When I drink rice porridge, steamed bread or even alcohol, the side dish I can't live without is dried radish. And the dried radish tastes different in every place. Everything is so crisp that it really makes people appetite. Some places even have specialty stores selling dried radish, which proves that people who like dried radish are really much better. Therefore, for the pursuit of most foodies, I decided to share a secret recipe for making dried radish. It takes some time to put it in the bottle, but it's worth the wait. I guarantee that time can produce flavor! Let's explain the secret recipe in detail! This is a commercial prescription, which can be directly used to open a shop!

Ingredients: fresh radish 10 kg, salt 0.5-0.8 kg, alum 20 g, pepper powder, fennel, licorice, cinnamon, clove and a little sorghum wine.

Second, cut the roots of the selected radish, wash it with clear water, cut it into thin strips with a length of 5 7 cm and a width of 17 cm, spread it on a reed mat for 2 days, and put it in a jar for pickling.

Third, when pickling in the tank, put a layer of radish first and then a layer of salt. In order to make radish not stick to your hands, you can grind alum into powder and stir it evenly. After the radish is put into the jar, put bamboo pieces on it, and then press the stone. Turn the cylinder once the next day, and turn it up and down to make the radish absorb salt evenly. After emptying the jar, you still have to press the stone.

4. Dry and marinate until the third day, take out the radish and expose it to the sun for 3 5 days to 60% to 70%. Turn it frequently when drying, and at the same time prevent rain and dust pollution.

5. Mix Zanthoxylum bungeanum powder, fennel, licorice, cinnamon and clove into spiced powder in proportion, and then evenly mix into dried radish to make a jar. When filling the jar, put a layer of dried radish and add a little salt and sorghum wine. After installation, put the jar in a cool and dry place and eat it after 20 to 30 days.

This uses alum, and a proper amount of alum will not have any effect on the body. Traditional fried dough sticks and pickles ... Alum is used to make crisps in most cities. The key is not to overdo it. The pickled dried radish is rich in five flavors and crisp enough no matter how long it is kept. Do you have any good recipes? Welcome to share with me. Professional crack all kinds of snack recipes, you can trust me privately if necessary!

There are many ways to pickle dried radish, and the taste characteristics of different regions are different, including sour and spicy, spiced and spicy. I like to cook spiced dishes.

Ingredients: white radish, salt, bright red pepper, sugar, pepper, white wine, cooked peanuts.

Practice: the white radish after the first frost is delicious, and it is very suitable to make radish strips at this time. Wash the white radish, cut it into thick slices, change the knife into strips, hang it, dry it, cut it into small pieces, add salt, knead it with one or two salts, and dry it. Clean fresh red peppers, remove pedicels, remove seeds and chop them, stir-fry peppers and mash them, chop cooked peanuts, put dried white radishes into a pot, add chopped peppers, pepper, peanuts, sugar and white wine, mix well, seal them and eat them half a month later. You can add some pepper oil when eating.

I made this this year, and it hasn't been pickled yet. /kloc-you can eat it in 0/0 days.

1, July and August, plucking tender radish, just picking five fingers. Not too big, not too old. July and August are the right time. Remove the stems and leaves, wash the whole leaves, dry them for five or six minutes, put them away and weigh them. Add one or two salts per catty, stir and knead until the water comes out soft, and put it in a jar and cover it tightly.

2, the next morning, still take out the wind to dry the water, collect it and knead it until it is wet and soft red, and put it in a small pot to make it firm. The straight plug is tightly plugged with a straw to avoid air leakage. Put the pot cover on the cool ground and don't bask in the sun. It will be brittle after a month. Eat one can first, then open the other cans, so as not to break. If you want to be a leafy vegetable, first wash the radish, cut it into small fingers, about two minutes thick and one inch 23 minutes long, and put it in the sun for five or six minutes.

3. The following practices are the same as the whole radish. Pickled peanuts with shells are put into a pot, boiled with water, boiled with salt once or twice, and put into a jar with juice, which can be eaten for three or four days.

First, wash the white radish, cut it into strips, add some salt, stir it, and suck the water out of the radish to see if it is salty. If it is salty, rinse it with clear water, squeeze it out and put it in a ventilated place or in the sun for a day.

