When pickling hot and sour dried radish, 2 kg of fresh radish should be prepared, washed with clear water, cut into strips the thickness of fingers and dried. Prepare a proper amount of clean water, put the edible salt and seasonings such as sugar, thirteen spices, Chili oil and monosodium glutamate into a pot and boil them together. When it cools down, put it in a clean pickle jar, and then marinate the dried radish in the juice. After seven to ten days, the dried radish can be pickled and eaten directly.
Dried radish can also be pickled into spicy pickles. When cooking, make dried radish into dried radish in advance, and then prepare a small amount of alum, cinnamon and pepper powder. In addition, ingredients such as licorice, fennel, sorghum wine and cloves need to be prepared. Put the prepared ingredients together and stir well. Put it directly into the dried radish, add appropriate amount of Chili powder, stir well, and then seal and marinate. Ten days later, the spicy and refreshing dried radish pickles will be ready. ?
Wash dried radish with warm water before pickling, because dried radish will be contaminated with some dirty things, and there will be some floating dust on the surface when drying. Wash the dried radish with warm water, take it out, drain the water, and then put it in the sun for 1~2 hours. In the process of drying dried radish, you should prepare appropriate amount of pepper noodles and pepper noodles, and you can also prepare appropriate amount of sesame seeds. You need to fry sesame seeds in the pot in advance, put these seasonings together and stir them evenly, put them directly into the dried radish, add a proper amount of sesame oil, and then stir them evenly with clean chopsticks. Put the prepared dried radish into a sealed glass bottle, seal the bottle mouth, and marinate in a cool and ventilated place 15 days.