How to make delicious wind-blown dried radish
1. Wash the white radish and cut it into large pieces with a thickness of three centimeters, and make a few cuts through it. Be careful not to cut off the head
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2. Place the cut radish on a hanger to dry naturally
3. When the radish is half dry or completely dry, it can be removed and pickled
Cut the dried radish into small pieces
4. Put it in a basin and add salt
5. Add minced ginger and garlic
6. Add chopped pepper
7. Mix thoroughly
8. Put it in a sealed bottle and marinate it overnight, and eat as you please
How to make flavored dried radish, how to make flavored dried radish Delicious, flavorful
How to make flavored dried radish
Flavored dried radish
1. Raw materials:
Green radish (green on one side) White, the bigger the better, the more green the better, this one is sweet but not spicy), salt, sugar, vinegar, Sichuan peppercorns.
2. Production process
1. Cut into pieces: Wash and drain the radish, then cut into long and thin strips about 4 cm long, 1 cm wide, 0.4 cm thick. Don't make it too thin, otherwise it won't be chewy when dried.
2. Dry the radish strips in the sun, wash them and dry them.
3. Make the juice: water and rice vinegar 1:2, salt and sugar 1:2, a little pepper, boil the juice over high heat, taste and adjust in detail. After boiling, let it cool.
4. Pour the cold juice into the dried radish and marinate it, usually it can be eaten after one night
How to make delicious air-dried radish strips
1. Put the white Wash the radish and remove the whiskers
2. Cut into long strips
3. Place on the balcony to dry naturally
4. The effect the next day
5. Turn it over every two days
6. After a week, the water will be almost dry
7. Put it in a sealed bag and store it in the refrigerator
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8. Finished product
Conditions for air-drying radish strips
How to air-dry radish strips
1.
Wash the white radish and remove the whiskers
2.
Cut into long strips
3.
Place it on the balcony, naturally Let air dry
4.
The effect on the second day
5.
Turn it over every two days
6.
After a week, the water will be almost dry
7.
Put it into a sealed bag and put it in the refrigerator
8.
Finished product
Cooking skills
1. Put it in a place where you can see the sun. Do not always expose it to the sun, but also pass through the sun. Drying it in the sun will make it faster and won't cause mold;
2. If it's in the south, dry it more often, because the south is humid and not easy to dry;
3 , do not wait until it is too dry before you can put it away, seal it, and store it in the refrigerator.
How are dried radishes sold outside and mixed with chili peppers made? Why can’t you taste the spiciness of radish at all? Is that a radish?
Yes, just take it My family has it made from dried radishes
How to make spicy Sichuan dried radish
My mother happened to be making dried radish some time ago, so I ate this tonight
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In fact, radish can be any ordinary white radish or red radish
The secret is to dry it before crisping it, then cut it in staggered sections, hang it on a hanger to dry, after drying it, wash it and add white wine, salt, then put it in the jar and seal it. After leaving it for N days, when the taste becomes even, you can add your favorite condiments such as chili pepper and sesame oil and eat it
Dry pickle the radish without exposing it to the sun
Bake it in the stove.
Add a tripod on top of the stove, place a large iron sheet on top of it, and put dried radish on top of the iron sheet. Method 2: Lay out the dried radishes and blow them with a fan. This is the way to make air-dried sausage.
How to make wind duck with full color, fragrance and deliciousness?
How to make delicious wind-dried duck: Dried duck and white radish
Dried duck and white radish
Ingredients preparation
1 dried duck, appropriate amount of white radish, a little oil, appropriate amount of pepper, 3 grams of wolfberry, appropriate amount of sugar.
Method steps
1. Wash and cut the air-dried duck into pieces, boil half a pot of water, pour the duck into the pot, drain the water and drain;
2 , heat the pot, add appropriate amount of oil, add a little sugar to enhance freshness;
3. Then add ginger, cinnamon, bay leaves and stir-fry until fragrant, add duck and stir-fry;
4. Add an appropriate amount of water to cover the duck, bring to a boil over high heat, add a little wolfberry after the water boils for about 10 minutes;
5. After the soup changes color, add the white radish, cook and sprinkle some coriander before serving.
How to make delicious air-dried duck: air-dried pepper duck
air-dried pepper duck
Ingredients preparation
3 fresh duck legs , an appropriate amount of high-quality liquor, an appropriate amount of salt, sugar, and pepper.
