Features: fragrant, spicy, crunchy, can be stored for a long time after being done, ready to eat

Ingredients: white radish, red radish, green head radish

Ingredients and condiments: salt, chili pepper, peppercorns, oil, Laogai Ma

How to do it:

Wash the radish and cut off the two heads, don't peel the skin. Cut thin slices and then shred.

Sunbathe in a ventilated sunny place for two days, after the sunshine of the radish is more mellow and crispy

Salted and rubbed, so that the salt penetrates into the radish

Added four spoons of Laogama chili sauce and stirred, I added here is the homemade chili sauce I made a short time ago, the process of making the sauce has been added to the process of a lot of seasoning, so that the radish and the sauce mixed thoroughly

Then loaded into the prepared container is ready, stored in the refrigerator can be taken out at any time to eat, this appetizing small dishes crispy and delicious, suitable for eating thin rice steamed bread very appetizing rice.

Summary and recommendations:

The above picture is from the screenshot of my video, the text expression is incomplete place can see my headline number of visual video in the spicy dried radish how to do video reference. Spicy dried radish how to do the following points must pay attention to:

Radish pickling must be sun-dried more than 40% of the water before, in order to facilitate the absorption of seasonings and sauces of the flavor

For the finished product containers must be sealed in order to be stored for a long time, and there can not be raw water

It is recommended that the finished product is loaded in a number of slightly smaller containers to avoid multiple times to open the food, the small container The characteristic of small containers is that they can be eaten in one or two sittings without opening another container.

Wishing you well!