Spicy dried turnip(wu xiang la luo bo gan )

Spicy dried turnip

Introduction:

"When I was a child, every winter my mother would make a lot of spiced radish, put it in a jar, and eat it all winter. That day in the market to see a large number of radish on the market, very cheap, bought two, but also learn to do some spiced radish mother eat. Eating porridge and steamed bread means eating a lot. "

Production steps:

Step 1: prepare raw materials: white radish, five spice powder, coarse salt, chili noodles.

Step 2: cut the white radish into thick slices, and then cut into 1 cm wide radish strips.

Step 3: put the radish strips in the container, pour some coarse salt and marinate for a week.

Step 4: after pickling (the radish is too salty, you can soak it in water for drying), take it out and put it on the drawer for drying. If the sun is good, it will be OK in two days.

Step 5: air it in this way, don't be too dry.

Step 6: return the dried radish to the container.

Step 7: add five spice powder and chili powder according to the taste, and knead them with hands (wear disposable gloves) to make each radish stick with seasoning.

Materials required:

White radish: one

Crude salt: appropriate amount

Five spice powder: appropriate amount

Hot pepper noodles: right amount

Note: I choose white radish, green radish can also be; do not use Bian radish, spicy flavor is too heavy. The radish sticks rubbed into the bottle, and then placed for 2 ~ 3 days, the taste will be better.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Wu Xiang La Luo Bo Gan