Required materials: 2 radishes, half a pear, 3 ginger, millet pepper (you can put millet pepper if you like heavy taste), honey 10 ml, sugar 10 ml, monosodium glutamate 1 teaspoon.

Practice: 1. Clean the white radish, cut it into small pieces and put it in the pot, then sprinkle a layer of salt on it, stir it evenly, let the white radish taste, and then leave it for 2 hours to see if the radish becomes soft. If it is soft, drain the water, (if it is not soft, let it stand for a while) and put it aside to dry.

2. Wash and chop pears, ginger and millet pepper, then add salt, monosodium glutamate and sugar and mix well to make a sauce.

3. Take out the previously dried white radish, then pour a layer of honey on it, then pour the seasoning juice into it, and mix well with the radish. Add some cold boiled water to soak the white radish.

4. Pour the prepared white radish into a glass bottle, then wrap the opening with a fresh-keeping bag and seal it tightly. Leave it in the kitchen or refrigerator for 2 days, and then you can open the lid and taste it.

How to choose big radish;

When buying radishes, we can open them. If there are many small holes in the radish port, it means that the radish has begun to be hollow. We can't buy such radish. If the port is smooth, it means fresh radish.

If you see translucent patches on the radish when you buy it, don't buy it, which means that the radish is not fresh, may have been frozen and has little nutritional value. We try to buy medium and small radishes, because such radishes are compact in meat, particularly good in taste and very nutritious.