1. Wash radish, cut it into pieces along the length, then cut it into strips thinner than fingers, put it in a basin, add salt, mix well and marinate for two hours;

2. Dried radish in salt water faded slightly, and the salt water was poured out. Wash dried radish twice with clear water;

3. Wash the dried radish and drain the water;

4. Dry the radish or put it on the radiator;

5. Boil a pot of boiling water, dry the radish, pick it up when it is half dry, and soak it for a while when it is dry.

Scald as much as you eat, and dry the rest directly;

6, hot dry radish, drain the water, conditionally dry the surface water, can't wait to dry it with kitchen paper;

7, cut into small dices, smaller and better to eat;

8. Put the Chili noodles according to how spicy you eat. Pour Chili noodles with hot oil. You can mix them directly with spilled oil at home. If it is ordinary Chili noodles, you can add a little pepper powder and white sesame seeds and let the oil splash and cool for later use.

9. Pour the dried radish into the oil chili pepper basin, mix well and add a spoonful of sugar. If the fruit radish itself is sweet but not spicy, you can add two spoonfuls of vinegar without sugar. The amount of vinegar is also according to your own taste. If you don't like sour food, you can eat salty food without vinegar. If the taste is salty, add sugar and dilute the salt. Finally, mix well and eat!

The production of dried radish pickles is generally carried out from winter to around, and it has to go through three processes of "drying, pickling and storage". Sun-dried radish is a unique vegetable, rich in vitamin B, and its iron content is higher than other foods except day lily. The ingredients are exquisite, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, and it tastes crisp and refreshing.