Method for making carrot sticks

Preparation materials: 4000g of white radish strips (weight after drying), 320g of salt and appropriate amount of ginger.

1. The radish is washed and cut into strips, the shape is about 10cm long and 1cm wide, and it is spread out on the balcony to dry;

2. When the weather is fine, it usually takes 2-3 days. If it is cloudy, it will take about a week.

3. Put the dried radish strips in a clean basin, sprinkle with salt, rub them back and forth by hand to ensure that all radish strips can be wrapped with salt, then compact them by hand and put them in the shade for one day. The next day, rub the radish strips with your hands again, then mix the pre-cut shredded ginger into the radish strips, put the radish strips into a jar that is washed and dried, and then put the bamboo strips horizontally and vertically for compaction;

4. Press the washed pebbles on the bamboo chips, and then add cold boiled water, the amount of which is less than the stone;

5. Cover the jar, and pour a little water around the lid to make a water seal;

6, put the jar in the shade 15 days, and the sour radish strips are ready. When eating, take out some radish strips and rinse them for later use;

7. Add a little oil to the pot;

8. After the oil is hot, add pepper, star anise and pepper and stir-fry for fragrance;

9. Pour the radish strips into the pot and stir-fry them twice, then quickly take them out of the pot.

Tip:

1, radish strips must be dried before curing, so that the treated radish has less water and the taste is more crisp after curing;

2. Salt is the key to pickling radish strips, and the proportion of making sour radish strips is 7%-8% of the total weight of dried radish; The proportion of salted shredded radish is10 of the total weight of salted shredded radish;

3. Rubbing radish strips by hand is to evenly spread salt on the surface of radish strips, one is to taste and the other is to dehydrate;

4. The essential factor for radish strips not to deteriorate is to press radish strips with heavy objects. Better find big pebbles. If not, in order to ensure that the radish strips can be pressed down, find some bamboo, wash it, cut it in half with the middle part, then put it on the radish strips in the shape of a fence to prevent the radish strips from floating, and then press it on the radish strips with pebbles, thus ensuring that the radish strips are pressed tightly.

Last but not least, pickles must not be in a hurry. Time is a strong guarantee of success. It usually takes half a month to pickle radish strips in winter. Of course, it's worth waiting for the delicious food.

6. How to eat pickled radish strips is a matter of opinion. You can eat them if you like. In order to ensure the crispness of radish strips, stir-fry them twice and let the oil evenly cover the radish strips. Take out the pot at once. Don't stir fry too much, or the radish strips will become soft and not brittle.

The hot and sour radish strips made in this way are super delicious for dinner.