Red radish

Ingredients: 500 grams of bayberries, 1 white radish, 2 tablespoons of white vinegar, 50 grams of white sugar.

Wash the bayberries.

Remove the pits from the yangmei and blend it into juice using a food processor, then strain it through a sieve into a cooking pot. Add 2 tablespoons of rice vinegar and turn on the heat. The role of the vinegar is, first, to prevent the yangmei juice from oxidizing and maintain its bright color; the other role, together with the sugar, is to create a refreshing sweet and sour taste.

Add 2 tablespoons of white sugar and stir to your taste. You can adjust the amount of sugar as appropriate to make sweet and sour bayberry juice.

Soak the bayberry juice in cold water until it cools completely.

Wash the white radish.

Cut into thin slices.

Use molds to cut or cut into any shape you like.

Place the sliced radishes into a clean container.

Pour the chilled sweet and sour bayberry juice into the container.

Cover with plastic wrap and place in the refrigerator to chill overnight.

The next day, the pickled radish with crimson color.

On the plate, it is incredibly gorgeous.

Blossoming flowers and a full moon.

Close-up.

The windmill turns, full of juice and dripping with desire.

A full plate of red flowers, dazzling to the eyes.

Double spelling is also crazy.