Raw material formula

200 grams of radish, 5 grams of salt, red pepper, 30 grams of vinegar, 5 grams of sugar and 3 grams of salt.

Practice steps

1. Peel the radish, cut it into 4cm long sections, then harden it, cut a cross on the original section, but don't cut it deep, leaving about 0.3cm at the bottom to make it stick.

2. Marinate the cut radish with salt water for 30 minutes, then take it out and shake it, and press out the water by hand.

3. Cut the red pepper into small pieces to form a small red circle, and then remove the seeds.

4. Mix vinegar, sugar and salt into juice and soak the pickled radish.

5. After the vinegar fully permeates the radish, put the cut red pepper ring in the center of the radish flower and make it into a chrysanthemum shape.

Refer to the second approach.

Spare ingredients: white radish, salt, garlic slices, millet spicy, ginger slices, coriander head, soy sauce, rice vinegar, sugar, a bowl of boiled water, pepper and pepper.

Production process:

Step 1: Wash the white radish and peel it properly.

Step 2: Cut into thin slices and marinate with a little salt for 20 minutes.

Step 3: Pour off the excess water, wash it with clear water, and control the water to dry.

Step 4: Prepare garlic slices, millet spicy, ginger slices and coriander heads, add soy sauce, rice vinegar, white sugar, a bowl of boiled water, pepper and pepper to stimulate the fragrance with hot oil, stir well, and marinate for two hours before eating.

Tips:

1. Before soaking radish, marinate the radish slices with a little edible salt for a while.

If you like sour things, put less sugar. The radish soaked in vinegar is sour, sweet and crisp.