1. Peel, cut into slices, and blow until the surfaces on both sides are dry.
2. Put the radish in a large basin, put 1TBL of sea salt, stir it evenly, let it out of the water, cover it, and put it next to the stove to make it warmer. The salt can easily enter and move the salt molecules. In the process, one Pour out the water from the bottom of the basin in about two hours.
3. When you can’t pour out the water, put it on a flat pan to dry or dry. It’s winter. It rains occasionally. The possibility of drying is unlikely. It can only be dried. If it is a central air conditioner at home, it can be dried. Place it under the air-conditioning vent. I just have a small heater in my house. Place it right next to it and keep blowing until it dries. If it is in the north of the country, it can be placed next to the heating system. Bake it dry and keep it for a long time. It is better to put it in a compact bag or tin after baking.
Tips:1. It should be better to use long radishes;
2. I remember in some children's shoes that during the process of drying the radish, I found that the radish turned black. I have done it several times, but there is no such phenomenon. One may be that I did not use the iodized salt that we used for cooking, but I used sea salt. ; The second is to wash the radish with the skin first, wipe it dry and then peel it, so that no excess water and compounds in the water will enter the radish.
I don’t know if it’s just a matter of experience.
