Now this time is the season of radish. Every year at this time, my mother will use her own radish to dry some dried radish and save it, so that when it is not the season of radish, she can eat it if she wants. It can be used to fry eggs, stew meat and so on, and there are many ways to eat it, so people can choose! Today, Bian Xiao shared with you the method of pickling dried radish for decades. This method is simple and easy to learn. The dried radish is crispy and chewy. I hope you like it.

Required ingredients

white radish

condiment

salt

Specific practices

Clean the radish, cut a radish into four pieces (if it is too big, cut more pieces), and put it in a clean place to soften in the sun.

After the sun is soft, wash it with water again. After cleaning, take it out and dry it.

After controlling the moisture, pour it back into the container, sprinkle a little more salt than usual, stir well, compact and marinate for one night.

Marinate for one night, you can take it to the sun to dry, and keep the marinated water. After airing for one day, put the radish back into pickled water and soak it repeatedly for airing. This way, dried radish will be sweeter after drying. (If it is troublesome, you can directly pour water to dry. )

Just dry it to 70% to 80% dry.

Then you can put it in a jar and seal it, so that it won't break for two years.

Remember that there should be no oil in the whole process, because it is homemade dried radish without any additives, so the crispy dried radish tastes a little salty and there is no preservative added, so salty is the "preservative" of dried radish. We can soak in water for a few minutes before eating.