Steps of pickling dried radish

Material preparation: some green radish, salt, star anise powder, dried Chili powder and pepper powder (the ratio of Chili powder to pepper powder is 4: 1, and how spicy or spicy it is can be adjusted according to your own taste).

Wash and dry the radish: wash and cut off the leaves and roots (without peeling) and dry for half a day.

Pickling and dehydration: cut the radish into long strips, sprinkle with appropriate amount of salt and mix well, put in, take out the radish strips after the radish is softened, and drain the water.

Drying water: Take a clean wide flat container, spread out the radish strips and dry them in the ventilated sunshine. This time takes about two to three days until the radish wrinkles and loses about 60-70% water.

Pickling and seasoning: after the dried radish is washed and dried, put it into an oil-free and water-free container, add star anise powder, pepper noodles and pepper noodles, and start massaging the radish strips by hand until the seasoning is hung on the dried radish.

Put the dried radish in a clean sealed jar and put it in the refrigerator. Pickled for three to seven days will taste better.

I recommend a baked bacon with dried radish for you.

Preparation: soak the dried radish in cold water for two hours, blanch the bacon slices with boiling water twice, cut the garlic seedlings and dried peppers into sections, and add garlic, lobster sauce, cooking wine and light soy sauce.

Practice: Heat oil at the bottom of the pot, stir-fry the bacon slices in a transparent container, and then stir-fry the minced garlic, dried Chili slices and lobster sauce to give a fragrance.

Stir-fry dried radish for a few minutes and season with light soy sauce and cooking wine. Add appropriate amount of water to stew 1~2 minutes, add green garlic seedlings and stir-fry slightly.