1. Peel and wash white radish. The picture is one-half after the cross section.
2. Then cut it longitudinally and divide it into four.
3. Cut the fungus. Place a chopstick on each side, and cut a slice of about 2 mm down from the beginning to the end of the knife perpendicular to the chopsticks and the cutting board.
4. It looks like one side has been cut.
5. Turn the white radish over and continue to put chopsticks on both sides. The knife is perpendicular to the chopping board, and the chopsticks are inclined at a 45-degree angle to continue cutting 2 mm thick slices from beginning to end.
6. The second side is cut.
7. Pull gently, that's it. Funeral.
8. Add to the basin and add salt. Grasp evenly. Marinate for half an hour.
9. After marinating for half an hour, a lot of water will come out, as shown in the picture. Pour out all the water that comes out.
10. Add sugar, white vinegar, monosodium glutamate
11. Grab well and continue to marinate for half an hour.
12. After an hour of marinating, it's ready, sweet and sour and crispy, let's taste it~
Tips:1. The white radish is cut into slices for better taste. I personally think that if they are cut into slices of white radish, the taste and effect should be the same, only good-looking.
2. The amount of sugar and white vinegar can be controlled independently, and can be added at any time after step 10.
3. After adding sugar and vinegar, the white radish will continue to flow out. This water should be kept. It is best to soak the radish inside and put it in the refrigerator to make it more crispy.
