The secret of pickling authentic dried radish is that the cut radish needs to be soaked in clear water twice repeatedly, which can remove the bitter taste and fishy smell of radish, thus making the pickled dried radish more fragrant and crisp. The specific methods are as follows:

Ingredients: radish 1 root, 2 tablespoons of Chili noodles, 2 tablespoons of salt 1 spoon, garlic sauce, a little monosodium glutamate, a little sesame oil and a proper amount of boiled sesame seeds.

1, clean the white radish and remove both ends.

2, first cut into thicker pieces, and then cut into thicker strips.

3. Put the cut radish strips in a large pot, add a spoonful of salt, stir well with chopsticks, and marinate for 5 minutes first.

4. Squeeze out excess water after the radish is pickled and softened.

5. Put the radish strips in the baking tray, adjust the upper and lower temperatures to 100 degrees, and bake for 60 minutes.

6. In order to prevent the radish from being heated unevenly, you can turn it over every 20 minutes.

7. When you see that the radish strips are obviously thinner and the water evaporates, you can take them out and put them in a basin to cool.

8. After the radish is cool, add garlic sauce, Chili noodles and monosodium glutamate and stir well.

9. Add a few drops of sesame oil to add fragrance, stir well with chopsticks and marinate in a basin for a while.

10. Finally, sprinkle a small amount of white sesame seeds and stir well to serve.

1 1, finished product drawing.

Precautions: 1, because the temperature is relatively high in the baking process, it should be turned over frequently, otherwise it will be easy to bake.

2. You can take it out when you see the dried radish shrink. Don't take too long. If it dries too long, there will be no radish flavor.