Dried Radish Chili Sauce
1.
After washing the white radish, remove the small beards (not peeled) from the radish and cut into strips slightly thinner than the pinky finger.
2.
Find a larger container, spread the cut radish segments in the container, spread a layer of radish and evenly sprinkle a spoonful of salt to kill the water in the radish. (Mine is 1 white radish with 3 tablespoons of salt.)
3.
After marinating for 1 hour, squeeze the radish sticks.
4.
A radish smashed out of a small bowl of water.
5.
Before drying the radishes, you must check the weather in the next two days, and finally choose a sunny and dry weather to dry the radishes. Spread the dried radish strips evenly on a sunny place.
6.
Two days later, the radish sticks turned into dried radishes (the volume of dried dried radishes was obviously reduced a lot, but it is basically enough to twist it and make it tough again).
7.
Rinse the dried radishes and soak them in warm water for about 1 hour.
8.
Soak an appropriate amount of sea rice in warm water and then control the water.
9.
.6 red peppers, after washing, remove the stems and seeds.
10.
Finely chop garlic.
11.
Remove the soaked dried radishes and grab the water a little.
12.
Finely dice the dried radish.
13.
The processed peppers are also finely chopped.
14.
The soaked sea rice is also slightly cut.
15.
Put more peanut oil in the wok.
16.
After the oil is hot, add the chopped chili and minced garlic and sauté until fragrant.
17.
After smelling the aroma, add the diced radish and stir fry evenly.
18.
Put the dried radish and stir fry on medium heat until you feel that the volume of the radish chili sauce in the pot is significantly reduced, and the water in the dried radish is sautéed.
19.
Season with 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce. Turn to low heat and stir-fry until the radish is delicious.
20.
After the dried radish tastes delicious, our dried radish chili sauce is ready. After the chili sauce cools down, it can be bottled. It is a good choice to eat ready-to-eat or put it in the refrigerator.
Tips:
1. Be sure to check the weather forecast for the next two days before drying dried radishes. It is best to choose to dry dried radishes in sunny and dry weather. Firstly, the drying will be faster, and secondly, you will not worry about moldy dried radishes over time.
2. The spiciness of the chili sauce depends on which chili you choose. I can't eat spicy so I chose ordinary red chili. If you like spicy, you can change it to Chaotian chili or increase the amount of chili.
3. The amount of salt depends on the amount of your ingredients and the light taste at ordinary times. If you have a heavy mouth, you can add a little more salt to improve the taste. If you have a light mouth, just follow my amount. Don't worry about spoiling, as long as you add a little more oil when frying, the moisture in the dried radish will be fried for one month.
4. The bottle containing the hot sauce needs to be boiled in hot water in advance, and then used after natural air-drying.
