Large quantities of dried radish do not need to be strung up, cut strips suitable for sunshine. Suitable for temperatures of 10 to 20 degrees, Beijing side of the end of October is just right for the temperature. Autumn radish quality is the best, the best taste, the price is also cheap. It is the best season for dried radish, and the quality of dried radish is the best.
Practice 1:
Wash the radish, cut into uniform size and thickness of the radish pieces (strips); with the appropriate amount of salt pickling half a day to a day; spread in the sun to dry.
Practice 2:
Wash the radish and let the water dry naturally, then use a knife to cut the radish into long strips like watermelon. Use a clean pot or jar without oil to put all the radish in, then sprinkle salt (fine, coarse can be) castration for about three days to fish out in the sun to dry, until the radish curls, hand touching there is still elasticity can be.
Practice three:
Wash the radish, even the skin cut large long strip, and then sun until the surface water is gone, radish soft, rub with salt, and then put in the altar a few days to pickle, to be salt, radish strips become yellow, then take out the sun, sun until the right.
The dried radish sunshine method is basically so several, about the sunshine time can be according to their own preferences, if you do not like too dry on the less sunshine a few days. But if the drying is too wet it is not easy to long put, if too dry to eat will be difficult to chew, so in the drying time must master the dryness. Generally speaking, to the hand touch still flexible for the best.
Additionally, in the process of drying radish, turn it every few hours. You can also put a piece of gauze over the top and sun it for more days to prevent dust and flies from falling on the dried radish. The dried radish is kept airtight and used as needed.
If you still want to make the dried radish more delicious, you can marinate it with condiments next. The method is as follows:
Collect the dried radish and put it into a basin and wash it with water, because there is dust on it during the drying process, and then fish it out, and take out another pot and put water into it to boil, and then put the dried radish into it for about seven or eight minutes and then fish it out to dry, and in the process of drying the water, prepare the necessary containers and materials.
Prepare a clean, grease-free pot with chili powder (not too crushed), Chinese anise powder, and soy sauce. Put the dried radish into the basin, and then, first of all, pour the soy sauce on the radish and mix well, the amount of soy sauce according to the number of radish to determine how much, generally as long as the radish color can be, and secondly, the chili powder powder evenly sprinkled on the radish and mix well and then put more than two hours can eat.
After the pickled dried radish to take the time to be sure to have a pair of chopsticks to take, because if stained with oil will soon be bad, there is also the time to store pots to cover things but to be breathable. Dried radish with spices should be eaten in half a month or a month, otherwise it will mold.
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