1 pickled dried radish ten pounds of radish put how much salt

pickled 10 pounds of dried radish with half a catty of salt can be.

The amount of salt put in pickled dried radish can be determined according to their own taste preferences, but not too little, because less salt, radish moisture is difficult to seep out, and radish in the drying process is also prone to mildew and deterioration, the general salt and radish ratio of 1:20, the key is the need to ensure that each piece of radish strips dipped in salt can be used to make sure that the radish in the purpose of the water penetration out of the radish, thereby making the radish texture become more crunchy.

Never put a lot of table salt at the beginning, which will make the space for seasoning later become smaller, put salt can be slowly added later when pickling flavor, to avoid pickled dried radish is too salty, the taste is not good.

2 winter sun dried radish a few days can dry

According to the weather conditions, generally 1-3 days or so.

Winter sun-dried radish, because the sun's ultraviolet rays are not so strong, usually need to be sun-dried for two or three days, dry the water, turn light yellow, sun-dried can be loaded up to save.

When the radish sunshine to turn yellow, you can take part of it to pickle, the rest continue to sunshine, completely dry, so that good preservation. Every time before you want to pickle, soak the dried radish, and then you can use it to pickle, because dried radish, in addition to pickling, can also be roasted meat or boiled in soup.

3 Pickled dried radish how long can eat

Pickled about 1-2 days to taste can eat.

Usually, after the radish is sun-dried, it can be put into the designated altar to pickle, usually only need to pickle for about a day, if you want to taste some, you can pickle for a few more days before eating, and the longer the pickling time, the softer the radish will become, the more chewy it will be.

If you need to keep the dried radish for a long time, you should put more oil in moderation, or divide it into small jars after opening, and put it in the refrigerator to seal and freeze it, which can be kept for 3-6 months.

4 Pickled dried radish how to pickle delicious and crispy

1, pick fresh radish, first look at the appearance, pick the smooth skin, radish port without small holes, weight, if you see the radish skin with translucent patches, this radish is not fresh, overfrozen, try to pick the medium-sized radish, so that the radish meat is firm, good taste.

2, prepare the ingredients: radish, salt, sugar, chili pepper, soy sauce, chili oil.

3, buy back the radish clean, remove the head and tail of the radish, do not need to peel, cut into 1 to 2 centimeters of radish strips.

4, put the cut radish strips in a large pot, add a little salt, mix well with your hands, and let stand for half an hour.

5, the pickled radish strips of water drained, try to drain the water a little clean, so that better drying.

6, put the drained water radish strips in the sun for a day.

7, with a hand grasp, turnip strips are still a little soft, much lighter than before, obviously shrinking a lot, it shows that you can.

8, will be good sunshine radish strips into the basin, with hot water scalding wash, because outside the sun will certainly have dust, and with hot water scalding wash, eat will be more crispy.

9, with the hands of dried radish squeeze dry water, placed in a cool ventilated place to dry the water.

10, dry radish strips into the basin, add a little chili powder, sugar, soy sauce, chili oil, mix well.

11, find a clean container, must be no water and no oil, put the stirred radish strips into it, sealed, put half a year will not be bad, want to eat when you dig out a little bit, dripping a little sesame oil, five spice powder, etc. Stir can be eaten.

1, because the radish will become smaller after the sun, so you can cut a little larger long strip.

2, cut the radish strips with salt pickle out the excess water in the radish strips, so that not only easy to dry, and eat more crispy.

3, turnip strips do not need to dry too dry, too dry to eat will not be crisp.

4, dry to 8 into dry, so that only a small amount of water in the dried radish, will not mold and can maintain the crisp texture.

5, with hot water after scalding, the water did not dry, will also lead to moldy radish strips, water after scalding to squeeze the water in time, placed in a cool ventilated place to dry.

6, the container used to pickle radish strips can not have water or oil, if there is water or oil, radish strips will also be moldy, pickled radish strips of the container must be no water and no oil.