Sweet and sour crisp radish(fu gui hua kai tang cu cui shuang luo bo )

Sweet and sour crisp radish

Introduction:

Production steps:

Step 1: wash and peel the white radish, cut it from the middle and divide it into two parts. Cut into even thin slices, the thinner the easier to color, but also easier to pickle taste. Keep a small piece and cut it into a semicircle the size of a coin;

Step 2: wash the purple cabbage and cut it into small pieces;

Step 3: put it into the juicer, add a little water, beat it into juice, add white vinegar and sugar (according to personal taste, like sweet more sugar, like sour more vinegar);

Step 4: pour the sliced radish into the purple cabbage juice and marinate it in the refrigerator for three to four hours;

Step 5: soak the flavored and colored radish slices, take them out from the sweet and sour juice, drain the water, and place them in the plate in circles;

Step 6: put the ball in the center to make a flower center, that is, to form a flower.

Materials required:

Purple cabbage: 1

White radish: 1

Sugar: right amount

White vinegar: right amount

Note: the juice can be reused. You can cut some radish slices and put them in for pickling. Due to radish cold, spleen and stomach deficiency cold or Yin Sheng cold constitution should not eat more. Patients with duodenal ulcer, gastric ulcer and chronic gastritis were not allowed to eat radish. Radish has the effect of promoting qi and breaking Qi. Therefore, people who are taking traditional Chinese medicine, especially ginseng, Astragalus and other Qi tonifying drugs, should not eat radish at the same time, so as to avoid "one supplement one break white busy".

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Fu Gui Hua Kai Tang Cu Cui Shuang Luo Bo