Teach you how to make pickled radish and dried pickles, which are salty, crispy, appetizing and digestible, can be stored for a long time, and are so delicious

There is a folk saying: "Eat radish in winter and ginger in summer." , that is to say, radish is a seasonal vegetable in winter. Fresh seasonal vegetables not only taste fresh and sweet, but are also the most nutritious.

White radish and green radish in winter are the most delicious. They are fresh, tender, sweet, crispy and juicy, and the price is cheap. We usually like to stew with radish, it tastes very sweet and delicious. In rural areas, when radishes are produced in large quantities in winter, many people will pickle white radish into dried radish or pickles to make pickles with a unique flavor. The pickled taste is salty, crispy, and especially appetizing with rice. Can be stored for a long time.

We also saw a lot of radish strips and pickles for sale outside, and we bought some from time to time to eat. However, the pickled radishes sold outside often have additives, so we don’t feel at ease when eating them. Why not take advantage of this season to do it yourself, buy some radishes, pickle dried radish at home, and make whatever flavor of dried radish you want!

[Pickled radish and pickles]

Ingredients: green radish, salt, chili powder, sugar, allspice, etc.

1. Pickled radish and pickles are the best It’s best to buy green-skinned radish. The skin of green-skinned radish is crispier and has a good taste. Cut off both ends of the radish and clean them.

2. After cleaning, cut the skin into thicker slices, and then cut into strips, slightly larger, because the radish strips will shrink severely after drying. After cutting, put the radish strips into a basin, sprinkle with salt, and spread them evenly with your hands. First, remove the water from the radish, then set it aside to marinate for 2 hours, so that the water can be released from the radish and the flavor can be absorbed.

3. After 2 hours, take out the pickled radish strips, dry them with water, place them in a place with sunlight, spread out the radish strips, and dry them.

This step of drying the radish strips is very important. It must be dried in the sun so that the moisture can be dried to prevent the radish from becoming moldy after drying. It will take about 2 or 3 days, and it will be enough to see if it is almost dry.

4. Boil a pot of boiling water and let it cool. Pour the dried radish into the cold boiling water and wash it again. Then dry it. This time, just dry it slightly.

5. Put the radish strips into a basin. Now start adding seasonings. Add salt, five-spice powder, ginger powder, a little light soy sauce, chili powder, and sugar. Grasp evenly with your hands and be sure to wear disposable gloves.

6. Prepare a clean porcelain jar or glass bottle, put the pickled dried radish into the jar, cover it and seal it for storage.

It will be ready to eat in about a week. It is fragrant, spicy, salty, and very crunchy. You can eat it with noodles or stir-fry.