Cut radish into strips with a length of about 5cm, a width of 1cm and a thickness of 0.5cm, sprinkle with salt according to the ratio of 10: 1, and pickle for 6-7 days. During the pickling process, stir frequently to make the radish marinate evenly and thoroughly. Take it out and spread it on a thin plate for 5-6 days, then put it back in the original pickled radish juice for 2-3 days and then dry it. Repeat for 2 ~ 3 times until the first pickled radish juice is completely immersed in the dried radish, and then air it for 2 ~ 3 days. Add a proper amount of soy sauce, a small amount of vinegar, monosodium glutamate, pepper powder and Chili powder and mix well to obtain dried radish with unique flavor.
Bean radish
Cut radish into cubes with a length of about 1cm, a width of about 1cm and a thickness of about 0.5cm, add salt according to the ratio of 10: 1, and marinate for 1 ~ 2 days. Soak black beans in cold water for 24 hours, then take them out and cook them, dry the surface moisture of the cooked black beans, put them in a pot, sprinkle a layer of Toona sinensis leaves on them, cover them with a quilt, ferment until white hairs about 1 cm grow on the surface of the beans, then stop the fermentation and spread them. After the surface moisture evaporates, rub it by hand, rinse it with clear water and take it out. Put the pickled radish into it, add appropriate amount of pepper powder, aniseed powder, coriander powder, monosodium glutamate, a small amount of salt and sesame oil, and marinate for 6-7 days? Stir frequently in the pickling process to make it uniform. After full pickling, it becomes a delicious bean radish dish.
Fried pickled radish skin
Ingredients: radish with green skin and beautiful heart
Accessories: spiced peanuts (cooked) and white sesame seeds.
Seasoning: salt, red vinegar, soy sauce, sugar, sesame oil.
Exercise:
1, radish washed and peeled, put in a vessel and salted 15 minutes;
2. Ignition in a pan, stir-fry sesame seeds, crush and add salt to make sesame salt;
3. Pick out the pickled radish skin and put it in a vessel. Add red vinegar, sugar, soy sauce and peanuts, sprinkle with sesame salt and mix well.
Features: crisp, sour, sweet and salty.
Sanwei pickled radish
Every autumn and winter, I will pickle some pickles and distribute them to children and neighbors. Everyone says I'm a good cook. I bought some Maxim's radishes two days ago, and I want to pickle them with different flavors:
1. Wash the radish, remove the top and bottom, then cut it into strips the thickness of the little finger, put it in a clean basin, sprinkle some sugar first, and then get a lot of juice. Pour radish juice into a drinking cup, which is fragrant and refreshing, many times stronger than the drinks sold in the store.
2. Sprinkle some salt on the radish strips, take them out and drain them later, spread them on the cover and dry them in a cool and ventilated place 1 ~ 2 days.
3. Divide the dried radish into three parts. Add some salt and monosodium glutamate to the first part to keep enough salty taste and prevent corruption. Put it in a container and store it in a cool and dry place. You can eat it directly after pickling, or you can add some oil, chopped green onion, coriander and so on. Then simply cook and eat.
Heat a wok, add an appropriate amount of oil, stir-fry with pepper and onion, pour in soy sauce to boil, turn off the fire and let it cool, then pour it into a container containing the second part of radish strips, immerse the radish strips in soy sauce soup, and finally inject an appropriate amount of vinegar.
Add a proper amount of salt, sugar, monosodium glutamate and garlic bought from the market, chop the pepper, then take an apple and a pear, wash them, peel and remove the core, cut them into cubes, slices or shreds, mix them with radish strips, put them in a container, seal them, and take them out after 7 ~ 10 days. A sweet smell will come to your nose and make you feel refreshed.
These three kinds of pickled radishes have their own merits, and they are all good food with table. Have a try.
Processing of strange radish strips
Strange radish strips made from white radish are welcomed by consumers because of their yellowish color, crisp taste and good palatability. The processing method of odd radish strips is introduced as follows for reference.
1. Material selection and initial pickling. Selecting intact fresh white radish with thick fleshy roots, smooth surface, no branches, no cracks and no diseases and insect pests as raw materials, washing sediments and impurities with water, and cutting off fibrous roots. In a clean cement pool with a volume of 2x6x 1 m, 3000 kg of fresh white radish and 240 kg of salt were added for curing, and the amount of salt added was 1/5 for the lower layer, 3/ 10 for the middle layer and12 for the upper layer. After the pool is filled, bamboo pieces are laid flat on it in a fence shape, and then nine clean stones weighing 50 kg each are evenly pressed. On the afternoon of the third day, the pond turned over once. First, pour the radish above into another empty pool and level it, then take out the radish below and put it on it, then pour the brine and undissolved salt particles evenly on it, press bamboo chips and stones on it, and then pour the brine.
2. Salt water extraction and salt addition. On the afternoon of the seventh day of initial pickling, first put the bamboo slices into the empty pool, then take out the freshly pickled radish and squeeze it tightly, press 40 bamboo slices and 50 Jin of stones to press out the brine. On the morning of the eighth day, clean the empty pool first and weigh the squeezed brine; Then, according to the ratio of fresh radish 100 kg and salt 8 kg, put the radish into the pool for re-salt. The amount of salt is getting less and less, and the covered salt accounts for 35% of the total salt. After filling the pool, squeeze it tightly with clean cattails, put bamboo pieces on it, and press 40 pieces of stones every 50 Jin. /kloc-After 0/4 days, measure the brine and check the quality. It is appropriate for the brine to reach Baume degree 17 degree.
3. Maintenance of salt blank. In order to ensure the quality of the salted blank, a blank-preserving pool should be prepared. The pool used within 6 months should be kept without desalination, and the pool used for more than 6 months should be sealed and preserved. The method is as follows: after salting for another 20 days, drain the brine on the pool surface. When there is no salt water in the radish on the pond surface, remove the ballast, take out bamboo pieces and cattail bags to make the middle of flat radish slightly higher, then cover the cattail bags and straw bags, plug them around, and seal the pond with your feet. Check regularly in the future to prevent the straw bag from being soaked in salt water or the salt water is reduced. If it is found that the brine drops, it should be replenished in time to avoid dehalogenation and deterioration of the salt blank above. At the same time, the pool surface should be covered with rain-proof equipment to prevent the rainwater from flowing into the moldy salt blank and reduce its quality.
4. Cut and rinse. Choose yellow or white ones with smooth surface, no mildew, no sediment and no impurities, cut them into strips with the length of10-1cm, weigh them, rinse them repeatedly with clear water until the salinity reaches 7 degrees Pompeii, and then put them into a press for small steps of 12, minus 70%.
According to the ratio of dehydrated blank 100kg, monosodium glutamate 100g, saccharin 150g, sweet noodle sauce 15kg, sodium benzoate 100g, and 60-degree distilled liquor 500 g, the paving materials are mixed and dissolved first, and then gradually immersed in the blank. After that, turn the cylinder twice a day. On the morning of the fifth day, 10 kg of sugar was evenly taken out of the blank in proportion, and the cylinder was rotated once that afternoon. The next morning, it turned into a strange sweet radish strip. When stirring and turning over the cylinder, the cylinder mouth and cylinder cover should be wiped clean, and the used container should be rinsed with boiling water before use. Finally, the prepared sweet radish strips with peculiar taste can be canned and sold according to the weight specification.