Home-made Dried Radish

Home-made Dried Radish

1. Wash and cut the green leaves of the radishes you bought back, and peel them;

2. Break the larger radish into 1/4 petals and the smaller ones in half. Place them in a large bowl. Add 1 tablespoon of salt. Grab them evenly with your hands. Let stand for 15 minutes. Pour out the leaking water and add 1 more salt. Grab the spoon again, let it stand for 15 minutes, pour the leaking water, and let it stand for about 30 minutes, pour the leaking water, and let it stand repeatedly until no water leaks out;

3. Air-dry or sun-dry in a large sieve;

4. Bake in the dryer;

5. Bake until the moisture inside is basically dry, as shown in the figure

6. When eating, soak in water, boil the pot, grab dry water with your hands, add about 1 tablespoon of vegetable oil, pour it into the pot and simmer the water on low heat;

7. After stirring the water, set aside the dried radish to leave a space in the middle, turn on medium heat, add chili crumbs, and sauté;

8. Spread evenly and taste. If it is not salty enough, add a proper amount of salt, add about 1/3 teaspoon of granulated sugar, and spread evenly.

Tips:

1. Of course, it is best to choose the long white radish when selecting the material. It is easier to peel and cut into strips. If it is not convenient to buy, you can go back and use flat round radish, but the round radish skin is slightly thicker and it is not easy to find. It’s troublesome to buy cherry radishes and peeling cherry radishes, but they are fresh and easy to find in Western supermarkets.

2. If you eat it recently, you don't need to bake it too dry. If you want to keep it for a longer period of time, you can consider drying it again, because more moisture is not good for storage;

3. It is more convenient to add chili crumbs when cooking, and you can also add dried chilies and fresh chilies.