Spicy dried radish

Peel the radish, cut the radish slightly larger than the cherry radish into four pieces, cut the smaller one in half, cut the round radish into strips along the thumb pattern and cut it into strips as thick as the finger. Then air-dry or place it next to the heater or use an air dryer to dry. From time to time, turn it over with your hands and let it dry evenly. Don't blow alone on one side. The dry degree is so that the radish is a little like the white fragrant glue we use to rub it with. It has a little elasticity and the surface is dry. You can use the flap to have a little bend, and you can see that the surface has milky white fibrous shape, which indicates that there is still a little moisture inside. But the water outside has evaporated a little, so I use a small Heater to blow at 70F for about half a day.

After cutting it, blow it like this to make the radish strips dry and marinate it and air dry. You can also refer to this step.

Put radish, chili powder, sea salt, pepper and pepper powder on a plate, stir well, let the salt out of the water, every 1-2 hours, grab the water, pour the water once, and repeat this several times.

When the water is no longer available, add 2 peppers and 1 tablespoon of salt, and cut the peppers into sections. Since the paprika powder and salt (dissolved in the water) are poured out with the water when pouring water, grab and marinate again with your hands. Lay them on a sieve to dry or place them next to a Heater or use an air dryer to dry. Turn it down from time to time to let the radishes dry evenly. Dry slowly, do not use an oven to bake or the like. The degree of dryness is such that the surface is dry and does not stick to your hands. It's winter now, and drying is basically impossible. Many people use Heaters and air dryers. Refer to Step 2 when air drying.