I, pickled radish: radish cleaning 2-3 times, remove the hairy roots and top, and then loaded into the container, pickle containers can not use metal and plastic products, must be used in ceramic corrosion-resistant products, each loaded with a layer of 20 cm thick radish, sprinkled with a layer of material salt (material salt to the green salt-based, every 10 kg of green salt in the exchange of peppercorns 0.2 kg, 0.4 kg of fennel, 0.5 kg of fresh ginger). Use about 8 kilograms of salt for every 100 kilograms of radish. When the container is filled, press a stone or other heavy object on top of the radish, and let it overflow by itself for about 5 days with water oozing out. If you mix some celery or pepper in the radish, the flavor is more fresh. The pickling of radish is usually carried out from late October to early November. Half a month after pickling can be eaten, color and flavor.

Two, soak the radish: the first preparation of material water, per 100 kilograms of water with 30 kilograms of green salt, pepper 2 kilograms. Fennel 4 kilograms, 5 kilograms of fresh ginger, 0.5 kilograms of large incense. Boil roll 20 minutes, poured into the porcelain container to cool, and then wash the radish whole or chopped into the container compaction, be sure to let the material water drowning radish, and then seal the container mouth. 7 days can be eaten.

Three, sauce radish: radish after washing in the sun at 1 ℃ -15 ℃ soft, and then put into the prepared soy sauce (soy sauce 100 kilograms, 2 kilograms of peppercorns, fennel 2 kilograms, 0.5 kilograms of incense) static soak for 10 days or so can be eaten, the taste can be comparable to the Fuling mustard greens.

Four, flavor dried radish: radish cut into long about 5 cm, 1 cm wide, 0.5 cm thick long strip, according to the 10:1 ratio of salt sprinkled with salt, pickling 6 to 7 days, pickling process should be often stirred to make the radish pickled, pickled through. Fished out and spread on a thin plate to dry for 5 to 6 days, and then back into the pickled radish juice, soak 2 to 3 days and then dry. Repeat 2 to 3 times until all of the radish juice from the initial pickling has soaked into the dried radish, then dry for 2 to 3 days. Put in the appropriate amount of soy sauce, a small amount of vinegar, monosodium glutamate, pepper powder, chili powder and mix well, that is, the unique flavor of dried radish.

Five, five-spice radish strips

Selection. Choose the fall harvest of high-quality radish, remove the roots and tops, wash, standby.

Making strips. Rub the radish into 6-centimeter long strips.

Hot blanching. Drop the radish strips into boiling water for 1 minute, then remove with a slotted spoon and drain.

Drying. Place the drained radish strips on a bamboo grate to dry in the fall sun. Until ninety percent dry, received indoors, shade drying.

Packaging. When the temperature drops below 10 ℃, put the radish strips into a well-sealed plastic bag, tighten the mouth of the bag to save.

Mixing: After 3-5 days, mix. Depending on the serving size, mix as you go, and after a day of mixing, it is ready to serve.

1) Sweet and sour flavor. Take radish strips, add a little soy sauce, vinegar, a little salt, sugar, mix well to become.

(2) Sesame and garlic flavor. Take radish strips, add a little soy sauce, fried sesame seeds, garlic, a little salt, a little vinegar, mix well.

(3) sauce spicy flavor. Take the radish strips, add a proper amount of chili sauce, a little vinegar, mix well into.