There are also two kinds of soaked radish.
There are two kinds of pickled radish, one is the "bath radish" which can be eaten after a short time of pickling, and the other is the sour radish after a long time of pickling. As a special seasoning used to flavor dishes, pickled radish is an indispensable ingredient in the production of pickled fish, pickled hot pot, pickled radish stewed duck, pickled radish simmered crab and other large dishes.
I. Dried carrot products
Carrot line
Method: choose the head and tail of uniform thickness of carrots, wash and scrape the skin, slightly drying carrots a little wilted, with two bamboo chopsticks carrots clamped, straight diagonal knife cut the end of the straight knife (cut to the chopsticks, do not cut off), and then carrots turn over the other side, the same chopsticks clamped straight knife cut the end of the line of carrots, followed by hanging in the rope in a ventilated place to dry, and then put into the inverted carrot line. dry, and then into the inverted pouncing altar (note) inside the good pressure, sprinkle some white wine, to be marinated for a week, you can take out to eat.
White radish line
Method: choose round root radish, wash, cut into 1 cm thick slices, pickled with refined salt for a moment, when the radish is soft, with a knife and one by one into a spacing of 1.2 cm wide strips (but the other side can not be cut off), cut one side, turn around and cut the other side (the same does not cut off), and then hang in the ventilation place to dry to eighty percent dry, removed into the inverted pouncing altar, sprinkle some white wine, sealed that can be taken out and eaten. Sprinkle some white wine and seal it.
Pickled carrot threads are crisp and slightly sweet, white carrot threads are crisp and slightly spicy, and are usually served cold. The method is, first with boiling water to wash the carrot thread, and then torn into pieces, seasoned with salt, monosodium glutamate, sugar, pepper, red oil, sesame oil, and then add crispy peanuts, cooked sesame seeds, green onions, etc. can be mixed well. Of course, according to their own taste preferences, adding other ingredients, mixed into other flavors.
Dry radish
Method: white radish washed, peeled off the roots and whiskers, cut into 0.6-centimeter-thick silk (can be used to make a special planing tool, which is faster), and then placed in the sunshine to dry to seven or eight into the dry, into the inverted pouncing altar, sprinkled with white wine while installing, and pressed tightly radish, marinated for about twenty days, the altar was opened out of the dry in the sunshine, can be loaded into the food bag sealed for use. food bag sealed for use.
Dried radish silk has a wide range of uses, can be used in steamed vegetables, stir-fried vegetables, soup dishes, but be careful, should be softened with hot water before use.
In the production of dry radish on the basis of further processing, can also be made out of preserved radish, the method is:
Raw materials: dry radish 2500 grams of 1500 grams of pork steamed meat rice 500 grams of fresh chili 500 grams of pepper 15 grams of pepper 15 grams of anise 15 grams of chili pepper 50 grams of salt 400 grams of sugar 300 grams of monosodium glutamate 20 grams of wine 50 grams of
Means to do so
The preserved radish can be directly steamed in a cage or fried in a pot and eaten.
Dried radish
Method: 5000 grams of fresh radish wash, cut into 1 cm square strip, drying in the sun to radish moisture content down to 30%, into the jar pickling. When pickling, the cylinder spread a layer of radish strips, sprinkle some salt, the amount of salt for 80 grams, and layers of code solid, press tight. A day later must turn the tank, that is, it is turned into another clean tank, lay a layer of radish sprinkle salt once, this time the amount of salt for 50 grams. A week later, but also turn the tank once, this time the total amount of salt for 30 grams.
The purpose of turning the jar twice is to release the heat generated during pickling, but also to make the salty flavor consistent. After turning the jar and pickling for another two weeks, you can take out the radish strips and dry them in the sun until the moisture content is about 20%, that is.
The processed dried radish strips are yellowish in color, crisp, tender and fragrant, slightly sweet and tasty, which is the best of the vegetable products, and also a kind of dried radish products made by the folk in the old days.
Sugar and spicy dried radish
Method: 5000 grams of white radish washed, dried water, cut into 8 cm long, 0.5 cm square strip, and then put into a container, add 500 grams of refined salt mixing marinated for a week (in order to dissipate heat and radish odor, but also turned twice a day), and then take out of the radish with water to wash a few times, pick up the water, add 600 grams of sugar and 150 grams of chili noodles mix well, and then remove the radish with water to wash several times, and add sugar and chili noodles 150 grams. 150 grams of chili noodles and mix well, and finally put back into the container and turn several times, two days later can be eaten.
