How to make pickled radish

How to pickle radish is a question you often hear. Please see the detailed introduction below.

How to pickle radish

Dried radish is dried radish, a unique vegetable. It is rich in vitamin B and has a higher iron content than other foods except daylily. Dried radish is called preserved radish in Chaoshan. It is salty, fragrant and crispy, helps digestion and stimulates appetite. It is known as one of the three treasures of Chaoshan, along with Chaoshan pickles and fish sauce. Shanghang dried radish is golden in color, tender in skin and crisp in meat, sweet and delicious, and has been famous since the early Ming Dynasty. ...

Material:

100g dried white radish (see the recipe for dried white radish below), 1/4 teaspoon salt, 2 teaspoons sugar, 2 tablespoons chili soybeans (Laba beans can be used), 1 shallot, washed and cut into chopped green onions, 1/2 teaspoon sesame oil, 50g fried peanuts

practice:

1. Take 1500g of fresh white radish, wash it, wipe it dry, use a knife to cut off the radish skin about 1cm thick (about 1.5cm wide), spread it in a basket, and dry it in the sun to make dried radish (depending on the weather, it takes about 1-2 days). The remaining radish can be eaten cold or used in other dishes. Please refer to "Sweet and Sour Shredded Radish Recipe."

2. Soak 100g of dried radish in warm water for 30 minutes, wash, squeeze out the water, and cut into 1.5cm square pieces. Sprinkle with salt, marinate for 20 minutes, squeeze out the water. Add sugar, mix well, and marinate for 20 minutes to remove the astringency.

3. Put the dried radish in a bowl, add chili sauce, soybeans, chopped green onions, and sesame oil, mix well and let it sit for 10 minutes to allow the flavor of the seasoning to penetrate, then sprinkle with peanuts.

The production of dried radish is usually carried out around the winter solstice, and it has to go through three processes: "drying, salting, and storing". Pull out the radish, wash it, and expose it to the sun. Then use a wall to pack it, add a layer of radish and salt, cover it when it is full, and then press it with a large stone, and take it back at night. After a week, take it out to dry, rub off the water, and expose it to the sun again until no water can be squeezed out. Then filter the salt water in the bamboo thatch and boil it, pour it into the dried radish to soak, rub it again while it is hot, squeeze out the salt water and dry it again. When it turns golden yellow, put the dried radish into a clean jar and compact it, seal it with yellow mud, and take it out after half a year.

Directions:

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 Chaoshan dish "Pickled Radish Egg"

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.

Now, Chaoshan preserved radish has been processed and has become a great gift with local characteristics. When overseas Chinese return to Chaoshan to visit their relatives, they like to bring back preserved radish from their hometown the most.