1. Wash the white radish and turn around.
2. Cut thick slices.
3. Turn to cut thick wire.
4. Put the sliced radish into a larger container.
5. Add a tablespoon of salt.
6. Pickling softens the moisture.
7. Drain the water, put it in a baking tray, and bake at 100 degrees for 60 minutes.
8. Stir several times in the middle.
9. It is obvious that the water in the radish shreds has evaporated and the thick strips become thinner.
10. Take out and put in the sauce made with garlic and Jiangqing.
11. Add a tablespoon of dried red pepper powder, a little MSG and mix well.
12. Add a tablespoon of sesame oil.
13. Mix well and marinate for a while.
14. Add sesame seeds and stir well.
15. The taste is delicate, soft and non-lint, and refreshing.
Tips:1. The shredded radish from the oven is heated, that is, cooked radish. It is different from the texture of raw radish dried in the sun.
2. Be sure to stir frequently during the baking process, otherwise it will be partly burnt.
3. It's good to see that the water has basically evaporated and the shredded radish has shrunk.
4. If you have any questions, please leave a message below the comments to learn and make progress together.
