1. Pickled radish: Wash the radish for 2-3 times, remove the hair roots and tips, and then put it in a container. The containers for pickled vegetables should not use metal and plastic products, but must use ceramic anti-corrosion products. Sprinkle a layer of salt on each layer of 20 cm thick radish (the salt is mainly green salt, and 0.2 kg of pepper, 0.4 kg of fennel and 0.5 kg of fresh ginger are mixed into each 10 kg of green salt). Every 100 kg of radish uses about 8 kg of salt. When the container is full, put stones and other heavy objects on the radish, and water will seep out in about 5 days, allowing it to overflow by itself. If you add some celery or pepper to the radish, the taste will be fresher. The curing of radish generally ends at 10 and begins at 1 10. It can be eaten after pickling for half a month, with good color, flavor and taste.

2. Making radish: First, prepare feed water, and add 30 kg of green salt and 2 kg of pepper to every 100 kg of water. 4 kg fennel, 5 kg fresh ginger and 0.5 kg incense. Boil for 20 minutes, pour into a porcelain container to cool, then finish or chop the cleaned radish, put it into the container for compaction, ensure that the radish is submerged in water, and then seal the container mouth. You can eat it on the 7th.

3. Pickled radish: after the radish is washed, it is softened in the sunlight of 1℃- 15℃, and then it is marinated in the prepared soy sauce (100 kg soy sauce, 2 kg pepper, 2 kg fennel and 0.5 kg star anise) for about 10 days, and it can be eaten.

4. Flavor dried radish: Cut the radish into strips with a length of about 5cm, a width of 1cm and a thickness of 0.5cm, sprinkle with salt according to the ratio of 10: 1, and marinate for 6-7 days. During the pickling process, stir frequently to make the radish marinate evenly and thoroughly. Take it out, spread it on a thin plate and dry it for 5-6 days, then put it in pickled radish juice, soak it for 2-3 days and then dry it. Repeat for 2 ~ 3 times until the first pickled radish juice is completely immersed in the dried radish, and then air it for 2 ~ 3 days. Add a proper amount of soy sauce, a small amount of vinegar, monosodium glutamate, pepper powder and Chili powder and mix well to obtain dried radish with unique flavor.

Five, spiced radish strips

Select materials. Select the high-quality radish just harvested in autumn, remove the roots and tops, and wash it for later use.

Strip making. Wipe the radish into strips about 6 cm with a bed cleaner.

Perm. Put the radish strips in boiling water, 1 min, then take them out with a colander and drain the water.

Dry in the sun. Put the drained radish strips on the bamboo grate and dry them in autumn. Sun-dried to 90%, received indoors and dried in the shade.

Packaging. When the temperature drops below 10℃, put the radish strips into a well-sealed plastic bag and tie the bag mouth tightly for storage.

Modulation. You can mix in 3-5 days. According to the food intake, it can be mixed with food, and you can eat it after mixing for one day.

(1) Sweet and sour taste. Take radish strips, add a little soy sauce, vinegar, a little salt and sugar and mix well.

(2) Sesame and garlic flavor. Take radish strips, add a little soy sauce, a little fried sesame, minced garlic, a little refined salt and a little vinegar, and mix well.

(3) hot sauce. Take radish strips, add appropriate amount of Chili sauce and vinegar, and mix well.

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