Why is salted radish flooded at home?

My method of pickling green radish is as follows: cut the green radish into strips the thickness of fingers, sand the radish with large grains of salt, and put the radish in a big net bag with sand and water. Press the water out of the radish with heavy objects and stones. The more dry the better. There is no stone, so it is not convenient to press it. You can also prepare two ropes the thickness of shoelaces. Tie the radish in your pocket with a rope as tight as possible, which is equivalent to the principle of twisting clothes and can squeeze out a lot of water. At this time, the radish in your pocket is loose again, and there is room for saving money. Then tie the rope forward, put it in a pot just enough to put the radish pocket, and drain the water until no water seeps out. Put the radish on the chopping board and let it stand in the sun for two days until the surface of the radish is dry. Boil the soy sauce with soybeans, pour it into a jar flooded with radish, and add a little salt, a little white wine, rock sugar, vinegar, ginger slices, garlic slices and red pepper rings according to personal taste. Add oil pepper and aniseed, stir-fry in the pot, and pour into the radish jar.

Pickling method of dried radish: in a small ceramic jar, carrots are washed and cut into long strips, each radish is cut into four pieces, then dried, softened and put into the jar, and salt and water are put on it. After the radish is salted, take it out and dry it. When the water is basically dry, rub it by hand until there is no water to soak out. Then sprinkle with pepper and knead it again, and the crispy dried radish is ready.

I like to eat dried radish, and I like the taste and crunchy feeling. I will pickle some at home every autumn.

First, it is very important to choose carrots.

I like to eat this kind of green radish, which is chewy and valuable. Maybe the reason we only produce green radish here is that we are used to it and have no appetite for white radish.

The green radish should also be small, so you don't have to cut it when you cut it. Just like cutting a small watermelon, each piece has a skin. After soaking, the skin is delicious and chewy.

Second, salt must be added before dried radish, otherwise it will be difficult to dry.

Cut the finger-thick radish strips and sprinkle with appropriate amount of salt. It doesn't matter a little more or less. With more salt, water will come out quickly, while with less salt, water will come out slowly. Pickling in a clean pot for about two hours will cause a lot of water to flow out, and the radish strips will become soft and the color will change. The salted water can be dried.

Third, you can eat it in two days, and it won't be too sunburned.

Generally, the next day, the radish is half-dried, and then you can mix in the seasonings you want, such as thirteen spices, peppers, aniseed, soy sauce and chicken essence. Eat whatever you want after two days. It is recommended to mix for one week at a time, because it is easy to deteriorate if it is not sealed.

Fourth, if you want to preserve it for a long time, you can dry it thoroughly and soak it when you want to eat it. I have done both. Not as good as fresh and delicious.

Now is the season of radish production, and it is also very cheap. The small ones are all about fifty cents a catty, and I haven't added salt yet. I met an old lady selling vegetables in the vegetable market that day, pushing a tricycle to sell home-grown radishes and pickled dried radishes. It looked appetizing, so I bought a catty for five yuan to ease my appetite, cut it into pieces and mix it with vinegar and sesame oil. It's so delicious that you have to eat a few mouthfuls every meal. Actually, I prefer to eat a whole piece without cutting it. But I accidentally ate too much, and I didn't dare to eat too much because of my stomach trouble.

When you meet a radish seller, buy some pickled ones quickly.

I'll just talk about how I drowned salted radish strips in the army when I was a soldier, because the salted radish flooded at home saves labor and time and tastes crunchy.

First, wash the radish, cut off the roots and fibrous roots with a knife, cut the radish into radish strips slightly thicker than the adult thumb, and expose it to the sun for one day until the radish strips are slightly soft. Then mix the radish strips with fine salt, knead them repeatedly in a big pot, add some Chili noodles and various seasoning powders, put them in a closed container (not plastic), pour white wine on them, seal them, and they can be opened in about 20 days.

The radish strips made by blanching in this way have a special taste and are crisp and pleasant. When I flooded salted radish at home, everyone who had eaten it said it was delicious.

