Homemade dried radish

1. Wash the radish, first cut it into long slices with a thickness of one centimeter, then cut it twice, one slice continuously in strips (this step is convenient for drying), one layer of salt, one layer of radish, marinate for two hours, flipping it from bottom to top in the middle to let the radish soak in salt, then pour out the water that has been marinated, and air dry for 2 days (2 days on sunny days with sunlight, 3 days on cloudy days without sunlight).

2. Put away the radish, wash it with plain water (note that it can be consumed in cold boiled water) to remove dust from the drying room, and then wring it dry.

3. Cut into small pieces for later use (please understand if the size may vary).

4. Boil marinade: 7 radishes, 7 tablespoons of soy sauce, 6 tablespoons of vinegar, 4 tablespoons of sugar, 2 tablespoons of salt, and 1 tablespoon of monosodium glutamate. Bring to a boil over high heat and let it cool (there is no fixed ratio here, you can try to taste it yourself during marinating and add seasonings).

5. 2 millet peppers+appropriate amount of ginger (if you don't like the ginger flavor, don't add it)+appropriate amount of garlic.

After the seasoning sauce cools down, add it to the cut radish and stir. Marinate for 1-2 hours.

7. When bottling, shake the bottle up and down (to make the radish on top absorb the juice).

8. The best match for drinking Congee o (* ￣) ￣ *) o