Exercise:

Wash radish, cut it into thick pieces with chopsticks, then cut it into thick strips with chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4 or 5 days; Wash away the dust with warm boiled water, squeeze out the water and shake well; Add salt and a little white wine, mix well, then mix with pepper noodles, pepper noodles (if you are afraid of hemp, use a little pepper granules), sesame seeds (you can also sprinkle them directly when eating) and a little sesame oil, and put them in a clay pot (be sure to fill them with your hands and compact them); Seal the jar mouth tightly with plastic wrap (multilayer) and cotton thread, and cover the jar; Store in the shade 10 day.

Don't cook dried radish with soy sauce.

The really exquisite way is to pour the can: after filling and compacting, stick bamboo strips on the mouth of the can (when inverted, the vegetables will not loosen), seal the mouth of the can and buckle it upside down in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.

As a Sichuanese, I learned how to make pickles and other soaking methods from my mother. Now tell you how to make these two things:

First, the practice of soaking radish is: choose carrot, peel it about 5- 10 mm thick, clean it (no oil stains), put it in the pickle jar, add some salt and soak it for 3 days, which will make it crisp and delicious, and add some red oil monosodium glutamate when eating. In addition, if it is temporary flooding, you can also use small jars or sealed vessels, but you should add old flooding and cold flooding, and the method is the same as above.

Second, the production method of hot pickles is: choose white radish and cut it into filaments with the thickness of 1 cm square. Mix shredded radish with a proper amount of salt, then put shredded radish into a water-permeable bag (such as a woven bag), press it to dryness with a heavy object, take it out to dry, and then add pepper noodles and pepper noodles (if you like sesame seeds, you can add fried sesame seeds). Add a little red oil monosodium glutamate when eating, it will be more fragrant.

Third, the amount of raw materials depends on the consumption.

Sichuan has a humid climate, but in the north, it is necessary to master the climate. If placed outdoors in winter, shredded radish will definitely turn into ice, and it should be placed at room temperature of 5- 15 degrees.

Feel free to ask me if you are interested.