[homemade Salty and Spicy Crispy Radish]

[homemade Salty and Spicy Crispy Radish]

1. Prepare two large white radishes

2. Wash and remove the head and tail, without peeling and cutting into radish strips. Take it outside in the sun for two days and take it back at night to cover it to prevent dirt from getting in.

3. After drying for two days, add a few spoonfuls of salt to the radish, the weight is twice as much as that of the stir-fry. Then toss it for a night. Take it out for drying the next day.

4. When the radish is 80% dry, put it away, put it in a large bowl, put two spoons of garlic chili sauce you make yourself, and drizzle it with a little boiled oil.

5. After the chopsticks are evenly stirred, put it in a fresh-keeping bag, and then put it into the bottle and cover the lid for storage. You can eat it in two days.

6. When eating, use clean chopsticks to pick it out and place it on a small dish, as much as you want.

Tips:

1: In the current sun, radishes generally only need to be dried for 3 days. Too dry affects the taste and is not so crispy.



2: When it is exposed to the next day, you can rinse the radish with clean water. If there is dust on it, it can be washed off.