1, practice one:

Main ingredients: 1 white radish, parsley moderate.

Accessories: salt appropriate amount, 80 grams of sugar, 50 grams of vinegar, warm water most of the bowl, chicken essence appropriate amount, oil splash hot pepper appropriate amount.

Peel the radish and cut it into small pieces and marinate it with 3 spoons of salt for 21 hours. Pour off the salt water when the radish is out of water. Wash the radish strips with mineral water.

Fill a bowl with sugar, add half a bowl of lukewarm water and microwave for 1 minute and a half (a pot of boiling water is fine), then add the vinegar to make a sweet and sour sauce. Pour the sweet and sour sauce into the radish strips, mix well, and then add a little salt and chicken essence. Pour on the oil splash hot pepper. Marinate for 4 hours and then you can eat. Sprinkle with cilantro before eating.

2, practice two:

Main ingredient: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, sun-dried into 500 grams of dried radish.

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

Method of production: water, vinegar, thirteen spices, salt into the pot to boil, cease fire into the monosodium glutamate, cooled and ready to use. Put the sun-dried radish and chili oil into the container of pickles and mix well, then sprinkle the sugar on top, then pour the cooled material juice into the container. Stir once or twice a day thereafter (preferably with a pair of stationary chopsticks), and serve for about 7 days.

3, practice three:

Main ingredient: 5000 grams of fresh radish washed, cut into small finger thick, sun dried radish spare.

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

Method of production: sun dried radish with warm water, poured into the basin after water control, the top of the sesame noodles and sesame standby. Put the frying pan on the fire, pour the oil, the fire is not too big, when the oil is 5 into the heat into the chili pepper noodles and stir, to be slightly browned and then poured into the water, add stewed meat material, cook over high heat, to be out of taste into the sugar and salt, turn off the fire into the appropriate amount of monosodium glutamate, and then pour the soup on the washed dried radish while it is still hot and stirred well. Do well the next day can be eaten.