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1
Wash the white radish, remove the whiskers on the radish (do not peel it) and cut into strips slightly thinner than the little finger. -
2
Find a larger container, place the cut radish segments in the container, spread a layer of radish evenly and sprinkle a spoonful of salt to kill the moisture in the radish. (Mine is 1 white radish with 3 tablespoons of salt.) -
3
After marinating for 1 hour, squeeze the water from the radish strips. -
4
A radish produced less than half a bowl of water. -
5
Be sure to check the weather in the next two days before drying radishes, and finally choose sunny and dry weather to dry radishes. Spread the drained radish strips evenly in a sunny place to dry. -
6
After two days, the radish strips will turn into dried radish (the dried radish has obviously shrunk in size, but it is basically ok if it is twisted and the toughness remains). -
7
Rinse the dried radish and soak it in warm water for about 1 hour. -
8
Soak an appropriate amount of sea rice in warm water and control the water. -
9
. Wash 6 red peppers, remove the stems and seeds. -
10
Mince some garlic. -
11
Take out the soaked dried radish and squeeze in some water. -
12
Chop the dried radish into cubes. -
13
The processed peppers are also chopped into dices. -
14
Cut the soaked dried shrimps slightly. -
15
Put more peanut oil in the wok. -
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16
After the oil is hot, add chopped chili pepper and minced garlic and sauté until fragrant. -
17
When you smell the aroma, add the chopped radish and stir-fry evenly. -
18
Add dried shrimps, turn to medium heat and stir-fry until you feel the volume of the radish chili sauce in the pot is significantly reduced, and stir-fry all the water in the dried radish. -
19
Add 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of light soy sauce and 1 teaspoon of dark soy sauce to taste, and turn to low heat.Stir-fry until the dried radish is fragrant. -
20
After the dried radish has taken on the flavor, our dried radish chili sauce will be ready. Let the chili sauce cool down before bottling it. It is a good choice to eat immediately or keep in the refrigerator for daily meals.
Tips
1. Before drying radish, be sure to check the weather forecast for the next two days. It is best to dry the radish in sunny and dry weather. Firstly, it will dry faster, and secondly, you will not worry about the dried radish becoming moldy over time.
2. The spiciness of the hot sauce depends on what kind of pepper you choose. I can't eat spicy food, so I chose ordinary red pepper. If you like spicy food, you can change it to Chaotian pepper or increase the amount of pepper.
3. The amount of salt depends on the amount of your ingredients and how light your taste is. If you have a heavy taste, you can add a little more salt to enhance the taste. If you have a light taste, just follow my amount. Don’t worry about it breaking. Just add a little more oil when frying. If you fry more, all the moisture in the dried radish will be fried out and it will last a month.
4. Bottles containing hot sauce need to be boiled in hot water in advance and allowed to dry naturally before use.