Spicy dried radish

Spicy dried radish

Introduction:

"Crispy, spicy!"

Production steps:

Step 1: 1. Wash the radish, cut it into thick chopsticks, then cut it into thick chopsticks, hang it on the cotton thread, and dry it in a ventilated place for 4 or 5 days.

The second step: 2, wash the dust with warm boiling water, squeeze the water and shake it off; add salt and a little Baijiu, mix it well, then add pepper noodles, pepper noodles (if you are afraid of numb flavor, use a small amount of pepper), sesame (also be sprinkled directly while feeding), a little sesame oil and evenly, and put it into the clay pot (to be filled with hand compacted).

Step 3: 3. Seal the mouth of the jar with fresh-keeping film (use more layers) and cotton thread, cover the jar, and put it in a cool place for 10 days.

Materials required:

Radish: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

Hot pepper noodles: right amount

Sesame oil: appropriate amount

Sesame: right amount

Baijiu: moderate amount

Sugar: right amount

Note: the most important method is to pour the pot: after the pot is filled and compacted, stick the bamboo bar in the mouth of the pot (when it is inverted, the dish will not be loose), and put the sealed pot in a water pan (to avoid air). Nowadays, people seldom pour cans, and so do pickle jars.

Production difficulty: simple

Process: salting

Production time: several days

Taste: spicy