Before winter in the north, old people like to buy a lot of Chinese cabbage, radish, green onions and other vegetables. These cabbages are piled under the eaves, which is the best meal in winter. Stacks of cabbage are good for people. With a solid sense of security. Radish is generally used for pickling pickles. When I was a child, there was a pickle jar half a meter high squatting beside the well in my family yard. In it were pickled radishes, cabbage sticks, spicy dumplings, sweet potatoes and watermelon rinds left over from summer. At that time, there were few vegetables in winter, and pickled pickles were the main dish on the dinner table in winter. They were cheap and very suitable for making appetizers. Dried salted radish, first of all, contained less water than other varieties of radish, making it easy to dry and easy to make. It is crisper and chewier. The various pickles sold in supermarkets are very expensive now. Xiaoxiao pickles are sold for the same price as meat, but they are affordable and clean without additives. Put the pickled dried radish in the refrigerator and eat them as you go with porridge. These are appetizers that you can eat or have with your meal, I believe you will love them.

Cut the green radish into strips, sprinkle with salt, mix well and marinate for a day. The pickled radish strips are placed in clean water and placed in a ventilated place to dry. Just dry the radish until it shrinks and becomes dry. Soak the dried radish strips in cold boiled water for half an hour to clean the surface salt and dust.

Prepare the seasoning for pickled radish: the right amount of cooking oil, the right amount of chili powder, the right amount of white sesame seeds, the right amount of salt, the right amount of sugar, the right amount of ginger powder, the right amount of pepper powder, the right amount of light soy sauce, the right amount of white pepper, the right amount of sesame oil, the right amount of MSG

Remove the soaked radish strips and drain the water. Add appropriate amount of salt, sugar, light soy sauce, chili powder, Sichuan pepper powder, ginger powder and white pepper powder and stir evenly.

Cover with plastic wrap and marinate in the refrigerator for 3 days to fully absorb the flavor.

Add appropriate amount of sesame oil. Add a small spoonful (1g) of MSG, mix well, eat it right away or store it in the refrigerator to eat as you go.

.You can eat it with porridge or rice. The crispy and refreshing appetizers are ready. Enjoy. You can eat it with porridge or rice. The crispy and refreshing appetizers are ready. Enjoy. During the pickling process, stir frequently to allow the radish strips to absorb the flavor evenly. Marinate for about 3 days. The dried radish pickles pickled in this way have a crisp, chewy texture and a refreshing and spicy taste. They are especially delicious when eaten with porridge.

Tips

1. The radish strips must be dried to remove the moisture, which is the key to whether the dried radish is crisp.

2. Dried radish should not be exposed to excessive sunlight, otherwise it will be too dry and taste like wood.

3. Turn the radish strips from time to time when drying to avoid covering them and affecting the taste.

4. If you make too much, you can put it in a container and put it in the refrigerator, and eat it as you go