They all say that "to eat radish and eat ginger in winter" does not mean that it can't be eaten in this quarter. It is only cold in winter. The body will be hotter for the balance of yin and yang. It is easy to get angry, radish is cool, eat more can nourish, can be Eliminate stagnation, phlegm and heat, and lower air. Winter radish, stewed and eaten, boiled and eaten, fried and eaten, you can also make it into pickles, although it is pickles, if it is not so salty, it is also a sweet and spicy snack.
After the radish is washed, take the skin. Cut the skin so thickly (the cut skin is about 1000 grams)
Cut into a thick wire of about 6mm, try to evenly put some radish skin on each silk, put it into the vegetable dish, add more salt and mix.
2, 3 hours later, the water of the radish has been marinated a lot, then squeeze the water with water
Spread the radish and let it dry, and let it dry in a cool and ventilated place. The dried radish is about 500 grams.
Then put the dried radish silk up, add the pepper, the pepper, the sugar and mix evenly. The amount of the seasoning varies from person to person.
Place one night
Pour out and marinate the seasoning water
Extrusion of water by hand
Squeeze the radishes in portions
Put it in a sealed can, press it tightly, leave it for about 6 days, then you can eat it.
1. Bring the radish skin as much as possible in the radish, so that the dried radish will be particularly crispy, which is the key to making delicious and spicy radish. 2, radish should not dry for too long, otherwise the radish will be too dry, bite it will be a taste of the mouth, just a day in the ventilated shade to dry just fine; 3, in the fifth step, according to the salty light of radish to see if you want to add salt, salt does not have to be more, more is completely pickled; 4. When squeezing water in the 8th step, remember to wear plastic or disposable gloves, otherwise the hands will be sore and painful; 5. When you put it in a jar, it has to be pressed firmly. Keep in a cool, ventilated place.