With that, the camera robot focused on the cutting board.
A familiar sight once again filled everyone's screens.
Today's star was a plump, white radish.
As one of the most common ingredients of bygone spring days, radishes have many wonderful uses. The peel could be made into pickled radish skin, a best-selling sweet and sour side dish for congee at late-night snack shops. The flesh, cut into long, uniform strips, could be turned into a fine appetizer.
Today, Jiang Qiuqiu was going to teach everyone how to make pickled radish.
She had tested it beforehand and found that the peel of this interstellar radish had a rather astringent texture, and it didn't taste very crisp or refreshing when prepared.
"Today's recipe is really simple! Any fans who can get their hands on the ingredients can give it a try."
[How simple could it be?]
[I don't believe I can do it.]
[She always says it's "just a tiny bit" difficult.]
