At this time of year, but it is a good time to make pickles, like those who love to eat pickles, the price of vegetables during this time is still very cheap, you have to buy some to pickle, otherwise when it is really winter, these dishes can rise in price. Yang Zai family people are quite fond of eating dried radish, like a few days ago, I went to the market to see that the price of the white radish is super cheap, only a few cents a pound, so I think of course this can not be missed ah, just recently the weather is good, the sun is also quite large, the climate is still dry, used to dry the radish is the most suitable, a few days can be dried.
We all know that the dried radish pickled at home can be much more reassuring than eating outside, hygienic and healthy, does not contain any additives, and the shelf life is also long, and it is very convenient to eat and take, especially in the morning to drink with porridge, which is really appetizing. Of course, if you want to do a good job of dried radish, you also have to master certain skills, like many people pickled out of their own dried radish taste is so bad, said not as good as the incense bought outside, that is because the method is used wrong, the following Yang Zai teaches everyone a soil method, learned, to ensure that your pickled dried radish is fragrant and crisp and durable.
【Ingredients】: Radish, five-spice powder, paprika, pepper powder, white wine, soy sauce, salt
【Preparation steps】
1, the white radish clean, remove the head and tail, and then directly cut it into slices or strips, dry radish is not necessary to peel, so wash directly cut it, cut it into a large basin after cutting, add the appropriate amount of salt and mix well, marinate for about 4 hours, and force out the water inside the radish.
2, take out the pickled radish, dry the water, and then lay it flat on the dustpan, put it under the sun to expose, dry for about 3 days, do not need to be too dry, otherwise it will not be chewed.
3, the dried radish back to rinse again, control the dry water, and then put it into a large bowl, add the right amount of five spice powder, paprika and pepper powder, grasp it evenly, so that the dried radish is fully flavored, and then pour in a little soy sauce and white wine, mix well into the sealed jar, tighten the lid, put it in the refrigerator to keep fresh, refrigerate overnight, take it out at any time to eat.
Have you learned this earth method?