Homemade dried radish(zi zhi luo bo gan )

Homemade dried radish

Introduction:

"The taste of childhood is deep in memory. When I was a child, eating dried radish pickled by my grandmother was absolutely delicious in the world. It was not only delicious with porridge, but also could be eaten as a snack. It was fragrant, crisp, slightly sweet and tender. Now my grandmother is old, and she doesn't do it very much. When I was studying, I stayed at my grandmother's house to watch her do it once, and then I asked my grandmother to marinate it several times It's the same formula, the same steps, different people do taste different, how are not as good as grandma, but much more delicious than bought! "

Production steps:

Step 1: ready ingredients.

Step 2: wash radish, remove head and tail and drain.

Step 3: cut the dried radish into hob pieces, with a little skin on each piece.

Step 4: add salt, mix well, and then add weight on it for one night.

Step 5: pour out the juice and dry the radish in the sun until 60% dry.

Step 6: boil a pot of salt water. After boiling, put the dried radish into boiling water and blanch for more than ten seconds.

The seventh step: the radish spread thoroughly, and let cool thoroughly. Add salt to your home's taste, mix star anise, Baijiu and sugar.

Step 8: mix the dried radish.

Step 9: bottle and seal.

Step 10: you can eat it in a few months.

Materials required:

White radish: right amount

Star anise: right amount

Salt: right amount

Sugar: right amount

Baijiu: moderate amount

Note: 1. Hot salt in boiling water can not only kill bacteria, but also taste crisp and tender! But don't scald for too long to avoid scalding. 2. Pay attention to the change of weather when pickled radish is dry. It's best to dry it in good weather for two days. 3. The purpose of cutting radish is to peel each piece so that the pickled radish is crispy.

Production difficulty: simple

Technology: seasoning

Production time: several days

Taste: salty and sweet

Chinese PinYin : Zi Zhi Luo Bo Gan