Pickled radish pickles can be cut into pieces from the head. After the radish is cut, it should be pickled for a day or two, and then hung on the branches outside the house until it snows. Then take it back, store it in a jar and eat it now.

Specific practices are as follows:

Prepare ingredients: green radish, salt

1, 2 green radishes

2. Cut the green radish into strips with thick thumbs.

3. Put the radish strips into the container layer by layer, sprinkle a layer of salt on a layer of radish, and repeat this action for one or two days.

4. Put the pickled radish strips on the jiaozi curtain and dry them in a ventilated place.

5, drying to dryness, and then collecting and storing.

6. When eating, soak the dried radish in water for 1-2 hours to remove the salty taste.

7, and then put it on the curtain to dry 1 day.

8. Put the cool dried radish into a container, and add 1 tbsp fish sauce, 2 tbsp fish sauce, 2 tbsp sesame oil, 5 tbsp Chili oil, 1 tbsp allspice powder, 2 tbsp onion oil and 2 tbsp soft sugar.

9. Stir well and serve.

Matters needing attention

1, when pickling radish, don't be afraid to use too much salt, because some salt will be lost with the water in radish.

After the radish is dried, it should be kept at room temperature.