Radish, Chili powder, pepper powder, spiced powder, salt, soy sauce, sesame oil, monosodium glutamate and pure grain liquor. Second, the practice steps:

1. Radish selection. The practice of sitting at home for many years has proved that it is most suitable to choose green radish for pickling dried radish. Because ordinary white radish tastes astringent, it is not as crisp and tender as green radish after drying. Clean the prepared radish, remove the head and tail, cut it into long pieces about 1 cm thick, then cut it into strips, and don't cut off the top, so that it is convenient to dry.

2, pickling and drying. After the radish is cut into strips, put the radish into a big pot, marinate one layer of radish and one layer of salt for about 1 hour to kill the moisture and spicy taste in the radish. After pickling, hang the radish strips in a sunny and ventilated place and dry them for about 1 day. It is better to be semi-dry without being too dry. The dried radish made in this way tastes crisp and crunchy. If it is dried a little more, it will be a bit chewy and the taste is not good.

3. Mix and bottle. Soak the dried radish strips in cold boiled water (not cold water) for about half an hour, and wash off the salt and dust on the surface. The soaked radish strips are taken out and drained, and then cut into small pieces. Then, according to your own preferences, add a proper amount of Chili powder, Zanthoxylum powder (both of which are ground by myself, very fragrant, hemp and not very spicy) and spiced powder, put on disposable gloves and rub them hard to make the dried radish taste better. Then pour in a proper amount of soy sauce, sesame oil and monosodium glutamate, just to improve the taste. Finally, add a little 5~6 degree pure grain brewed high-alcohol liquor, which can play a role in sterilization, enhance fragrance and effectively extend the shelf life of dried radish. After all the seasonings are mixed, put the dried radish into a sealed container bottle and marinate it in the refrigerator for 2~3 days before eating, and take as much as you want each time. Third, warm tips:

1. Dried radish can be dried for 1 day. Don't over-dry it. If the drying time is too long, dried radish will have no moisture at all and taste bad.

2. Use clean chopsticks when taking dried radish out of the refrigerator to eat, otherwise it will easily breed bacteria.