Pickled shredded radish(liang ban luo bo suan si )

Pickled shredded radish

Introduction:

"Ha ha! Cold pickled radish is my specialty! It's absolutely refreshing to bring porridge to eat in summer! The pickled shredded radish I made can be eaten immediately without drying radish and putting acid jar! And the pickled radish silk made in this way is crisp! It can also keep the food effect of raw radish, clear away heat and generate fluid, cool blood and stop bleeding, resolve phlegm and cough! But the spleen and stomach deficiency cold, pregnant women had better eat boiled white radish. I'm a little greedy today, so let's go

Production steps:

Step 1: cut the white radish and put it in a basin. What I prepared is a large basin, which is convenient for mixing ingredients at the back, and the radish won't fall out

Step 2: cut pepper into small pieces

Step 3: cut the coriander and scallion into small pieces. Those who don't like the coriander and scallion don't need to put them

Step 4: put the front cut into a basin

Step 5: add salt. The amount of salt depends on your taste

Step 6: pepper, just a little seasoning

Step 7: add sour vinegar. If you want to eat sour, put more

Step 8: pour some cold water, dilute the vinegar, add some sour water, and drink the remaining sour water after eating radish sour silk! ha-ha

Step 9: after putting ingredients, grasp them with your hands. Remember to wear disposable gloves. Otherwise, after grasping radish, your hands will be hot! Er But I suddenly wanted to eat shredded radish acid, so I didn't prepare gloves

Step 10: look good!

Step 11: put the sour silk on the plate and eat it! ha-ha

Materials required:

White radish: 1

Vinegar: right amount

Pepper: right amount

Coriander: moderate

Scallion: right amount

Cool white: moderate

Pepper: right amount

Salt: right amount

Sugar: right amount

Note: Emma! Forget to pass one step, fangbaitang! Put a little sugar can go radish raw spicy! But I like radish! ha-ha

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Liang Ban Luo Bo Suan Si