Pickling method of dried radish

Radish is an economical and nutritious vegetable, but because of the season, we may not eat fresh radish all year round, but we can make radish into dried radish and eat it all year round. As long as we are willing to work hard, it is not difficult to make dried radish.

Pickling method of dried radish

Dried radish is nutritious and extremely simple to eat, so many families will pickle it.

1. Wash radish, cut it into thick pieces with chopsticks, then cut it into thick strips with chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4 or 5 days.

2. Wash away the dust with warm boiled water, squeeze out the water and shake it off. Add salt and a little white wine, mix well, then add pepper noodles, pepper noodles (if you are afraid of hemp, use a little pepper granules), sesame seeds (you can also sprinkle them directly when eating) and a little sesame oil, and put them in a clay pot (be sure to fill them by hand and compact them).

3. Seal the jar mouth with plastic wrap (multilayer) and cotton thread, and cover the jar cover. Store in the shade for 10 days.

The really exquisite way is to pour the can: after filling and compacting, stick bamboo strips on the mouth of the can (when inverted, the vegetables will not loosen), seal the mouth of the can and buckle it upside down in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.

How to make dried radish delicious?

There are many ways to eat dried radish. Some people like pickling, while others like frying meat together, and their personal preferences are different.

1, dried hot and sour radish

Ingredients: 5000 grams of fresh radish is washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000g of water, 800g of vinegar, 0/00g of salt/kloc-0, 250g of sugar, 0/3 kinds of spices/kloc-0, appropriate amount of Chili oil and a little monosodium glutamate.

Production method: put water, vinegar, thirteen spices and salt into a pot to boil, add monosodium glutamate when the fire stops, and let it cool for later use. Put dried radish and Chili oil into a pickle container and mix well, then sprinkle with white sugar, and then pour the dried juice into the container. Stir once or twice a day (preferably with a pair of fixed chopsticks) and you can eat it in about 7 days. Taste sweet and sour, slightly spicy, bright color, bluish white through red, is a good partner for breakfast and dinner.

2, instant spicy pickled radish

Ingredients: 5000 grams of fresh radish, washed, cut into small fingers and dried.

Accessories: oil 100g, Chili noodles 50g, Chili noodles 25g, sesame 50g, sugar 100g, salt 150g, vinegar 250g, stew 1 bag, ginger and monosodium glutamate a little, and water 2000g.

Production method: Wash the dried radish with warm water, control the water, pour it into a basin, and add pepper noodles and sesame seeds for later use. Put the pot on the fire and pour in the oil. When the oil is 50% hot, add Chili noodles and stir. When the oil is slightly discolored, pour in clear water, add the stew, bring it to a boil with high fire, add sugar and salt when it tastes, add proper amount of monosodium glutamate when it is turned off, then pour the soup on the washed dried radish while it is hot and stir well. You can eat it the next day.

How to make dried radish delicious?

Drying dried radishes can preserve radishes for a long time, so that we can eat radishes all year round.

Material: 1000g washed fresh radish.

Accessories: 50g of oil, 5g of dried pepper, 3g of pepper 15g, 3g of star anise, 50g of sesame oil 10g, 50g of sugar, 0/00g of salt 150g of vinegar150g, and a little of onion, ginger, garlic, monosodium glutamate and soy sauce.

Production method: the radish is rubbed with a brush into shredded radish with a diameter of about 3mm, mixed with salt evenly, marinated for about 30 minutes, and drained by hand or filter cloth. Heat the oil, then put the pepper, pepper, star anise, onion, ginger and garlic into a pot to stir-fry the onion, put the fried materials and hot oil into shredded radish, add a little soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, and mix well. The taste is salty, sweet and slightly spicy. It was edible at that time. It tastes better after a day of pickling. You can eat it in the refrigerator for a week.