Winter is the season to eat radishes, but if you eat too much radishes, you will feel tasteless, and the taste of radishes is not so delicious. In addition to several common practices, it will make people feel unappetizing. If you want radish to look good and have an appetite, you can learn the carving method of radish flowers, which will not waste radish and ensure radish to look good and delicious.

Flowering radish acid

material

White radish 1 white vinegar, a little salt, a little sugar.

Half a red pitaya

working methods

1: Wash and peel the radish, cut it in half and slice it.

2. Put the radish slices into the pot and soak them in water and a little salt for 10 minute to remove the spicy taste.

3. Press the pitaya into mud, put the soaked radish slices into a basin and stir them evenly to make them fully colored.

4: After coloring, add appropriate amount of white vinegar, sugar and salt, mix well, and marinate in the refrigerator for 2 or 2 hours.

5: Finally, put the radish on the plate.

Narcissus radish

material

Carrots, soy sauce, soy sauce, sugar, salt.

working methods

1, wash the radish with leaves carefully.

2. Cut the radish along the root, keep the leaves and blanch with water.

3. Juicing: mince ginger and garlic, add soy sauce, soy sauce, sugar and salt and mix well.

4. Sprinkle the prepared juice on the radish leaves and soak for half an hour.

5. Roll the radish leaves into small rolls one by one and put them into the plate in turn. Super beautiful,

Fancy radish and shrimp balls

material

1/2 radish, 8 arctic fish, 1 pumpkin, 1 pork, 1 ginger, 1 teaspoon corn starch, 1 teaspoon soy sauce, 1 teaspoon abalone juice,/kloc.

working methods

1. Peel white radish and pumpkin respectively, slice them, and press them out with a die. Note that white radish slices are slightly thicker than pumpkin slices, and the number is twice that of pumpkin slices.

2. Take half white radish slices and half pumpkin slices, and dig a round hole with a mold.

3. Beat pork, leftover radish and pumpkin into stuffing.

4. Add all kinds of seasonings and semi-starch to the stuffing and stir in one direction with a spoon until it is very thick.

5. After thawing in pandalus borealis, remove the shrimp head and shell, leaving the shrimp tail.

6. Put a perforated white radish slice, a perforated pumpkin slice and an unperforated white radish slice together, put a shrimp in the hole, fill it with meat and fix it.

7. Put the prepared combination into a plate, put it into a steamer, and steam it for about 8 minutes after the fire is boiled.

8. Add the remaining starch to the steamed soup to make water starch and pour it on the shrimp balls.