White radish wash and remove the head and tail, peel and cut into thick slices, then cut into equal dices of radish, put into a pot, add salt and mix well, marinate for more than 4 hours, take a piece of kitchen gauze into the radish, squeeze out the water and put it on the side of the standby, wash and peel pears and apples and cut them into small dices, put them into a cooking machine and beat into a puree, pour it into the pot of dices of radish and pour into the chili sauce marinade, green onion and mix it well, and then put it into a clean container with no water and no oil. You can do it.

1. thinly slice the white radish

2. layer the white radish slices in a large bowl

3. sprinkle a layer of a little salt

4. layer another layer of white radish slices. Sprinkle with salt again. Repeat the process several times. Let it rest for 15 minutes

5. Pour the water out of the bowl after 15 minutes

6. Add a tablespoon of sugar

7. Toss the sugar with the sliced carrots. Let it sit for 15 minutes

8. Squeeze the water out of the bowl with your hands after 15 minutes

9. Pour in two tablespoons of soy sauce

10. Pour in one tablespoon of white vinegar

11. Pour in water. Cover with plastic wrap and refrigerate for up to 2 days

12. Cover with plastic wrap and refrigerate for 2 days

Wash and cut 5000g of fresh radish into strips thicker than chopsticks and about 2 inches long, and dry them into 500g of dried radish.

The ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, thirteen spices, chili oil, a little monosodium glutamate.

Method of production: water, vinegar, thirteen spices, salt into the pot to boil, cease fire into the monosodium glutamate (MSG), cooled and ready to use; sun-dried radish and chili oil into the container of the pickle and mix evenly, and then sprinkled with sugar on top of the drying of the material juice poured into the container; and then stirring one to two times a day (preferably with a pair of stationary chopsticks), about 7 days can be eaten. It tastes sweet and sour, slightly spicy, and has a glossy, greenish-white and reddish color, making it a good companion for breakfast and dinner.

Quick and Spicy Dried Pickled Radish

Main ingredient: 5,000 grams of fresh radish washed, cut into the thickness of a small finger, sun-dried radish spare.

Accessories: 100 grams of oil, 50 grams of chili pepper, 25 grams of pepper, 50 grams of sesame, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 package of stewed meat, ginger, a little monosodium glutamate, 2000 grams of water.

Method of production: sun dried radish with warm water, poured into the basin after the water control, the top of the pepper and sesame standby; put the frying pan on the fire, pour oil, fire is not too big, the oil 5 into the heat into the chili pepper stirring, to be a little discoloration, pour into the water, add stewed meat material, cooking over high heat, to be out of taste into the sugar and salt, turn off the fire into the right amount of monosodium glutamate (MSG), and then pour the soup in the washed good soup, stir evenly. Dried radish, stir well. Do well the next day can be eaten.

Salted Shredded Radish

Main ingredient: 1000g fresh radish washed.

Accessories: 50 grams of oil, 5 dried chili peppers, 15 grams of peppercorns, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, green onions, ginger, garlic, monosodium glutamate, soy sauce a little.

Method of production: the radish with a rubbing into the radish wire diameter of 3mm or so with salt, marinated for 30 minutes or so, with a hand or filter cloth dry water. Heat the oil and then add chili peppers, peppercorns, star anise, green onions, ginger, garlic into the pot to fry onion flavor, the fried material and hot oil into the radish wire and then add a small amount of soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, mix evenly. The flavor is salty, sweet and slightly spicy. It can be eaten at that time. It tastes even better after marinating for a day. Chill in the refrigerator for up to a week.