The texture is crisp, salty and not spicy, suitable for friends with a light taste in Jiangnan and northern Zhejiang. I have been experimenting for one year, I have done N times, and gradually adjusted to the following formula. Simple and convenient, as long as you go to the street grocery store to buy a flat and breathable sifter, you can make a zero-added and clean and restless porridge.
Wash the radish, if you are afraid of dirt, you can thin the skin to the epidermis, or you can not make the skin more crisp. First cut the radish into round pieces, then cut each piece evenly into strips of 3 or 4 thumbs according to the size of the area. Do not cut too thin to avoid shrinking into a toothpick after drying.
After salting for 2 hours, the excess water was filtered by hand. At this time, the surface of the radish is too much water to be powdered, and it is first dried on the bamboo pole for 2 hours.
Pour a little soy to make the surface slightly yellow, sprinkle with allspice and black pepper powder, stir well and let each stick to the powder. (You can increase or decrease the seasoning according to your taste)
It is usually enough to take a day and a night in the summer, and it will become too old to bite when it is too long. You can taste it yourself. It is best to choose a sunny weather production (it doesn't matter if the balcony is not directly exposed to the sun), as long as it is dry, it will be cloudy. However, continuous rainy and humid weather will make the taste poor (Huangmeitian is not suitable).
(咱家SOP for reference: at night, home radish first salted, after dinner to dry and dry surface moisture)
(Before you put it in the soy sauce powder before going to bed, let it dry, and choose a variety of drying styles)
(If you have enough, you can be domineering and accept the neighbors’ review. It will become the next day when you go home in the evening.)
If it is not harsh, the taste is very close to that of the commercially available spiced radish. The salty and crispy band has a natural slightly sour taste. The two eat porridge for one week in the morning, and the food is green and natural.rYou can also diced the frying pan and add some edamame. It is also a classic side dish.
A The homemade surface is slightly moist compared to the commercially available radish. You don't have to dry too much, you can't bite. B When the radish strips are dried in summer, the surface feels a little slippery, not broken, and the normal moisture is not dry. (Heavenly sweating and forgive it) C is nothing to add after all, and you have to put it in the refrigerator after you finish it. It is best to eat in the summer season within 5 days, otherwise it will be easy to break. So do less in the summer. If you can't finish it, on the basis of determining that there is no change. You can fry with cooking oil in the pot and you can put it for a few more days.