Radish Sauce
1.
Wash the cuticle of the white radish and cut into thin slices.
2.
Take a large bowl, add an appropriate amount of salt, and marinate the sliced radish for half an hour.
3.
Squeeze the water out of the radish and set aside.
4.
Add a teaspoon of sugar, mix well and marinate for half an hour, squeeze the water; repeat the marinade with sugar and squeeze dry.
5.
Put the filter in boiled water to clean and drain.
6.
Add 3 spoons of soy sauce, 1 spoon of sugar, 2 spoons of white vinegar, and 3 spoons of boiled water. (The amount of seasoning is for reference only, it can be adjusted according to the amount of radish and personal taste)
7.
Put it in a fresh-keeping box, the sauce is over the radish, put it in the refrigerator and marinate for two days.
8.
After taking out the sauced radishes, place them in overlapping stacks.
9.
Roll up from top to bottom, cut in the middle of the radish roll, and arrange it into a pattern.
10.
Cut the milk melon into leaves and petioles; cut the small tomatoes into 2 petals and set aside.
11.
Code them into the disk and arrange them into flowers.
12.
Features of this dish: salty, fresh and crisp
Tips:
Tips:
1. Pay attention when making sauced radish, the container must be clean, dry and free of raw water.
2. Wash the radishes with cold water to avoid over-salty pickling.
