A post-90 s generation who loves to study food. Now is the season when radishes are on the market in large quantities, that is, fresh and cheap. All the year round is a good time to pickle dried radish. At this time of year, my family will pickle a lot of dried radish, which can be eaten for almost a year. Today, I will share with you the detailed production methods and skills of my mother's pickled dried radish for 20 years. The pickled dried radish is spicy, crisp and appetizing, and it will not go bad in the refrigerator for a year. Let's see how it is done!

Exercise:

1, prepare 10 white radish, remove the head and tail, clean it, cut it into thin slices, put it in a pot, add 2 spoonfuls of salt, grab it and marinate it for 2 hours, and sand out the water in the radish.

2. Prepare some auxiliary materials: cut half an onion into filaments, slice ginger, cut onion into sections, put garlic and coriander into a plate, and then prepare a little minced garlic and ginger and cut them into foam.

3. Make a spicy oil: add 50g of Chili powder, a spoonful of white sesame, a spoonful of peanuts, a spoonful of sugar, a spoonful of salt and a spoonful of high-alcohol liquor to the bowl.

4. Add a little cold oil and mix well. The purpose of adding cold oil is to make the fried Chili oil have no burnt smell.

5. Pour a little cooking oil into the pot, add the prepared auxiliary materials: onion, coriander, onion, ginger slices and garlic, and stir-fry slowly.

5. Grasp the fragrance of the auxiliary materials, then add star anise, fragrant leaves, cinnamon, pepper and tsaoko, continue to stir-fry with low heat, stir-fry the spices and auxiliary materials until they are slightly yellow, and then control the oil and take them out.

6. Pour the fried spice oil into the pepper bowl in several times, and fully stir it every time before adding it, and the pepper oil will be ready.

7, pickled radish, pour out the water in the sand, then rinse it with water, put it in clean gauze and put it into the basin. Then prepare a red green pepper, cut it into filaments, put it into a shredded radish basin, pour in the prepared Chili oil, chopped garlic, Jiang Mo and a spoonful of sugar, put on gloves and mix well.

8. Prepare several water-free and oil-free glass bottles and put them into the mixed dried radish. Cover and refrigerate for 2 days.

I will share it with you today. Family members who like to eat dried radish remember to collect them! It's easy to see, so the pickled dried radish is spicy and crisp, and can be used for bibimbap or a short meal with rice porridge for one year at a time.