How to make dried radish strips?
Wash and drain the radish, and the skin does not need to be removed. Rub the dirty place with steel balls several times to remove the top layer.
Radish is cut into thin strips about an inch long, and spread flat in a ventilated place in a bamboo basket to dry for about 3 days.
Sprinkle salt and some spiced powder on the semi-dried shredded radish, rub until it is slightly soaked, and the spiced powder evenly wraps the surface of the shredded radish.
Dried radish was stuffed into the glass bottle and tightly stuffed.
Drain the dried radish every day for the next few days.
Just put it in a sealed refrigerator.
Precautions:
Be sure to dry the dried radish first, then add salt and spiced powder. If you add seasoning first, the radish will dilute the seasoning, but it tastes bad and is dirty everywhere. The dried radish is tight outside and crisp inside, and soft and juicy inside. This taste level is the best, and adding seasoning will not affect the taste.
It is very important to massage the dried radish with seasoning, which helps to keep the water out and has a taste, so that the taste can be killed. Don't add too much spiced powder, otherwise it will cover up the sweetness and special earthy smell of radish itself. Don't add too much salt, just a little heavier than usual, because radish water will dilute some salt taste. 1. Both green radish and white radish can be used to make dried radish. The radish skin of green radish is thick and chewy. Don't cut the radish strips too thin, because dehydration and pickling will greatly reduce the volume of dried radish. Of course, you can't cut it too thick. It's too thick to taste and chew.
The practice of drying radish strips:
white radish
Slice and hang in the sun.
air
Dry in the sun
Sun-dried radish strips
Use salt
Knead well
Rinse with clean water, and then dry the water.
Sun-dried radish strips are suitable for fried meat, fried bacon, fried eggs, cold salad and pickling.