Heart-to-heart--jingguk Carrot

Heart-to-heart--jingguk Carrot

1. Peel the white cloth, cut the four sides into squares, and then cut into long strips.

2. Cut the white radish into cubes, add a spoonful of sugar and mix well, then add 2-3 spoons of white vinegar, mix well and marinate for 20 minutes.

3. The Jingguo is also cut into long strips, which are as thick as the white radish, and the cut pieces of Jingguo are floated in cold boiled water.

4. Use a homemade mold to form a peach heart shape with the Beijing cake and the marinated white radish. (The mold is cut into a long strip with an aluminum beverage bottle, and the middle position is folded in half, and the two ends can be overlapped. The size can be adjusted according to personal requirements)

5. Swap the heart part.

6. Place it at intervals and on the plate, and sprinkle a little white sugar according to personal taste.

7. Features of this dish: refreshing and appetizing.