How to cut dried radish: Hot topics and practical tips on the Internet in the past 10 days
Recently, making dried radish has become a hot topic on social platforms, with a large number of related tutorials emerging on platforms such as Xiaohongshu and Douyin. This article will combine the hot data from the entire Internet in the past 10 days to analyze the techniques for cutting dried radish, and attach a structured data reference.
1. Statistics of hot topics across the entire network (last 10 days)
| platform | Related topics | amount of discussion | Hot search days |
|---|---|---|---|
| Tik Tok | #干radishmaking tutorial | 285,000 | 7 days |
| little red book | "Comprehensive method of cutting dried radish" | 152,000 | 5 days |
| #winterdinner | 98,000 | 3 days | |
| Station B | Traditional pickling techniques | 63,000 | 4 days |
2. Classification guide for dry cutting of radish
According to the popular tutorials on the Internet, the mainstream cutting methods can be divided into the following three types:
| Cut type | Applicable scenarios | Thickness requirements | Dehydration time |
|---|---|---|---|
| strip cutting | Stir-fried vegetables/cold salad | 0.5cm wide | 2-3 days |
| slice method | Soup/Steamed Vegetables | 0.3cm thin | 1-2 days |
| diamond cut | garnish side dishes | 1cm diagonal | 3 days |
3. Detailed operation steps
1.Material selection: Choose fresh white radish (the "Shawo radish" that is hotly discussed on the Internet has recently increased in popularity by 35%), wash it and cut off the roots.
2.Basic cutting method: According to the popular video tutorial, the strip cutting method requires cutting it lengthwise first, and then cutting it into uniform long strips. Pay attention to keeping the thickness error of 0.5cm within ±0.1cm.
3.Advanced techniques: The recently popular "rotating cutting method" (with over 5 million views on Douyin) recommends placing chopsticks on both sides of the radish to prevent cutting.
4. Collection of popular questions and answers
| question | high frequency answer | frequency of occurrence |
|---|---|---|
| Why cut into different shapes? | Affects dehydration speed and taste | 12,000 times |
| What to do if the cut is too thick? | Extend the drying time or change the knife | 8600 times |
| Optimal drying temperature | 15-20℃ (relevant to recent cold wave topics) | 6500 times |
5. Tool recommendations (recently popular)
1.Slicing artifact: A certain brand of multi-functional vegetable cutter (Xiaohongshu Grass Planting Notes grew by 200% in 7 days)
2.traditional knives：Sangdao series (the review video of Station B has been viewed more than 100,000 times)
3.protective equipment: Anti-cut finger protector (up 15 places on Douyin’s product list)
6. Precautions
1. Recently, many food bloggers reminded: The air humidity is high in winter (related to weather topics), so it is recommended to extend the drying time.
2. Popular controversial point: whether to peel the skin (62% of tutorials recommend leaving the skin on to increase crispness)
3. Food safety reminder: Recently, the National Health Commission has reminded about the nitrite problem in pickled products. It is recommended to mix them with vitamin C foods.
From the above structured data and hot spot analysis, it can be seen that making dried radish is becoming a new trend in winter diet. Mastering scientific cutting methods can not only ensure the taste, but also improve production efficiency. It is recommended to choose the appropriate cutting method according to personal needs and pay attention to the latest food safety tips.
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