Pickled dried radish is different from place to place. For example, the pickling method in Chaoshan area is the simplest, and it pays attention to the crispness of the taste. With pickles and fish sauce, it is also called "Chaoshan three treasures". Cut the radish in half and put it in a ventilated place to dry for about two or three days. Prepare a clean, water-free and oil-free jar, put the radish layer by layer, add appropriate amount of coarse salt to each layer, flatten it layer by layer, seal it tightly, and put it in a cool place. You can eat it in a week. The longer the pickling time, the better the taste. In addition to Chaoshan people's favorite, people in other places may feel relatively simple, so introducing a spicy and crisp dried radish is more popular.

1, green radish need not be peeled, cut into thick strips with long fingers. Open the ventilated place for the next day. Or it's sunny, and it's enough to dry until eight, saving time.

2. Dry clean the dried radish to remove dust, wring out the water and put it into the basin. Add a proper amount of Chili noodles, salt, sugar and a little white wine, stir well, try to taste the right degree and make it sour, spicy, salty and sweet.

After rubbing for a few minutes, find a jar, which is water-free and oil-free, clean, put it in the jar and seal it tightly. Be sure to seal it tightly to prevent air from entering and breeding miscellaneous bacteria, and the taste will be bad. Then you can eat it in the shade for two or three days. If you want a good taste, the longer the pickling time, the better.

After a few days of pickling, dried radish became dry and crisp, spicy and enjoyable, and the color was good. Porridge is a good choice for next meal or as an auxiliary material for cooking. Fried pork belly with dried radish and fried minced garlic with dried radish are not only chewy, but also appetizing.

Take more when pickling, which is convenient for eating at any time. It also lasted a long time, and it was completely unnecessary, but the heart became bad. As long as it is sealed, the longer it is kept, the more fragrant it will be.