Main Ingredientsmain
Salt 40g? Soy sauce 10g? Soy sauce 5g? Sugar 5g? Thirteen spices 0.5g? 1 gram of monosodium glutamate? Sesame oil 3g
White radish is now in season, the price is much cheaper than usual, the high season is suitable for the sun a little bit of dried goods stored in preparation for the winter haha ~ the big water radish within a week into a small radish dry, save up from time to time to take out the point to make a bottle of soy sauce radish, eat congee when a couple of fish out of a few drizzled with a little bit of sesame oil ^ _ ^ Bite a bite of a very crispy, eating is I'm not sure if I'm going to be able to do that!
How to make dried radish in five-spice sauce
Step by step
1
Wash the white radish, remove the roots.
Step step
2
Slice the radish into 1.5cm thick rounds.
Step step
3
And then reshape the round slices into thick strips.
Step
4
Place the radish strips on a large tray to dry for a day, taking care to leave a space between each strip to allow for air circulation.
Step
5
Place the radishes in a pot. After a day in the sun, the radish strips will be a little wilted, so sprinkle them with 40g of salt and rub them together for a few minutes until the salt is completely melted, then seal them with plastic wrap and leave them to marinate for a day.
Step
6
Pickle the radishes for a day, strain off the excess water, and put them in baskets to continue drying, or pay attention to try to get the radishes to spread out, and turn them over once or twice a day to dry for 5 days.
Step
7
Dried radish is ready to be sun-dried, put it into a plastic box or bag for storage. I used 3kg of radish to make 200g of dried radish, the sunlight is good for a few days this time, if the sunlight is not so good, you can prolong the time appropriately.
Step
8
Take out 60g of dried radish and soak it in cool water for 5 hours.
Step by step
9
Strain the excess water, add 10g of soy sauce, 5g of dark soy sauce, 5g of sugar, 1g of monosodium glutamate, and half a gram of thirteen spices.
Step
10
Place in a glass jar and refrigerate for a week. Fish out a few sticks and drizzle with sesame oil when eating.