Ingredients

White radish 1 (about 600g), 20g chili noodles, 5g sugar, 20g soy sauce, 8g salt, 15g vinegar, 8g sesame oil, a little white wine, 30g cooking oil

Methods

1, white radish rinsed with water to clean the skin, remove the skin of the radish with the skin scraper, cut into long strips of about 5cm long and wide.








Delicious. The skin of the radish is easy to hide the mud, and it is best not to keep it.

2. Put the cut radish strips in a ventilated place outside the window and let them dry for half a day, preferably on the backlit side, avoiding direct sunlight.

3, dry to the radish strips slightly wrinkled skin, moisture to maintain about 70%, you can, as long as you remember this, make the pickled radish both flavorful and crisp.

4, put the radish strips into the container, add salt, sugar and chili noodles, pour hot oil in three times, so that the flavor of chili noodles fully dialysis.

5: Add soy sauce, vinegar and sesame oil, and toss to coat the radish strips evenly with the chili pepper and absorb the sauce.

6, prepare a water-free, oil-free, high-temperature sterilized bottles, the seasoning of the radish into the bottle, and then a little white wine to seal, sealed and preserved.

7, pickled 3 - 5 days, spicy and crisp pickled radish is ready, eat as you go, remember to use clean, no water, no oil chopsticks clip Oh.