Cantonese restaurants like to eat some sweet and sour snacks, my favorite is the steamed bread. But it is difficult to meet fresh gimmicks for sale. So I chose the second love - radish
Radish diced, knives
a few spoonfuls of salted
Marinate the radish, squeeze the water, mix the juice
Try to taste while mixing, and continue to add if the taste is not enough.
The hot and sour taste is palatable, and the salty taste is just light. Because it’s best to eat it after two days of pickling.
The problem is that I am salty, so I can eat it that day.
Come on a piece
Cover the fridge!
Don't touch a little bit of oil star! Pickled radish, take cold water and squeeze it again!