Carmine Radish

Carmine Radish

1. Ingredients: 500 grams of bayberry, 1 white radish, 2 tablespoons of white vinegar, 50 grams of sugar.

2. Wash bayberry.

3. To pit the bayberry, use a cooking machine to make a juice, filter it into a soup pot, add 2 tablespoons of rice vinegar, and turn on the heat. The role of vinegar is to prevent the oxidation of bayberry juice to maintain its bright color, and the other role is to work with sugar to create a refreshing sweet and sour taste.

4. Add 2 tablespoons of white sugar and stir to your own taste. Adjust the amount of sugar to make sweet and sour bayberry juice.

5. Put the bayberry juice in cold water to cool it down.

6. Wash the white radish.

7. Cut into thin slices.

8. Use a mold to make or cut out various shapes you like with a knife.

9. Put the jammed radish slices into a clean container.

10. Pour the cool sweet and sour red bayberry juice into the container.

11. Cover with plastic wrap and put it in the refrigerator overnight.

12. The next day, pickled carmine radish.

13. In a plate, very gorgeous.

14. Spend a full moon.

15. Close shot.

16. The windmill turns and the juice is plump and dripping.

17. Full of red flowers, dazzling.

18. Shuangpin is also crazy.