Salted dried radish is not delicious. Grandma taught me the old method, which is fragrant, crisp and hygienic.

Autumn is a harvest season and a busy season. It's crisp in autumn and dry in climate. Housewives in many parts of China are busy preparing winter ingredients. Although all kinds of fresh vegetables are still available in winter, they are not only expensive, but also far from delicious. Therefore, every year, Grandma will prepare a lot of vegetables from beginning of autumn, either by drying them in the sun, making pickles or freezing them in the refrigerator, and try every means to preserve seasonal ingredients so that they can be delicious in winter for decades.

The first frost is about to enter the solar term. At this time, the radish has been harvested, with large output, storability and low price, so many people will buy it in large quantities and store it at home for the winter. Of course, modern people pay more attention to the nutritional value of radish. As the saying goes, "when radish goes on the market, it goes on the market." Radish has been people's favorite health food since ancient times. Rich in nutrients such as water, vitamin C, dietary fiber and various trace elements, it has many benefits to eat in autumn and winter.

Radish, as the main ingredient on people's table in autumn and winter, is eaten in various ways. Can be directly cold salad, soup, deep-fried, can also be wrapped in jiaozi, greatly increasing people's appetite. In addition, radish is an important ingredient for making kimchi. Every year, my family marinates a big jar of dried radish, which can be eaten directly with porridge or fried in soup. No matter how you eat it, it's refreshing and appetizing. It is definitely a must-have dish in winter.

It's the season to pickle dried radish again. Today, I will share with you the old methods that my grandmother has used for decades. Pickled dried radish is crisp, fragrant and hygienic, so I know I don't have to buy it myself. I don't need to add anything, I can eat at ease. Friends who like it may wish to start work ~

Ingredients: green radish, Chili powder, spiced powder, pepper powder, salt, sugar, soy sauce and cooking oil.

1 First of all, the best choice for pickled dried radish is green radish, because the meat of green radish is firm, a little sweet, a little spicy and delicious, and the pickled dried radish tastes more crisp and fragrant. Wash the radish clean. If there are many beards on the surface, we'd better cut them off.

2. After the radish is cleaned, dry the water, then put it on the chopping board and cut it into thick slices with a thickness of about 1 cm, and then change the knife and cut it into strips.

Be careful not to cut the radish strips too thin, because it will lose water later. If it is cut too thin, it will become small and lose its flavor after drying. And don't peel the radish. Radish skin is not only nutritious, but also a pity to throw it away. At the same time, the radish skin is retained, which can make the pickled dried radish more crisp.

3. Put the cut radish strips away and dry them in a sunny and ventilated place to disperse the water in the radish strips. You can turn it over several times during drying, which will speed up the drying of radish. If the weather is fine, 1-2 days are basically sunny.

To what extent is the sunburn? It can't be absolutely dry, but it's better to be semi-dry, that is, touch it with your hands, there is no moisture, and it won't break when you bend it with your hands. It's very elastic, that's all.

4. Because the radish strips are exposed to the air during the drying process, dust will inevitably fall, so we first rinse the radish strips with clear water to wash off the dust attached to the surface.

Then boil a large pot of boiling water, add a proper amount of salt, divide the radish strips several times, blanch them in boiling water once, and take them out 1 min. The blanching process can play the role of sterilization and disinfection, and at the same time, it can remove the bitterness and spicy taste of radish, making dried radish delicious.

5. Take out the blanched radish strips, squeeze out the water inside, and then dry them again to dry the water on the surface. Otherwise, it will get wet, and all kinds of seasonings can't be wrapped during pickling, which will also affect the taste.

Then put the radish strips into a large basin, add appropriate amount of salt, pepper powder, spiced powder, Chili powder and white sugar, and soy sauce. Burn some cooking oil in advance and let it cool, pour it into the basin, then put on the disposable gloves in your hand and start to grab all kinds of seasonings, stir them evenly and wrap them on the dried radish. Then continue to knead 10 minutes by hand to make the dried radish fully tasty.

Put the dried radish into a jar without water and oil, seal it and put it in the refrigerator for refrigeration. It can be eaten in about two days.

Molly has something to say.

1, pickled radish strips, be careful not to cut them too thin, and cut them as thick as your fingers, so that the pickled radish strips are just the right thickness and taste good.

2. The dried radish strips can't be directly salted. After they need to be rinsed, they need to be blanched again, which can also sterilize the radish strips and remove the bitterness in the radish.

3. When curing, the kneading step cannot be omitted. On the one hand, it can make dried radish more tasty, and at the same time, it can make dried radish more elastic and chewy.