Green radish, carrot.

Seasoning:

Salt, Chili powder, spiced noodles.

Exercise:

1, green radish and carrot are cut into strips and marinated for half a day;

2. Let it dry in the sun for a day;

3. Add Chili powder and spiced noodles to the dried radish, and knead repeatedly until the dried radish becomes soft;

4, sealing with plastic wrap and curing at room temperature for half a month;

5. Soak in balsamic vinegar and drop sesame oil when eating.

Spiced dried radish

Food ingredients

White radish10000g, coarse salt1000g, pepper and aniseed.

Food practices

1. Remove the roots of radish, scrape off the top, wash, cut from the top, put in a clean jar, thicken with salt and water, submerge the surface of radish with water, and pickle for 1 month to obtain pickled radish;

2. Cut the radish into thick strips and dry it;

3. Remove dirt and floating foam from the marinade of pickled radish, gently pour it into the cauldron, (don't pour off the residue at the bottom of the tank) add pepper aniseed, and leave the fire until the marinade turns red and cools;

4. Put the radish into the jar again, pour in the marinade and stir well. After being stuffy for 2 days, the dried radish will become soft. If it is too dry, marinade can be added to make the radish dry and wet.

The key to food

Dried radish strips should be turned from time to time to avoid being affected by the lid.

Dried spicy radish

Exercise:

1. Wash radish, cut it into thick sections with chopsticks, then cut it into thick strips with chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4 or 5 days.

2. Wash away the dust with warm boiled water and shake it off after squeezing out the water; Add salt and a little white wine, mix well, then add Chili noodles, Chili noodles (if you are afraid of hemp, you can use a little Chili granules), sesame seeds (you can also sprinkle them directly when eating) and a little sesame oil, and put them in a crock (which must be filled and compacted by hand). [Gourmet China]

3. Seal the jar mouth with plastic wrap (multilayer) and cotton thread, and cover the jar cover; Store in the shade for 10 days.

The really exquisite practice is to pour the can: after filling and compacting, stick bamboo strips on the can mouth (when inverted, vegetables will not loosen), seal the can mouth, and then buckle it upside down in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.

Dried hot and sour radish

Food ingredients

5000g of white radish, 30g of chili powder, 800g of vinegar, 200g of sugar, 0/75g of salt, 0/00g of sesame oil, 0/00g of pepper and 0/00g of aniseed, proper amount of monosodium glutamate and 2000g of water.

Food practices

1. Wash the radish first, then process it into strips 3 cm long, 0.5 m wide and 0.5 m thick, and dry it until it is 80% dry.

2. Heat sesame oil, add Chili powder, stir-fry until slightly Huang Shi, and pour in dried radish.

3. Boil salt, sugar, pepper and star anise in a pot with water, add monosodium glutamate, cool, pour into a jar, and stir with dried radish once a day. The finished product takes about 65,438+05 days, and the color is required to be red and yellow.

Gourmet special

Crispy texture and sour taste.