food

1 white radish (about 600g), 20g Chili noodles, 5g sugar, 20g soy sauce, 8g salt, 15g vinegar, 8g sesame oil, a little white wine and 30g edible oil.

working methods

1. Wash and peel the white radish with clear water, peel the radish with a scraper, and cut it into strips about 5cm long and about 1cm wide. Radish skin is easier to hide mud, so it is better not to use it.

2. Put the cut radish strips in a ventilated place outside the window to dry for half a day. It's best to put them in the backlight to avoid direct sunlight.

3. Dry until the skin of radish strips is slightly wrinkled and the water content is about 70%. As long as you remember this, the pickled radish is delicious and crisp.

4. Put the radish strips into a container, add salt, sugar and Chili noodles, and pour hot oil for three times to fully separate out the fragrance of Chili noodles.

5. Add soy sauce, vinegar and sesame oil, stir well, and let the radish strips be evenly wrapped with pepper to absorb the juice.

6. Prepare a water-free and oil-free high-temperature sterilization bottle in advance, put the seasoned radish strips into the bottle, and finally seal it with a little white wine.

7. Marinate for 3-5 days. Crispy pickled radish is ready. Take it. Remember to use clean chopsticks without water or oil.