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1, green radish is the green skin radish in Chinese radish, except for the part buried in the soil, the other parts of the green radish are all green, and the taste is crisp and sweet.
2, today Liu sister-in-law to share the "pickled green radish" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Green radish, salt, chili noodles, cooked white sesame seeds, sugar
4, pickled radish dried green radish is the first choice. Washed green radish cut off two ends, and then cut into strips, pickled green radish is not needed to peel, put the cut radish strips into a sieve, put in the sun for about two or three days, the water of the radish is basically dried, the process to keep turning
5, the time for the radish strips to dry has arrived, and the appearance is easy to stick to dust when drying. Then put it in a basin, pour in water, wash off the external impurities and dust, wash it and drain it, and place it on a sieve. You can leave it outside to dry for about two hours, and if you are in time, you can use a hair dryer to blow dry. Dried turnips that blow dry water are easy to preserve
6, blow dry water dried radish into the pot, put two small spoons of salt, a spoonful of sugar, chili noodles, cooked white sesame seeds to add flavor, and then mix it well, stir to the radish strips can stick to all the spices, put into a bottle, cover the sealed lid, put into the refrigerator refrigerated and stored, eat for half a year will not be bad
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