Dried hot and sour radish is a common dish in the menu. Pickled hot and sour dried radish tastes hot and sour and belongs to pickled vegetables. But the best way to make hot and sour dried radish depends mainly on your own taste and habits. Adjust the details and let yourself follow your feelings to make this pickled and hot dried radish ~ ~

raw-food material

5000g of white radish, 30g of Chili powder, 800g of vinegar, 200g of sugar, 0/75g of salt, 0/00g of sesame oil, 0/00g of pepper and 0/00g of aniseed, proper amount of monosodium glutamate and 2000g of water.

eating habits

1. Wash the radish first, then process it into strips 3 cm long, 0.5 m wide and 0.5 m thick, and air dry it to 80% dryness.

2. Heat sesame oil, add Chili powder, stir-fry until slightly Huang Shi, and pour in dried radish.

3. Put the salt, sugar, pepper and aniseed into a pot and add water to boil, add monosodium glutamate, let it cool, pour it into a jar and stir it with dried radish once a day. The finished product is about 15 days, and the color is required to be red and yellow.

Gourmet special

Crispy texture and sour taste.