The weather is good recently, and I have more exposure. Many grandparents in our building have also started to expose various dishes.There are all. Every time I eat noodles, my husband came to a dish every time I was dried up, and I was almost finished.
The carotene content in red leather radish is high, almost spicy, and the iron content is high, 40%higher than white radish, 75%higher than green radish, and has a good blood supplement effect., And rich in nutrients such as potassium, calcium, iron, selenium, phosphorus, etc., have multiple effects such as eye protection, promoting digestion, detoxification and beauty.Because red leather radish is particularly beautiful, it is good;
Today I will keep the radish skin and dry it.The dried radish is particularly beautiful. Whether it is fried meat or dried carrots, it is particularly delicious.
[Main ingredients]: 15 pounds of carrots
The first step: First clean the radish epidermis, wash the root must be cleaned, and then rinse the skin several times. Because this skin is kept, it must be cleaned up.;
Step 2: After washing, go to the head and go, then the vertical direction is divided into two,
Then cut into long strips obliquely, about 1.5 cm thick;
Step 3: All radish is cut and starts marinating. My pot is a bit small and it is not convenient to mix, so it is more layer of radish and a layer of salt more salt.Uniform, marinate the radish out of the water, so that the time to save the sun,
I marinated for 3 hours, marinated in the pot, marinated in the pot.There are a lot of water, and the radish becomes soft and very tough;
Step 4: PlayWash it under the faucet, wash off some of the salt points;
Step 5: Then spread it on the dustpan and take it.Go up and expose two dustpans. This dustpan is very breathable with holes. In addition, the sun is large in the past few days, and it can be dried in almost 3 days;
This is what it looks like for 2 days, a dustpan can be exposed, and it has been exposed to 6 points;
On the third day of the radish dry, the squeeze is soft and energetic, the water is completely dried, the radish meat can be marinated as dried on one side.You can eat and stew with more points on one side,
Step 6: It can be preserved for a long time to pretend;
Step 7: Take it out when you eat it out.Soak in advance, squeeze the water after washing. Today I use bacon and bean skin to stew a pot,
Hot oilPour less oil. Pour the oil heat in the bacon and stir -fry the oil, add the green onion ginger and garlic, add a little bean paste and stir -fry the red oil, then boil it with water, continue cooking after cooking, cook for 5 minutes.Then add dried radish, bean skin, and cabbage stalks for 3 minutes. After 3 minutes, put on cabbage leaves and start seasoning. Add salt, taste fresh, chicken essence, spicy powder, sprinkle with green onions in the pan and enjoy it;
Dried radish with the fragrance of bacon, one bite, delicious fragrance, the fragrance of dried radish and crispy taste, which is better than fresh radish than fresh radishMore chewy and better taste;
Step 8: Dried pickled radish also needs to advanceSoak soft, then squeeze the water several times, squeeze the water, change the knife and cut it smaller, put it into the pot, add 2 spoons of white sugar and mix more, add sugar to keep it fresh or crispy;
Step 9: Then make seasonings, boil a small bowl of oil in the pot, add fine pepper noodles in the bowl, add a little water to stir wet, seasoningAdd salt, thirteen fragrant spicy powder, spiced powder, pepper powder, chicken essence, stir with chopsticks and pour hot oil, stir well while pouring;
Then pour it on the dried radish, and then stir well. The dried white radish of the last time was spicy. This is sweet and spicy, and the taste is different, but they are all delicious.
Put it for a while to disperse the remaining temperature, then bottle, and take it with it./p>
Flower Kitchen Tips:
1When the radish and salt marinate the water can effectively save dryness, you can also pick up with gauze after marinating, press for one night with heavy objects, and dry it in 2 days.
2. This radish is retained, so dont cut too thin, otherwise the taste is not crispy after drying;
3. Dry the dry radish does not need to put the refrigerator. Put it in a cool and dry place to keep it for a year.
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