Ingredients: dried radish.

Accessories: 2-3 cloves of garlic, chopped pepper 1 spoon, sugar, soy sauce, chicken essence and rapeseed oil.

1. Wash the dried radish with a knife and wash it twice. Don't be afraid to soak it in water.

2. Add a proper amount of rapeseed oil to the pot, heat it until it smokes, and add a spoonful of chopped pepper.

3. Add dried radish and continue to stir fry, then add garlic and continue to stir fry a few times, and add a little soy sauce.

4, add the right amount of water for a few minutes, don't boil it all, leave a little soup to taste better, and add the right amount of chicken essence before cooking. ?

Introduction of dried radish

Dried radish refers to dried radish, which is a unique, easy-to-preserve and popular dried vegetable in China. Produced in Xiaoshan District, Hangzhou City, Zhejiang Province, it is named after the "one knife" radish in this city. Its length is similar to that of a kitchen knife, and it can be divided into two halves when processed.

Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Pull out the radish, wash it, expose it to the sun, then surround it with salt, fill it with a layer of radish and a layer of salt, then cover it, press on a big stone and take it back at night.

Dried radish is cylindrical, with a diameter of 4 ~ 5cm and a weight of about 150g. Its skin is thick and white with low water content. The processing method also adopts the wind dehydration method. The knife is cut into strips, each with an edge skin, and then spread in the sun, turned over several times a day, and covered at night to prevent the fog from getting wet. Sun for 2 ~ 3 days, soft to the touch and can be pickled. Put the radish strips into a container, add salt and mix well, and knead vigorously until the salt melts.

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