How to prepare dried shredded radish.

Pickled Radish Yes Rapeseed Greens One of them, a type of pickled vegetable in a semi-dried state, and one of China's three famous pickled vegetables, originating in the region of Sichuan, hence the name. The texture is very crisp and tender, with a rich aroma, and it contains Protein Fiber, etc.Radish Vegetables, minerals, and 17 free amino acids. It can be eaten directly, stir-fried, or used as a supplementary ingredient in soups, etc.

Pickled Radish Recipe 1

Ingredients Preparation

Pickled Radish head, white wine, salt, red chili peppers.

Method

1. Wash the pickled radish head thoroughly, drain the water, and cut it into slices or halves.

2. Add appropriate amount of salt and marinate for 5-8 hours, draining the water.

3. Squeeze out the water with your hands.Red chili peppers Chop and mix with a small amount of white wine.

4. Mix the ingredients with the pickled radish and put it in a sealed jar.

5. Marinate for 7-10 days, and the pickled radish can be eaten directly after slicing.

Pickled Radish Recipe 2

Ingredient Preparation

Pickled Radish head, salt,Peppercorns, Powder, old soy sauce, white Vinegar, and Chili powder, white wine. Method

1. Break the pickled radish head into small pieces and soak in water for 15 minutes.

2. Add salt and mix well, and marinate for 30 minutes, squeezing out the water.

3. Add salt, chili powder, peppercorn powder, white wine,

White vinegar, and marinate for more than 10 hours.4. During marination, you can use a stone to squeeze, and after the time is up, cut the marinated pickled radish into strips. Pickled Radish Recipe 3

Ingredient Preparation

Large radish, salt, chili powder, five-spice powder.

Method

1. Remove the leaves and roots of the large radish, wash it thoroughly, and prepare it.

2. Cut the large radish into

Hand

shape, and marinate with salt for 7 days to dehydrate.3. Place the marinated large radish in the sun to dry for 6-7 days, squeeze out the water with your hands, and marinate in a sealed jar for 3 days. 4. After that, take out the semi-finished product and dry it for 6 days, then add five-spice powder and chili powder.

5. Put the large radish in the jar, seal it, and marinate for about a month, and it can be eaten directly.

Cut the semi-finished product out and dry it to 60% dryness, then mix in five-spice powder and chili powder.

Place the large cabbage in a jar, seal it tightly, and ferment for about one month, then it can be eaten.