Homemade Dried Radish
by Fat glutinous rice dumplings
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. Wash the radish, first cut into long slices with a thickness of one centimeter, then cut two slices, one slice is continuous (this step is convenient for drying), a layer of salt, a layer of radish, marinate for two hours, from bottom to top Turn, soak the radishes in salt, then pour out the water from the pickling, and dry for 2 days (2 days in the sun on a sunny day, 3 days without the sun on a cloudy day).
2. Put away the radishes, wash them with boiled water (note that they can be drunk cold boil) (here is to wash away the dust in the drying room), and then wring out.
3. Cut into small pieces for later use (please understand if the size is different).
4. Boil marinade juice: 7 radishes, 7 tablespoons of soy sauce + 6 tablespoons of vinegar + sugar + 4 tablespoons + 2 teaspoons of salt + 1 teaspoon of monosodium glutamate, boil on high heat, set aside to cool (there is no fixed ratio, marinate During the preparation, you can try to see the taste for yourself and try adding seasonings).
5. 2 millet peppers + appropriate amount of ginger (if you don't like the ginger flavor, don't put it) + appropriate amount of garlic.
6. After the seasoning juice is cool, add the sliced radishes and stir, marinate for 1 to 2 hours.
7. When bottling, shake the bottle up and down (to make the radish on top absorb the juice).
8. The best match for porridge o(*￣︶￣*)o
