Spicy Dried Radish
Overview
This year I planted some northern varieties of fruit radishes. This kind of fruit radish tastes slightly sweet and has no spicy taste. It can be eaten as fruit. Today I pulled two fruit radishes from the ground and made some of the flavors I imagined to eat with porridge in the morning. Unexpectedly, it was very good. It had the taste I wanted: numb, spicy, fragrant, and crispy!
Tags
Ingredients
Steps
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These are two fruit radishes that were just pulled out of the ground. We don’t have them back home!
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These are two fruit radishes that were just pulled out of the ground. We don’t have them back home!
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Remove both ends of the radish and scrub clean.
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Cut the radish into even long strips and put them in the pot.
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Add eight tablespoons of salt.
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Mix the salted radish and marinate overnight.
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Now the radish has lost its moisture and is also delicious.
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Pour the pickled radish into a gauze bag, tie it into a knot and put it in the washing machine to dry it. (The gauze bag is specially made for making pickles)
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Spread the dried radishes evenly on the panel and place them on a sunny windowsill to dry for two days. (This drying time is only suitable for northern climates, because the north has abundant sunshine and dry air)
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After two days, the water in the radish is dried and the seasoning can be added.
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Add two spoons of white wine, three spoons of pepper oil, three spoons of sesame oil, two spoons of sesame red oil chili, two spoons of sugar, one spoon of pepper noodles, one spoon of allspice, half a spoon of chicken essence, and half a spoon of MSG to the sun-dried radish, and mix well with your hands.
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Put the mixed spicy dried radish into a clean crisper and store in the refrigerator.
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My flavored spicy dried radish will be ready to eat in two days.
