Wash the radish, remove the head and tail, cut into thin slices and cut into small pieces

2.

Add 10g of salt to the cut radish, mix well and marinate for 1 hours

3.

There is radish juice on the side of the bowl. Rinse the radish repeatedly to remove the salt. Each time you rinse, squeeze out the water in the radish.

4.

Add light soy sauce and white vinegar to the radish, sprinkle with sugar and red pepper

5.

Mix all ingredients evenly, cover with plastic wrap and marinate for 1 hours before serving.

Sweet and sour crispy radish

practice

1 Remove both ends of the white radish and cut into large thin slices; shred the carrot; cut the cucumber into an orchid shape (first cut the cucumber in half straight, then cut four times diagonally, do not cut, cut off with the fifth cut)

2 Add a little salt to the processed raw materials and marinate for 30 minutes (do not add too much salt, otherwise it will affect the taste)

3. After the above ingredients are marinated until soft, squeeze out the water. Use a slice of white radish to roll an appropriate amount of shredded carrot into a tube shape.

4. Put the roughly processed radish and cucumber into a large bowl, add white vinegar and white sugar to marinate (the amount of sugar and vinegar can be decided according to everyone's taste) for about 12 hours. (The longer the pickling time is, the better the taste will be)

5 Cut the pickled cylindrical radish rolls diagonally into small sections.

6. Bend the second and fourth slices of cucumber into an orchid shape.

7 Roll the cut radish into a chrysanthemum shape on a plate and surround it with cucumber.