Homemade Hunan dried radish

Homemade Hunan dried radish

Introduction:

"White radish has the effect of clearing away heat and resolving phlegm. Raw radish has the effect of relieving thirst and clearing internal heat. Cooked radish can eliminate food and strengthen the spleen. Sun dried radish is a kind of vegetable with unique flavor. It is rich in vitamin B, and its iron content is higher than that of other foods except for Flammulina. Dried radish is usually made around the winter solstice. The villagers once taught me how to dry it in the countryside: in the big sun, dry it for one day with a clothes hanger (cut into long pieces), cut it into small pieces, marinate it with salt, grasp it by hand (grasp it more), and then dry it 80%. But I still take the most simple and convenient Hunan self-made method. "

Production steps:

Step 1: wash the radish.

Step 2: cut in half.

Step 3: cut into pieces with skin.

Step 4: fold radish and salt into the basket.

Step 5: press the weight (barreled oil) so that the brine can be pressed out and flow out of the container. Generally, after two days of heavy pressure, take out the radish and dry it in the sun.

Step 6: I use a small amount. I dry it after a day of heavy pressure. Note: always turn both sides of the sun.

Step 7: sun dried radish for two days, then the color is light brown.

Step 8: sun dried radish for two days, then the color is light brown.

Step 9: finished product!

Materials required:

White radish: right amount

Salt: right amount

Attention: Note: radish with fresh-keeping bags, refrigerated in the refrigerator. Don't leave it too long because there is no preservative. Pay attention to the change of the weather. It's best to dry radish in two good days.

Production difficulty: simple

Process: others

Production time: several days

Taste: Original