Delicious little pickles--spicy dried radish

Overview

Delicious seasonal pickles---spicy dried radish. Every year, I buy about 50 kilograms of radish and pickle it into dried radish. When I buy this kind of Weifang green radish, 8-9% of the whole radish is green skin and green flesh. This kind of radish tastes good, crispy, not spicy and a little sweet. You can usually eat a large piece of it raw, but it tastes even better when pickled into dried radish. When winter comes, buy radishes, pickle them, dry them 80%, and store them in a cool and ventilated place. It is very convenient to eat and mix them at any time. Once you make it, you can eat it for a week, which also avoids the possibility of spoilage and waste. Raw materials: Weifang green radish sun-dried salt Mixing seasoning: Homemade Sichuan peppercorns chili noodles Salted Delta soy sauce a. Wash the radish and dry it. b. Cut into pencil-thick strips c. Place the cut radish strips in an oil-free and water-free container d. Sprinkle with sun-dried salt e. Mix with your hands to spread the salt evenly in the radish f. Leave it in the container for more than 10 hours to ensure that it is thoroughly marinated g. Spread the pickled radish flat in the sun and turn it once a day. h. Dry it until it is 80% dry in about 3 days. r. Put it in a bag and store it in a cool place. 1. Wash the dried radish in water several times, then soak it in pure water to soften it and you can pinch it with your hands. The process takes about 1 hour. 2. Punch out the water and make it as dry as possible. At this time, it is best to use men. 3. Roll out the dry radish and pull it loosely, add the seasoning Sichuan pepper powder, an appropriate amount of salt, chili powder, and season with an appropriate amount of umami soy sauce. 4. Wear disposable gloves, turn it up and down and mix well to absorb the flavor. If you taste what is missing, add something until you get a taste that suits you. Put the dried radish in a sealed jar and store it in the refrigerator. You can eat it for about a week each time. You can eat it when you cook it, so it will not go bad easily.

Tags

• preparing meals
• chili powder
• green radish
• sichuan pepper powder
• umami soy sauce
• salt

Ingredients

Steps

1. 1 Wash and dry radish

   

2. 2 Cut into pencil-thick strips, place the cut radish strips in an oil-free and water-free container and sprinkle with solar salt

   

3. 3 Mix with your hands to spread the salt evenly into the radish

   

4. 4 Leave it in a container for more than 10 hours to ensure it is thoroughly marinated

   

5. 5 The pickled radishes should be spread out in the sun and turned once a day

   

6. 6 It will be 80% dry in about 3 days

   

7. 7 Put it in a bag and store it in a cool place

   

8. 8 Wash the dried radish several times in water, then soak it in pure water to soften it and you can pinch it with your hands. This process takes about 1 hour.

   

9. 9 Try to squeeze out the water as much as possible. At this time, it is best to use men.

   

10. 10 Roll the moist radish dry and pull it loosely, add seasonings such as pepper powder, appropriate amount of salt, and chili powder.

    

11. 11 Add an appropriate amount of umami soy sauce to taste.

    

12. 12 Wear disposable gloves, stir it up and down and mix well to absorb the flavor. Taste and add whatever is missing until you get a taste that suits you.

    

13. 13 Put the dried radish in a sealed jar and store it in the refrigerator. You can eat it for about a week each time. You can eat it when you cook it, so it will not go bad easily.