The method is as follows:
1, dried hot and sour radish
Ingredients: 5000 grams of fresh radish is washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.
Ingredients: 2000g of water, 800g of vinegar, 0/00g of salt/kloc-0, 250g of sugar, 0/3 kinds of spices/kloc-0, appropriate amount of Chili oil and a little monosodium glutamate.
Production method: put water, vinegar, thirteen spices and salt into a pot to boil, add monosodium glutamate when the fire stops, and let it cool for later use; Put dried radish and Chili oil into a pickle container and mix well, then sprinkle with white sugar, and then pour the dried juice into the container; Stir once or twice a day (preferably with a pair of fixed chopsticks) and you can eat it in about 7 days. Taste sweet and sour, slightly spicy, bright color, bluish white through red, is a good partner for breakfast and dinner.
2, instant spicy pickled radish
Ingredients: 5000 grams of fresh radish, washed, cut into small fingers and dried.
Accessories: oil 100g, Chili noodles 50g, Chili noodles 25g, sesame 50g, sugar 100g, salt 150g, vinegar 250g, stew 1 bag, ginger and monosodium glutamate a little, and water 2000g.
Production method: Wash the dried radish with warm water, control the water, pour it into a basin, and add pepper noodles and sesame seeds for later use; Put the pot on the fire and pour in the oil. When the oil is 50% hot, add Chili noodles and stir. When the oil is slightly discolored, pour in clear water, add the stew, bring it to a boil with high fire, add sugar and salt when it tastes, add proper amount of monosodium glutamate when it is turned off, then pour the soup on the washed dried radish while it is hot and stir well. You can eat it the next day.
Sundried radish. Vegetables with unique flavor. Rich in vitamin B, iron content is higher than other foods except day lily. Dried radish is called preserved vegetable in Chaoshan, which is salty, fragrant and crisp, promoting digestion and appetizing.