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1
First wash the radish and dry it out -
2
Then cut the radish into chopstick-thick radish strips (children pull out most of the radish that they love, and the color is very beautiful when cut) -
3
Put the radish in the sun for a day (if the weather is bad, you can dry it for two more days) -
4
Sun until hair fades -
5
During this time, you can prepare the seasoning. Saute the Sichuan peppercorns and chili peppers in the pot until fragrant, then use a food processor to make Sichuan peppercorns and chili noodles for later use -
6
Put the dried radish on the chopping board, add some salt, and rub it with your hands -
7
Rubbing out some of the remaining water can also add flavor to the radish (you have to rub it vigorously, which is the key to the crispness of the radish) -
8
Mix salt, monosodium glutamate, pepper powder, and chili powder -
9
Pour these seasonings into the radish and mix well -
10
After mixing, store it in a sealed jar for a while before eating. The longer it is stored, the more fragrant it will be; it also tastes good if eaten immediately
Tips
You should add a little more salt to the radish, otherwise it will become sour over time. The rest depends on taste.
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