Prepare a basin, pour the dried radish into the basin for pickling, add salt, monosodium glutamate, chopped pepper, appropriate amount of white wine and white sugar, stir well, and finally put the dried radish into a plastic bottle or jar, which can be sealed. Put it in the shade.

Pay attention to chefs and learn more food skills.

In fact, most people, especially northerners, know the practice of dried radish, and some friends have published articles on how to do it. Here, I tell his family a different treatment from yours. Choose radish according to your preference, wash it, cut it into ring finger thickness, dry it in the sun, and dry it completely. Tie it in a plastic bag and keep it sealed. In addition, prepare spices such as Chili powder, sugar and pepper powder. When eating, take out a proper amount of dried radish in advance and put it in a bowl, blanch it with boiling water (be careful not to soak it), drain the water, and pour in vinegar, soy sauce, seasoning powder and cooked oil as you like. This method is suitable for those friends who don't want to eat pickled food and are afraid of nitrite.

As a reminder, it must be dried, otherwise the plastic bag will break after sealing and packaging. If it can't be dried, it's best to store the plastic bag naturally open, but pay attention to insect prevention.

Pickled dried radish is different from place to place. For example, the pickling method in Chaoshan area is the simplest, and it pays attention to the crispness of the taste. With pickles and fish sauce, it is also called "Chaoshan three treasures". Cut the radish in half and put it in a ventilated place to dry for about two or three days. Prepare a clean, water-free and oil-free jar, put the radish layer by layer, add appropriate amount of coarse salt to each layer, flatten it layer by layer, seal it tightly, and put it in a cool place. You can eat it in a week. The longer the pickling time, the better the taste. In addition to Chaoshan people's favorite, people in other places may feel relatively simple, so introducing a spicy and crisp dried radish is more popular.

1, green radish need not be peeled, cut into thick strips with long fingers. Open the ventilated place for the next day. Or it's sunny, and it's enough to dry until eight, saving time.

2. Dry clean the dried radish to remove dust, wring out the water and put it into the basin. Add a proper amount of Chili noodles, salt, sugar and a little white wine, stir well, try to taste the right degree and make it sour, spicy, salty and sweet.

After rubbing for a few minutes, find a jar, which is water-free and oil-free, clean, put it in the jar and seal it tightly. Be sure to seal it tightly to prevent air from entering and breeding miscellaneous bacteria, and the taste will be bad. Then you can eat it in the shade for two or three days. If you want a good taste, the longer the pickling time, the better.

After a few days of pickling, dried radish became dry and crisp, spicy and enjoyable, and the color was good. Porridge is a good choice for next meal or as an auxiliary material for cooking. Fried pork belly with dried radish and fried minced garlic with dried radish are not only chewy, but also appetizing.

Take more when pickling, which is convenient for eating at any time. It also lasted for a long time, and it was completely unnecessary, but the heart became bad. As long as it is sealed, the longer it is kept, the more fragrant it will be.

Her kitchen (finished)

Now is the season when radishes are on the market, and a homemade dried radish is also a delicious meal in this cold winter! Then let's see how to do it together!

First of all, the materials we prepare are: sliced radish, salt, pepper noodles, pepper noodles.

1. Wash the radish, cut it into radish strips to dry the water, and dry it in the sun until it is dry.

2. Put the dried radish on the chopping board, put some salt, rub it by hand, and rub out the residual water in the dried radish, which can also make the radish taste. The more you rub it, the crisper the dried radish becomes.

3. Sprinkle salt, pepper noodles and pepper noodles evenly on the dried radish and stir well.

4. After stirring, put the dried radish in a sealed jar for a while before eating. The longer, the better!

In this way, a crispy and delicious dried radish is finished! You can try it if you are interested!

Share a particularly simple and easy-to-operate dried radish, which tastes good. The key is that the method is simple and suitable for lazy people, haha. Choose green radish, wash it, cut it into finger-thick radish strips, and then sprinkle salt to dry. Pay attention to turning over to dry. After about 2-3 days, the surface is dry and there is still a little water in it to eat. Mix a bowl of three-in-one oil (sesame oil, soy sauce, vinegar) when eating. The dried carrot sticks dipped in three-in-one oil are really crisp to eat, and there is no pickling link, which is relatively healthier.