Dried radish is not only delicious, but also healthy and does not contain any additives. Dried radish can be preserved for a long time and can be taken out at any time when you want to eat, which is very convenient. Especially with porridge in the morning, it is very good for appetizing and eating.
Pickling dried radish is actually not difficult, but you still need to master some skills to make it crispy and delicious. For example, many people don't know whether to pickle or dry dried radish first, which leads to unsatisfactory taste and taste of dried radish.
Today, I will share with you an indigenous method to pickle dried radish. I have pickled dried radish many times in this way, which tastes very good and has been praised by my family. You can also do it in this way. Pickled dried radish, pickled or dried first? Learning this indigenous method is fragrant and crisp, and it won't be bad for a year.
Pickled dried radish
Ingredients: radish, salt, Chili powder, spiced powder, pepper powder, soy sauce and white wine. Practice steps:
The first step: prepare a proper amount of radish, clean it, and don't peel it when making dried radish, it will be more crisp and refreshing. After washing the radish, remove the head and tail, then cut the radish into thick slices and then cut it into strips. Don't cut it too thin, or it will be thinner and not delicious when it is dried.
Step 2: Put the cut radish strips into a clean pot, add appropriate amount of salt, grab them evenly and marinate them for more than 4 hours, or marinate them directly for one night to kill the water in the radish. This will not only remove the smell of radish, but also make the taste more crisp. Pour out the pickled water and drain the radish strips.
Step 3: Then, let's spread out the radish strips and put them in the sun for 65,438+0-3 days, which is enough to get the taste we like, but be careful not to be too dry, otherwise we won't be able to chew. Put away the dried radish, you can save it first and marinate a part first, so it is not easy to go bad and waste.
Step 4: Clean the dried radish to be eaten, dry it in the air, put it in a basin, then add a proper amount of Chili powder, pepper powder and spiced powder, grab it by hand, let the dried radish fully taste, and then pour in a proper amount of soy sauce and white wine, which can enhance the flavor and extend the shelf life. Stir well, put it in a fresh-keeping tank, and put it in the refrigerator for one night to eat.
The pickled radish thus dried is fragrant and crisp, and tastes very good. Used with porridge, steamed bread, appetizing and eating. Moreover, the dried radish made in this way can be preserved for one year without being bad. It's convenient to eat if you want. If you like it, try it quickly.