Sweet and Sour Cherry Carrots

1. Prepare the materials. Here, I used the orange, lemon, and rice vinegar juice that I used to soak cherry and radish in the previous post;

2. Wash the cherry radish, insert a toothpick at the bottom, and cut off a small piece to make the radish stand firm and not roll around when cut;

3. Then cut it into small slices and take out a toothpick;

4. Cut the cherry radish and marinate it in salt for 12 minutes until the juice comes out. Squeeze out the juice and mix well with mint, white sugar, lemon and rice vinegar. Put it in the refrigerator and refrigerate for 2 hours.