♪ Tasty radish ♪

1

The white radish washes off the skin and cuts it from the middle, split in two. The thinner the thinner, the easier the colour, the easier the taste. (b) A small slice of a half-turn in the size of a coin;

2

(b) Pyro-blue clean-up into small pieces

3

(a) Put it in a juicer, with a little water, with juice, with white vinegar, sugar (in human taste, sweet sugar, sour vinegar)

4

Plugged radish slices into purple glucose and placed in the fridge for three to four hours

5

(a) Smelting radish slices, extracting them from sweet vinegar, drying water, a circle of coded plates

6

The ball is placed in the center of the heart of the flower, which is the flower。

The remaining liquid can be reused; simply cut additional radish slices, place them inside, and proceed with pickling. As radish is cooling in nature, those with a weak and cold spleen and stomach, or those with a constitution characterized by excess yin and cold, should not consume it in large quantities. Patients suffering from duodenal ulcers, gastric ulcers, and chronic gastritis should strictly avoid eating radish. Radish has the effect of moving Qi and breaking up stagnation; therefore, those currently taking traditional Chinese medicine—especially Qi-tonifying herbs like ginseng and astragalus—should avoid eating radish simultaneously, lest the "tonifying and breaking effects cancel each other out, rendering the effort futile."