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1
Carrot. -
2
Peel, wash and drain the water. -
3
Cut the length of the little finger and half the thickness of the little finger. -
4
Spread the shredded radish evenly in a dustpan and dry it in the sun for 2 days until it is semi-dry, turning it once or twice during this period. -
5
Ginger, garlic. -
6
Cut the ginger into shreds. -
7
Cut the garlic into shreds. -
8
Sprinkle the shredded ginger and garlic on the semi-dried shredded radish, and then dry it in the sun for a day until it is 80% dry. -
9
Put the dried shredded shreds into a dry and clean basin, add shredded dried chili shells and salt and mix well. -
10
Prepare a clean glass bottle in advance, soak it in boiling water and drain it completely. Put the shredded radish into the glass bottle, pack a little and use a rolling pin to compress it, and then continue to pack it until it is compressed and can no longer fit. Cover and store in a cool place for about 10 days before eating. -
11
When eating, take out an appropriate amount and pour sesame oil on it to eat directly or stir-fry it in a pot over low heat.
Tips
1. The thickness of shredded radish should be moderate. If it is too large, it will be difficult to dry in the sun. If it is too small, it will taste bad after being dried.
2. If you need to store it for a long time after making it, pour enough sesame oil into the bottle to lock in the air and store it in the refrigerator.
3. When frying, you can only stir-fry over low heat for a few times, otherwise it will be easily burnt.