Pickled sweet and sour radish(yan tang cu luo bo )

Pickled sweet and sour radish

Introduction:

"Eating raw white radish can clear away heat and diuresis, stop heat cough, remove phlegm, relieve alcohol and fight cancer. Sweet and sour pickled radish is a small dish with the effect of appetizer, lipid-lowering, Qi boosting and food therapy. White radish is salted for half an hour with appropriate amount of salt, forced to squeeze dry water, and salted for one day with white vinegar and sugar. If you put it in the fridge, it won't go bad for a week. Especially in the hot dog days with no appetite, porridge with rice is a good choice

Production steps:

Step 1: clean the white radish, cut it in half from the middle, and then cut it into a 1 mm slice. Never cut it off. Leave a 1-2 mm connection at the bottom. Cut it off when you cut the 10th knife, and then cut it in half in the middle.

Step 2: marinate the cut radish with a little salt for about half an hour.

Step 3: kill a lot of water in radish, and remove the pungent taste of radish at the same time

Step 4: mix proper amount of soy sauce, rice vinegar, sugar and monosodium glutamate into juice.

Step 5: squeeze out the water from the pickled radish.

Step 6: put the pickled radish into the bowl juice and soak it for taste.

Step 7: in hot summer, it's good to eat a sour and sweet pickled radish with porridge or rice.

Materials required:

White radish: Half Root

Sugar: right amount

Salt: right amount

Rice vinegar: right amount

Soy sauce: moderate

MSG: right amount

Note: 1. Like to eat spicy friends, you can put some red pepper dry. 2. Radish skin has a lot of nutrition. If you buy it fresh, you can eat it without peeling. 3. If you can't finish eating, you can keep it in the refrigerator. If you don't see oil star, you can keep it for a week. Remember to use sealed containers, or use plastic wrap to seal the mouth of the bowl, otherwise the refrigerator will be full of radish smell.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Yan Tang Cu Luo Bo