Chrysanthemum radish is marinated with large white radish, crisp and delicious.
Prepare a large white radish
Take the middle part thickness and the uniform length is 5 cm. After peeling, cut into the flakes connected at the bottom, and cut them as thin as possible. You can put two chopsticks on the cutting board so that you can cut it and control it.
After cutting one direction, turn 90 degrees, and then cut it into such a way. Hold the compacted ends by hand when cutting, otherwise it is not easy to cut.
The whole radish is cut.
Add the appropriate amount of salt, sugar, and white vinegar to the bowl and marinate for about 20 minutes. (I cut one more to prevent cutting) After pickling, squeeze out the water.
Prepare a long, dark-colored dish with some parsley or parsley leaves (or leafy greens such as lettuce leaves). Then put the marinated radish on top, then sprinkle with a little chopped shallot and red pepper.
1. White radish should choose fresh water. 2. When cutting, try to cut thin and even.