Crispy and Juicy Spicy Radish Sticks

Name: Crispy and Juicy Spicy Radish Sticks
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 (approximately 1000g) radish; 1 spoon Chop peppers; Some salt

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

As soon as the sun came out, my husband asked to cook this dish, which was refreshing and appetizing, crunchy, and served with breakfast!

Spring is here, and the sunny weather is getting more and more. When the sun is out, my husband will buy a few white radishes and come back, begging me to make him spicy dried radish. Yes, it can be regarded as a family secret recipe haha, although it is just a method invented by my mother.

This simple and easy-to-make dried radish is the most popular dish in my house. Whenever a customer comes, he must serve a plate and receive a compliment every time. My husband is a big fan of it. Every morning at breakfast, I have to ask: Are there any dried radishes? Don't eat breakfast at home without dried radishes.

It can make my picky husband so fascinated, it can be seen that this dried radish is really delicious!

The general dried radish is always shriveled, but the dried radish made by this method is full of moisture, crispy taste, crunchy and crispy in one bite, not to mention it is more delicious, the radish regulates qi and reduces phlegm, and the calories are very low, so the mouth is greedy. When I used it as a snack, I stuffed one into my mouth from time to time, it's called a fragrant!

Ingredients

2 (approximately 1000g) Radish
1 spoon Chop Peppers
Some Salt

Crispy and Juicy Spicy Radish Sticks

1. Wash the radish, remove the roots and cut into two halves, then cut into slices, each slice is cut into the bottom connected with a knife.

Crispy and Juicy Spicy Radish Sticks recipe

2. Cut all the radish pieces, put them in a large basin, and sprinkle with twice the amount of salt than stir-frying. After mixing well, marinate the radish sticks overnight. If you are in a hurry, marinate for at least two hours.

3. The pickled radish sticks are hung up and left in the sun for a day. Dry until the radish strips are slightly dry and the epidermis becomes wrinkled.

4. This is in a good state. Generally, it can be dried in one day if the sun is big. It takes one day and one night to make this dried radish, so we usually pick out the sun's weather. If there is no sun, the shade will dry for a longer time.

5. Put the dried radishes in a large clean basin, pour boiling water, and blanch the radishes for a few minutes. After blanching, the dried radishes can not only remove the spiciness of the radishes, but also play a role in cleaning. Sometimes dust will inevitably get on it. Soak it in boiling water to solve this problem.

6. Hang the soaked radish sticks indoors until there is no obvious moisture on the surface, preferably overnight.

7. Cut the dried radishes into small pieces for easy access.

8. Drizzle in sesame oil.

9. Add two tablespoons of chopped chili and mix well. The mixed radish sticks are packed in an airtight container. They can be eaten for a week without any problems. My husband’s favorite is too! Do it once a week, the taste is very crisp, and it is much more delicious than the dried radish that I bought.

Tips:
After the dried radish is sun-dried, it must be blanched with freshly boiled water and not stained with raw water, so that the dried radish can be stored for a long time. When marinating, put more salt than stir-frying, so that it is easy to marinate the water, boiling water can remove most of the salty taste, but everyone’s operation method is different, so you have to taste a little when mixing. Taste it to determine if you need to add salt. Chop chili is also homemade, if you don’t have it, you can use Laoganma. If you like garlic, you can add minced garlic, and add some shredded ginger to make it more fragrant.