Some time ago, I watched TV and learned a method of making dried radish:
1. white radish (it doesn't need to be fresh, just a little wilting), peel off the bad skin outside, leave a good one, and cut it into strips with a thickness of one centimeter;
2. Salt for 3 hours, the radish will come out, pour out the water and squeeze it dry (you should master the amount of salt, accidentally put too much, and the result is too salty);
3. Take out the dehydrated radish and air it for 3-4 hours. The standard is to pick up the radish strip and bend it, and there is basically no moisture (TV said that it can be blown by a hair dryer for half an hour, but I put it on the heater for about two hours). This step is to put seasoning in the back, because it is too wet to put it on;
4. If you make spiced dried radish, wrap each shredded radish with spiced powder and pepper powder, that is, cover the shredded radish with a layer, which does not need to be very thick, but it should be wrapped. If you make spicy dried radish, just change the spiced powder and pepper powder into Chili noodles.
5. Leave it in a ventilated place for about a week, and the final state is that all radish strips are dry and wilted. Wash it when eating, and mix it with vinegar and sugar sesame oil. I made spiced dried radish, which tastes good except that it is a little salty.
Can refer to it