Raw materials:

White radish 1 root, 50 grams of coarse chili noodles, half a piece of apple, half a piece of pear, 50 grams of sugar, onion, ginger and garlic powder, monosodium glutamate, salt in moderation.

Steps/methods

Practice: Wash the white radish, without peeling, so that it is more chewy to eat; cut into 2 centimeters or so of the hobnail block, this size of the radish block pickled radish flavor moderate.

Add two tablespoons of salt, kill the radish out of the water, pickled with chili pepper is easier to taste, eat more refreshing. Marinate for about half an hour or so.

While the radishes are pickling, let's take care of the sauce for the radishes by peeling and dicing the apples and pears.

Put the chili noodles in a large bowl and add water to blend the chili noodles.

Put the minced green onion, ginger and garlic in.

Add sugar and a little monosodium glutamate.

Put in the diced apple and pear to make the pickled radish more fragrant and crisp.

Mix the sauce ingredients well.

After half an hour, the radishes marinate quite a bit.

Wash the pickled radish with water to prevent the salt from overpowering the flavor of the sauce. Fish out the radishes and drain them.

Add the sauce to the radishes.

Mix well, seal with plastic wrap, put in the refrigerator fresh layer, marinate for 24 hours.