Dried radish pickles production method is:

1, radish clean, first smooth long cut into slices, and then cut into a little thinner than a finger strip, put in a pot, add salt and mix well pickled for two hours;

2, pickled out of the water of the dried radish become slightly wilted a little bit, the brine poured off do not want to dry radish with water to wash twice;

3, washed good, clutching the water;

4, dried radish sun or put on a radiator;

4, sunlight in the sun or put in the heaters. p>3, wash the dried radish, clutch dry water;

4, dried radish in the sun or put on the radiator;

5, burn a pot of boiling water, dried radish scalded, half-dry scalded a bit on the salted, dry a little bit more can be soaked for a while

eat as much as scalded how much, and the rest of the dry directly;

6, scalded dried radish, drained, and then dry the surface of the water. Conditional dry the surface of the water, can not wait to dry with kitchen paper;

7, cut into small dices, smaller more flavorful;

8, chili pepper according to their own degree of spicy to put, hot oil to splash chili pepper, the home has splashed oil splash can also be directly mixed, if it is the ordinary chili pepper can be a little bit of pepper and sesame seeds, splash of oil splash to cool and stand by;

9, dried radish poured into the oil splashed hot pot, mix well, add a spoonful of sugar, if you use the fruit radish itself radish sweet and not spicy can not put sugar, add two spoons of vinegar, vinegar, how much according to their own tastes to put, do not like to eat sour vinegar can taste the salty and salty taste salty sugar, light add salt. The last mix can be eaten!

Dried radish pickle production is generally carried out before and after the winter solstice, after "sun, pickle, hide" three processes. Sun-dried radish, a unique flavor of the vegetable, rich in vitamin B, iron content in addition to the gold beet higher than other foods. Selection of materials, processing fine, golden color, flavor, aroma, crisp and tender to eat up a different flavor.