The book lists the practices of hot and sour radish.

(1) Slice carrots (white). Cut less if you want to eat on the same day, or carrots will not taste good.

⑵ Slice the radish into the pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period;

(3) After pickling, put the pickled radish slices into a glass bottle, put Jiang Ye into the bottle together, and plug it tightly;

(4) Mix water, sugar and vinegar, put them into a small pot, boil them, and stir them while cooking, so that the sugar is completely melted. Then you can taste whether it is too sour or too sweet. After boiling, pour the sweet and sour juice into the radish bottle while it is hot. After the sweet and sour juice has not passed the radish strips, cover the bottle cap, leave it at room temperature for one day and put it in the refrigerator.

2. Exercise 2:

(1) Wash the white radish, remove the head and tail, peel and cut into strips.

⑵ Add a spoonful of salt and marinate for 15 minutes. After seeing the radish strips coming out of the water, pour the water to dry.

⑶ Add 5 tablespoons white vinegar and 2 tablespoons white sugar and mix well. (If you like spicy food, you can add appropriate amount of pepper/pickled pepper.)

(4) Pour the prepared radish juice into a clean, water-free and oil-free jar and seal it. Marinate for 3 days and eat.

3. Exercise 3:

(1) First, clean the white radish, remove the head and tail, peel and cut into strips.

(2) Then add a spoonful of salt and marinate for 15 minutes.

(3) After seeing the radish strips coming out of the water, pour the water to dry.

(4) Add 5 tablespoons of white vinegar and 2 tablespoons of white sugar and mix well. (If you like spicy food, you can add appropriate amount of pepper/pickled pepper.)

5] Pour the prepared radish juice into a clean, water-free and oil-free jar and seal it.

[6] It can be eaten after 3 days of pickling.