Summer hors d'oeuvres, sour and sweet always stop. This is the best ratio that my mom will go home after eating at the restaurant.
First slice the white radish, put it in a clean, water-free pot, mix well and marinate for half an hour.
The red pepper slices are cut into pieces, and the dried red peppers can be used as a whole.
The ratio of sweet and sour liquid is a bottle of white vinegar: 750g of white sugar, and 1000g of white sugar when it is sweet. Stir in a water-free, oil-free clean bottle until the sugar dissolves.
Remove the marinated radish, drain the marinated water, and place in the sweetened vinegar. The radish should be immersed in the sweet and sour liquid as much as possible.
Put red pepper or dried red pepper into the sweet and sour liquid. If you don't like spicy food, you can't choose it.
Finally, the honey is topped, this step can be omitted, but the taste will be better after adding honey.
It can be eaten for half a day. Please use water-free and clean chopsticks when eating. The rest can be placed in the refrigerator.
Infu, asparagus, etc. can be brewed together