Practice editing
1, celery is scraped and sliced, cucumber and red pepper are washed and cut into diamond-shaped pieces for later use.
2. Wash the radish, peel and slice it, then soak it in white vinegar for about 1 hour, take it out and put it in vinegar for later use.
3. Put the chopped celery, cucumber and red pepper into vinegar, add a proper amount of cold water, then add refined salt, monosodium glutamate, sugar and garlic cloves and marinate for 24 hours before serving.
200 grams of radish, 5 grams of salt, red pepper, 30 grams of vinegar, 5 grams of sugar and 3 grams of salt.
Production method editing
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.
1. Wash the radish and cut it into several sections to see how big your bowl is.
2. Cut the radish skin vertically along the circumference, neither too thick nor too thin.
3. Put the radish skin into a bowl and add two crystal sugar, pepper, soy sauce and vinegar. The most important thing is to soak most of it in vinegar and soy sauce and put it in the refrigerator for two days before eating.