In our countryside, in winter, there are so many radishes that we can't eat, so we will pull all the ripe radishes home, and then make them into spicy and crispy dried radish, whether it is cold or directly fried, it is very good to eat.
Although the fresh radish has a crisp and tender taste and sufficient moisture, it will still be weaker than the dried radish, and the dried radish can smell a good smell of radish fragrance as soon as you get it, without any other pungent smell, it is more delicious than eating fresh radish, and it can be kept for a long time.
The only way to dry radish is to choose good weather, especially in winter, and it is best to have a week of sun. The amount of fresh radish after drying is not much, but as long as you grab a handful and soak it in water, you can fry a plate. In our Hubei side, there are two ways to eat dried radish, either directly cold dressing,
Either it is fried with bacon, and the dried radish tastes crispy and tender, crunchy, and with the sweetness and fragrance of the radish itself, it is a must for rice.
List of ingredients: radish, salt
/ Pickled radish /
1. Here are 35 catties of radish, let's wash it first, today we use green radish, also known as fruit radish, the taste of this radish is not as spicy as white and red, it tastes slightly sweet, very suitable for raw eating.
2. Cut the head and tail again, and then cut it, without scraping the skin, directly cut it into large pieces, and then cut it into small strips one by one, don't cut it off in the middle, like this.
3. After all the cuts are completed, put them into a large pot, add 50 grams of salt and marinate for 2 hours, and let the radish come out of the water. Although the taste of this radish is not very spicy, salt can speed up the water flow of the radish and shorten the time of the radish during the re-drying process, so it is also necessary to marinate it.
/ Dried radish /
1. 2 hours later, I took a look, there was a lot of water, fished out and took it downstairs to dry.
2. It is recommended that the radishes be hung up one by one with a hanger, so that they will be dried faster, and there should be a gap between each one, so that they will not be crowded together, and the drying will be more even.
3. On the third day, the moisture on the radish lost some water, and it looked a little dry, but it was still very moist to the touch, and it had to continue to dry.
4. On the sixth day, the radish is dried until there is no water at all;
Like this, it feels soft and dry to the touch, and there is no moisture at all, that is, it is sun-dried and can be stored when put away.
Pack it in a bag or box, and remember not to get damp back, so that it can be stored for a long time.
/ Cooking dried radish /
1. When eating, grab 1 handful and soak it in warm water first.
2. Squeeze out the water and then cut it into small pieces, and add some chili noodles, salt, sugar, spicy powder, and light soy sauce to the cold dressing.
3. Stir-fry directly with some bacon to stir-fry fragrant, and then fry it with local chili peppers, spicy and fragrant.
1. There are many varieties of radish, which one can be practical, but the taste of red-skinned radish is more spicy, and some pickling time can be extended, such as pickling overnight is the best.
2. Dried radish should be optimistic about the weather in advance, it is best to be sunny for a week, the current temperature is low, even if there is two or three days of sun, it is difficult to dry.
3. After the radish is dried, it must be sealed and stored to avoid moisture.
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