To pickle radish pickles you can cut the radish into pieces from the head. After the radish is blossomed (cut), it should be salted for one to two days, and then it will be hung outside the room on the branch and kept so sunny until it snows, and then it will be taken back and put in the altar to be stored and eaten now.

The specific method is as follows:

Preparation of ingredients: carrots, salt

1, 2 carrots

2, carrots cut into thumb-thick strips

3, radish strips layer by layer in a container, a layer of radish sprinkle a layer of salt, and keep repeating this action, salted for a day or two

4, the salted radish Put the salted radish strips on the dumpling curtain and put them in a ventilated place to dry

5. After drying, you can collect them and store them

6. Soak the dried radish in water for 1-2 hours to get rid of the salty taste

7. Then put them on the dumpling curtain to dry for 1 day

8. small spoon, sesame oil 2 small spoon, chili oil 5 large spoon, five-spice powder 1 small spoon, 2 large spoon of onion oil, sugar 2 large spoon

9, mix well and can be eaten

Note

1, pickled radish, don't be afraid to use too much salt, because salt will be with the radish in the loss of some of the water.