Main Ingredients

Weifang Green Radish

10000g

Sun-dried Salt

200g

Supplementary Ingredients

Pepper

Moderate

Salt

Moderate

Pepper

Moderate

Additional Ingredients

Midame Soy Sauce

Measurement

Steps

1. Wash the radish and control the water

2. Cut the radish into pencil-thin strips

3. Sprinkle the cut radish strips with sun-dried salt in an oil- and water-free container

4. Mix with your hands so that the salt is evenly dispersed in the radish

5. Leave the container for 10 hours or more to ensure that it is salted. The radish should be placed in a container for more than 10 hours to ensure that it is salted through

6. The salted radish should be placed flat in the sun and turned once a day

7. It should be dried to 8 minutes in about 3 days

8. Put it in a bag and put it away in a cool place for storage

9. Wash the dried radish in the water for a few times to get rid of the floating soil and dust.

10. And then use pure water to soak soften with a pinch can penetrate the process takes about 1 hour or so.

11. Clutching the water as much as possible to clutch the dry some, this time it is best to use men on the field.

12. Clutching and rolling water dried radish pull loose, put on the seasoning pepper, salt, chili powder.

13. And then put the right amount of fresh flavor soy sauce seasoning.

14. Hand wearing disposable gloves, up and down tossing and grasping to make it flavorful, taste what is missing to add a little something, until the tune out of their own flavor.

15. Do a good job of dried radish loaded into a sealed jar in the refrigerator to save, every time you can eat a week or so can be eaten, eat as you do, so that it is not easy to bad.