Sweet and sour radish(tang cu xiao luo bo )

Sweet and sour radish

Introduction:

"Five stresses, four beauties and three loves. I don't know how many people still remember these social precepts taught by our teachers when we were young. What I remember most is "xinlimi" in the four beauties, because there are always sweet and sour "xinlimi radishes" at home

Production steps:

Step 1: wash and dry XinLiMei radish

Step 2: cut the radish evenly

Step 3: if you are a novice, you can pad two chopsticks on both sides of the radish to ensure the thickness and not cut off

Step 4: add salt, mix well and marinate for 30-40 minutes

Step 5: pickled radish will come out of water, pour out the water, and then pinch the radish to remove the excess water

Step 6: add vinegar and sugar and mix well

Step 7: put it in a clean sealed glass bottle, refrigerate for 1 day, taste it, add salt or sugar according to your taste, and then refrigerate for 1 day

Materials required:

XinLiMei radish: 1 jin

Salt: 10g

Sugar: 100g

Vinegar: 100g

Note: 1. The first time with salt, must marinate enough time, otherwise the water is not completely discharged, radish is not crisp, taste is not good. 2. Lemon vinegar is recommended for vinegar http://home.meishichina.com/space-2270985-do-blog-id-358191.html . Zhejiang vinegar (ordinary rice vinegar) can also be used by students who feel troublesome

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Tang Cu Xiao Luo Bo