1. Wash the white radish and cut it into large pieces with a thickness of three centimeters, and cut several paths from it, being careful not to turn around.

2. Hang the cut radish on a hanger and air dry naturally.

3. When the radish is semi-dry or completely dry, you can take it down and pickle it.

Cut the dried radish into small pieces.

4. Add salt to the pot.

Add Jiang Mo and minced garlic.

Add chopped pepper

Step 7 mix thoroughly

8. Marinate in a sealed bottle for one night and carry it with you.

Method of making flavored dried radish, how to make flavored dried radish, flavor

Method for making seasoned dried radish

Flavor dried radish

First, raw materials:

Green radish (one side is green and the other is white, the bigger the better, the greener the better, sweet but not spicy), salt, sugar, vinegar and pepper.

Two. production process

1. Dicing: the radish is washed and drained, and cut into slender strips with a length of about 4 cm, a width of 1 cm and a thickness of 0.4 cm. Don't be too thin, or it won't chew when it's dry.

2. Dry the radish strips, then wash and dry.

3. Boiling juice: water and rice vinegar 1:2, salt and soft candy 1:2, a little pepper, boiling juice on high fire, and adjusting the taste details. Let it cool after cooking.

4. pour the cold juice into the dried radish and marinate it, and you can eat it overnight.

How to make dried radish strips delicious?

1. Clean the white radish and remove the radish whiskers.

Cut into strips

3. Leave it on the balcony to dry naturally.

4. The effect of the next day

5. Turn it every two days

6. After a week, the water was almost dry.

7. Put it in a sealed bag and put it in the refrigerator for refrigeration.

8. manufactured goods

Conditions for air-drying radish strips

Practice of air-drying dried radish

1.

Clean the white radish and remove the radish whiskers.

2.

Cut into strips

3.

Leave it on the balcony to dry naturally.

4.

The effect of the next day

5.

Turn it every two days.

6.

After a week, the water was almost dry.

7.

Put in a sealed bag and refrigerate.

8.

end product

Cooking tips

1, put it where you can see the sun, don't always expose yourself to the sun, but also expose yourself to the sun, which is faster and won't be moldy;

2. If you are in the south, you should get more sunshine, because the south is humid and not easy to dry;

Don't wait too dry to put it away, seal it and put it in the refrigerator.

How to make dried radish that is dried outside and mixed with pepper? Why can't you eat the spicy taste of radish at all? Is that a radish?

Yes, it's dried with radish. My family has it.

Method for making Sichuan spicy dried radish

Just a while ago, my mother was cooking dried radish, so I ate this tonight.

Actually, radishes are just ordinary white radishes and carrots.

The secret is air-drying, embrittlement, washing, staggered cutting, hanging on a hanger to air-dry, washing with white wine and salt after air-drying, and then sealing in a jar. After n days, the taste is even, and you can add your favorite spices such as pepper and sesame oil to eat.

Dried radish is not salted.

Bake in the oven. Add a tripod to the stove, put a big iron sheet on the shelf, and put dried radish on the iron sheet. The second method: spread the dried radish and blow it with a fan. Air-dried sausage is this method.

How to make the wind duck delicious?

How to cook delicious salted duck: white radish salted duck

Dried duck radish

Food preparation

1 dried duck, white radish, a little oil, pepper, medlar 3g, and sugar.

Method step

1. Wash and cut the air-dried duck into pieces, boil half a pot of boiling water, pour the duck into the pot, and control the moisture;

2, the pot is hot, add the right amount of oil, add a little sugar to refresh;

3. Then add ginger, cinnamon and fragrant leaves to stir fry, and add duck meat to stir fry;

4. Add some water to the duck and bring it to a boil. After boiling water for 10 minute, add a little medlar;

5. Add the white radish after the soup changes color, and sprinkle some parsley after cooking.

How to make air-dried duck delicious: air-dried pepper duck

Dried pepper duck

Food preparation

3 fresh duck legs, moderate amount of high-alcohol liquor, salt, sugar and pepper.

Method step

1. Crush the pepper with a knife, heat the pot, add the crushed pepper and salt and stir-fry until fragrant;

2. Put salt and pepper on the duck leg while it is hot, then add sugar and wine and mix well;

3. Put the duck leg into a food bag, marinate it in the refrigerator for 2 days, and then hang it to dry;

4. Put the dried duck leg in a steamer, steam it, and then cut it into pieces for eating.

How to make air-dried duck: taro air-dried duck

Dried duck radish

Food preparation

500 grams of duck leg, proper amount of oil and salt, orange peel, dried pepper, soy sauce, soy sauce, pepper, oyster sauce, sugar, chopped green onion and a little star anise.

Method step

1. Degrease the corners of duck legs, wash and drain for later use;

2. Add salt and pepper to the pot, stir-fry it while it is hot, then smear it on the duck and wipe it evenly for use;

3. Dry the duck in the shade for 4 hours, then blanch it with cold water and take it out;

4. Heat some oil in the pot. When the oil is hot, add star anise and ginger slices to stir fry until fragrant, and put the duck skin down into the pot;

5. Add appropriate amount of cooking wine, oyster sauce, light soy sauce and light soy sauce, then add dried tangerine peel and dried pepper, and pour boiling water to drown the ingredients;

6. Cover the pot and bring to a boil, then cook on low and medium fire for 1 hour, then cook on high fire for 2 minutes, and then take out the duck legs;

7. Remove the spice residue from the pan, cut the steamed taro into pieces, put it into the soup, boil it with high fire, add sugar to taste, and serve it out after turning off the fire;

8. Then cut the duck leg, put it on and pour the soup on it.

Nutritional value and efficacy of duck meat

Duck; my God

Duck meat has the effects of invigorating qi, tonifying deficiency and nourishing yin. Duck meat contains protein, which is easy to absorb, rich in vitamin E and B vitamins, and low in fat. In addition, duck meat is rich in nicotinic acid.

