1, the main ingredients: 2 servings of white radish 1 carrot half

Supplementary ingredients: carrot half Korean chili sauce 2 rice spoons Laiyang pear half sesame sauce 1 rice spoons ginger 1 small piece of sugar 2 rice spoons garlic cloves 7 cloves of salt to the right amount

2, the practice:

Step 1: white radish washed, remove the radish skin on the scars, do not want to remove the skin;

Step 2: cut into The carrots are also cut into strips; a carrot is divided into two halves, half of the marinade, half of the sauce;

Step 3: Sprinkle the carrot strips with a moderate amount of salt, tossed evenly with your hands, marinated for one to two hours; the amount of salt adjusted on their own, while marinating while tasting, a white carrot about 5 to 6 grams of salt;

Step 4: Marinate until the radish out of the water, pour out the

Step 5: Peel one Laiyang pear and keep half of it, use the other half in the boiled fungus soup; dice the carrots, garlic, ginger, and pear;

Step 6: Put the chopped ingredients into a mixing cup and put in the pictured tablespoon of two tablespoons of sugar;

Step 7: one tablespoon of sesame paste;

Step 8: two tablespoons of Korean chili sauce;

Step 8: two tablespoons of Korean chili sauce;

Step 9: one tablespoon of sesame paste;

Step 10: two tablespoons of Korean chili paste;

Step 11: two tablespoons of Korean chili paste.

Step 9: Puree with a handheld blender;

Step 10: Put the water-controlled white radish in a plastic bag and pour the sauce into it;

Step 11: Rub the bag with your hands for a few seconds to mix the sauce with the radish, and then put it into the refrigerator tightly to chill, and then eat it after one day.