1.
A white radish and a carrot.
The peeled white radish weighs about 870g, and the peeled carrot weighs about180g.
2.
Cut into slender strips.
3.
Mix a tablespoon of salt with radish and marinate for 15 minutes.
4.
After pickling, pour out the water.
5.
Add another tablespoon of sugar and marinate for 15 minutes. Drain excess water.
Then rinse with cold boiled water and drain for later use.
Carrots are pickled in the same way and drained for later use.
6.
Troubled parents can mix two kinds of radishes and pickle them.
7.
Take a large bowl to prepare sour plum soup, first pour in 400 grams of water and 250 grams of white vinegar.
8.
Fifty grams of salt.
9.
Sugar 100g.
Generally, the ratio of salt, sugar, white vinegar and water is 1: 2: 5: 8.
After mixing, you can try it and debug your favorite taste.
10.
Add chopped dried peppers and prunes.
Stir a little with chopsticks to help the salt and sugar melt.
1 1.
Mix the radish with the sour plum soup.
Disinfect glass containers in advance to ensure that they are free of water and oil, so that they can be preserved for a longer period of time.
12.
You can eat it in two or three minutes, and it will be more delicious if you soak it overnight.
Squeeze a little lime juice when eating, and the taste will be fresher.