How to make dried radish
In the past 10 days, the popularity of homemade ingredients and traditional cuisine has continued to rise across the Internet. In particular, the method of making sun-dried vegetables has become a hot topic. Dried radish has attracted much attention due to its crisp taste, long shelf life and wide range of uses. This article will introduce in detail the production steps of sun-dried radish, and attach recent hot topic data for reference.
1. Data on recent hot topics
| Ranking | hot topics | Search volume (10,000) | Platform popularity |
|---|---|---|---|
| 1 | How to preserve winter vegetables | 128.5 | Douyin, Xiaohongshu |
| 2 | Traditional pickle making | 95.2 | Weibo, Bilibili |
| 3 | Homemade Healthy Snacks | 87.6 | Zhihu, Kuaishou |
| 4 | Tips for drying vegetables | 76.3 | Baidu, Toutiao |
2. The whole process of making dried radish
1. Material selection stage
It is recommended to choose fresh white radish in winter, preferably weighing 500-800 grams. Radishes with smooth skin and no dark spots, and tight flesh without hollows after being cut are most suitable for sun-drying.
2. Processing steps
| process | Operational points | Time consuming |
|---|---|---|
| Clean | Scrub the surface soil with running water | 5 minutes |
| Cut into strips | Cut into 1cm thick slices and then cut into strips | 10 minutes |
| Salted | Rub 50g of salt per kilogram of radish | 30 minutes |
3. Drying skills
Choose continuous sunny weather and lay the radish strips flat on the bamboo sieve. Optimal drying environment requirements:
| elements | Standard value |
|---|---|
| temperature | 15-25℃ |
| Humidity | ≤60% |
| Rizhao | ≥6 hours a day |
4. Storage method
When stored in the sun until 70-80% dry, it is recommended to use the following packaging methods:
• Food grade sealed bag: can be stored for 3 months
• Vacuum packaging: can be stored for 6 months
• Storage of clay pots: humidity needs to be checked regularly
3. Feedback from netizens’ practice data
| area | success rate | FAQ |
|---|---|---|
| northern region | 92% | Drying too fast |
| southern region | 78% | Susceptible to moisture and mildew |
| coastal areas | 65% | Improper salt control |
4. Recommendations for innovative eating methods
Based on recent popular content from food bloggers, we recommend three new ways to eat:
1.Spicy Dried Radish Mix: Add chili powder and sesame oil for cold dressing
2.Stir-fried bacon with dried radish: Hunan cuisine classic recipe
3.Dried radish omelette: New breakfast options
5. Things to note
• Need to be turned 2-3 times a day during drying
• Need to be collected in time in case of rainy days
• The moisture content of finished products should be controlled below 15%
By mastering these techniques, you can make high-quality dried radish that is golden, translucent, and crispy in texture. This traditional method is not only healthy and environmentally friendly, but also allows you to enjoy the gifts of nature at any time.
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