Quick sweet and sour radish(su cheng suan tian luo bo )

Quick sweet and sour radish

Introduction:

"The first time I tried to send out recipes, I found that I didn't understand many things and needed to learn many things. Dear friends, please accommodate my shortcomings. I will refuel and try my best to do well. Thank you!"

Production steps:

Step 1: peel and wash the white radish, drizzle out the water and change the knife. If the radish is large, you can cut the head and tail out, and add a carrot to make a hot and sour radish bar. It's very good, or you can cut the whole radish in pairs to make only one flavor.

Step 2: after cutting the white radish, cut it into two halves.

Step 3: find two chopsticks and put them on the edge of the white radish, so as to avoid cutting off the bottom with a knife when slicing.

Step 4: this thin knife cutting, you can cut to the size you want, the length of the block cut, you can also cut the whole radish and then separate into small segments.

Step 5: the head and tail of the white radish can be cut into such strips, and then add a carrot with color to make it sour and spicy, which is very good, because the method is a little different, so I won't elaborate here.

Step 6: after the white radish is cut, add some fine salt and mix it by hand. The amount of salt is as good as usual. Don't put too much. When mixing, use some strength to make radish absorb salt and soften. Let it stand for 15 minutes after mixing, and then mix it for a second time, and let it stand for another 15 minutes.

Step 7: after the second 15 minutes, mix well and pour out the radish water. First taste the salty radish. If it's too salty, rinse it with cold boiled water. If it's not salty, you can directly add white vinegar, and then add saccharin. After mixing well, put it in a bottle and keep it. It's usually made in the evening and eaten crisp the next morning.

Materials required:

White radish: 1

White vinegar: 750g

Appropriate amount: saccharin

Refined salt: right amount

Note: 1) salt must be mixed with a little strength, radish water will be enough soft; 2) this practice is not water white vinegar, after eating, the rest of the vinegar can be followed by pickled radish, but because it is a high concentration of raw vinegar, saccharin put less will be too sour, more will be bitter, so it should be a little bit and try to taste; 3) remember that the production process can not touch raw water, touch raw water is not good Good to keep.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Su Cheng Suan Tian Luo Bo