Dried radish is called dried vegetables in Chaoshan and is called the Three Treasures of Chaoshan together with Chaoshan pickles and fish sauce.
The dried radish in Shanghang is golden in color, tender and crispy in the skin, sweet and fragrant, and has enjoyed a high reputation since the beginning of the Ming Dynasty.
In the spring, we can also pickle dried radish at home, 10 pounds at a time, sour, spicy, crisp and sweet appetizer, and it is not bad to put it for half a year.
The production of dried radish generally goes through three processes: "drying, pickling and hiding".
Drying: Wash the radish with a knife and expose to the sun.
Pickling: Salt is added and marinated in a certain proportion.
Storage: Press out the juice with a heavy object, put it in a sealed jar and refrigerate it slowly.
It is said that winter eats radish and summer eats ginger.
Turnips are very popular all year round.
The dried radish made is the favorite of many foodies.
The price is cheap, very under the rice, the appetizer is spicy, the entrance is fresh and sweet, and the bite is crunchy.
Although it is also convenient to buy directly.
However, if you do it yourself, you can enjoy the fun of making food, and you can eat it with more peace of mind.
<h1 class="pgc-h-arrow-right" > pickled dried radish</h1>
Ingredient List:
White radish 10 kg / salt to taste / paprika to taste / sugar 35g / pepper powder 1 scoop
Cooking steps
- step1 -
Prepare 10 pounds of turnips.
- step2 -
Remove the root of the radish and wash it, cut it into 1 cm thick slices, and then cut it into 1 cm wide knife strips.
- step3 -
Hang with a hanger.
- step4 -
Dry for two days until the radish is semi-dry, and a small amount of salt can be sprinkled on the surface of the radish before drying to prevent mold in bad weather.
- step5 -
Put the dried radish in a basin to wash off the dust
- step6 -
Wash and squeeze the water dry, then cut into diced turnips of the right size.
- step7 -
Put the chopped radish into a large basin, add salt, the ratio is 1 kg of dried radish 35 grams of salt, and knead well.
- step8 -
Then wrap the dried pickled radish in gauze and press out the juice with a heavy weight.
- step9 -
After pressing for 5 hours, put into a pot to taste, and add an appropriate amount of chili powder, sugar and pepper powder in the dried radish.
- step10 -
Mix well.
- step11 -
Then put it into a sealed jar and put it in the refrigerator for about half a year.
- step12 -
Do not like to eat spicy, you can directly put white sugar mixed well sealed jar storage, add white sugar ratio is 500g dried radish 40g sugar.
- step13 -
When you eat, you can also pour in red oil and mix it, appetize and eat, which is really classic.
- step14 -
Dried radish don't buy, this method is simple and time-saving, Q bullet crunchy, half a year is not bad
<h1 class="pgc-h-arrow-right" > Kikuko Monogatari</h1>
Dried pickled radish is Kikuko's sister Cooking's delicious 853rd dish.
Whether you eat salty or sweet taste, if you have your own production experience, you can also adjust the material ratio according to the actual situation.
Once marinated, serve breakfast with white porridge or as a snack.
They are all very good memories, treasure food when I was a child, and friends with conditions can try it at home.
Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
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