Experimental study on original dried radish

Experimental study on original dried radish

Introduction:

"This product is used to stew or stew meat, inhale gravy, and match with meat to complement each other."

Production steps:

Step 1: peel, slice and blow until both sides are dry.

Step 2: put the radish into a large basin, put 1tbl sea salt, stir it evenly, let it out of water, cover it, and put it away from the furnace to make it warm, salt easy to go in and salt molecules more active. In this process, you need to pour out the water at the bottom of the basin for about an hour or two.

Step 3: when the water can't be poured out, put it on a flat plate to dry or dry. Now it's winter, and it rains occasionally. It's not likely to dry, so it can only be dried. If it's a central air conditioner at home, it can be placed under the air outlet of the air conditioner. Just as I have a small heater at home, it's right next to it, blowing until it's dry. If it is in the north of China, it can be placed next to the heating system. If it is dry, it will keep for a long time. It is better to put it in a compact bag or can after drying.

Materials required:

Round radish: about 420g

Sea salt: 1 tbsp

Note: 1. It should be better to use the long radish; 2. Remember that some children's shoes said that in the process of drying the radish, I found that the radish turned black. I did it several times, but there was no such phenomenon. First, I didn't use iodized salt for cooking, and I used sea salt; second, I washed the radish with skin first, dried it, and then peeled it, so that there would be no more water and water The compound entered the radish. I don't know if it's just a matter of experience.

Production difficulty: simple

Process: others

Production time: one day

Taste: Original