Processing method: Wash the white radish, cut it into triangular strips with a length of about 15cm, a width of about 4cm and a thickest part of about 3cm, spread it on a bamboo raft (or connect them with cotton thread one by one and hang them on a bamboo pole), and dry them in the sun. The less water, the better. Put the dried white radish in a bamboo basket, sprinkle with refined salt and rub it hard. When the remaining water in the radish overflows, sprinkle the red pepper powder evenly and rub it vigorously. Then put it in a jar or jar, pour in white wine and seal it. The curing time of dried radish is about 20 days, and it can be sold when it has a strong fragrance overflowing.
Processing points: the radish can be dried until the fresh radish curls to about 1/4 of the original volume; Uniform friction.
Features: spicy and crisp, very refreshing and appetizing.
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 dump the residue at the bottom of the tank) add pepper aniseed, leave the fire until the marinade turns red, and let it cool;
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.