Winter is the season when radishes are on the market in large quantities. At this time, radishes are very cheap, and there are too many ways to cook radishes. In addition to conventional cooking methods, dried radishes are also very popular among people.

When we were in the countryside, my family would plant a field of radishes every year. When the harvest was good, we would make a large jar of dried radishes and eat them until the next winter.

When it comes to delicious dried radish, I think our Sichuan dried radish is the most delicious.

Nowadays, many young friends don’t know how to make dried radish. In fact, making dried radish is very simple.

Today I will share with you how to make Sichuan-style dried radish. It is a 30-year-old recipe that my family has used. It is spicy, crispy and appetizing when served with rice. It is simple and easy to make.

First, remove both ends of the radish, and trim the whiskers and spots or scars.

There is no requirement for the variety of radish when making dried radish. You can just buy local fresh radish.

When picking radishes, try to choose heavier ones instead of hollow radishes. I use local red-skinned radish and green-skinned radish from Sichuan. The two colors look better together.

Then clean the radish. The dirt on the radish will be very stubborn after it dries, so when washing the radish, you need to turn it left and right with your hands.

If there is too much soil, you can easily wash off the soil on the radish by soaking it in water for a few minutes.

Then cut the radish into slices first. The thickness can be determined according to your preference. I like thinner dried radish, so I cut it slightly thinner.

Then take a radish slice and cut it into some small strips, leaving one end uncut, so that it will be more convenient when drying.

The size of the radish strips can be determined according to your preference, but don't make it 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 when dried, and the taste will not be too different.

Then add some salt, a little more, and spread the salt evenly with your hands to ensure that every piece of radish is covered with salt.

Because the radish at this time is relatively fragile, it is easy to break the radish when you stir it vigorously, so be gentle when applying salt.

Put the salted radish aside and marinate 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, we stir the radish.

After 4 hours, the radish has completely become very soft. At this time, squeeze out the excess water from the radish to shorten the drying time.

Then prepare a clean clothes hanger and hang the radish on the clothes hanger.

There should be some distance between the radish slices to ensure that each radish strip can be exposed to the sun or wind.

Then hang the radish to a place where it can get sunlight or ventilation. My balcony cannot get sunlight, so it will take a little longer.

After 2 days, the radish has begun to slowly dry out.

If you like it to be more moist, just let it dry for another day.

If you like it drier, you need to dry it for another 2 days.

After 4 days, the dried radish has become relatively dry. This is the degree of dryness and wetness that I personally like. This kind of thin dried radish becomes more and more fragrant the more you chew it.

Because the dried radish will absorb a lot of impurities and dust when it is dried, and water cannot clean it, so add a little starch to it, and then add a small amount of water.

Washing dried radish with starch water can better remove impurities and dust on the dried radish. This step is very important.

Dried radish is uneven, so you need to scrub it for a while, which takes about 3 minutes.

Then wash the dried radish twice with water.

Then squeeze out the excess water, spread it in a dustpan, and then use an electric fan to dry the water on the surface of the dried radish, or place it in a ventilated place to dry naturally.

If the moisture on the surface of dried radish is not dried, the dried radish will be easily damaged and cannot be stored for too long.

I used an electric fan to blow it 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 relatively small and too dry in the sun, they look smaller. However, this kind of small dried radish is easy to taste and more crispy.

Pour the cut dried radish into a large bowl, add one spoonful of Sichuan peppercorn powder, 3 spoons of chili powder, half a spoonful of five-spice powder, and half a spoonful of sugar, and mix well.

There is no specific number of grams for the various ingredients, because everyone's taste is different, and the best way is to add small amounts at many times.

Taste each additional ingredient until it suits your taste.

After the seasoning was evenly spread, I tasted it and found it a bit bland, so I added another 2 tablespoons of salt.

When making pickles, be sure to add more salt than usual for stir-frying, so that the dried radish can be stored longer.

After seasoning the dried radish, prepare a clean, water-free crisper.

Put the dried radish into a crisper, or use a bottle or jar. Anyway, use whatever airtight container you have at home.

Press it slightly, cover it with a lid and seal it. Don't eat it in a hurry. Let it sit for a few days before eating it. The taste will be amazing.

If the indoor temperature is too high, it needs to be stored in the refrigerator. This is dried radish that has been pickled for 4 days. Take out as much as you eat. We Sichuan people like to mix it with some red oil when eating, which will double the deliciousness.

The dried radish made in this way is spicy, crispy and delicious when used with rice.

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Let's do it when you have free time.

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