As soon as autumn and winter arrive, radish becomes popular.

Because radish is not only cheap and affordable, but also very delicious and has extremely high nutritional value, it is deeply loved by our people.

I also love eating radishes. At this time every year, I buy dozens of kilograms of radishes and then dry them and eat them.

The sun-dried radish is crispy and chewy. Simply mix it with chili powder and other seasonings, and you have a delicious side dish that goes well with rice.

And the dried radish can be stored for a long time, so you won’t have to worry about eating it all winter.

But when it comes to drying radish, friends have many different ways of doing it.

Some people will marinate it with salt and then dry it in the sun, while others will dry it directly. In fact, both of these methods are wrong.

If you want sun-dried radishes to be crispier and more delicious, it is crucial to learn to dry them twice.

Then I will share the specific method with you, so let’s take a look together.

When making dried radish, some people pickle it with salt, while others dry it directly. In fact, both of them are wrong. Let me teach you how to do it correctly.

Ingredients for dried radish: radish, salt.

Steps: Step 1: Wash the radish, remove the head and tail. No need to peel it. Dried radish with skin will be crispier. Then cut the radish into thick slices first, then cut into long strips. Do not cut too finely.

, because the radish will shrink a lot after drying.

Step 2: We spread the cut radish strips flat and put them outside to dry for a day. The next day, when the radish is a little soft, we can put it away.

Step 3: Then we evenly sprinkle an appropriate amount of salt on the radish strips, rub them evenly with our hands, let the radish fully absorb the salt, and marinate overnight.

Step 4: Put the pickled radish strips in the sun again to dry for two or three days. Dry until most of the water in the radish strips has evaporated and the two ends can be rolled up. It is best to dry them until they are 70 to 80% dry.

Yes, put the dried radish strips into a fresh-keeping bag, tie the bag tightly, take it out to dry for a while, and it will not go bad after a year.

Tips: When drying radish, drying twice is crucial.

Sun-dried first, then pickled, and then sun-dried, the dried radish is particularly crispy and not easy to spoil.

When eating the dried radish, soak it in hot water first, then squeeze out the water, add an appropriate amount of chili powder, pepper powder, sugar, five-spice powder, chicken powder, monosodium glutamate, red oil, and sesame oil, mix well, and then you can eat it.

, it looks very appetizing. It can be used with porridge or steamed buns. If you like it, please give it a try.