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Introduction: In winter, you can still make dried radish, no need to dry, pickle for 4 days to eat, fresh and fragrant, special rice
As the saying goes, "winter radish race ginseng", winter radish not only taste sweet, nutrition is also the most abundant time, so winter radish must eat more. Speaking of turnips, the most important vegetable in my family in winter is radish, because I have radishes in my field, and every year when the radishes are ripe, I don't worry about eating them at all, but I can't finish eating them. For the radish that can't be eaten, my mother will adopt the "family heirloom" method, pickle the radish into dried radish, it is best to save it, in the morning and evening, add a little dried radish to the light meal, really very much rice.
I believe that there are many friends who like dried radish, like there are also some doubts, as far as I know, the most common question is "can you make dried radish in winter", because winter is always cloudy, and you can't see the sun for a long time, so many people have questions about this. In fact, it is also possible to make dried radish when there is no sun, and drying with the help of sunlight is the most common method, but it is not the only way. Today I will teach you a method that can be made in winter, that is, my mother's "family heirloom" method, it is not very difficult to do, it can be easily learned, let's take a look at it.
【Dried radish】
1, prepare the right amount of radish, any variety of radish can be, the radish clean, cut off the head and tail, and then cut into a relatively thick slice, and then change the knife into strips, cut into radish strips should also be slightly thicker, because in the later production, the radish strips will shrink. After the radish strips are cut, put them in a pot, add a large spoonful of salt to it, grasp and mix well, and marinate for about 30 minutes to kill the radish.
2, wait until the radish is pickled, fish out the radish to drain the water, then find a clean bag of rice, put the radish into the bag, and tie the mouth tightly with a rope. Then prepare a large basin, put the sealed rice bag in the basin, put two sticks on the top of the basin, cover a steamer cage grid on the stick, and then put a heavier weight on the steamer grid, so press the radish for 2-3 days, press out the water inside, and dry it.
3, after the time is up, when you open it to see, the water in the radish comes out, and at this time, it is pressed well, and the radish can be taken out. The radish is taken out and placed in a large bowl, and then the radish can be seasoned, and the appropriate amount of salt, thirteen spices, pepper and chili noodles can be added to it, and the amount of spices can be determined according to your preferences, and some other condiments can also be added. After the seasonings are all grasped and mixed, the radish is packed into a clean water-free and oil-free container, and then stored in a cool and ventilated place, which is particularly convenient to eat and take as you want.
Tips:
1, when handling radish, the radish skin does not need to be peeled off, and the dried radish with radish skin tastes better.
2, in the production, if there is no sun, can not use the method of drying, you can use this squeezing method to squeeze out the water inside the radish can be.
3, when marinating dried radish, chili noodles must not be less, it is the key to the taste of dried radish.
The above is the method of pickling dried radish in winter, after everyone learns, you can still make dried radish in winter, without drying, pickling for 4 days can eat, fresh flavor, special rice! Favorite friends, try it.
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