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2. It is best to prepare a large cardboard box or foam box, which is commonly used in fruit shops to keep fresh. If you don't have it, you can use the cauldron at home instead, dig some slightly dry soil outside and make it slightly moist, then spread the soil on the bottom of the carton, put the white radishes in one by one, and then cover it with a layer of soil.
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3. Use this recycling method until the whole carton is covered. When you want to eat white radish, you can eat it directly. By storing in this way, you can not only ensure that the water of white radish does not lose, but also ensure its crisp and sweet taste. White radish won't rot or grow long hair. It can be stored for at least 3 months, and it will be completely good by the New Year.
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Common storage methods of white radish;
1. pit method
Cut off the tops and hairy roots of fresh radishes, and strictly remove radishes with insect injuries, mechanical injuries, cracks and too small. Dig a pit with a depth of 1m and a square1m. Put the radish root up, lean against the pit wall from top to bottom, and code tightly in order. Wrap a layer of radish, sprinkle a layer of pure land about 10 cm thick, and place it alternately, with four layers of yards.
If the pit soil is too dry, it can be properly wetted with water. After the last layer is coded, the soil layer is gradually thickened according to the climate change, with less soil covered in warm weather, more soil covered in strong cold current, and soil covered before and after slight cold, with the soil layer thickness of *** 1 m. Radish with good quality will not be heated before into the pit and frozen after into the pit, and can be stored until early March of the following year.
2. Mud storage method
Top the radish, roll it into radish skin with yellow mud and pile it in the shade. If a layer of wet soil is planted outside the radish pile, the effect will be better.
3. Storage outside the water tank
Put a water tank indoors, fill it with water, pile carrots around the tank, and cultivate wet soil with a thickness of 15 cm on it.
Cold storage
Most white radishes in supermarkets and shops have their leaves removed. If you buy a complete radish, it is recommended to cut off the leaves when you take them home to prevent the leaves from evaporating water, which will lead to dehydration and atrophy of radish meat.
Whole cold storage: after defoliation, wrap the whole radish in white newspaper and store it in the fruit and vegetable cold storage room, which can keep the freshness of radish for about a week. If possible, it is better to put a paper bag or plastic bag outside and keep it upright. If you can't finish a whole radish at one meal, you want to cook it in stages.
Because the cut part of radish is the easiest to dry and soften, it must be completely and tightly wrapped with plastic wrap, covered with a sealed plastic wrap to help prevent it from drying, and then put it in the refrigerator for refrigeration. If the radish is washed, it must be dried and wrapped in newspaper. The incision should be completely covered with plastic wrap, otherwise it will dry completely.
5. Frozen storage
Frozen in pieces: "Frozen" preserves ingredients, and radishes belonging to roots will not have the problems of poor taste and color distortion. Peeling radish, cutting into pieces, and freezing in a fresh-keeping bag; When cooking, you can just take it out and cook it without removing the ice. The radish blocks to be frozen can be slightly blanched to remove astringency, drained and packaged for freezing.
Grinding and freezing: Radish is peeled and ground into mud, packed in a small bag, a small fresh-keeping box or a cake mold, and then completely covered with plastic wrap. Freezing can last about 1 month, and it is very convenient to use a small amount.
Cook before freezing: If you want to save cooking time, you can cook before freezing, especially the radish stewed in brine soup is suitable for this preservation. Put the radish together with the soup in a fresh-keeping box with microwave function, and microwave it before eating, which is time-saving and convenient, and tastes as delicious as freshly cooked.
Step 6: drying and storing.
White radish is commonly known as "mustard tuber" after drying in the sun, but it can be dried by itself without adding salt, which is sweeter and more delicious, and the method is simpler. Sun-dried radish is recommended in winter. After the white radish is shredded, it is spread on a bamboo basket and exposed outdoors. Move it indoors at night. It lasts about 4 ~ 5 days, and then it is put into a sealed container for refrigeration. It can be stored for about 6 months to avoid contact with moisture.
7. Preserve by salting
Pickled radish is a very common side dish, and it can be pickled in a short time of 1 ~ 3 days. It is very convenient to eat cold dishes in the refrigerator at any time, crisp and juicy.
Choose white radish:
1, color. The external color of fresh white radish is fresh, tender and white. If there are translucent patches, it means that such white radish is not fresh or frostbitten. ?
2. appearance. Fresh white radish has a round root shape and a smooth skin. ?
3. weight. White radish of the same size, the heavier the better. If the feeling is light, there may be chaff heart phenomenon, which is chrysanthemum-shaped after cutting. ?
4. size. You can't be greedy when you buy white radish. It is best to choose radishes, because radishes are dense and soft to eat. ?
5, the root cause. The root in front of the white radish is relatively straight, so the white radish is relatively fresh, but if it is messy, it may be a bran-heart white radish.
6. Surface pores. The pores on the surface of white radish are evenly arranged in a straight line, so such white radish is sweet, but if it is unevenly arranged, it may be a little spicy to eat. ?