Sour and spicy dried radish
Raw materials: 5000 grams of white radish, 200 grams of salt, 500 grams of white vinegar, 150 grams of white sugar, 50 grams of chili pepper, 25 grams of white wine, 15 grams of peppercorns, 2 anise
Measurement: radish, trimming off the roots, washed, cut into 5 centimeters long, 1 centimeter square strips, drying to eighty percent dry, add salt, sugar, white vinegar, monosodium glutamate, chili pepper, Anise and pepper surface rubbed well, then dripping white wine and put into the inverted pouncing altar, water to seal the mouth of the altar, two weeks later can be eaten.
Sugar and spicy radish strips taste crisp, spicy and sweet, sour and spicy radish strips spicy and crisp, can be used as appetizers or snacks.
II. Soak radish products
Soak "bath radish" method is very simple, you can choose white radish, carrot, radish tassel, radish skin, etc., the first knife into the desired shape, and then put into the kimchi altar to soak for a few hours, take out can be eaten.
To make pickled carrots, choose the white radish after washing, the individual large pairs of cut into two pieces, the shape of the small radish does not need to change the knife, first put in the sun to dry until wilted, and then put into the kimchi altar to soak for more than five months, take out can be used.
Below, I introduce you to two dishes with manufactured radish as ingredients and seasonings, and I hope you can be inspired to develop more distinctive flavorful dishes.
Burning catfish with radish
Raw materials: 1 catfish (about 1200 grams) 250 grams of pickled radish, 10 round garlic, 50 grams of pickled pepper velvet, 30 grams of pickled ginger velvet, 20 grams of wild pepper velvet, 20 grams of bean curd velvet, salt, cooking wine, monosodium glutamate, fresh broth, lard, parsley, chopped onion, a little bit of
Preparation:
1. Radish cut into strips; cilantro washed and cut into sections; one garlic into the frying pan fried brown to be used.
2. frying pan on the fire, into the lard hot, put ginger, pickled pepper mushrooms, bean paste mushrooms, wild pepper mushrooms stir-fried color, into the pickled radish strips and deep-fried garlic, then mixed into the soup, into the catfish block, cooking wine, burned to the catfish taste and cooked, adjusted to the refined salt, monosodium glutamate, sprinkled into the green onion and cilantro before the pot, that is, into.
Dried radish mixed with pork belly
Raw materials: 250 grams of cooked pork belly, 150 grams of dried radish, 20 grams of scallions, salt, sugar, monosodium glutamate (MSG), scallion oil, oil, sesame oil, moderate amount
Methods:
1. Cooked pork belly cut into thick wire, dried radish washed and cut into chopstick strips.
2. Shredded pork belly and dried radish in a pot, add refined salt, monosodium glutamate, sugar, green onion oil, red oil and sesame oil in turn, mix well, and then loaded into the dish, sprinkle with shredded green onion that is.
[Note]Inverted pouncing altar for a folk pottery containers, abdominal large mouth small, specifically for pickling dry salt dishes, dried radish and other pickled products. When used, the raw materials into the altar, and then stuffed with clean straw, and bamboo strips stuck altar mouth, in order to prevent the raw materials fall out, and then put the altar mouth down, inverted pouncing on the full of water in the basin, in order to isolate the air, so this special tool is known as the inverted pouncing altar.
Hainan turnip cake
Materials:
600 grams of sticky rice, 25 kg of water, 1.75 kg of white radish, 50 grams of fresh shrimp, 100 grams of barbecued pork, 150 grams of pork belly, 30 grams of monosodium glutamate (MSG), 25 grams of salt, 75 grams of sugar, pepper, five spice powder, sesame oil, garlic oil, fried sesame seeds, clean green onions and other appropriate amount.
Method:
1, barbecued pork, shrimp cut into medium grains, stir-fried in hot oil to be used, sticky rice amalgamated, soaked in water for about 30 minutes after grinding into rice paste.
2, five-flower brisket cut grain, fry a small amount of oil over moderate heat into the minced garlic, and then into the radish wire stir-fried well, covered with a stew, and then slowly poured into the viscous rice paste, pouring the side of the mix to six, seven mature, add the rest of the seasoning spatula well, become radish cake paste.
3, the turnip cake pulp into has been brushed oil 9 inch steel square plate, level, and then evenly sprinkled with shrimp and barbecue pork grain, on the cage on the high flame steaming, take out of the cool starving into 30 square pieces, drip sesame oil, garlic oil, cooked sesame and green onion grain, re-heat can be.
Wooden rice balls
1, white rice balls, blanch with hot water, cool water, fish out and squeeze the water, add parsley.
2, add salt, monosodium glutamate, soy sauce, five-spice powder, flour, starch, egg, mix well.
3, made into small balls, deep-fried into golden brown can be.
The radish nutritional value is very high: 1. can be eaten cold.
2. Make dumplings, buns, vegetable dumplings.
3. Make shredded radish cake.
4. Make ball soup, fish head soup. All are delicious.