Spicy Dried Radish
1.
Wash the radish and control the moisture
2.
Cut into long pencil-thick strips, and place the sliced radish strips in a non-oil and water-free container
3.
Sprinkle with sun-dried salt
4.
Mix by hand to spread the salt evenly in the radish, and place it in the container for more than 10 hours to ensure the marinade
5.
The marinated radishes are spread out in the sun and must be turned once a day
6.
It will be dried into 8 minutes in about 3 days
7.
Put it away in a bag and store in a cool place
8.
Take about 200 grams of dried radish, put it in water and wash it several times
9.
Then use the pure water bubble to soften it and it will take about 1 hour to get through with a pinch.
10.
Squeeze the water as much as possible to dry it
11.
Chop the dried radish and loosen it, then put the seasoning pepper powder on it
12.
Moderate amount of salt, chili noodles
13.
Add umami soy sauce to taste
14.
Wear disposable gloves, stir up and down to make it taste
15.
Put the prepared dried radish in an airtight jar and store it in the refrigerator. You can eat it for about a week each time you make it. Make it as you eat it, so it won't break easily.
Tips:
Xiaoyingzi's words:
1. The amount of salt is about 10 kilograms of radish and 200 grams of salt. I want to taste this water. If it is not salty enough, add salt. It can be salty because it will lose some salt if it is soaked in the later stage.
2. In order to prevent the dew from getting wet, move the radishes back indoors every night and take them out in the morning. When drying radishes, pay attention to the weather forecast. Choose days that are sunny for several consecutive days, otherwise they will become moldy and deteriorate if they cannot be dried quickly.
