My mother-in-law taught me the ancestral recipe for pickled radish, which is crispy and fragrant without water or oil, and I still want to eat it after eating

Today I will share with you a secret method of spiced dried radish, which is spicy, crispy, appetizing and goes well with rice.

Ingredients

Radish, salt, sugar, thirteen spices, white sesame seeds, paprika

How to make it:

1. First of all, when we choose radish, we should choose this kind of green-skinned radish, which can also be stir-fried, stewed, and croquettes, which have more moisture and good taste, and make them more crispy

2. Cut the radish into thin thick slices, about 1 cm or so, and then cut it into long strips, the thickness can be based on the thickness of your fingers, it is not recommended to cut too fine, because the radish will shrink and become thinner in the later drying process, and if it is too fine, it will affect the taste

3. Find a ventilated and sunny place to spread out the radish, be sure to have a thin layer, so as to shorten the drying time, and turn it over for him at an interval of about three or four hours, so that it dries faster

This is the dried radish that I have been drying for two days, so much has been sunned, so I recommend that you dry more at a time. If you can't finish eating at one time, you can also store it in a ventilated place, and it is convenient to eat at any time

4. When eating, put it in a large basin and wash off the dust on the surface with water, so that the radish can absorb the water again and soften, so that the radish will taste more crisp

5. After washing, take it to a sunny and ventilated place again to dry it again to remove moisture, this time it doesn't take too long, and the moisture on the surface can be seasoned by drying

6. Add an appropriate amount of chili noodles, five-spice powder or thirteen spices, sugar, a little more, an appropriate amount of salt, plus some white sesame seeds, you can also adjust the ingredients according to your own taste, or you can add light soy sauce balsamic vinegar. Anyway, if you like it, it's fine.

7. After the seasoning is ready, it is recommended that you wear gloves and rub vigorously, knead the flavor of the seasoning into the radish, and finally knead it into such an effect. In this way, the mixed radish can be eaten directly, it tastes spicy and delicious, tendony and crispy, take a little when you don't want to stir-fry, and eat steamed buns with porridge are very good.

You can also make more and put it in a sealed jar for preservation, so that it will not be bad for half a year.

If you like it, collect it and try it!