The materials for curing dried radish usually need fresh radish 10 kg, 500 g of salt, 750 g of sugar, 50 g of monosodium glutamate, 50 g of Chili noodles, 50 g of spiced noodles, 500 g of vinegar and an oil-free container. If you can't pickle so much at a time, you can reduce the amount of various materials in proportion.

Pickling steps of dried radish 1: Wash the prepared fresh radish with clear water, remove the fine hairs on the surface, then remove the moisture, and then cut it into strips the thickness of fingers with a knife, with a length of about five or six centimeters. 2. Put the cut radish strips into a small amount of edible salt, marinate them for one day, remove the marinated water, then dry them in the sun, and put them away when they are 70% dry. 3. Mix the prepared salt, sugar and vinegar together, put them into the dried radish and knead well. Marinate for about a day. On this day, stir with chopsticks many times to make radish more delicious. 4. The next day, put all the prepared monosodium glutamate, spiced powder and Chili noodles into the dried radish and mix well. Directly put into an oil-free container for pickling. After five or six days, dried radish can be tasted. When you want to eat, take it out and put it on a plate. Add sesame oil to taste. Dried radish is sun-dried radish, a unique vegetable. Rich in vitamin B, iron content is higher than other foods except day lily. Dried radish is called pickled mustard tuber in Chaoshan, which is salty and crisp, digestion and appetizing. It, together with Chaoshan pickles and fish sauce, is called Chaoshan Three Treasures. Shanghang dried radish was golden in color, tender in skin and crisp in meat, sweet and delicious, and enjoyed a high reputation in the early Ming Dynasty. What are the practices of dried radish and pickles?

The practice of dried radish and pickles: 1. Wash radish, cut it into thick pieces with chopsticks, then cut it into thick strips with chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4 or 5 days. 2. Wash away the dust with warm boiled water, squeeze out the water and shake it off; Add salt and a little white wine, mix well, then add pepper noodles, pepper noodles (if you are afraid of hemp, use a little pepper granules), sesame seeds (you can also sprinkle them directly when eating) and a little sesame oil, and put them in a clay pot (be sure to fill them by hand and compact them). 3. Seal the jar mouth with plastic wrap (multilayer) and cotton thread, and cover the jar cover; Store in the shade for 10 days. The really exquisite way is to pour the can: after filling and compacting, stick bamboo strips on the mouth of the can (when inverted, the vegetables will not loosen), seal the mouth of the can and buckle it upside down in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.