1. Wash the skin of radish and cut into thin slices.
2. In a large bowl, mix in some salt and marinate the radish slices for half an hour.
3. Squeeze the radish out of the water for use.
4. Put another spoonful of sugar, mix well and marinate for half an hour, squeeze out the water, and then marinate with sugar for another time and then dry.
5. Put the filter into the white water for cleaning and draining.
6. Transfer in 3 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons vinegar, 3 tablespoons boiled water. (the amount of seasoning is only for reference, which can be adjusted according to the amount of radish and personal taste)
7. Put it into the fresh-keeping box, put the sauce into the refrigerator and marinate it for two days.
8. After the pickled radish is taken out, it is stacked on top of each other.
9. Roll it up from top to bottom, cut it in the middle of the radish roll and arrange it into a flower shape.
10. Cut the melon into leaves and petioles; cut the tomato into 2 slices for use.
11. Code it into the tray and arrange it into flowers.