Sun-dried radish is to control the moisture inside, if the moisture of the dried radish is not sun-dried, it will be very easy to be bad in the process of pickling. We will put the dried radish into the basin, and then we have dried radish in the sun on some of the chili pepper and the right amount of sugar and the right amount of salt, and finally put a little soy sauce and vinegar coloring, will be seasoned evenly after we rub the radish with our hands, it can be more flavorful radish dry.

The radish is cut in half, put in a ventilated place to dry water, about two or three days. Prepare a clean altar without water and oil, radish layer by layer into each layer, add the right amount of coarse salt, layer by layer, step down and flatten, seal tightly, put in a cool place, a week later you can eat, the longer the pickling time the more delicious. Cut the carrots into finger-length thick strips without peeling. Spread them out in a ventilated place and put them on the next day. Or if the weather is good and sunny, dry them until they are 80% dry, which saves time. Wash the sun-dried radishes to remove the dust, wring out the water and put them into a pot. Add an appropriate amount of chili pepper, salt, sugar, a little white wine, mix well, try to taste the right degree, adjusted to the hot and sour, salty and sweet shall prevail.

After a few minutes of kneading to taste, find an altar, to be free of water and oil, clean only, into the altar, sealed tightly. Be sure to seal tightly to prevent air from entering, breeding stray bacteria, the flavor will not be good. Then hide in a cool place for two or three days can be eaten. If you want the flavor to be good, the longer the pickling time, the better. After a few days of pickling, dried radish becomes dry and crisp, spicy and addictive, and the color is also good.

Next meal under the porridge good choice, or as a stir-fry vegetables side dishes, pork fried dried radish, garlic fried dried radish, not only chewy, but also quite tasty appetizers. When pickling more, to eat at any time, how convenient. The preservation time is also long, do not have to worry about spoilage, dried radish as long as the preservation of sealed, the longer you put the more fragrant. The key to making good dried radish is dehydration. We eat breakfast when drinking some thin rice in eating some steamed bread or doughnuts and so on, with some radish pickles, it's really very next meal.