Steps:

1, pickled dried radish: green radish is the first choice. Cleaned green carrots cut off the two ends, and then cut into strips, pickled green carrots do not need to peel, put the cut radish strips into the sieve, placed in the sun for about two or three days, the water of the radish is basically sun-dried, the process should be constantly turning.

2, turnip strips sun time is up, sun when the appearance of easy to stick on the dust. Then put it into the basin, pour water, wash away the appearance of impurities and dust, wash clean and fish out drained water, set on the sieve. You can put it outside in the sun for about two hours, or use a hair dryer to dry it if you are in a hurry. The dried radish is easy to store.

3, blow-drying dried radish into the basin, put two tablespoons of salt, a spoonful of sugar, chili pepper, cooked white sesame to increase the aroma, and then give it a good mix, stirring to the radish can stick to all the seasoning, loaded into a bottle, covered with a sealing cap, put into the refrigerator to preserve, eat half a year won't be bad.