Every winter, my mother will dry the radish. This year, my mother went back to her hometown. I missed this taste very much~ I started to do it myself. My mother gave me a phone call and I did a good job. Share it with everyone
Wash the radish and cut into 5cm long sections, slice them, cut each piece according to the width of 1~2 knives, cut into square strips, do not cut off the rope in the visible light balcony, hang the radish along the slit
Is it beautiful to hang up like this? Like a bunch of small lanterns
After drying for about two days, the radish is dried.
Rin the dried radish along the slit, wash it with hot water, put a little oil in the dust pot, put the pepper, octagonal scent, put the radish, put the salt, stir fry for 10 minutes, put Chili, sprinkle with sesame seeds, put in a pan and put in a crisper to store the refrigerator
Because of the spicy, but also the chewy skin of the radish skin, so the family has been using green radish to dry, radish is spicy enough, slender body, skin. Especially the green radish in Jixian County, Shandong Province is better. Do not like spicy, like soft, you can also use white radish radish to dry more. Because it is not marinated, it is fried in oil. Don't fry too much at a time. Stir fry the crisper and put it in the refrigerator for a week. It will be easy to deteriorate after a long time. If the sun-dried radish is not fried, put it in a ventilated place. If it is too dry during frying, you can use hot water to make a little so that the radish is slightly soft and the radish just out of the pan is slightly hard and cool. It will be slightly softer and taste better. Put pepper and pepper according to your taste, don't put the pepper early, stir it for a long time, you will see the long strips of radish, you can see the long strips directly, the sand window is washed, put it on the stool, spread the radish on the sand window .