The Combination of Red and White - Spicy Shredded Radish

Wash and peel the white radish, then cut it into thin strips. Add a little salt to marinate it, which is intended to let some of the water in the radish come out to make it easier to absorb flavors. After the radish strips release water, squeeze out the water, then add an appropriate amount of salt and sugar and set aside (do not mix yet).

Pour a little oil and dried chili into the small spoon, turn the gas to the lowest flame, and heat slowly (I chose this for convenience, of course using a pan is also fine)

When you see the oil starting to bubble a bit, and the chili slightly changing color, it's ready. Otherwise, if it turns black, it will be burnt and taste unpleasant. If it's too raw, the spiciness won't be fully developed, and it won't taste good either.

While hot, pour it into the shredded radish that has just been seasoned.

Mix well, let it sit for 10 minutes to absorb the flavor, and then it's ready to eat.