Carrot Sticks with Amaranth Sauce
1.
Wash the amaranth, blanch the soup in boiling water and let cool for later use.
2.
Cut the white radish into chopstick-thick long strips and pickle with salt to get the water out.
3.
Rinse the pickled radish strips with cold water and squeeze the water.
4.
Pour in the cool amaranth juice.
5.
Pour the white vinegar.
6.
Pour the honey.
7.
After honey sealing, put in the refrigerator to keep fresh.
8.
Take out about 1 hour before eating.
Tips:
If you put too much salt during pickling, rinse with cold boiled water repeatedly.