Northeast sauce radish pickling method

How to make dried radish in Northeast China

1. Wash the green radish (shawo radish) and cut it into thick slices, about half a centimeter thick. You can choose to pickle 5-10 pounds of radish strips, because the finished dried radish will shrink a lot after drying

2. Then rewrite the knife into strips the thickness of a small thumb.

3. Grab roughly one or two small handfuls of pickling salt with your hands for killing the water in the radish. After a day of pickling, you can control the water dry, ready to be placed in the sun to dry

4. Bathed in the sunshine of the dried radish

5. If the sun is sufficient, 3-5 days of time when the dried radish sunshine to eighty percent dry, you can be put in a breathable container. (Can not be placed in completely sealed containers, easy to mold and deterioration.)

6. After drying the dried radish, you can wait for the final seasoning on the table. First take out the appropriate amount of dried radish rinse a few times, soak in water, the height of the water is basically the same as the dried radish can be. Soak for 20-30 minutes to control the water and reserve.! Remember not to soak too long, it will seriously affect the taste!!!!

7. Use scissors to cut the dried radish into small pieces

8. Add a little sesame oil, 1-2 tsp sugar, 1 tsp salt, a little bit of monosodium glutamate (MSG), 1-2 tsp chili oil according to taste, and sprinkle with a layer of white sesame seeds. (You can omit the monosodium glutamate, which is the main ingredient in monosodium glutamate, because it is added to the soy sauce, and most soy sauce on the market contains monosodium glutamate.)

9. Heat the oil in a wok, add a small handful of peppercorns, squeeze out the peppercorn oil, and cook it on top of the spices you just put in, stirring evenly

10. (Home temporarily white sesame emergency, used black sesame, but the flavor is the same as the same drop.)