Third grade composition pickled radish

I especially like to eat dried radish. Whenever I eat porridge, I will eat a few pieces.

Last Sunday, my grandmother and I pickled an altar of dried radish.

That day, my grandmother and I went to the vegetable field and picked a basket of big radishes. When we got home, we washed the radish. Snow-white radish is round and makes people reluctant to eat it. We wash the radish, and then I cut the radish into pieces the size of orange petals. These radish pieces are slightly transparent, white and crystal clear, like Sydney. Look at the radish pieces, I think they must be delicious. When I put a piece in my mouth, it was crisp, sweet and a little spicy. Oh, dear! What can I say about the dried radish pickled from such a great radish?

Grandma put the radish blocks into the pot, sprinkled 2 Jin of salt, and kept turning the radish blocks while sprinkling salt, so that the salt would be evenly distributed in each radish block. After a day of pickling, the water in the radish came out and was wet. At this time, dried radish should be dried in the sun for about three days. We have prepared materials: spiced star anise, pepper, Chili powder, salt, sugar and monosodium glutamate. After drying, you can add the prepared seasoning, which will be more delicious. After putting these materials in, they kept rolling and soaking the dried radish. You can taste it in five days.

Today, when I was eating porridge, I couldn't help being greedy and ate a dried radish. Ah! Crispy and delicious! I ate the whole bowl of porridge with dried radish.

Now, whoever asks me what I like best in my hometown will proudly say, "Dried radish!" " "