Dried radish, refers to the sun-dried radish, is a domestic popular favorite a unique flavor of easy to keep dry vegetables. It is rich in vitamin B and has a higher iron content than other foods, except for kim chi. Dried radish is called dried vegetable in Chaoshan, which is salty, crispy, appetizing, and known as the three treasures of Chaoshan together with Chaoshan pickles and fish sauce. Shanghang Dried Radish has a golden color, tender skin, crispy flesh, sweet and fragrant taste, and was famous in the early Ming Dynasty.

Materials/Tools

Daikon radish (green radish, carrot can be used). Seasoning: salt, chili powder, pepper.

Method

1

Cut the radish into strips.

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2

Pickle with salt for half a day.

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3

After pickling, put the radish strips under the sun to dry the water. Be careful not to dry the radish too much, too dry to make dried radish will be hard, it will not taste good, sunshine until as shown in the picture so you can.

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4

Gather dried radish dried in the sun into a container, and evenly spread chili powder and pepper on the dried radish.

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5

Put the dried radish into an airtight container and place it in a cool place (preferably below 10 degrees Celsius) to marinate for about half a month.

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6

Sample dried radish will be marinated. When eating, take a little dried radish, add soy sauce, vinegar, sesame oil and mix well then you can start to eat.

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