Sweet and sour crisp radish

1

Prepare materials.

2

Wash the white radish and cut it into evenly thin slices, cut it in the middle, and divide it into two.

3

Brew the Luoshen flower with boiling water.

4

The speed is so fast, it turns into a beautiful color in a short while.

5

Add white vinegar and white sugar to the tea. This depends on your personal taste. If you like sweet taste, you can add more white sugar. Put the white radish slices in and marinate them. Leave them for three or four hours and you can eat them. If you like the ones with brighter colors, you can soak them for a while longer.

6

Soak and colored radish slices, remove them from the sweet and sour juice, drain them, and place them in circles on the plate. The remaining juice can be reused, and you can cut some radish slices and put them in for marinating. Take a pickled radish slice, fold it into a funnel shape by hand, and place it in the middle of the radish slices.

1. Depending on personal taste, the skin of the white radish can be removed. The peeled white radish will taste more crispy and will also remove part of the spicy taste of the radish. 2. The thinner the radish slices are cut, the easier they are to color, and the easier they are to pickle and taste. The ones I cut are a little thicker. 3. Because Roselle tea itself is sour, add it appropriately when adding vinegar. 4. Radish has the effect of promoting qi and breaking qi. Therefore, people who are taking traditional Chinese medicine, especially ginseng, astragalus and other qi replenishing medicines, should not eat radish at the same time, so as not to "replenish and destroy".