How to pickle dried white radish

1, tender water radish, pick five fingers big good. Not too big, not too old. To July and August is the time. Stem leaves root, the whole washed, sun five or six minutes dry, put up the weight. Each catty with salt one or two, mixing and kneading until the water out of the soft, into the cover of the dense.

2, the next morning, still take out the wind sun to remove moisture, collected and then kneaded vigorously until moist and soft red, with a small mouth cans, make sure to be solid. With straw to play straight plug mouth very tight, do not make air leakage. Can cover the cool ground, do not sunshine. January after the crisp can be eaten. First open and eat a can, and then open another can, so not bad. If you want to use as a small leafy vegetable dish, first wash the radish, cut into small fingers big strip, about two minutes thick, one inch two or three minutes long, good, sunshine to five or six minutes dry.

3, the following method, with the whole radish with. Pickled peanuts in the shell into the pot, boiled in water, under the salt and then boil one or two rolls, with the juice into the tank pot, three or four days to eat 1 dried radish soaked in water until soft and then fished out and drained the water, cut into about 1-inch-long section

2 cut dried radish into a deeper vessel, mixing soy sauce, soy sauce, salt, sugar, vinegar, and cooked sesame seeds, stirring well

3 add chili powder and stir well, and then add chili powder and stir well. Add more chili powder if you like it hotter, more salt if you like it saltier, and more dark soy sauce if you like it heavier in color and mix well

4 Place the peppercorns, dried chili peppers, and garlic slices on the dried radish, heat 2 tablespoons of oil in a wok, and splash the oil over the top when it's about 70 percent hot. Cover the dish with plastic wrap and put it in the refrigerator overnight before serving

1 If you find it troublesome to pick the peppercorns, you can heat the peppercorns in a frying pan together, and don't pour the peppercorns into the oil when splashing it, as the flavor will be too strong if you don't pick them.

2 marinade this dried radish do not need to add chicken MSG or something, sugar can be very good flavor, if someone at home is not suitable to eat sugar can be exempted from sugar.

3 Add a little vinegar can be better to enhance the flavor, and make the dried radish eat in the mouth has a unique aroma.

4 The chili powder I used is made by myself with a grinder, so the color is not very bright and the particles are slightly larger, using pure chili powder to make this dish will be more beautiful visually.

5 Adding a little oyster sauce to it can enhance the flavor attachment and make the taste better, I did not add it.

6 Storage in the refrigerator can be very good to ensure that not bad, if you do not like the refrigerator pickles too cold taste, you can seal the vessel and placed in a cool, dry and ventilated place, every time you take the dried radish by the way to use chopsticks to stir it, so that the flavor is more uniform.

1. Radish washed and sliced, bamboo plaque spread bloom, sunshine for three days. The sun to half dry, with a hand hold feel the degree of moisture. (10 pounds of radish, this is the look of sunshine)

2. ginger, garlic (can be more, I used a large bowl), sugar two tablespoons, two tablespoons of chopped peppers, chili powder a tablespoon, two tablespoons of salt (according to taste and add by volume) and radish slices mixed

3. film gloves on, rubbing vigorously radish slices, seasoning mixing into the flavor, until the radish rubbed out the water until

4. rubbing vigorously, in order to make the seasoning and radish slices can be fully integrated, rub out the water can be better marinated radish slices. The rubbed radish slices can be eaten immediately, just have raw radish flavor, the next day the raw flavor will be reduced, the third day will be very tasty