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Chrysanthemum Carrots

2024-04-23 13:03:24 748

The chrysanthemums, proud of frost, are in full bloom, like a woman dancing alone. She would rather die holding incense on the branches than ever fall into the north wind. Thick and light, those mixed feelings, are hidden deep in the stamens. Wanyan and Lengxiang are her elegant names. They are a bit aloof, a bit sour, a bit passionate, and a bit affectionate. In exchange for several lifetimes of entangled emotions, like threads of silk, they cannot be avoided or escaped. It's better to look at the blue sky through the bamboo fence and smile happily< Br>

Details of ingredients

Technique

difficultySimple
workmanshipother
tasteSour and sweet
timeTen minutes

Steps to make Chrysanthemum Carrots

1. Prepare ingredients: cherry radish, white vinegar, white sugar
2. Wash the radish with water and cut off the radish tassels
3. Slice the radish (be careful not to cut it, the knife method is similar to that of cucumber in raincoat)
4. This is a cut in one direction
5. Turn the water radish horizontally, that is, cut the cross shaped knife on the radish. The action should be light, but still do not cut it
6. This is a completely cut water carrot
7. Add an appropriate amount of white sugar to white vinegar, stir and dissolve to form sweet and sour juice
8. Pour the sweet and sour juice into a container filled with water radishes
9. Soak the radish, with the flower pattern facing downwards. Be careful not to leave it for too long, as the radish may fade and turn into red chrysanthemums
10. Refrigerate and soak in the refrigerator to taste, and the beautiful and refreshing chrysanthemum radish is ready.