How to make dried pickles and radishes, crisp and chewy, spicy and salty, and not bad for a long time? As we all know, the practice of pickled radish and dried radish varies from place to place. Among them, the simple way is not pickling, but most people may think that it is not delicious. Except for the salty taste, there is no place to praise it. Therefore, it is very important to "choose the right secret recipe". Today, the method recommended by netizens is the conclusion that elders have tried and tested in the long-term practice. After learning it well, everyone will definitely like it.

Food seasoning: radish (green radish or white radish), salt, garlic, millet spicy, soy sauce, aged vinegar, soy sauce king, oil consumption, pepper, monosodium glutamate, white sugar and oil chili pepper. Production process:

The first step is to prepare 2-3 fresh radishes in advance (first choose green radishes, then white radishes), clean them, peel them off first, and then cut them into small strips with a knife (the size is as horizontal as wooden chopsticks, as shown in the above picture). After the whole cutting, pour them into a basin for reservation.

Step 2: Sprinkle a proper amount of salt and a small amount of pepper into the cut radish strips, fully grasp them, weigh them evenly, and put them aside for pickling for 3-4 hours until all the excess water in them is "killed". After draining the juice, put them in cold water, wash them for 2-3 times, and then pick them up for preparation.

Step 3: After that, put enough washed radish strips on the mat (or jiaozi curtain) prepared in advance, and then put them in an area with plenty of sun to dry them (as shown in the above picture). The learning process takes about 1-2 days. When making dried radish, this link can never be omitted, otherwise, it will affect their preservation time and taste.

Step 4: Before pickling, pour the dried radish into clear water again, rinse it (usually to remove dust this time), squeeze out the water, put it into a pot, first put a proper amount of garlic paste and millet spicy, then add 1 spoon of soy sauce, a small spoon of soy sauce, a small spoon of aged vinegar, a small amount of oil consumption, and a little monosodium glutamate and white sugar, and finally, add/.

Step 5: Finally, put on disposable gloves, directly grab them and weigh them evenly, then put them into containers (all kinds of pickled jars, pottery pots and glass containers with seals) that are cleaned in advance, tightly sealed, and then put them in a shady and dry place, which will not be bad if stored for 1 year. It is characterized by spicy and salty taste, crisp and refreshing taste.