Every winter, when the sun is shining and dry, it is a good time to make all kinds of dried vegetables. At this time, there is a home-cooked delicacy that is not only favored for its rich dietary fiber and unique aroma, but also widely praised for its three major effects of laxative, digestion and fire reduction, that is, dried radish. Today, let's explore how to dry radishes as cheap as a few cents a pound into delicious, dried radishes that can be stored for a year, and the various mouth-watering cooking methods.
First of all, choose fresh and plump green radish as raw material, wash and peel it, cut off the two ends, and then cut it into thick slices of about 5 mm, which can not only ensure that the dried radish has a certain chewiness, but also will not be too thin and lose the taste. Then, add an appropriate amount of salt to the boiling water, and after the salt is dissolved, blanch the radish slices for about 2 minutes to ensure that the radish is cooked and not rotten, and maintain a certain toughness.
After blanching, the radish slices should be drained thoroughly, and after cooling, they should be threaded with cotton thread, and each slice should be knotted to avoid sticking to each other. Then, use a hook to hang the skewered radish slices in a sunny place and dry them until the water has completely evaporated and the color turns dark brown, at which point the dried radish is ready. Remember to put the dried radish in a plastic bag, seal it and store it in a cool and ventilated place to enjoy it at any time.
Before serving, simply soak the radish in warm water for about 2 hours, and when the dried radish is soaked up and soft, it can be cooked to your taste. Whether stir-fried, stewed or saladed, dried radish can show its unique flavor and make it unforgettable.
Next, let's explore the creative ways to eat two kinds of dried radishes - spicy dried radish and stir-fried bacon with dried radish.
【Spicy dried radish】
Select the soaked dried radish, marinate it with salt for a while, squeeze out the excess water, and then change the knife into thin strips. In a large bowl, add five-spice powder, Sichuan pepper noodles, coarse and fine chili noodles, and white sesame seeds, and when the hot oil is poured down, the fragrance overflows. Then, add an appropriate amount of salt, chicken essence, light soy sauce, sesame oil, sugar, chili oil, stir thoroughly, and a spicy and fragrant dried radish immediately jumps in front of you.
【Stir-fried bacon with dried radish】
Boiled and sliced bacon is used to dance with dried radish soaked and washed beforehand. The bacon is stir-fried in a pot until it is slightly yellow and oily, then stir-fried with ginger and garlic, and then stir-fried with dried radish to blend the two flavors. After adding soy sauce and light soy sauce to extract the flavor, sprinkle with emerald green garlic sprouts, red millet pepper and Hangzhou pepper, and finally sprinkle with chicken essence, quickly stir-fry evenly, and a stir-fried bacon with dried radish with full color and flavor is complete.
In conclusion, homemade dried radish is not only an ideal storage ingredient for autumn and winter, but also an indispensable delicacy on the table. It not only carries the taste of sunshine, but also contains the wisdom of healthy life. As long as you master the skills of drying and cooking, dried radish can become a craving artifact on your table, allowing you to experience the beauty of harmonious coexistence between nature and life while enjoying food.