Dry pickling method of Xia Jie Apocynum venetum

When I drink rice porridge, steamed bread or even alcohol, the side dish I can't live without is dried radish. And the dried radish tastes different in every place. Everything is so crisp that it really makes people appetite. Some places even have specialty stores selling dried radish, which proves that people who like dried radish are really much better. Therefore, for the pursuit of most foodies, I decided to share a secret recipe for making dried radish. It takes some time to put it in the bottle, but it's worth the wait. I guarantee that time can produce flavor! Let's explain the secret recipe in detail! This is a commercial prescription, which can be directly used to open a shop!

Ingredients: fresh radish 10 kg, salt 0.5 ~ 0.8 kg, alum 20 g, pepper powder, fennel, licorice, cinnamon, clove and a little sorghum wine.

Second, cut the roots of the selected radish, wash it with clear water, cut it into thin strips with a length of 5 ~ 7 cm and a width of about 17 cm, spread it on a reed mat for 2 days, and put it in a jar for pickling.

Third, when pickling in the tank, put a layer of radish first and then a layer of salt. In order to make radish not stick to your hands, you can grind alum into powder and stir it evenly. After the radish is put into the jar, put bamboo pieces on it, and then press the stone. Turn the cylinder once the next day, and turn it up and down to make the radish absorb salt evenly. After emptying the jar, you have to press the stone.

Fourthly, airing and curing until the third day, taking out the radish and exposing it in the sun for 3-5 days until it is 60% to 70% dry. Turn it frequently when drying, and at the same time prevent rain and dust pollution.

5. Mix Zanthoxylum bungeanum powder, fennel, licorice, cinnamon and clove into spiced powder in proportion, and then evenly mix into dried radish to make a jar. When filling the jar, put a layer of dried radish and add a little salt and sorghum wine. After installation, put the jar in a cool and dry place and eat it after 20 ~ 30 days.

This uses alum, and a proper amount of alum will not have any effect on the body. Traditional fried dough sticks and pickles ... Alum is used to make crisps in most cities. The key is not to overdo it. The pickled dried radish is rich in five flavors and crisp enough no matter how long it is kept.