1. Prepare a white radish, wash it, peel off the skin, and then cut it into thin slices. You don’t want to be as thin as a cicada, but the thinner the better, so that it will be more flavorful. ?

After cutting, pour the radish slices into a basin, add salt and sugar, mix the seasonings evenly, and marinate for 20 minutes.

Salt has an osmotic effect. When the white radish releases water, it will also absorb the salt and sugar, which will make it more delicious.

2. Prepare a seasoning plate, pour light soy sauce, add mature vinegar, two tablespoons of sugar and salt, stir evenly and dissolve the seasoning.

Then squeeze out the water from the pickled radish and put it into the sauce. Stir evenly and soak each piece of radish in the sauce.

Finally, marinate for 24 hours before eating.

People who love life must like to put a plate, then use chopsticks to pick out the pickled radish slices, arrange them in a flower shape on the plate, put some coriander on the radish slices, and then put the pickled radish slices on the plate. Pour the sauce into the dish.

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