Dried radish refers to sun-dried radish, which is a unique and easy-to-preserve dried vegetable and is deeply loved by the domestic public. 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. It, together with Chaoshan pickles and fish sauce, is also called Chaoshan Sambo. Shanghang dried radish enjoyed a high reputation in the early Ming Dynasty because of its golden color, tender skin, crisp meat and sweet taste.

Materials/tools

Radish (both green radish and carrot are ok). Seasoning: salt, Chili powder and pepper.

way

1

Cut the radish into strips.

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2

Marinate with salt for half a day.

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three

After pickling, put the radish strips in the sun to dry the water. Be careful not to sun the radish too dry. Dried radish made by drying in the sun will be hard and unpalatable. Just dry it as shown in the picture.

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four

Collect dried radish and put it in a container. Sprinkle pepper and pepper evenly on the dried radish.

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five

Put the dried radish in a sealed container and keep it in a cool place (the temperature is preferably lower than 10℃) for about half a month.

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six

Sample dried radish will be pickled. When eating, take a little dried radish, add soy sauce, vinegar and sesame oil and mix well to serve.

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