Winter is the season when a large number of radishes are on the market. At this time, radishes are very cheap, and there are too many ways to make radishes. Besides the conventional cooking methods, dried radishes are also deeply loved by people. In the past, when I was in the countryside, my family would plant a piece of radish every year. When the harvest was good, I would make a big jar of dried radish and eat it directly until the next winter.

When it comes to delicious dried radish, I think it is the best dried radish in Sichuan. Nowadays, many young friends can't make dried radish. In fact, making dried radish is very simple. Today, I will share with you the method of Sichuan-style dried radish. I have used the old recipe for 30 years at home. It is spicy, crisp and appetizing, and the method is simple, and it will work at first sight.

First, remove the two ends of the radish, and clean the radish and the spots or scars. There is no requirement for the variety of dried radish, so you can buy local fresh radish directly. When picking radishes, try to choose a heavier one, and don't pick hollow radishes. I use local red radishes and green radishes in Sichuan, and the two colors look better together.

Then clean the radish, the soil on the radish will be very stubborn after drying, so when washing the radish, you should turn it around and rub it with your hands. There is too much soil. Soak it in water for a few minutes first, and you can easily wash the soil off the radish. Then cut the radish into pieces first, and the thickness can be according to your own preferences. I like the thinner dried radish, so I cut it a little thinner.

Then take a radish slice and cut it into small strips, leaving one end uncut, so that it will be more convenient when drying. The size of radish strips can also be according to your own preferences, but not too thick, otherwise it will take a long time to dry. Try to make the radish strips as uniform as possible, so that the size will be uniform and the taste will not be too different.

Then add some salt, a little more, and spread it evenly by hand to ensure that every radish can get salt. Because the radish is brittle at this time, it is easy to break the radish by stirring hard, so try to be gentle when smearing salt. The salted radish is marinated for 4 hours. This step is mainly to remove excess water from the radish.

After 2 hours, the radish has become a little soft. At this time, let's turn the radish over. After 4 hours, the radish has completely become very soft. At this time, squeezing the excess water of the radish can shorten the drying time.

Then prepare a clean hanger and hang the radish on the hanger. Leave some distance between the radish slices, so as to ensure that each radish strip can be exposed to the sun or the wind. Then hang the radish in a place where it can get sunshine or ventilation. My balcony can't get sunshine, so it will take a little longer.

After 2 days, the radish has begun to dry slowly. If you like to eat more water, you can do it in the air for another day. If you like something dry, you need to air it for another 2 days. After 4 days, the dried radish has become relatively dry, which is my personal favorite degree of dryness and wetness. The more you chew this thin dried radish, the more fragrant it becomes.

Because a lot of impurities and dust will be adsorbed on the dried radish when it is aired, it can't be washed clean with clear water, so add a little starch to it, and then add a little water. Washing dried radish with starch can better wash off impurities and dust on dried radish. This step is very important. Dried radish is uneven, so it takes about 3 minutes to rub it for a while.

Then wash the dried radish twice with clear water. Then squeeze out the excess water, spread it in a basket, and then use an electric fan to dry the water on the surface of the dried radish, or put it in a ventilated place to dry naturally. The moisture on the surface of dried radish is not air-dried, and the dried radish is easy to go bad and cannot be stored for long. I blew it with an electric fan for about 30 minutes.

Pour the dried radish into a large bowl. Then cut the dried radish into the length you want, because my radish strips are small and too dry, so they look smaller, but this kind of small dried radish is easy to taste and more brittle. Pour the chopped dried radish into a large bowl, add one spoonful of pepper powder, three spoonfuls of Chili powder, half a spoonful of spiced powder and half a spoonful of sugar, and start to grasp and mix well.

There are no specific grams of ingredients, because everyone has different tastes. The best way is to add a small amount many times. Every time you add more ingredients, just taste them until you add them to your taste. I tasted the seasoning and found it a little weak. I added 2 spoonfuls of salt. Make sure to add more salt to pickles than usual, so that dried radish can be stored for a longer time.

After the taste of dried radish is adjusted, prepare a clean and waterless fresh-keeping box. Put the dried radish in a fresh-keeping box, or you can put it in a bottle or jar. Anyway, whatever sealed container you have at home is used. Give it a little pressure, cover it and seal it. At this time, don't worry about eating dried radish. Leave it for a few days before eating. That taste is a must.

If the indoor temperature is too high, it needs to be stored in the refrigerator. This is dried radish that has been marinated for 4 days. We Sichuanese like to mix some red oil when eating, which will double the taste. The dried radish made in this way is spicy, crisp and delicious. Like friends can collect or forward. Do it when you have time. Like my food, remember to like and pay attention to me.