How to make pickled radish

I believe many of my friends have heard about the method of making pickled radish. Let me give you a detailed introduction below.

Dried radish pickles

Since the beginning of autumn, I have been pickling dried radishes by myself, pickling two large radishes at a time. This batch is almost finished, so I quickly pickle the next batch. Because my family likes homemade dried radishes as side dishes, which are appetizers and go well with rice, they are always indispensable on the table, especially for breakfast. I first pickled them with salt, then dried them in the sun for a day, and finally rubbed them with chili powder and five-spice flour and pickled them for half a month. After half a month, every day I would take out a small dish of dried radishes as a breakfast side dish. Although I didn’t add some coriander, scallion shreds and minced ginger as the author said, I simply soaked them in balsamic vinegar, and then added a few drops of sesame oil to mix them. They were crunchy when chewed, chewy and chewy, spicy and fragrant, and they were really unique in flavor, crisp and refreshing, and whetted my appetite.

Ingredients

Appropriate amount of oil

Salt to taste

Dark soy sauce

Appropriate amount of five spice powder

Chili oil

How to make pickled radish

1. Cut green radish and carrot into strips and marinate with salt for half a day;

2. Dry in the sun for a day;

3. Add chili powder and five-spice powder to the dried radish and knead it repeatedly until the radish becomes soft;

4. Sun-dried radish;

5. Add chili powder to the dried radish;

6. And five-spice noodles;

7. Rub repeatedly;

8. Cook until the dried radish becomes soft;

9. Cover with plastic wrap and marinate at room temperature for half a month; when eating, drizzle with balsamic vinegar and add sesame oil.

The production of dried radish is usually done around the winter solstice, and it has to go through three processes: sun-drying, pickling, and storage. Dried radish. A vegetable with a unique flavor. Rich in vitamin B, and with a higher iron content than other foods except daylily. The ingredients are carefully selected, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, and the crispness and refreshing taste are unique.