Actually, pickled radish is quite simple. You just need to buy carrots in advance, then cut them into half shapes, and then mix them with salt. How much salt is needed? This requires long-term experience. At first, you didn't do very well, but after doing it once or twice, you will be very experienced. After mixing the salt, you can put it in the jar. If there is no jar at home, you can put it in a bottle. As long as it is glass, we are all here.

Putting it in a bottle will also reduce the amount of white wine. Liquor has a mellow effect, and the wine is quite fragrant. After watching it for a while, the radish will look like this. In some places, people can eat it directly, and some old people like it. I prefer frying in a small oil pan for a short time, but it will feel crisp after frying. Radish itself is brittle. If there is nothing to eat at noon, a little salted radish is also good.

Green radish and white radish can be pickled.

Hot and sour radish strips

1. Wash the radish, cut it into strips, sprinkle with salt, mix well and soak it overnight.

2. Take the radish out and dry it until it is soft and has no moisture (avoid dryness and hardness).

3. Put the radish into an oil-free sealed jar, sprinkle pepper noodles, a little salt, soy sauce, a little mature vinegar, white sugar, white wine and dried ginger slices in the jar, mix well, cover it, put it in the shade, submerge it, take it out after 10 days, mix some sesame oil and sprinkle some sesame seeds.

You can eat it.

The radish strips flooded in this way are sour and delicious, and can be used to eat porridge, noodles and steamed bread.

1- pickled white radish has the best taste, among which radish skin is the first choice.

2- Radish is cut into pieces, diced, strips and slices according to your own needs!

3- Radish is pickled with salt at the ratio of 10 kg radish 1 kg salt. Grab it by hand, seal it with plastic wrap for 4 hours after 5 minutes, and rinse it for 2 hours until the salt smell is completely removed. At the same time, the taste of radish will be washed clean. The purpose of putting salt is to remove the smell of radish!

4- Drain the washed radish, then put it into a pot, and add 200g of white vinegar, 250g of fragrant vinegar 100g, 250g of white sugar, 0.5kg of pickled millet and 0/00g of salt 100g.

5- marinate for 2 days.

What happened today? I have discussed how a radish tastes good several times. I tell you, shredded radish is delicious. Wash and cut the radish into pieces, first kill the soup with salt (mix salt) and then sun it for one day. You can put it in pots and bottles for later use, boil it with soy sauce and spiced seasoning, cool it, pour it into radish strips and eat it the next day. Be careful not to refuel. Just eat it now.

Select the northern green radish, wash and dry it, and then cut it into radish strips with the same thickness and length as the thumb. After cutting, put it in the sun for 2 to 3 days, so that it is not easy to break when bending. Then prepare two kinds of pepper noodles with different thicknesses, appropriate amount of sugar, sealed water-free and oil-free jars, and a little high-alcohol liquor. What about dried radish strips? When it is used again, it needs to be washed with boiling water, drained, put into a storage tank, and added with prepared Chili noodles, sugar and white wine. Marinate for a month and you can eat it.

In fact, as a Sichuanese, I can't help but talk about my own practice when I see this topic!

As a post-80s generation, I especially like cooking these meals!

Seeing the radish flooded, I suddenly remembered that I didn't have much money more than ten years ago. My old mother was alone in Shanghai and didn't know what to send, so she made some pickled radish herself. The spicy dried radish we ordered is still young, and we don't know how to save it. When I arrived in Shanghai, I heard from my mother that she was broken, but my mother was very happy! I think my mother must be holding that bag of dried radish and reluctant to throw it away! Now that I think about it, it's quite touching!

Anyway, haha, I like to pickle with long white radish, and sometimes with carrots, it will be more chewy! Cut into strips and dry, which can be stored directly. When eating, you can send it out with boiling water, and then put on your favorite seasoning. Personally, I think spicy and heavy taste is the best. Chili, Chili noodles, sugar and chicken essence must be indispensable!

My mouth is watering myself, haha! You can really put some in the refrigerator and mix some at any time, especially the spicy radish chicken soup rice. It's really decisive!