The following are simple processing methods for several radish products.

1. Pickled radish: Wash the radish 2-3 times, remove the hairy roots and top, and then put it into a container. The container for pickles cannot use metal or plastic products, and must use ceramic anti-corrosion products. , fill each 20 cm thick layer of radish, and sprinkle a layer of salt (the salt is mainly green salt, with 0.2 kg of peppercorns, 0.4 kg of fennel, and 0.5 kg of fresh ginger for every 10 kg of green salt). About 8 kilograms of salt is used for every 100 kilograms of radish. When the container is full, place a heavy object such as a stone on top of the radish, and let the water seep out in about 5 days, allowing it to overflow on its own. If you mix some celery or pepper into the radish, the taste will be more fresh. The pickling of radish is usually carried out from late October to early November. It can be eaten half a month after pickling, and it is full of color and flavor.

2. Pickle radish: Prepare the water first, add 30kg of green salt and 2kg of pepper for every 100kg of water. 4 kilograms of fennel, 5 kilograms of fresh ginger, and 0.5 kilograms of daxiang. Boil for 20 minutes, pour into a porcelain container and let cool. Then put the washed radish whole or chopped into the container and compact it. Make sure the water covers the radish, and then seal the mouth of the container. It can be eaten within 7 days.

3. Sauce radish: Wash the radish and dry it in the sun at 1℃-15℃, then add it to the prepared soy sauce (100 kg of soy sauce, 2 kg of pepper, 2 kg of fennel, Daxiang 0.5kg) can be eaten after soaking for about 10 days. Its taste is comparable to Fuling mustard.

4. Flavored dried radish: Cut the radish into strips about 5 cm long, 1 cm wide and 0.5 cm thick. Sprinkle with salt at a ratio of 10:1, mix well, and marinate for 6 to 7 days. , stir frequently during the pickling process to marinate the radish evenly and thoroughly. After taking it out, spread it on a thin board to dry for 5 to 6 days, then put it back into the pickled radish juice, soak it for 2 to 3 days, and then dry it again. Repeat 2 to 3 times until all the initially pickled radish juice is immersed in the dried radish, and then dry for 2 to 3 days. Add an appropriate amount of soy sauce, a small amount of vinegar, MSG, Sichuan pepper powder, and chili powder, mix well, and you will have dried radish with a unique flavor.

5. Five-spice radish strips

Choose ingredients. Choose high-quality radishes that have just been harvested in autumn, remove the roots and tops, wash them and set aside.

Making bars. Use a bed wiper to grate the radish into long strips of about 6 cm.

Hot. Put the radish strips into the boiling water, take them out with a slotted spoon after 1 minute, and drain the water.

Let dry. Place the drained radish strips on a bamboo grate and dry them in the autumn sun. Dry until 90% dry, then bring indoors and dry in the shade.

Packaging. When the temperature drops below 10°C, put the radish strips into a well-sealed plastic bag and tie the bag tightly for storage.

Modulation. After 3-5 days, it can be mixed. According to the amount of food, mix it as you eat. After one day of mixing, it can be eaten.

⑴ Sweet and sour taste. Take radish strips, add a small amount of soy sauce, vinegar, a little refined salt, and sugar, mix well and serve.

⑵Sesame and garlic flavor. Take the radish strips, add a little soy sauce, a little fried sesame seeds, minced garlic, a little refined salt, a little vinegar, mix well and serve.

⑶Spicy sauce. Take radish strips, add appropriate amount of chili sauce and a little vinegar, mix well and serve.