Exercise 1:
Wash the radish and cut it into radish slices (strips) with uniform size and thickness; Marinate with appropriate amount of salt for half a day to a day; Spread it out in the sun to dry.
Exercise 2:
Wash the radish, dry it naturally, and then cut it into long strips like watermelon with a knife. Put all the radishes in a clean basin or jar without oil, then sprinkle with salt (thin or thick) and castrate for about three days. Take them out and dry them in the sun until the radishes feel curly and elastic.
Exercise 3:
Wash the radish, cut it into long strips with skin, and then dry it in the sun until the surface moisture is gone. When the radish is soft, rub it evenly with salt and put it in a jar for a few days. When the salt is gone and the radish strips turn yellow, take them out and dry them until they are suitable.
There are basically only a few drying methods for dried radish. Drying time can be according to your own preferences. If you don't like being too dry, you can work less for a few days. But if the air is too humid, it will not be easy to leave it for a long time. It will be difficult to chew if it is too dry, so be sure to master the dryness when drying. Generally speaking, it is best to be flexible when touching.
In addition, in the drying process of dried radish, it should be turned every few hours. You can also put a piece of gauze on the mask and sun it for a few more days to prevent dust and flies from falling on the dried radish. The dried radish is sealed and can be taken when necessary.
If you want the dried radish to taste better, you can marinate it with seasoning next. The method is as follows:
Put the dried radish away and put it in a basin and wash it with clean water, because dust falls on it during the drying process, then take it out, take it out from another basin and boil it in water, then put it in for about seven or eight minutes and take it out to dry. During the drying process, prepare the required containers and materials.
Prepare a clean oil-free basin made of Chili powder (not too broken), star anise powder (star anise powder) and soy sauce. Put the dried radish into the basin, and then, first, pour the soy sauce into the radish and stir it evenly. The amount of soy sauce depends on the number of radishes, generally as long as the radishes are colored. Secondly, sprinkle pepper powder and aniseed powder evenly on the radish, stir evenly for more than two hours before eating.
Pickled radish must be taken with a pair of chopsticks, because it will go bad quickly when it is stained with oil. When it is stored, it should be covered with something but ventilated. Dried radish with seasoning should be eaten for half a month or a month, otherwise it will be moldy.