1. Take 5 stalks of amaranth and put a small amount of water in a pot and boil it on high heat for about 5 minutes.
2. Remove the boiled amaranth and filter into vegetable juice for later use.
3. Peel the radishes and cut them into slices, and marinate with two spoons of salt for 10 minutes.
4. Pour the marinated radishes into vegetable juice and then add sugar and white vinegar to marinate for 20 minutes. The radishes at the moment are already very bright.
5. Place the pickled radishes one by one on the plate like a flower, and you're done.
6. Finished a flower.
7. Little nagging! The marinated radishes should be poured out of the water before adding the vegetable juice, otherwise the taste will be affected.
