1, radish should choose a knife to handle radish, which tastes good. There is really no substitute for a thinner green radish. Soak the fresh radish in clean water to wash off the sludge, take it out and drain it, cut off the leaves and fibrous roots, and put it in a ventilated and sunny place to dry for half a day.
2. Cut the radish into long strips, sprinkle a handful of salt and mix well until the radish comes out of the water and becomes soft. Take out the radish strips, put them on the strainer to drain the water, then put them on the mat and dry them in the ventilated sun. They will be dried into dried radish in about two days.
3. Stir-fry the pepper and white sesame seeds in a wok, cool them and grind them into powder with a cooking machine.
4, spiced noodles+sesame noodles+dried radish = spiced dried radish; Spiced noodles+pepper noodles+Chili noodles+dried radish = spicy dried radish; Put the seasoning according to your own taste. Remember to put the seasoning into the dried radish and rub it with disposable gloves to make the powder stick to the dried radish evenly.
5, the taste is super spicy, super delicious and super delicious!
tips
1, put a layer of radish and sprinkle a layer of salt when pickling in the tank. In order to make radish not sticky, alum can be ground into powder and mixed evenly.
2. After the radish is put into the tank, put bamboo pieces on it and press stones. Turn the cylinder once the next day, turning it up and down to make the radish absorb salt evenly. After pouring the cylinder, you should still press the stones. On the third day after drying and salting, take out the radish and expose it to the sun for 3 ~ 5 days. Turn it frequently when drying, and pay attention to prevent rain and dust pollution. Generally, it is dried to 60% to 70%.
3. Mixing and canning First, mix the pepper powder, fennel, licorice, cinnamon and clove prepared according to the above ratio to make spiced powder, and then mix the dried radish with spiced powder, that is, canning and sealing.
4. The white radish must be marinated in place to ensure that there is no moisture in the white radish. Only when the white radish is twisted can the spiced pepper powder be added and repeatedly put into the radish strips. After three days, it is observed that no soup flows out of the bottom of the bottle, which proves that it was marinated with salt in the early stage.