1, the production of ingredients: white radish, garlic, millet spicy, vinaigrette.

2, production steps: first of all, prepare two white tender white radish, wash it clean, without peeling, cut the radish into 1 centimeter strip, this shape can be based on personal preferences to choose, radish strip cut, put into a large pot, and then to the radish to add more than the usual frying some salt, here to do is four pounds of radish with 100 grams of salt, then use small hands to grasp and mix evenly, and then to the radish, and then to the radish, and then to the radish, and then to the radish, and then to the radish, and then to the radish, and then to the radish, and then to the radish, and then to the radish. Then with a small hand will radish grasp mix evenly, let radish marinate for an hour, kill the water inside, remove the pungent flavor of radish, in the production of sour radish, vinegar is very critical, radish is good to eat, crispy or not, it depends on the modulation of the vinegar water is not good, to prepare a small pot, and then put in a pot of 450 milliliters of white vinegar, and then blended into the proportion of 800 milliliters of water, and then placed it on the stove, the Vinegar sauce in the pot to boil, boil, turn off the fire, let the vinegar water in the pot to stand to cool, here to pay attention to cook the vinaigrette pot, must not be stained with oil, and then to prepare a handful of garlic, and a handful of millet peppercorns, garlic cut into small pieces, millet peppercorns from the center of the cut apart, cut and loaded into the plate for spare time, this time the radish is also pickled almost killed a lot of water, prepare a funnel, the radish will be poured out of the control of the drying of the water! Then the water control and dry radish strips back to the pot, add just cut the garlic and millet chili, hand tossed evenly, scratched and mixed for about 1 minute, so that the garlic and chili pepper flavor are fully integrated into the radish, and then prepare a clean, non-stick water and oil-free glass jar, just mixed radish strips into it, and then pour in the vinegar sauce made well in advance to cool, remember to not add too much full, cover the lid, and then the radish can be opened for a day. Marinate for a day and then you can eat.

3, pickled carrots seem very simple, but many people in the production of the wrong, resulting in dishes are either too acidic, or not crispy, so it is, pickled carrots vinaigrette is very critical, like friends hurry to do a jar of it.