Pickled white radish, how to make pickled white radish

Pickling white radish is a technical job. Let me give you a detailed introduction and you will be able to do it.

White radish pickles

Dried radish, also called radish strips, is a kind of vegetable with unique flavor. It is rich in vitamin B and has a higher iron content than other foods except day lily. Dried radish is called preserved radish in Guangdong. It is salty, fragrant and crispy, and helps digestion and stimulates appetite. Dried radish is golden in color, tender in skin and crisp in meat, and sweet and delicious. It has been famous since the early Ming Dynasty. Today, "eating dried radish" has become a popular saying on the basketball court, meaning that when playing basketball, the fingers are accidentally injured, the joints are red and swollen, and the shape is like dried radish.

Pickled white radish

1. Wash and tear it apart, and eat it directly with white porridge, often for breakfast;

2. As an ingredient for Chaozhou cuisine, such as slicing and adding fresh shrimp to make soup, which is known as dragon tongue and phoenix tail soup, and is more commonly used to cook fish or meat;

3. Fry with eggs until they become pancakes, which is the famous dish "preserved radish and eggs"

4. It can be used for health care, and has the effects of stimulating appetite, helping digestion, and dispelling wind and promoting the flow of qi.

Production features

Cut the radish into strips of uniform thickness, expose them to the sun for three to five days, and then pickle them twice. The first time, add three kilograms of salt for every hundred kilograms of white radish, mix and knead thoroughly, and put them into the jar in batches. When putting them into the jar, put one layer, step on it, and step on each layer. After three days, take them out of the jar and expose them to the sun for two or three days again. Then pickle them for the second time, add one and a half kilograms of salt for every hundred kilograms, mix and knead thoroughly again, and put them into the jar in batches. After pickling for about seven days, they can be stored in jars.

Flavor characteristics

The ingredients are carefully selected, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, the crispness is tender and refreshing, and it tastes unique.

Nutritional characteristics

Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other essential minerals for the human body. Dried radish has a high content of vitamin B and iron, and is a high-end health food, known as "vegetarian ginseng".

Health care features

It can lower blood lipids, lower blood pressure, reduce inflammation, stimulate appetite, clear away heat and promote the production of body fluids, prevent heatstroke, eliminate greasiness, break up gas, resolve phlegm, and relieve coughs. In recent years, scientists have also discovered that it contains choline, which is beneficial for weight loss. It contains a kind of enzyme called saccharifying enzyme that can break down starch and other ingredients in food, promote the body's digestion and absorption of nutrients, and break down carcinogenic nitrosamines.

Edible characteristics

Such as fried radish with eggs, radish mixed with peanuts, radish kimchi, etc. Various kinds of pickled radish will become common dishes for ordinary people. They can be fried, stewed, or braised. If they are soaked to make it lighter, they are even better cold dishes with sugar and vinegar.