Hot and sour radish(suan la luo bo )

Hot and sour radish

Introduction:

"Sour and sweet, a good snack in summer! Love to eat since childhood, this snack learned from my mother when I was in middle school! So far, I love the taste of love! It can relieve the boredom and stimulate the appetite, but people with poor intestinal tract should eat less

Production steps:

Step 1: cut the radish into thin slices, cut the small red pepper into chili rings and set aside;

Step 2: pickle the radish with salt for 20 minutes (you can put more salt), then squeeze out the water by hand. At this time, the radish becomes soft and tough, and it will feel crisp when biting;

Step 3: rinse the radish with clean water (I usually use cold boiled water to make it clean) to remove the saltiness; put it in a bowl, add sugar, vinegar and pepper, and marinate it for 8 hours (it tastes better after a long time, in fact, it can be eaten in four or five hours). Remember to use vinegar instead of water when marinating.

Materials required:

Radish: 500g

Pepper: a little

Rice vinegar: 500ml

Sugar: right amount

Salt: right amount

Note: 1. Pickle radish with salt for a long time to fully remove the pungent taste of raw radish; 2. Rice vinegar is just plain white vinegar. I like it a little bit sour, so I don't need to mix it with water; 3. The amount of sugar can be more or less according to my taste. You can also change sugar into salt to make it salty and sour (Cantonese may prefer sweet and sour). 4. Use Baobao after adding vinegar After the fresh film is sealed, it can be stored in ice for a long time, and the taste is better, but it's better to eat it within 3 days, because the time is too sour

Production difficulty: simple

Process: salting

Production time: several hours

Taste: hot and sour

Chinese PinYin : Suan La Luo Bo