Since autumn, I have been marinating dried radishes myself, marinating two large radishes at a time. This batch is almost finished, so hurry to pickle the next batch. Because everyone in the family likes to make small dishes with home-made dried radishes to serve as appetizers, they are always available on the table, especially breakfast, which is indispensable for every meal.
I first marinated it with salt, then dried it for a day, and finally rubbed it with chili powder and five-spice noodles and marinated it for half a month.
Half a month later, I would take out a small plate of dried radishes to make breakfast side dishes every day. Although I didn't add coriander, shredded green onions and shredded ginger as the author said, I simply sprinkled it with fragrant vinegar and soaked it, and then dropped a few drops of sesame oil. After mixing, it was crunchy and chewy, spicy and fragrant. It was really unique, crisp and refreshing, and appetizing.
Dried radish and pickled vegetables
By YasminKling
Recipe Recommendations
- green radish appropriate amount
- carrots appropriate amount
- salt appropriate amount
- chili powder appropriate amount
- five-spice noodles appropriate amount
- hot and sour
- other
- several days
- ordinary
Steps for Dried radish and pickled vegetables
1
Cut green radish and carrot into strips, marinate with salt for half a day;
2
Put it in the sun to dry for a day;
3
Add paprika powder and five-spice noodles to the dried radish and rub it repeatedly until the dried radish becomes soft;
4
Sun-dried dried radish;
5
Add paprika powder to the dried radish;
6
and five-spice noodles;
7
Rub repeatedly;
8
until the dried radish becomes soft;
9
Seal it with plastic wrap and marinate at room temperature for half a month; pour it with vinegar and soak it when eating, and add sesame oil.