Name: [small Radish Pickles]-the Taste of Old Life
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs radish; 200g Dried radish; 500g salt; 1 tablespoon Fish Stuffed Soy Sauce; 2 tsp Fish sauce; 2 tsp sesame oil; 5 tablespoons Chili oil; 1 tsp Five spice powder; 2 tablespoons Shallot oil; 2 tablespoons Soft white sugar

[small Radish Pickles]-the Taste of Old Life

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

"Eat radishes in winter" is a well-known phrase among the people in the north, and it is also a nutrition slogan widely circulated by the people in Jiaodong. Every winter, when the radishes are collected, some radishes must be picked out to dry, and some will be left for immediate consumption. The rest is to be buried in the vegetable cellar, ready to be delicious this winter.

These salted radishes are one of the must-have dishes for winter in rural areas, and they are dried in the oldest way. Cut the radish from the head into pieces, but the end of the radish can't be cut and connected, so that it is a whole radish when it is dried. After the radish is cut into flowers (cut), it needs to be salted for one to two days, and then hung on the branches outside the house to dry it until it snows, then take it back and store it in a jar , Eat now and take now.

When you want to eat it, first soak the salted radish in clean water, or soak it in clean water for about 1-2 hours (the time of soaking is according to your taste), and then cut into small pieces, you want to eat very Q Just wash it a few more times and mix and eat directly; if you want a lighter texture, you can adjust it according to your own taste to ensure that it tastes crispy. "

[small Radish Pickles]-the Taste of Old Life

1. Ingredients: 2 green radishes

[small Radish Pickles]-the Taste of Old Life recipe

2. Cut the green radish into thumb-thick strips

3. Put the radish strips layer by layer in a container, put a layer of radish and sprinkle a layer of salt, repeat this action, salting for one to two days

4. Place the salted radish sticks on the dumpling curtain and place them in a ventilated place to dry until dry

5. After drying to dry, it can be collected and stored

6. When eating, soak the dried radish in water for 1-2 hours to remove the salty bubble

7. Then put it on the dumpling curtain to dry for 1 day

8. Put the cool dried radish into a container, add 1 tablespoon of fish stuffed soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of sesame oil, 5 tablespoons of chili oil, 1 teaspoon of five-spice powder, 2 tablespoons of scallion oil, cotton 2 tablespoons sugar

9. Stir well and eat

Tips:
1. When pickling radishes, don’t be afraid to use too much salt, because the salt will lose part of the water in the radishes;
2. After the radishes are dried in the sun, they can be stored at room temperature;
3. Before eating, you should rub the dried radish in clean water by hand and soak it for 1 hour. After soaking, squeeze the water and add the seasoning directly to eat. If you want to eat it more Q and crispy, put the soaked radish. Let it dry in a cool place and let it dry for another day. It will taste more crispy.