raw materials:

green radish and carrot.

seasoning:

salt, Chili powder and spiced noodles.

Practice:

1. Cut green radish and carrot into strips and marinate them with salt for half a day;

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

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

4. Seal with plastic wrap and marinate at room temperature for half a month;

5. Soak in balsamic vinegar while eating, and then drop sesame oil.

spiced dried radish

≮ gourmet raw materials ≯

1 grams of white radish, 1 grams of coarse salt, pepper and aniseed.

≮ Gourmet method ≯

1. Remove the roots and shave the top of the radish, cut it from it, put it in a clean jar, thicken the salt and water, and the water will flood the radish surface, and then pickle it for one month to become pickled radish;

2. Cut radish into thick strips and air dry;

3. Skim off the dirt and floating foam on the marinade of pickled radish, gently pour it into the cauldron, (don't pour out the residue at the bottom of the jar) add the aniseed, boil it until the marinade turns red, leave the fire and let it cool;

4. Put the radish into the jar again, pour in the marinade and stir well. After 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 delicious food ≯

The dried radish strips should be turned from time to time to avoid being covered to affect the taste.

Spicy dried radish

Practice:

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

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

3. Seal the jar mouth with plastic wrap (use several layers) and cotton thread, and cover the jar; Leave it in the shade for 1 days.

The really exquisite way is to pour the cans: after filling and compacting, stick bamboo strips in the mouth of the cans (when inverted, the vegetables will not loosen), and after sealing the mouth of the cans, put them upside down in a water pan (to prevent air from entering). Nowadays, people rarely pour cans, and it is the same with pickle jars.

pickled hot and sour dried radish

≮≯

5 grams of white radish, 3 grams of Chili powder, 8 grams of vinegar, 2 grams of sugar, 175 grams of salt, 1 grams of sesame oil, 1 grams of pepper and aniseed respectively, proper amount of monosodium glutamate and 2 grams of water.

≮ Food practice ≯

1. Wash the radish first, then process it into strips 3 cm long, .5 m wide and .5 m thick, and dry it until it is 8% dry.

2. Heat the sesame oil, add Chili powder and fry until it is slightly Huang Shi, and pour it into the dried radish.

3. Add salt, sugar, pepper and aniseed into a pot and boil them with water, add monosodium glutamate, cool them, pour them into a jar, stir them with dried radish once a day, and the finished product will be red and yellow in about 15 days.