Making process:
1, first of all, prepare 2-3 fresh radish (preferred green radish, followed by white radish), after they are cleaned, first of all, their skin peeled off, and then they will change the knife cut into small strips (thick and thin degree of chopsticks can be, the state of the above picture), all cut, they will be poured into a pot standby.
2, then, in the cut radish strips sprinkled into the appropriate amount of salt, and a small amount of pepper, it is sufficient to grasp the mix evenly, and then put aside to marinate for 3-4 hours, until they are in excess of water as much as possible "to kill" out of the so far, and then pour all the juice, and then they will be sown into cold water, rinse repeatedly 2-3 times, clutching! Dry and then fish out and spare.
3, then, will be fully washed radish strips, set into the bamboo mat prepared in advance (or dumpling curtain) above, and then put them in a sunny place, they will be dry until half-dry state (state as shown in the picture above), this process will take about 1-2 days, the production of preserved radish, this link can not be omitted, or else it will seriously affect the preservation of the time and texture of them.
4, before pickling, again the dried radish will be poured into the water, rinse clean (this time mainly to remove the dust), and clutch dry water, after loading into the basin, the first in the head into the appropriate amount of minced garlic and millet peppercorns, and then add 1 tablespoon of soya sauce, half a tablespoon of soy sauce, half a tablespoon of vinegar, and a small amount of oyster sauce, and a small amount of chicken essence and sugar, and finally, and then poured into the 1 tablespoon of homemade chili oil.
5, finally, the set of disposable gloves, directly on the hand will be fully mixed evenly, and then they will be served into the pre-washed containers (a variety of altar with sealing, jars, glassware, etc.), locking seal, and then placed in a cool, dry place, stored for a year will not be bad, characterized by: taste spicy and salty, the texture of the both crispy and chewy, in addition to can be used to eat directly! In addition to eating, you can also use it to fry meat to eat, such as everyone's favorite back to the meat and so on.
Warm tips:
1, the production of dried pickles radish, in addition to ensuring that the absolute freshness of the ingredients, but also to give them enough time to dry, so that the effect of pickled, not only has a great taste, but also can be preserved for a long time, under normal circumstances, put 1 year will not deteriorate.
2, in addition, to the radish "kill water" is a very important step, the main purpose of three, one is to remove the excess bitterness (astringency) in them, the second is to facilitate the taste, and the third is to maximize the retention of crisp texture.