Seasoning: balsamic vinegar 20g sugar 30g chili pepper (red, sharp, dry) 5g salt 10g each moderately

Methods of Demoiselle Radish:

1. peel the skin, head and tail of the radish, the big one cut into long strips of 4 pieces, the small one cut into long strips of 2 pieces;

2. and then change the knife into rectangular strips, carve diagonal knives in the surface. Turn over the bottom side of the carve horizontal knife, the depth of about 2/3 of the raw material;

3. then pull into a straw raincoat shape to be used;

4. radish clothes into a small pot, add salt pickle for about 10 minutes;

5. and then rushed into cold water to wash, pinch the water dry;

6. add chili pepper, sugar, vinegar pickle for about 3 hours, fish out, plate that is complete.

For more information on Demoiselle Radish, see Mint.com Food Library/shiwu/suoyiluobo