Ingredients: 2 radishes, 2 garlic, ginger 1, 5 pickled peppers, appropriate amount of millet pepper, appropriate amount of red pepper, 5 tablespoons of white vinegar, 5 tablespoons of soy sauce 10, sugar, salt and monosodium glutamate.

1, clean the white radish, cut it in half, and change the knife into a clamping knife, that is, cut a knife in the middle of the radish without cutting, which is the same as the lotus root cutting method. Cut the pepper with an oblique knife and slice the garlic and ginger.

2. Put the radish slices into the basin, add 3 tablespoons of salt, knead well and marinate for 30 minutes.

3. Add 10 tablespoon of soy sauce, 5 tablespoons of white vinegar, 5 tablespoons of white sugar and half a bowl of water to the boiling pot, and then pour into the bowl.

4. Add pepper segments, pickled peppers, 5 spoonfuls of pickled pepper juice, garlic slices and ginger slices into the cooked juice, and add appropriate amount of monosodium glutamate and mix well.

5. Squeeze the pickled radish out of the water and marinate it in the juice for one night.

Second, fried radish balls

Ingredients: carrot 1 and egg 65438, proper amount of flour, shrimp skin 1, half a spoonful of pepper powder, onion 1, salt and chicken essence.

1, peeled and shredded carrots and chopped onions.

2. Add 2 tablespoons of salt to shredded green radish, marinate for 5 minutes, blanch shredded carrot until soft, remove and control water.

3. Wrap the cut shredded green radish with gauze and squeeze out the water.

4. Chop shredded green radish and shredded carrot with a knife, add 1 egg, 1 shrimp skin, half a spoonful of pepper powder, appropriate amount of salt and chicken essence and mix well.

5. Add chopped onion and flour and mix thoroughly.

6. Dig it into a ball with a spoon and fry it in an oil pan until golden brown.

Third, radish cake

Required ingredients: radish 1, sticky rice flour 120g, dried corn flour 40g, Cantonese sausage 1, appropriate amount of shrimp skin, half a spoonful of pepper, half a spoonful of sugar and appropriate amount of salt.

1, white radish is washed, peeled and rubbed into filaments, and Cantonese sausage is diced.

2. Add sticky rice flour, corn starch, sugar, pepper, water, salt and water into the bowl and stir well.

3. Add the right amount of oil to the oil pan, add the sausage after the oil is hot, stir-fry until fragrant, and add the shrimp skin and stir well.

4. Add shredded white radish into the wok and stir-fry until the shredded white radish becomes soft.

5. Pour the diced sausage, shrimp skin and prepared juice into shredded radish, stir fry quickly, and it is semi-solid.

6. Pour it into a mold with a layer of oil, tidy it up, and steam it in a steamer for 45 minutes.

7. The steamed radish cake is completely cooled, demoulded and sliced, and fried.