1, prepare a pottery jar that can hold leaf water, wash it, and the capacity should be 10 liter.

2. Prepare about 2 liters of rice soup and 5 liters of cold boiled water.

3. Pour rice soup and cold boiled water into the jar, add appropriate amount of salt and sugar, and add garlic and garlic stalks as you like.

4. Cut the radish into pieces with a thickness of 0.5 cm (if the radish is small, you can put it whole), wash it with cold boiled water and put it in the jar (local red radish is better).

5, add water to the hinge, and then cover the jar cover (to avoid the sour water from changing taste and shape due to ventilation). After 4-5 days, the radish slices will turn pale red. Take them out, add appropriate amount of monosodium glutamate and pepper, and add appropriate amount of salt and sugar according to your own preferences.

In addition, vegetables such as knife bucket, radish petiole and green vegetable petiole can also be put into the altar.

Remember! ! Don't add raw water to prevent sour water from changing taste and salivating. Teach you how to make radish dishes. In the past, every housewife would buy some fresh and watery radishes when radishes were on the market. In addition to cooking them directly into dishes, they would also pickle them into various dry products or put them into pickle jars to make pickled radishes. Now, such radish products are rare, but we can find traces in some restaurants. There, chefs used them as ingredients and seasonings for cooking, and created many delicious dishes with local flavor. Below, the author will talk about the production method of radish products. There are many kinds of pickled dried radish products, some of which are pickled directly without seasoning, such as carrot thread, white radish thread and dried radish shreds. Some of them are seasoned when pickled, and can be eaten directly after pickled, such as dried hot and sour radish, dried sweet and spicy radish, dried spiced radish, vinegar radish, drunk radish, spiced pickled radish, radish and so on. There are also two kinds of pickled radish, one is the "bath radish" that can be eaten after being soaked for a short time; One is sour radish that has been brewed for a long time. As a special seasoning, sour radish is used to flavor dishes, and it is an indispensable seasoning for making pickled fish, hot pot with sauerkraut, stewed old duck with sour radish, stewed crab with sour radish and other big dishes. 1. Preparation method of carrot string for dried radish products: choose carrots with uniform thickness at the head and tail, wash and scrape off the skin, air-dry them slightly until the carrots are a little weak, clamp the carrots with two bamboo chopsticks, cut them obliquely with a straight knife (cut them to the chopsticks, but do not cut them off), then turn the carrots over, clamp them with chopsticks and cut them with the straight knife, then hang the carrot string on the rope, air-dry them in a ventilated place, and then put them into the inverted box. Method of making white radish thread: select round root radish, wash it, cut it into discs with a thickness of 1 cm, and marinate it with refined salt for a while. When the radish becomes soft, cut it into strips with a spacing of 1.2 cm one by one with a knife (but the other end cannot be cut off). After cutting one side, turn your head to cut the other side (also not cut off), and then hang it in a ventilated place to dry it to 80%. Pickled carrot line is crisp and sweet, while white radish line is crisp and spicy, which is usually eaten after cold salad. The preparation method is as follows: firstly, the radish thread is washed with boiling water, then torn into pieces, added with refined salt, monosodium glutamate, white sugar, pepper noodles, red oil and sesame oil, and then added with crispy peanuts, cooked sesame seeds and chopped green onion, and mixed well. Of course, you can also add other ingredients and mix them into other flavors according to your own tastes. Preparation method of dried radish shreds: white radish is washed, its roots are removed, and it is cut into 0.6 cm thick shreds (it can be made with a special shredding tool, which is faster), then dried in the sun until it is 70% to 80% dry, put it into an inverted jar, sprinkle a little white wine while filling it, and press the shredded radish tightly. After pickling for about 20 days, take it out of the jar, dry it in the sun, and then put it into a food bag for sealing. Dried shredded radish has a wide range of uses, which can be used in steamed vegetables, stir-fried dishes and soup dishes, but it should be noted that it should be soaked in hot water before use. On the basis of making dried shredded radish, it can be further processed to make radish shrews. The preparation method is as follows: raw materials: dried radish 2500g pork head meat1500g steamed pork rice flour 500g fresh shredded pepper 500g pepper noodles15g star anise powder15g pepper noodles 50g refined salt 400g white sugar 300g monosodium glutamate 20g white wine 50g preparation method: the pork head meat is scraped clean and cooked in a pot. Add dried shredded radish, shredded pork head and shredded fresh pepper, add steamed pork rice flour, refined salt, monosodium glutamate, white sugar, white wine, star anise powder and pepper noodles, mix well, put them in an inverted jar, and marinate for/kloc-0.5 days. Radish shrews can be directly steamed in a cage or fried in a pot for eating. Preparation method of dried radish strips: 5000 grams of fresh radish is washed, cut into strips 1 cm square, dried in the sun until the water content of radish drops to 30%, and then marinated in the tank. When curing, spread a layer of radish strips in the tank, sprinkle some salt, the amount of salt used is 80 grams, and layer by layer, press tightly. After one day, you must turn over the jar, that is, turn it into another clean jar, spread a layer of radish and sprinkle salt once, this time with 50 grams of salt. After a week, I have to turn over the jar again. The total salt consumption this time is 30 grams. The purpose of turning over the jar twice is to release the hot air generated during curing and to make the salty taste consistent. After turning over the jar, marinate for two weeks to take out the radish strips and dry them in the sun until the water content is about 20%. The processed dried radish strips are Huang Liang in color, crisp, fragrant and slightly sweet, which is a fine vegetable product and the most popular dried radish product in the old days. Dried carrot with sugar and spicy flavor: 5000 grams of white radish is washed, dried and cut into strips with a length of 8 cm and a width of 0.5 cm. Then it is put into a container, mixed with 500 grams of refined salt and marinated for a week (it has to be turned twice a day to dissipate heat and smell of radish). Then, the radish is taken out and washed with clear water several times, and the water is squeezed out, and 600 grams of white sugar and pepper noodles are added. Dry hot and sour radish raw materials: 5000g white radish, 200g white vinegar, 500g white sugar 1 50g pepper noodles, 50g Chinese liquor, 25g pepper noodles15g star anise. Method: Radish is peeled off, washed, cut into strips with a length of 5cm and a square width of1cm, dried to 80%, and then added with essence. The sweet and spicy radish strips taste crisp and sweet, and the hot and sour radish strips are sour and crisp, which can be used as appetizers or snacks. 2. The method of soaking radish products into "bath radish" is very simple. You can choose white radish, carrot, radish tassel, radish skin, etc., first change the knife into the required shape, then put it in the pickle jar for several hours, and take it out to eat. Soak sour radishes, choose white radishes, wash them, cut the big radishes into two pieces, and put the radishes with small shapes in the sun to wither without changing the knife, then put them in the pickle jar for more than five months and take them out for use. Below, the author introduces two dishes with radish products as ingredients and seasonings, hoping that everyone can be inspired to develop more distinctive dishes.