"Eat radish in winter, eat ginger in summer", every year to winter radish is particularly tight, in the market to sell a variety of radish, people like to buy more radish in the home hoarded up, made into a variety of food to eat, such as radish balls, stewed radish soup, or stir-fried, the taste is very good, but there is a way to eat is enduring, people especially like, is dried radish to eat. In the autumn, the weather is particularly dry, and it will get colder and colder, and now that it is almost winter, it is also a good time to dry the dried radish, you can buy some radish in advance to make delicious dried radish to eat.
When making dried radish, do you choose green radish or white radish? Today, I will share in detail the delicious recipe of this dried radish. In fact, whether it is green radish or white radish, as long as you choose a delicious radish, coupled with the correct pickling and drying method, the dried radish is very delicious. In fact, dried pickled radish can be selected according to your own preferences, green radish will be more crisp, while white will have a slight sweetness, and its spicy taste will be smaller.
【Preparation of ingredients】
Radish, allspice powder, paprika, salt.
【Cooking steps】
1. When choosing radish, whether it is a white radish or a green radish, it must be weighed, it must be very heavy to be able to do so, such a radish is fresh and just unearthed, the water inside is very large, it will be crisp to eat, and the dried radish that is dried out will also be crisp. Today, I will take the green radish as an example to talk about the detailed production steps.
2. Pickled radish dried can not be peeled, this skin pickled out is the most delicious and crisp, the radish washed, remove the head and tail, and then cut from the middle, and then change the knife to cut into about three centimeters of radish segments, put it into a basin, add three tablespoons of salt, according to the amount of radish to choose salt, to ensure that each radish is contaminated with salt, to pickle for an hour, so that the water inside the radish will be quickly pickled out, and all the water that is pickled out will be poured out.
3. Then find a breathable mesh sieve, put the radish neatly into the sieve, put it in a cool and ventilated place, dry it, it takes about two or three days, you can continue to turn it over, and then try it, break it with your hands but it is very soft, so that it is dried.
4. After the radish is dried and dried, put it into a basin, then prepare the five-spice powder and paprika, mix the two together, choose a ratio of two to one in the frying pan to heat it first, and then put the seasoning into the pot to fry until the aroma comes out, let it cool naturally, and then put the dried radish into the material to stir evenly.
5. At this time, find a clean sealed bag without water and no oil, put the dried radish into the sealed bag, tie the mouth to seal the refrigerator and store it in the refrigerator cold room to save it, take it out directly from the inside when eating, when to eat is crisp and refreshing, very under the rice, do more to save, a winter of small pickles are not worried.
When picking dried radish, whether it is to choose green radish or white radish, you must choose a heavier amount, in addition, the taste of green radish will be heavier, white radish will be more light, you can choose according to your own preferences, and the taste is good.