In today's flood of food additives, more and more people have begun to pursue pure natural and additive-free healthy food. Dried radish is one such traditional snack that is not only crisp in taste, but also requires no preservatives or additives in the preparation process. Let's learn how to make this delicious traditional snack!
1. Preparation of materials.
1.White radish: 500 grams.
2.Salt: to taste.
3.Rope: To taste.
Second, the production steps.
1.Selection and preparation: Choose fresh white radish, wash and peel off the skin. Cut the radish into slices about 1 cm thick and marinate with salt for 2 hours to remove excess water.
2.Drying: String the pickled radish slices with a string and hang them in a ventilated place to dry. In general, dry for 3-5 days until the radish slices become dry.
3.Storage: Put the dried radish in a sealed bag and store it in a cool, dry place.
3. How to eat.
Dried radish can be eaten directly as a snack or used to cook soups, stews, etc. When eaten as a snack, it can be eaten as is, or it can be soaked in warm water slightly before softening. When cooking a soup or stew, dried radish can be added in the last 10 minutes or so to add texture and flavor to the dish.
4. Precautions.
1.When selecting materials, try to choose fresh white radish, so that the dried radish tastes better.
2.During the drying process, it is necessary to pay attention to dust prevention and fly and insect bites.
3.When storing, make sure that the sealed bag is well sealed to avoid the dried radish from being wet and spoiling.
4.Although there is no need to add preservatives and additives to dried radish, hygiene and cleanliness should be paid during drying and storage to avoid contamination.
Dried radish is not only a delicious traditional snack, but also a healthy way of life. By making it yourself, you can not only enjoy delicious and delicious food, but also keep your family away from the harm of additives. Try this ancient method of dried radish and let the natural delicacy accompany you every day!