Should dried radish be pickled or dried in the sun first? How to dry dried radish to make it taste best

Dried radish is fresh radish dried in the sun, a kind of pickled vegetable with unique flavor. It has a similar taste to pickled vegetables, but is much healthier than pickled vegetables. According to research, dried radish 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. It is often called "little ginseng".

Contents of this article

1. Should the dried radish be pickled or dried first?

2. How to make dried radish taste best?

3. Nutritional value of dried radish

Should dried radish be pickled or dried first?

To make pickled dried radish, you need to first dry it in the sun and then pickle it. Wash the radish, cut it into 1 cm thick strips, add a little salt and rub it (salt must be added, otherwise it will rot when drying), spread it out and dry it until it is half dry. Then add five-spice powder and chili powder, rub it well, put it in a jar and store it in a cool place. You can take it whenever you want. This dish is best eaten in winter.

To make good dried radish, it is very important to choose white radish. Choose the white radish that is crisp and tender and has plenty of juice. Don't choose the white radish that is dry in the middle. That is caused by drought and water shortage in the late harvest. The dried radish made is not crisp and tastes bland. Don't choose the radish with a flowery heart, which is poisonous. Don't choose the radish that has been pulled up for a long time. It is best to choose the white radish that has been pulled up for no more than a week, and it is best to pickle it as soon as it is pulled up. Don't choose the old radish that has bloomed in the field. The skin of that radish has tendons and it is not delicious.

How to dry radish to make it taste best

If you want the dried radish to taste good, you must choose plump and juicy radishes, slice them first and then cut them into strips. After cutting, marinate and control the moisture, and place them in a dry and ventilated place to avoid moisture. Choose a sunny day to dry the radish strips, no need to expose them to the sun, just spread them evenly in a dry and ventilated place. After drying, you must also pay attention to the storage to prevent the dried radish from getting damp and blackening.

The dried radish tastes better when it is round and plump. The dried radish with wrinkles or damage is not moist enough and tastes worse. Cut the head and tail of the radish, wash it, cut it into slices of about 5 cm and then into strips. Cutting it too thin or too thick will affect the taste.

After cutting the radish strips, place them in a bowl for later use. You also need to prepare a clean large bowl for pickling the dried radish. This step is very important. Put the radish strips into the clean bowl one by one, sprinkle with an appropriate amount of salt. If you are not sure, you can add a layer of radish and salt in small amounts multiple times. Stir evenly and marinate overnight.

Pour out the excess water in the basin, and drain the radish strips again. Wash and dry the bag that you usually use to store rice and flour at home, and then put the radish strips in. Press tightly to squeeze out the water, and then put the bag in a ventilated place to drain the water.

Choose sunny weather to dry radish, and make sure that it is sunny from pickling to drying. Take out the dried radish strips and spread them out evenly. It is best to dry them in a dry and ventilated place without exposing them to the sun. It will take about two or three days. The dried radish should also be placed in a dry and ventilated place, otherwise it will turn black due to moisture.

Nutritional value of dried radish

Dried radish is fresh radish that is dried and is a kind of pickled vegetable with unique flavor. Generally, we eat less pickled vegetables and usually think that pickled products are unhealthy. In fact, if no chemical ingredients are added, there is generally no problem, and dried radish is also rich in nutrients.

According to research, dried radish contains a certain amount of nutrients such as sugar, protein, carotene, ascorbic acid, and essential minerals such as calcium and phosphorus, which can supplement the body's vitamins and minerals. Dried radish also has a high content of vitamin B and iron, and is a high-end health food, known as "vegetarian ginseng", and has a long history.

In recent years, scientists have discovered that dried radish contains choline, which is beneficial to our fat accumulation. Dried radish also contains an enzyme called saccharifying enzyme that can break down starch and other components in food, which can help our body digest and absorb nutrients, and can also break down carcinogenic nitrosamines.