Method steps
1. Crush the peppercorns with a knife, heat the pot, add the crushed peppercorns and salt and stir-fry until fragrant;
2 . Spread the salt and pepper on the duck legs while they are hot, then add sugar and wine and mix well;
3. Put the duck legs into a food bag, marinate in the refrigerator for 2 days, and then hang to air-dry;
4. Put the dried duck legs into a steamer, steam until cooked, then cut into pieces and serve.
How to make delicious air-dried duck: taro-dried duck
Dried duck and white radish
Ingredients preparation
500 grams of duck legs, Appropriate amount of oil and salt, appropriate amount of orange peel, appropriate amount of dried chili pepper, light soy sauce, dark soy sauce, Sichuan peppercorns, oyster sauce, white sugar, appropriate amount of chopped green onion, and a little star anise.
Method steps
1. Trim the oil from the corners of the duck legs, wash and drain the water and set aside;
2. Add salt to the pot and Sichuan peppercorns, stir-fry until fragrant and spread on the duck meat while hot, spread evenly and set aside;
3. Place the duck in a cool place to air-dry for 4 hours, then blanch it in cold water and take it out;
4. Heat a little oil in a pot. When the oil is hot, add star anise and ginger slices and sauté until fragrant. Put the duck skin side down into the pot;
5. Add an appropriate amount of cooking wine and oyster sauce , light soy sauce and dark soy sauce, then add tangerine peel and dried chili pepper, pour boiling water to cover the ingredients;
6. Cover the pot and bring to a boil over high heat, then cook over medium-low heat for 1 hour, then cook over high heat for 2 minutes. Remove the duck legs;
7. Remove the spice residue from the pot, cut the steamed taro into pieces, add it to the soup, bring to a boil over high heat, add sugar to taste, turn off the heat and serve;
p>8. Then cut the duck legs into strips and place them on top, then pour over the soup.
Nutritional value and efficacy of duck meat
Duck
Duck has the effect of replenishing qi and nourishing yin. Duck meat contains protein, which is easy to absorb. It is rich in vitamin E and B vitamins, and its fat content is low. In addition, duck meat is also rich in niacin.
Asking for the recipe of Sichuan kimchi and pickled radish, the more detailed the better! The result is pink cubes. I have been to Sichuan before and tasted pickled radish. It is sour and crispy. What kind of radish should I use?
Ingredients:
Water, coarse salt, the ratio of water to coarse salt It is about 1 kilogram of water mixed with 60-80 grams of salt (my mother’s experience is that the salt water is saturated), 10 aniseed, 30 peppercorns, 10 peeled garlic cloves, white sugar, appropriate amount of white wine, and various radishes.
Method:
1. Wash the kimchi jar and dry it; wash the radish, cut into pieces and dry it;
2. Place it in a clean and oil-free place Add the water and salt prepared to make kimchi water into the pot, boil to dissolve the salt, then add garlic, aniseed, pepper, white sugar, and white wine, let cool and set aside;
3. Pour in the cooled salt water. In the kimchi jar, the amount of water is best to reach 2/3 of the kimchi jar;
4. Pour the radish into the kimchi water, and it is best to fill the kimchi jar;
5. Cover it For the lid of the kimchi jar, add an appropriate amount of water to the sink, place it in a cool and ventilated place, and keep the water in the sink from drying out. It will be ready in 5-10 days.
Besides pickled mustard, what is Fuling most famous for?
