What to do if there is dust on the dried radish? How to clean the dried radish if it is very dirty?

We all know that dried radish is a common food. There are many ways to cook it. Different methods will have different flavors and tastes. Many people will make dried radish at home. Some people's dried radishes will have a lot of dust on them, so they need to be cleaned. So what should I do if the dried radish is very dirty? Let's take a closer look!

What to do if there is dust on the dried radish

1. Before drying, if you are near the road, you should move the dried radish to the upwind or windy place to avoid dust.

2. If the radish is dusty after being dried for less than two days, it is recommended to wash the dried radish again and dry it according to the first method;

3. If conditions permit at home, place the dried radish on the roof to dry in the sun. The place is high and well ventilated, which can effectively avoid it.

If the dried radish is used to make pickles, it needs to be marinated after drying. Before marinating, a little dust on it can be ignored, but if there is too much dust, it cannot be eaten directly.

It is also very simple to stew dried radish here. Put the dried radish in a clean oil-free pot, boil star anise, minced ginger, dried chili segments, and salt, then pour directly on the dried radish and mix well. Find a clean jar and put it in. When eating, pick out a few pieces, cut into small pieces, add some dark soy sauce and sesame oil, it is very delicious.

How to clean the dust on the dried radish

1. Take an appropriate amount of dried radish in advance and soak it in clean water for 2 hours. Pour out the water from the soaking of the dried radish. At this time, there will be fine sand visible at the bottom of the basin.

2. Wash the dried radish in the basin again, drain the water, add 3 spoons of starch or flour or rice flour, rub with both hands, rub repeatedly for 1 minute, and then wash with clean water. Repeated rubbing of flour will enter the wrinkles of food, expand when encountering water, and take out foreign matter when washing.

How to make dried radish

1. Choose radishes

To make delicious dried radish, the most important thing is to choose the radish. Choosing delicious radish is the soul of dried radish. You should choose radish with sufficient moisture, sweetness and crispness. In Chongqing, we usually choose red radish. Red radish can be eaten as fruit after peeling. It is full of moisture and very crisp. Whether it is pickled dried radish or pickled vegetables, we always choose red radish.

2. Cut into strips and dry in the sun

After you bring the radish home, you only need to simply wash the skin. After drying, you need to wash it carefully. When cutting radish, we usually don't cut it directly into strips, but leave a little bit uncut, so that the radish is easier to dry and pickle, and you can pickle more when eating.

The cut radish needs to be dried in the sun. Since there is no sunlight in winter, we usually put the radish in a well-ventilated place. Don't let the radish get wet in the rain. The dried radish will get moldy after being wet in the rain. If it gets moldy, it can't be eaten, which is a waste. So the most convenient way is to put it directly on the balcony to dry. It's best to string it up with a thread and make it into strips.

3. Soak and wash

Usually we dry the radish for a month, and the dried radish will become very dry after a month. Don't worry about it being too dry. Soak the dried radish for an hour before pickling it. After soaking for an hour, the dried radish will change from being dry and warped to being very tough. Then wash it three times with clean water. After the last wash, squeeze the dried radish as dry as possible and squeeze out the water.

4. Pickling

Prepare the marinade seasonings: half a bowl of white wine, an appropriate amount of chili powder (according to your own preferences), a small amount of pepper powder (also depends on your preference), a small amount of sugar, an appropriate amount of salt, and a piece of shredded old ginger. In fact, we rural people are not so strict about the requirements of seasonings. If you are a novice, put a little less at first. The most important thing here is salt. Don't put too much salt, too much salt will make it salty. The rest is based on your own preferences. The picture below is the seasoning I prepared. Enter the amount of various amounts. I pickled a small half pot of dried radish, and put about the same amount of salt and sugar.

After the seasoning is ready, put the ginger and salt into the pot first, then pour the white wine, and then mix the dried radish and the seasoning evenly. Then add the other three seasonings, pepper powder, chili powder, and sugar, and mix the seasoning and dried radish evenly again. The finished dried radish can be eaten immediately. You can taste it to see if there is any seasoning missing. If there is, just add a little more.

Tips:

Blow-drying the radish first and then soaking it in water will make the radish more resilient, and adding sugar will make the dried radish more crispy. Garlic will not be added to such dried pickled vegetables, as adding garlic will make the dried radish sour and unpalatable.