Crisp pickled radish(shuang cui jiang luo bo )

Crisp pickled radish

Introduction:

"Radish contains a variety of trace elements that can induce the human body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer. The mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help to discharge wastes from the body. Eating radish often can reduce blood lipid, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. And using my method to make radish can retain more vitamins and so on. "

Production steps:

Step 1: wash radish and cut into slices. Marinate in salt for about 3 hours.
This will remove the bitterness of the radish.

Step 2: Boil the soy sauce and water in the ratio of 2:1, then add sugar, monosodium glutamate, a little pepper, fragrant leaves, or pickled pepper as you like.

Step 3: force the water in the pickled radish to dry, put it into the cold sauce, and refrigerate it in the refrigerator.
You can enjoy it every two days.

Materials required:

Soy sauce: right amount

Radish: right amount

Salt: right amount

Sugar: right amount

Note: don't worry about deterioration. The longer you put it, the better it tastes. You can make appetizers, add wine and vegetables, and serve with meals

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shuang Cui Jiang Luo Bo