sealed jar and eat as much as you like

Dried radish flavor

Dried Radish Flavor

Dried Radish Flavor

Dried Radish Flavor

Dried Radish Flavor

Dried Radish Flavor

Dried Radish Flavor

I. Raw materials:

Green radish (green and white, the bigger the better, the more green the better, so that the sweet and not spicy), salt, sugar, vinegar, pepper.

II. Production process

1. cut block: radish clean and drain, cut into about 4 cm long and 1 cm wide and 0.4 cm thick thin strip. Don't be too thin, or it will be dry and chewy.

2. Sun-dried radish strips, then washed and dried.

3. Boil juice: water and rice vinegar 1:2, salt and sugar 1:2, a few peppercorns, simmering juice on the fire, taste details to adjust. Simmer well and then cool.

4. cool juice poured into the dried radish marinade, generally overnight can be eaten

air dry radish how to do delicious

1. white radish clean, remove the radish beard

2. cut into long strips

3. placed on the balcony, natural air drying air drying

4. the effect of the next day

5. two days between the flip

6. After a week, the water will be almost dry

7. put into a sealed bag, put into the refrigerator to freeze

8. the finished product

Radish strips air-drying conditions

Air-drying dry radish drying

1.

White radish will be cleaned, remove radish whiskers

2.

Cut into long strips

3.

Put it on the balcony and dry it naturally

4.

The effect of the next day

5.

Turn it over once every two days

6.

After a week, the water is almost dry

7.

Put it into a sealed bag and put it into the Refrigerate

8.

Finished product

Cooking tips

1, to be put in a place where you can see the sun, not always exposed to the sun, but also through the sunshine, so that it is done faster, and will not be moldy;

2, if it is the South, to be more sunshine, because of the South humidity and wetness, it is not easy to air dry;

Outside the sale of air-dried, then mixed with chili radish dry, is how to do, why do not eat radish spicy flavor, that is radish

Yes, it is to take the radish under the sun to do, my family has

Szechuan hot and spicy radish dry practice

It just happened to my mother some time ago in the radish dry, tonight I ate the

In fact, radish is the normal white radish, the white radish is not the same as the white radish, but the radish is not the same as the white radish, but the radish is not the same as the white radish. Put N days after the flavor of the uniform can add chili, sesame oil and so on their favorite ingredients to eat

dried radish pickled in the sun

baked with the stove. Add a tripod on top of the stove, and on top of the rack, put a large iron sheet, and on top of the iron sheet, put the dried radish. The 2nd method: lay the dried radish and blow it with a fan. Air-dried sausage is this method.

How to make air-dried duck colorful and flavorful How to make air-dried duck

How to make air-dried duck: dried duck and white radish

Dried duck and white radish

Ingredients Preparation

1 air-dried duck, white radish, a little oil, a little pepper, 3 grams of goji berries, sugar.

Method Steps

1, the air-dried duck cleaned and cut into pieces, boil half a pot of boiling water, the duck into the pot, out of the water to control the dry;

2, the pot is hot, put the right amount of oil, add a little sugar to refresh;

3, and then into the ginger, cinnamon, sesame seeds, sautéed, put the duck and stir-fried;

4, add the right amount of water did not exceed the duck, high fire boil! Open, water boiling 10 minutes after adding a little wolfberry;

5, to be soup color after adding white radish, cooked sprinkle some parsley can be out of the pot.

How to make air-dried duck delicious: air-dried peppered duck

Air-dried peppered duck

Preparation of ingredients

Fresh duck legs 3, a high degree of white wine in moderation, salt, sugar, peppercorns in moderation.

Method Steps

1, crush the pepper with a knife, pan hot, put the crushed pepper and salt fried incense;

2, while hot, pepper salt smeared on the duck legs, and then add the sugar and wine and mix well;

3, put the duck legs into a food bag, put it into the refrigerator marinated for 2 days, and then hang air-dried;

4, the air-dried legs into the steamer pot, steamed, and then cut into pieces.

How to make air-dried duck delicious: taro air-dried duck

Dried duck and white radish

Preparation of ingredients

500 grams of duck legs, oil and salt, orange peel, dried chili peppers, soy sauce, old soy sauce, peppercorns, oyster sauce, sugar, green onions, a little star anise.

Method Steps

1, the duck legs trimmed edge of the oil, wash and drain water to be used;

2, the pot into the salt and pepper, fried incense, while hot, smeared in the duck meat, smeared to be used;

3, will be placed in the shade of the duck air-drying for 4 hours, and then blanch in cold water blanching pot out;

4, the pot to burn hot oil, oil hot, then into the star anise and ginger slices burst incense, duck skin side down into the pot;

5, add the appropriate amount of cooking wine, oyster sauce, soy sauce and old soy sauce, and then into the Chenpi, dried chili peppers, pour boiling water to submerge the ingredients;

6, cover the pot with high heat, and then medium-low heat to cook for 1 hour, and then high heat to cook for 2 minutes, the duck legs fishing out;

7, the pot of spice residue fishing, will be steaming taro cut into pieces and put into the broth, high heat to boil, the duck legs;

7, pot spice residue, will steam taro cut pieces and put into the broth. Into the soup, high heat boiling, add sugar to taste, turn off the fire and then sheng out;

8, and then the duck legs cut strips on the arrangement, dripping with soup can be.

The nutritional value and efficacy of duck meat

Duck

Duck has the effect of benefiting qi and tonifying the deficiency, nourishing yin, duck meat contains protein, easy to absorb, rich in Vitamin E and B vitamins, and its fat content is low, and in addition, the duck meat is also rich in niacin.

