It's time to eat radish in autumn and winter. How to make radish delicious? It can be said that it is dried radish. Dried radish is usually made around winter, and it has to go through three processes of "drying, salting and storing". First, wash the radish and cut it into strips, expose it to the sun, soften it, find a basin, fill it with a layer of radish and a layer of salt, press it with stones, dry it during the day and take it back at night. Repeat this for three to five days and you can eat it.
Radish is rich in nutritional value. Eating more radishes can increase our immunity, and has the functions of preventing and treating cancer, relieving cough and resolving phlegm, clearing away heat and toxic materials, cleaning the stomach, softening blood vessels and lowering blood pressure.
Today, I will share with you a more authentic method of making dried radish, which is different from the traditional method. No need to dry, the radish is fragrant and crisp, which is really a cooking artifact with detailed formula. You can learn by watching. Let's take a look at the specific practice!
dried turnip
The practice of authentic dried radish
Ingredients: radish 10 kg, salt 200 g, Chili powder 50 g, pepper powder 10 g.
Exercise:
1. Prepare 10 Jin of radish, 200 grams of salt. Be careful not to get oil in the production process.
Prepare radish and salt
2. Wash the radish and cut it into strips the thickness of chopsticks. Be careful not to peel the radish.
Radish cutting
3. Put the cut radish into the basin and sprinkle the salt into the radish and mix well. Don't worry that too much salt will make it salty, and you will eventually dump the salty water.
Sprinkle salt on the radish and mix well.
4. Marinate for about 2 hours, and the radish can be drained in large quantities.
Pickled radish will produce a lot of water.
5. Prepare a rice bag or other bag that can drain water. Put the radish in the bag and tie it with a rope.
Pickled radish is put into a bag.
6. Put two sticks on the basin, put the steam grate on the sticks, then put the radish on the steam grate, put it on the serving plate, and put a bucket of water to squeeze the radish dry.
Squeeze radish
7. The next day, take out the dried radish, untie the rope, shake it, tie the dried radish and continue to squeeze. Squeeze for 3 days until the radish doesn't come out.
Shake the dried radish and fasten it.
8. On the third day, prepare 50g pepper powder, and pepper powder 10g.
Prepare Chili powder and pepper.
9. Pour the squeezed dried radish into the basin and shake it.
Shake the pressed dried radish.
10. Pour in Chili powder and pepper powder, mix well and serve. The amount of pepper and pepper can be increased or decreased according to your own taste.
Pour in Chili powder and pepper.
1 1. Prepare a water-free and oil-free jar.
Prepare a water-free and oil-free jar
12. Put the evenly stirred dried radish into the jar, cover it and store it in a ventilated place.
Store in a ventilated place.
In this way, the spicy and delicious dried radish is ready, fragrant and crisp, and steamed bread is especially good for eating rice. It's an artifact to eat.
Yang Ge has something to say:
1, do not stick oil in the process of making dried radish to prevent the pickled dried radish from deteriorating.
2. Be careful not to peel the radish, so as to ensure that the pickled dried radish has a crunchy feeling.
3, the radish should be squeezed for three days until the radish is no longer out of water.
The amount of pepper and pepper powder can be increased or decreased according to your own taste.
5. The jar for storing dried radish must be water-free and oil-free, otherwise the dried radish will easily break.
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