Ingredients

5 pounds of large radish

250 ??grams of small green pepper

200 grams of ginger

10 garlic seeds

250 ??grams of salt

A little sugar

A little MSG

A little extra spicy chili powder

20 peppercorns

An appropriate amount of rapeseed oil

How to make spicy dried radish

First cut off the skin of the radish, wash it and add salt directly Knead it vigorously to get out the water vapor and smelly radish smell in the radish. I like to use only the radish skin, which is more refreshing. The core of the radish is basically burnt.

Marinate the radish skin for 4-5 hours There will be a lot of moisture in the end. I usually marinate it overnight, then wash it with clean water, cut it into strips, and spread it out to dry, usually in the sun for three days.

Put the dried radish skin in a basin , use a knife to cut it into smaller pieces to make it easier to taste.

In a clean basin, add shredded ginger, chopped garlic, chopped green pepper, add salt, sugar, and MSG , mix well, use a little more salt

Pour a little more rapeseed oil into the pot, heat it up, turn off the heat and let it cool naturally, then put the Sichuan peppercorns and chili powder in, turn on the minimum heat and simmer slowly. Red oil

After the red oil is boiled, heat it up. Pour in the pickled green pepper and radish skin and mix well.

After it cools, you can bottle it and store it. It can be eaten after three days in the refrigerator. This is a radish that has been sun-dried for three days. It still has water vapor, but it is easy to taste, crispy and delicious.

This is a radish that has been sun-dried for eight days. There is basically nothing. If the water vaporizes, it can be stored in the refrigerator for a long time without spoiling

Tips

Whether the radish is dried or not depends entirely on personal preference. I prefer three days, but every time When drying, I always buy more radishes. If I dry some of them for a longer time, they are easier to store.

When pickling green pepper and ginger shreds, a lot of water will come out, so you have to force the water out

The radish After dry pickling, it should be stored in the refrigerator. When eating, use clean chopsticks or spoons to take it out. Do not touch it with raw water, otherwise it will spoil.