Sweet and Sour Cherry Radish(tang cu ying tao luo bo )

Sweet and Sour Cherry Radish

Introduction:

"Cherry Radish is a kind of small radish, which is one of the four seasons radish in China. It belongs to the genus Raphanus of Cruciferae, and is a biennial herb. Cherry Radish has the characteristics of delicate quality, rapid growth, beautiful appearance and color, which is suitable for eating raw. "

Production steps:

Step 1: Cherry Radish.

Step 2: remove the radishes and clean them.

Step 3: cut the Cherry Radish in a circle from the middle, only half of it.

Step 4: cut a "well" on the other end of the long leaf, only to the line drawn in step 3, that is, half of the place.

Step 5: remove the surplus around, that is, the mushroom handle.

Step 6: remove the skin under the handle and make it round.

Step 7: on the other hand, cut off some round skin on the mushroom umbrella with a knife.

Step 8: add sugar and vinegar to the remaining leftovers.

Materials required:

Cherry Radish: 250g

Sugar: two teaspoons

White vinegar: 2 teaspoons

Note: be sure to cut the word "well" at the end of the long leaf. In the future, I will tell you that the appearance of the little mushroom is a little poor.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Ying Tao Luo Bo