Homemade Hunan Dried Radishes

Name: Homemade Hunan Dried Radishes
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some White radish; Some salt

by Smile Rain (Lingtong)

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

White radish has the effect of clearing heat and resolving phlegm. When eaten raw, it can quench thirst and clear internal heat. Cooked food can digest and invigorate the spleen.
Sun-dried radish, a vegetable with a unique flavor. It is rich in vitamin B, and its iron content is higher than other foods except the golden lily.
The production of dried radish is usually done around the winter solstice. The fellow villager once taught me how to do it in the countryside: in the sun, use a hanger to dry for 1 day (cut into long pieces), cut into small pieces, pickle with salt, and grasp with your hands (grab a few more Next), and then dried 80%. But I still take the simplest and most convenient Hunan homemade method. "

Ingredients

Some White Radish
Some Salt

Homemade Hunan Dried Radishes

1. Wash the white radish.

2. Cut in half.

3. Cut into chunks with skin.

4. Put one layer of radish and one layer of salt into the basket.

5. Press heavy objects (oil in barrels) so that the brine can be pressed out and out of the container. Generally, after two days of heavy pressing, take out the radishes and sun dry.

6. I used a small amount, and dried it after a day of heavy pressure. Note: often turn the sun on both sides.

7. Dried radishes that have been sun-dried for two days should be light brown.

8. Dried radishes that have been sun-dried for two days should be light brown.

9. The finished product!

Tips:
Note: Put the radish in a fresh-keeping bag and keep it in the refrigerator. Don't leave it for too long because no preservative is added.

Pay attention to changes in the weather, it is best to dry radishes in good weather for two consecutive days.