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How to pickle dried radish to taste good?
The pickling method of dried radish is as follows:

Tools/materials: radish 10 kg, salt 200g, pepper powder 50g, pepper powder10g.

1. Wash the radish and cut it into strips the thickness of chopsticks. Be careful not to peel the radish. Put the cut radish into the pot, sprinkle salt into the radish several times and mix well. Don't worry that too much salt will make it salty, and you will eventually dump the salty water. After pickling for about 2 hours, a large number of radishes will come out.

2. Prepare a rice bag or other bag that can drain water, put the radish in the bag and tie it with a rope.

3. Put two sticks on the basin, put the steam grate on the sticks, then put the radish on the steam grate, put it on the serving plate, and put a bucket of water to squeeze the radish dry.

4. The next day, take out the dried radish, untie the rope, shake it, tie the dried radish, and continue squeezing for 3 days until the dried radish can't get water.

5. On the third day, prepare 50g pepper powder and 10g pepper powder, and pour the squeezed dried radish into a basin and shake well. Pour in Chili powder and pepper powder, stir well and serve. The amount of pepper and pepper can be increased or decreased according to your own taste.

6. Prepare a water-free and oil-free jar, put the evenly stirred dried radish into the jar, cover it and store it in a ventilated place.