Original dried radish
This product is used to stew or stew meat, inhale the gravy, and complement the meat.
Recipe Recommendations
- sea salt 1 tablespoon
Steps for Original dried radish
1
Peel, cut into slices, and blow until both sides are dry.
2
Put the radish into a large basin, add 1TBL of sea salt, stir well, let it dry out, cover it, and place it next to the stove to keep it warmer, easier for salt to enter and more active for salt molecules. During this process, the water on the bottom of the basin needs to be poured out in about an hour or two.
3
When the water cannot be poured out, put it on a flat plate to dry or dry it. It is winter now, and it occasionally rains. It is unlikely that it will dry it, so it can only be dried. If it is a central air conditioner at home, you can put it under the air conditioner. Under the air conditioner outlet, I happen to have a small heater at home. It is just right to place it next to it and keep blowing until it dries. If it is in the north of the country, it can be placed next to the heating supply. Bake it dry and keep it for a long time. It is better to put it in a dense bag or can after drying.Original dried radish Make Tips
1. It would be better to use the long radish;2. I remember that some children's shoes said that during the drying of the radish, the radish turned black. I have done it several times, but this phenomenon has not occurred. First, it may be that I didn't use it. We use iodized salt for stir-frying, but I use sea salt; second, wash the radish with the skin first, wipe it dry and then peel it, so that no excess water and compounds in the water will enter the radish. I don't know if I'm getting to the point, but I just do it a few times based on experience.