The traditional method of pickling dried radish is simple, there is no need to marinate in advance, spicy and crispy and appetizing

Hello everyone, I am Yue Yue's mother, and recently it seems to be on the bar with pickles! After marinating the fish, today I will order vegetarian and marinate the traditional dried radish. As the saying goes: eat turnips in winter and eat ginger in summer, and turnips are also particularly cheap in winter, the method was learned from my grandmother and their older generation, it was fragrant and spicy and crispy, and it was super appetizing with porridge noodles and rice.

1, first clean the radish, which has almost 3 pounds of radish, planted at home, different shapes

2, and then remove the radish peel, buy the radish is relatively clean without peeling, do not peel the taste is more crisp

3, first cut into 4 to 5 cm long segments, and then slice the last cut strip, the thickness is about 1 to 2 cm, do not cut too thick, so as not to dry for too long

4, put it into a larger dustpan and take it to the sun to dry the water

5, dry until the radish becomes soft, about 2 to 3 days, do not dry too dry, so as not to chew when eating

6: Place the dried radish strips in a larger bowl and add 80 grams of table salt to it

7, then use your right hand to knead, just like kneading dough, so that you can knead salt into the radish and remove the spicy taste of the radish

8, Finally knead the radish to the state of water when pinched

9. Squeeze out the water inside the radish with both hands

10, then put the radish into a waterless and oilless bottle, marinate for 2 to 3 days, if you are in a hurry, you can also pickle and eat now, but the taste is worse

11, when eating, use clean chopsticks to clip out and wash clean

12, heat the pot and pour the rapeseed oil, pour the dried radish into it and stir-fry, add 2 spoonfuls of chili sauce into it, and if you don't have it, put the chili noodles

13, stir-fry evenly can be out of the pot, just out of the pan of dried radish is not the most crisp, after cooling the best delicious, fragrant and spicy super rice

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