The traditional practice in Zhengzhou area is that when the radish goes on the market in autumn, it is directly cut, dried, bagged, eaten, grabbed and cooked, and then mixed with pepper noodles, salt and sesame oil to make cold dishes. It is said that the indigenous diet in Zhengzhou area saw this problem and thought of a delicious pickle-dried radish, which was often eaten as a child. I am born after 80. Dried radish was often eaten when I was a child and was cooked by my parents. You can taste it according to your own taste.
My mother's dried radish was praised by friends and relatives. Every year, my mother makes a lot and gives it to everyone. She sends it to me from Heilongjiang to Tianjin every year. Mother's practice is: first wash the green radish and cut it into even radish strips. According to personal preference, dried radish is usually dried at home, which is a perfect match with rice porridge. Especially the pickled dried radish is very refreshing and delicious, which is deeply loved by the public. Stewing is a good choice. But now everyone's life has improved a lot, and dried radish has become a nostalgic home-cooked dish. At least a bowl of dried radish, salted duck eggs and rice porridge for breakfast is enough to keep me from staying in bed. This time, I will answer the question of dried radish, a home-cooked dish. Generally, the method we use is salting. This method is actually a very practical method. Usually, when we pickle radish pickles, the first step is to cut the white radish into small slices or pickle it with salt, so that it doesn't need to be dried. It is better to use sour water to make dried radish. I have eaten this dried radish in Guizhou and Yunnan, which is called dried radish hydrochloride locally.