The practice of Sichuan kimchi sour radish, the more detailed the better! Do come out is pink ding, I've been to Sichuan before to taste the pickled radish, sour and crisp, with what radish

Ingredients:

Clear water, coarse salt, clear water, coarse salt ratio is roughly 1 kilogram of water with 60-80 grams of salt (my mother's experience is that the salt water to reach the saturation can be), 10 dashi, pepper 30, peeled garlic 10 cloves, sugar, white wine, appropriate amount of all kinds of radish.

Practice:

1, pickle altar washed and dried; radish washed, cut into pieces and dried;

2, in a clean, oil-free pot add ready to do the pickle water water water and salt, boil so that the salt dissolves, and add garlic, dashi, peppercorns, sugar, white wine, and cooled to be used;

3, cooled brine poured into the pickle altar, the amount of water best to 2/3 of the kimchi altar;

4, radish poured into the kimchi water, it is best to fill the kimchi altar;

5, cover the kimchi altar cover, add the right amount of water in the sink, placed in a cool and ventilated place, keep the sink in the water do not dry out, 5-10 days after the good.

Fuling in addition to squash, what is the most famous?

Fuling specialty introduction Fuling squash Fuling squash became famous very early, is one of the world's three famous pickles. The appearance of the head of a pickle made of a savory food can be famous all over the world, renowned at home and abroad, it is not easy. On the one hand, it relies on its own qualification, on the other hand, it is due to its deep-rooted cultural significance. In China's many names, tastes different pickles products, Fuling mustard can be counted as the best. It is famous in China and abroad for its appearance like jasper and red agate, its flavor characteristics of freshness, fragrance, tenderness and crispness, as well as its many advantages such as rich nutrition, convenience, deliciousness and resistance to storage and cooking, and its many uses such as meal preparation and urge for tea and flavoring, and it is also known as the world's top three pickles with Europe's pickled cucumber and sweet and sour kale. Fuling pickles are also one of the three most famous Chinese pickles exported to foreign countries (pickles, vetch, bamboo shoots). Because Fuling District is the birthplace and centralized production area of mustard greens, it is known as the hometown of mustard greens in China. View Details Fuling Air-dried Shredded RadishFuling squash is fragrant to the whole country, Fuling has a fresh and delicious specialty snack besides squash, which is air-dried shredded radish. Here to introduce you to the practice of air-dried radish silk, very simple: raw materials: 200 grams of red skin radish, salt, monosodium glutamate, chicken essence, green onions, sugar, chili oil, pepper, pepper oil, sesame oil, each appropriate amount. Practice: the first step: small onions, wash, cut into flowers; red skin radish peeled, cleaned, cut into thin filaments, put in a bowl, add salt marinade 5 minutes. The second step: after the marinade of the radish silk squeeze out the water, put monosodium glutamate, sugar, chili oil, pepper, pepper oil, chicken essence, green onion and mix well, into the plate is complete. Fuling red radish, also known as rouge radish, is one of the three major specialties of Fuling, once for the tribute. Mainly in Fuling, neighboring counties and cities have cultivation, Sichuan, Guizhou also has production. Early to medium maturity, in Fuling July-October can be sown, late September to the following year in February batch harvesting. Mu yield of about 1500 kilograms. Red radish moss late, not easy to chaff heart, cold, more heat, storage and transportation, do not tolerate flooding, strong resistance to disease. Its protein, fat, calcium, iron, vitamin B1, B2 content is higher than white radish. Fleshy roots nearly gourd-shaped, a few cylindrical, dense tissue, about a spicy flavor, crisp and tender texture. The skin of the heart is all red, containing much anthocyanin, easily soluble in water, suitable for processing. With its raw materials for the production of pickles, pickles and banquets carving, craft dishes, color and lustre, fragrant and refreshing. Can be extracted from natural food red pigment, safe and non-toxic, its extraction technology has been successfully tested and patented, industrialization prospects. Fuling Navel Orange Fuling Navel Orange: This variety was introduced into Fuling area along the river township planting in 1993, and used for real estate poor quality citrus garden high replacement. Has built a base of 15,000 acres, in 2000 the output of 0.7 million tons of fruit, in 2003 into full production, annual output of up to 15,000 tons or more. The variety of registered "Goose Crown" brand trademark, its fruit shape oval, orange-red color, crisp and tender dregs, with aroma, soluble round 11% or more, single-fruit weight of 300 grams or more, in 2000 won the "Chongqing famous fruit" title. Fuling Longtan rice Longtan rice production in Fuling District Longtan Town, Qingyang Town, Jubao Township, Xincun Township, Mingjia Township, the region's altitude of 600 meters above sea level, the climate is unique, fertile soil, water and water, the most suitable for rice planting and growth, is currently listed as a high-quality rice planting bases in Chongqing Municipality. Longtan rice grains full, color and oil immersion, fragrant and moist, rich in nutrition. In Chongqing, Guizhou and other neighboring provinces and cities enjoy a good reputation, has been exported to the former Soviet Union, Vietnam and other countries, "Longtan brand" rice trademark has been registered by the State Administration for Industry and Commerce, is the Chongqing Municipal brand-name agricultural products. Fuling Jingjiao Fengmei Jingjiao Fengmei is the folk traditional food in Fuling area of Chongqing, known for its delicious color and freshness, refreshing and not greasy, and can be steamed, fried and popped when consumed, and is suitable for both meals and drinks.