Every year when the radishes at home cannot be eaten, my mother will dry them and turn them into dried radishes. They are chewy and taste better than bought pickles. Now Juanzi will introduce how to make homemade dried radishes. I hope everyone likes it;

Radish, chili noodles, sesame oil, thirteen spices, salt, vinegar

1; First wash the radish, remove both ends and cut into long strips

2; Put Put it into a basin, add salt, mix well and marinate for 3 hours

3; Then squeeze out the water from the marinated radish

4; Sprinkle with thirteen spices, stir well, and put Dry on the bamboo woven outside

5; Dry until the radish strips are a little curled

6; Put it in a basin, sprinkle with chili powder and thirteen spices, mix well, and put it in a jar inside, cover with a lid

7; It can be eaten in two or three days. Pour in vinegar and sesame oil and mix well before eating

How to make dried radish in Chaoshan area

After a week, take it out to dry, rub it to remove the water, and then expose it to the sun again until no more water can be squeezed out. Then filter the salt water in the bamboo shoots and boil it, pour in the dried radish and soak it, rub it again while it is hot, squeeze out the salt water and dry it in the sun. When it turns golden brown, put the dried radish into a clean urn and press it After solidification, seal it with yellow mud and take it out after half a year.

How to eat

1. Wash and tear it open and serve it directly as white porridge, often eaten for breakfast;

2. Use it as an ingredient for Chaozhou vegetables, such as slicing and adding fresh Shrimp is made into soup, which is known as dragon tongue and phoenix tail soup. It is more commonly used to cook with fish or meat;

3. Fry together with eggs until they become cake-like, which is the famous Chaoshan dish "Preserved Eggs" ”

4. It is a health food that has the effects of appetizing, digesting, eliminating wind and promoting qi.

After processing, Chaoshan preserved vegetables have become a local specialty gift. When overseas Chinese return to Chaoshan to visit relatives, they like to bring preserved vegetables back to their hometown.

It is good to eat more radishes in winter. Just like the article I posted yesterday, I made vegetarian meatballs with shredded radish, which are delicious. Making dried radish is also a good choice, I will make it another day!

How to make dried radish: clean the radish first, peel and cut into strips (it tastes better without peeling, it depends on your personal preference), don’t cut it too finely, because it will shrink when the water shrinks later. Much smaller. After cutting, spread out the radish strips and expose them to the sun. If the sun is good, dry them for two or three days, and they will be almost 89% dry. Then dry-clean the sun-dried radish, dry it, sprinkle some salt, knead the radish evenly and put it in cans.

Eat it as you go, add seasonings for cold dressing or stir-fry meat, it’s all good!