1. Pickling method of Hunan dried radish:

Ingredients: 1200 grams of white radish, 120 grams of salt, 1 heavy stone.

Steps:

Wash the white radish, peel it and cut it into cubes, fold the radish one layer at a time and put it into a bamboo basket with a layer of salt, then press it with a heavy stone. So that the salt water can be pressed out and flow out of the container. After two days of heavy pressing, take out the radish and sun-dry it until it is light brown in color.

2. Pickling method of hot and sour dried radish:

Ingredients: 5000g white radish, 30g chili powder, 800g vinegar, 200g sugar, 175g salt, 100 grams of sesame oil, 10 grams each of pepper and aniseed, appropriate amount of MSG, and 2000 grams of water.

Steps:

1. Wash the radish first, then process it into strips 3 cm long, 0.5 meters wide and 0.5 meters thick, and dry them until they are 80% dry.

2. Heat the sesame oil, add chili powder and fry until slightly yellow. Pour in the dried radish and mix; put the salt, sugar, pepper and aniseed into the pot, add water and boil, add MSG, wait After cooling, pour it into a vat, mix it with dried radish, and turn it once a day. The finished product will be ready in about 15 days, and it should be red and yellow.

3. Pickling method of spiced dried radish:

Ingredients: 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of pepper and aniseed.

Steps:

1. Remove the roots, tops and tops of the radish, wash them, cut them in half, put them into a clean jar, add coarse salt and water, and the water should be submerged. Pickle radish noodles and pickle them for 1 month.

2. Cut the radish into thick strips and dry in the sun; skim off the dirt and foam from the pickled radish marinade and pour it gently into the large pot (do not pour it out of the bottom of the tank) Residue), add peppercorns and aniseed, simmer until the marinade turns red, remove from heat, and let cool.

3. Put the radish into the jar again, pour in the marinade and stir evenly. After 2 days of simmering, the radish will dry and become soft. If it is too dry, add marinade to make the radish dry and moist.

4. Method for pickling wine-flavored dried radish:

Ingredients: Prepare appropriate amounts of radish, dried red pepper, high-strength white wine, salt, and sugar.

Steps:

1. Wash the radish and cut it into long strips. Cut it wider and thicker, otherwise it will be too thin and unsightly after being shriveled. Sprinkle appropriate amount of salt and sugar into the radish strips, pour in white wine and chopped chilies, mix well and marinate for three or four days to add flavor.

2. Put the pickled radish strips into a plastic bag and freeze them in the refrigerator for one night, then put them outside to dry in the sun, which will take two or three days.

Dried radish should not be exposed to excessive sunlight, otherwise it will be too dry and taste like wood. In addition, turn the radish strips from time to time when drying to avoid covering them and affecting the taste.