1. Prepare the ingredients, here I use the orange lemon rice vinegar sauce with the cherry radish in the previous post;
2. Wash the cherry radishes, insert a toothpick into the bottom and cut off a small piece, so that the radishes can stand firmly and will not roll around when cut;
3. Then cut into small slices and take out the toothpicks;
4. The cut cherry radishes are marinated in salt for 12 minutes, and the juice is squeezed out. Add the mint, white sugar, and lemon rice vinegar juice, mix well, and put in the refrigerator for 2 hours.
Tips:1. The orange lemon rice vinegar juice here is the juice of the cherry radish in the previous post, because the fragrance is good and the acidity is also good, so white vinegar is not used directly, and white vinegar can be used directly instead;
2. Adding mint is your preference, if you don't have it, don't add it. You can also try it if you like the peculiar fragrance of mint;
3. When slicing cherry radishes, you can insert a toothpick without cutting the bottom and keep the whole one;
4. Cut a small piece of radish first, so that it will not roll around when cutting;
5. The sweetness can be controlled according to your preference.