The more detailed the question of Sichuan pickled radish, the better! It's pink. I have been to Sichuan before and tasted pickled radish. Sour and crisp. What radish should I use?

Raw materials:

The ratio of clean water, coarse salt, clean water and coarse salt is about 1 kg water plus 60-80 g salt (my mother's experience is salt saturation), 10 aniseed, 30 peppers, 10 peeled garlic, appropriate amount of white sugar and white wine, and various radishes.

Exercise:

1, wash and dry the pickle jar; Cleaning radish, cutting into pieces, and drying;

2. Add clean water and salt into a clean oil-free pot to make pickle water, boil it to dissolve the salt, add garlic, aniseed, pepper, sugar and white wine, and let it cool for later use;

3. Pour the cooled brine into the pickle jar, and the amount of water should be 2/3 of the pickle jar;

4, radish into kimchi water, it is best to fill the pickle jar;

5. Cover the pickle jar, add some water to the sink and put it in a cool and ventilated place to keep the water in the sink dry. It will be ready in 5- 10 days.

Besides mustard tuber, what is the most famous in Fuling?

Fuling mustard tuber Fuling mustard tuber became famous very early and is one of the three famous pickles in the world. It's not easy to make a kimchi food with an ugly head. It's famous all over the world, both at home and abroad. On the one hand, it depends on its own qualifications, on the other hand, it is due to its profound cultural heritage. Among pickles with various names and tastes in China, Fuling mustard tuber is the best. It is famous at home and abroad for its appearance such as jasper, red as agate, fresh and tender, rich in nutrition, convenient and delicious, storage-resistant and cooking-resistant. , and it is famous for its various uses such as dining table and flavored tea, and it is also known as the three famous kimchi in the world together with pickled cucumber in Europe and sweet and sour cabbage. Fuling mustard tuber is also one of the three famous vegetables (mustard tuber, Osmunda japonica and bamboo shoots) exported from China. Fuling District is known as the hometown of mustard tuber in China because it is the birthplace and concentrated production area of mustard tuber. View details Fuling air-dried shredded radish Fuling mustard tuber is fragrant all over the country. In addition to mustard tuber, Fuling also has a delicious snack, which is air-dried shredded radish. Here is a brief introduction to the air-drying of shredded radish. It is very simple: raw materials: 200g of carrots, salt, monosodium glutamate, chicken essence, shallots, sugar, Chili oil, pepper noodles, pepper oil and sesame oil. Practice: Step 1: Wash the shallots and cut them into flowers; Peel carrots, wash them, cut them into filaments, put them in a bowl and marinate them with salt for 5 minutes. Step 2: Squeeze the pickled shredded radish, add monosodium glutamate, sugar, Chili oil, pepper noodles, pepper oil, chicken essence and chopped green onion, mix well and put in a plate. Fuling red heart radish, also known as rouge radish, is one of the three specialties of Fuling and was once a tribute. Fuling, the main producer, is cultivated in surrounding counties and cities, and also produced in Sichuan and Guizhou. Early and medium maturity, sowing in Fuling in July-10, and harvesting in batches from late September to February of the following year. The yield per mu is about 1500 kg. Carrot is late in bolting, difficult to glume, cold-resistant, heat-resistant, storage-resistant, waterlogging-resistant and disease-resistant. The contents of protein, fat, calcium, iron, vitamin B 1 and B2 are higher than those of white radish. The fleshy roots are nearly gourd-shaped, a few cylindrical, with dense tissue, spicy taste and crisp and tender quality. Carpels are all red and contain a lot of anthocyanins, which are soluble in water and suitable for processing. The pickles, pickles, banquet carvings and craft dishes made with it are bright in color, fragrant and refreshing. Can extract natural edible red pigment, and is safe and non-toxic. Its extraction technology has been successfully tested and patented, and its industrialization prospect is broad. Fuling navel orange Fuling navel orange: this variety 1993 was introduced to the towns along the river in Fuling area for high exchange of inferior citrus orchards in real estate. At present, the base has built an area of 6.5438+0.5 million mu. In 2000, it produced 7000 tons of fruit. Became rich in 2003, with an annual output of more than 6,543,800 tons. This variety is registered as "Goose Crown" brand trademark, with oval fruit shape, orange red color, crisp and tender, residue fragrance, soluble round matter 1 1% or more, and single fruit weight of 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, Qingyang, Jubao, Xincun and Mingjia towns in Fuling District. This area is more than 600 meters above sea level, with unique climate, fertile soil and beautiful mountains and rivers, which is most suitable for rice planting and growth. At present, it is listed as a high-quality rice planting base in Chongqing. Longtan rice is full of granules, soaked in oil, fragrant and rich in nutrition. It enjoys a high reputation in neighboring provinces and cities such as Chongqing and Guizhou, and has been exported to countries such as the former Soviet Union and Vietnam. "Longtan brand" rice trademark has been registered by the State Administration for Industry and Commerce, and it is a famous brand agricultural product in Chongqing. Jingjiang Fengrou in Fuling Jingjiang Fengrou is a traditional folk food in Fuling, Chongqing. It is famous for its delicious color, refreshing and not greasy. When eating, it can be steamed, fried and fried, suitable for table and wine.