Ingredients: half a radish, 1 ginger, half a garlic, a few millet peppers (not spicy), half a bowl of soy sauce, proper amount of balsamic vinegar, and two spoonfuls of sugar.

Specific practices:

1, wash the white radish first, don't peel it, divide everything into four parts, neither too thick nor too thin, and master it yourself.

2. Pickling white radish with white sugar for ten minutes will kill a lot of water and pour out the water. You can try. It is better to kill water with salt than with sugar. Boiled radish tastes less astringent and crunchy.

3. Shred ginger, sliced garlic, diced millet pepper, all put into radish, and then add soy sauce and balsamic vinegar.

4, stir evenly, if you are not afraid of waste, you can add more seasoning to soak the radish in the soup to taste better.

5. Cover with plastic wrap and refrigerate for two hours before eating.

6. Whether it is served with porridge or steamed bread pancakes, it tastes good, crisp, sweet and sour, and you can't stop eating one piece.

Wordy:

1, again, this recipe is ready-to-eat pickled. Eat as much as you can, and finish it in two days. Don't be too eager to save trouble, and don't cook a lot at a time and eat for many days.

Soy sauce is salty, so this recipe is salt-free.

3. The radish in autumn and winter is watery and cheap. Eating more can not only improve the body's resistance, but also prevent diseases. This is a godsend vegetable. If you don't eat, you will lose a lot of weight.