Sweet and Sour Cherry Radish

On the day before the Spring Festival at home, my mother always put a few small carrots in the tea jar. When the next day's new year's Eve dinner was about the same, she took them out and cut them into small pieces and served them on the table. In addition to the light salt and acid, the carrots that had been soaked all day also had their own sweet taste. They were very refreshing, and were immediately snatched away by us who had eaten big fish and meat. Now the Cherry Radish in the market is basically not as spicy as radish. Many people eat it as fruit, so it tastes more refreshing when mixed with sugar and vinegar. It is cut into coir raincoat clothes. Every time, the daughter breaks it off piece by piece and gives it to her mouth, saying that she can eat the rhythm. Serving such a refreshing dish after a big meal can not only relieve the boredom, but also set off the festive atmosphere!

Main Ingredients

• Cherry Radish appropriate amount

Auxiliary Ingredients

• mashed garlic appropriate amount
• Raw extract appropriate amount
• salt A moderate amount of
• vinegar appropriate amount
• sugar appropriate amount