Healthy dried radish(jian kang luo bo gan )

Healthy dried radish

Introduction:

"Eating pickles can regulate appetite, enhance appetite and supplement dietary fiber, but there are also many health risks. When fresh vegetables are pickled, the vitamin C contained in them will almost be destroyed, so the nutritional value of pickled vegetables is far lower than that of fresh vegetables. What's more, pickles contain more nitrite, which will produce carcinogen nitrosamine after entering the human body, so people always have worries when eating. How can we have the best of both worlds? This is the starting point for me to make dried radish. "

Production steps:

Step 1: wash and slice radish. (last few hours)

Step 2: fill the pot with water, add all seasonings, bring to a boil over high heat, boil over low heat for 30 minutes, and make a sauce.

Step 3: pour it into the container and cool it thoroughly, then take out the condiment residue and throw it away.

Step 4: soak the radish slices in the container for 24 hours and take them out

Step 5: find the right place to dry. (I bask in the sun on the closed balcony of my home. It's very sanitary.)

Step 6: box and refrigerate.

Step 7: when eating, wash it with water and then cook it directly

Materials required:

Green radish: right amount

Old style: moderate

Salt: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Dry pepper: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Note: 1, sauce just slightly salty than normal dishes can be. 2. When cooking, there is no need to soak, which will remove the original flavor; there is no need to season, because it has been tasted, just wash it clean and add water directly.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Jian Kang Luo Bo Gan