Pickled radish(pao luo bo )

Pickled radish

Introduction:

"There is a saying among the people that" eating radish in winter and ginger in summer can ensure health all the year round. ". Radish contains less calories and more dietary fiber. It can kill bacteria, remove phlegm, help digestion and inhibit the growth of cancer cells. Eating radish often can soften blood vessels, reduce blood lipid, prevent coronary heart disease, arteriosclerosis and other diseases. "Greedy joy" today introduces a "simple and easy to make" pickle - [pickled radish] "

Production steps:

Step 1: wash radish, cut into strips or slices, marinate with a little salt for about 1 hour.

Step 2: wash radish, cut into strips or slices, marinate with a little salt for about 1 hour.

Step 3: put the pickled radish into the mixed juice, and then marinate for about 3 hours. Take it out and put it on a plate.

It's better to put it in the refrigerator.

Materials required:

White radish: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Shredded ginger: right amount

Shredded red pepper: right amount

Note: 1, this method of pickles should not be preserved for a long time. 2. Pickle juice can be used 1 ~ 2 times. 3. The amount of various seasonings can be adjusted to suit your own taste. 4. White radish is better.

Production difficulty: simple

Technology: seasoning

Production time: several hours

Taste: Original

Chinese PinYin : Pao Luo Bo