Introduction to Fuling’s specialty products Fuling mustard has become famous very early and is one of the three most famous pickles in the world. It is not easy for a kind of pickle food made from the humble green cabbage head to become famous all over the world and enjoy a good reputation at home and abroad. On the one hand, this relies on its own qualifications, and on the other hand, it is due to its deep cultural connotation. Among China's numerous pickled vegetable products with different tastes, Fuling mustard can be regarded as the best. It is famous for its appearance like jasper and red as agate, fresh, fragrant, tender and crisp flavor, rich nutrition, convenience and deliciousness, storage and cooking resistance, etc. At home and abroad, it is one of the three most famous pickles in the world, together with European pickles and sweet and sour cabbage. Fuling pickled mustard is also one of China's three famous exported vegetables (pickled mustard, weicai, and bamboo shoots). Because Fuling District is the birthplace and concentrated production area of ??mustard, it is known as the hometown of mustard in China. View details Fuling air-dried shredded radish Fuling pickled mustard is popular all over the country. In addition to mustard, Fuling also has a delicious specialty snack, which is air-dried shredded radish. Here I will introduce to you how to make air-dried shredded radish. It is very simple: Ingredients: 200 grams of red radish, appropriate amounts of salt, monosodium glutamate, chicken essence, green onions, sugar, chili oil, pepper noodles, pepper oil, and sesame oil. Method: Step 1: Wash the green onions and cut them into flowers; peel the red radish, clean it, cut it into thin strips, put it in a bowl, add salt and marinate it for 5 minutes. Step 2: Squeeze out the water from the pickled radish shreds, add MSG, sugar, chili oil, pepper noodles, pepper oil, chicken essence, and chopped green onion, mix well, and serve on a plate. Fuling red radish, also known as rouge radish, is one of Fuling's three major specialties and was once a tribute. Mainly produced in Fuling, it is cultivated in many neighboring counties and cities, and is also produced in Sichuan and Guizhou. Early to mid-ripening, it can be sown in Fuling from July to October and harvested in batches from late September to February of the following year. The yield per mu is about 1,500 kilograms. Red radish bolts late, is not prone to chaff, is cold tolerant, relatively heat tolerant, resistant to storage and transportation, intolerant to waterlogging, and has strong disease resistance. Its protein, fat, calcium, iron, vitamin B1 and B2 contents are higher than those of white radish. The fleshy roots are nearly gourd-shaped, with a few cylindrical shapes, dense tissue, spicy taste, and crisp and tender texture. The carpel is all red, contains a lot of anthocyanins, is easily soluble in water, and is suitable for processing. The kimchi, pickled vegetables and banquet carvings and craft dishes made from it are bright in color, fragrant and refreshing. It can extract natural edible red pigments, which is safe and non-toxic. Its extraction technology has been successfully tested and patented, and its industrialization prospects are broad. Fuling navel orange Fuling navel orange: This variety was introduced to the Fuling area for planting in towns along the Yangtze River in 1993, and was used to replace low-quality citrus orchards in real estate. A base of 15,000 acres has been built, with an annual output of 7,000 tons of fruit in 2000. It entered full production in 2003, with an annual output of more than 15,000 tons. This variety is registered with the "Eguan" brand trademark. Its fruit is oval in shape, orange-red in color, crisp and tender, fragrant, has a soluble round shape of more than 11%, and a single fruit weighs more than 300 grams. In 2000, it was awarded the title of "Chongqing Famous Fruit". Fuling Longtan Rice Longtan Rice is produced in Longtan Town, Fuling District, Qingyang Town, Jubao Township, Xincun Township, Mingjia Township and other towns. The area is more than 600 meters above sea level, has a unique climate, fertile soil, beautiful mountains and clear waters, and is most suitable for the cultivation and growth of rice. It is currently listed as a high-quality rice planting base by Chongqing City. Longtan rice has plump grains, oily color, moist fragrance and rich nutrition. It enjoys a high reputation in Chongqing, Guizhou and other surrounding provinces and cities, and has been exported to the former Soviet Union, Vietnam and other countries. The "Longtan" rice trademark has been registered with the State Administration for Industry and Commerce and is a famous brand agricultural product in Chongqing.
Fuling Jingjiang Fengrou is a traditional folk food in the Fuling area of ??Chongqing. It is famous for its delicious color, refreshing taste and not greasy taste. It can be steamed, stir-fried or fried, and can be eaten with food or wine.