Raw materials: fresh radish sprouts1000g, refined salt 200g, monosodium glutamate15g, Chili powder 50g and Chili oil 30g.

Practice: Wash radish tassels and cut them into 4 cm long sections. Put the cut radish tassels into a jar, sprinkle salt layer by layer, compact, marinate for 2 days, take them out and squeeze out the leaked water. Put the pickled radish tassels into a container, add Chili powder, green and red Chili oil and monosodium glutamate, mix well, and marinate for 2 hours before eating.

Korean radish

Ingredients: radish1000g, salt 200g, shrimp paste 25g, Chili powder 50g, cooking wine15g, monosodium glutamate12g, Jiang Mo, garlic paste, sugar and sesame oil.

Practice: the radish is pedicled, washed and cut into small squares of 1.5 cm. Put radish strips into a container, add refined salt, mix well, marinate for 12 hours, and take out to remove the oozing water. Put radish strips into a container, add shrimp paste, Chili powder, cooking wine, monosodium glutamate, Jiang Mo, garlic paste and white sugar, mix well, and marinate for 3-5 hours before eating. When eating, take out a part, pour in sesame oil and mix well.

Hot and sour radish skin

Raw materials: radish peel1000g, refined salt100g, monosodium glutamate10g, Chili powder 70g, white sugar100g, soy sauce 50g, vinegar150g, and shrimp paste/kloc-.

Practice: Wash radish skin, cut it into filaments, add salt and mix well, marinate for 10 hour, remove and drain. Put sugar, vinegar, Chili powder, minced garlic, Jiang Mo, shrimp paste and monosodium glutamate in the same bowl, and mix well to pickle the seasoning. Put the pickled radish skin into a container layer by layer, spread the pickling seasoning evenly between the two layers, and eat it after pickling for 3 days.