1. Refreshing golden silk, raw materials: 250 grams of peeled carrots, 150 grams of cabbage, 20 grams of fresh orange peel, 3 grams of refined salt, 40 grams of white sugar, 25 grams of white vinegar, 10 grams of concentrated orange juice.

2. Method: Cut the carrots and cabbage into thin strips, then soak them in water for a while (to maintain their crisp and tender taste), then take them out and drain them; wash the fresh orange peels , remove the white orange veins and cut into fine pieces.

3. Place the shredded carrots and cabbage on a plate, add refined salt, white sugar, white vinegar, concentrated orange juice, orange peel, etc. and mix well.

4. Honey carrots, raw materials: 500 grams of carrots, 150 grams of white sugar, 10 grams of white vinegar, 10 grams of concentrated orange juice.

5. Method: Peel and wash the carrots, cut them into hob pieces, put them into sugar water (dissolve 150 grams of white sugar in 150 grams of boiling water, and let cool) and soak for 24 hours, turning them halfway. several times for even soaking.

6. Pour the soaked carrot pieces and sugar water into a stainless steel bucket, add white vinegar and bring to a boil, then reduce to low heat and simmer for about 30 minutes, add orange juice, and cook until the juice is concentrated and turns into honey. When it becomes juicey, remove from the pot and let cool.

7. Vinegar radish, raw materials: carrot, half soup, soy sauce, chili paste, salt, sugar.

8. Method: Wash and cut the carrots into slices, put them in a jar, add rice soup and cold boiled water to soak.

9. The jar should be placed in a place with a higher temperature, and the temperature inside the jar should be kept at about 25°C. The best jar used is a pickle jar, and then fill the edge of the jar with water and seal the mouth of the jar.

10. After 3 to 5 days, the vinegar radish in the jar will be ready for consumption.

11. When eating, take out the vinegared radish and dip it into the juice made of soy sauce, chili paste, salt and sugar. It is delicious.