Dried radish is a kind of pickles with unique flavor, which is made of fresh dried radish. Generally speaking, we eat less pickles, and it is generally considered that pickled products are unhealthy. In fact, there is generally no problem without adding chemical components, and dried radish is also rich in nutrition.
To make dried radish pickles, dry them first and then pickle them. Wash the radish, cut it into strips with a thickness of 1cm, knead it evenly with a little salt (salt must be added, otherwise it will rot when dried), and spread it out to dry. Then add spiced noodles and Chili powder, knead into a ball, put it in a jar and put it in a cool place. Please help yourself. This dish is the best in winter. To make a good dried radish, it is also very particular to choose white radish.
Choose white radish with crisp juice, not white radish with dry middle, because there is drought and water shortage in the late harvest. Dried radish is not crisp and tasteless. And don't want that playboy. It's poisonous. Don't pull radish for a long time. It is best to choose white radish that has not been pulled for more than a week, and it is best to pull it with pickles. Don't choose an old radish that has blossomed in the field, because the skin of that radish has tendons and is not delicious.
Picking dried radishes must first choose good radishes. There are many varieties of radish. In terms of color, white radish, carrot, purple radish, green radish and carrot are common, and there is also a kind of radish with white skin and purple meat (red meat), which is most suitable for pickling dried radish. Usually, after the radish is dried, it can be pickled in a designated jar. Under normal circumstances, it can be pickled for about one day. If the temperature is very low when curing, it will take 2-4 days. Because we have different pickling time, the pickled radish tastes different. The longer the pickling time, the softer the radish will become.