Spicy dried radish(la wei luo bo gan )

Spicy dried radish

Introduction:

"The dried radish made by ourselves is clean, pesticide free, pigment free and additive free, safe and reliable, delicious and refreshing."

Production steps:

Step 1: peel the radish, cut the Cherry Radish into four pieces, cut the small radish in half, cut the round radish into thick strips along the thumb lines, and then air dry or put it next to the heater or dry it with the air dryer, turn it down from time to time to make it dry evenly, don't blow it on one side alone, the degree of drying is to make the radish a little like the white fragrant rubber eraser we use, with a little elasticity and dry surface You can use the hand flap to have a little bending, and you can see the milky white fibrous surface, which indicates that there is still a little water inside, but the water volatilized outside. I use the little heater to blow, 70F, for half a day or so.

Step 2: after cutting, blow the radish like this to make it dry. After marinating, air dry. You can also refer to this step.

Step 3: put radish, chili powder, sea salt, Chinese prickly ash and Chinese prickly ash powder in the plate, mix well, let the salt come out of the water, every 1-2 hours, grab water, pour water once, repeat this several times.

Step 4: when you can't catch water again, add 2 peppers and 1 tbsp salt, and cut the peppers into sections. When you pour water, the pepper powder and salt (dissolved in water) will be removed with the water. Then, grab and marinate them with your hands, lay them flat in a sieve to dry, or put them next to the heater, or dry them with an air dryer. Turn them over from time to time to make the radish dry evenly. The drying method should be slow, instead of baking in an oven The degree is that the surface is dry and does not stick to the hands. It's winter now. It's impossible to dry in the sun. We use heater and air dryer more often.
Refer to step 2 for air drying.

Materials required:

Radish: 980G

Chili powder: 1 tbsp

Pepper: 2

Chinese prickly ash: 2 pinch

Pepper powder: 2 tsp

Sea salt: 3 tbsp

Note: it's best to use large and long white radish. If I can't buy it, I'll use round radish and Cherry Radish instead. No chili powder, no chili powder.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: medium spicy

Chinese PinYin : La Wei Luo Bo Gan