Radish skin to pickle(luo bo pi bian pao cai suan tian luo bo pi pao cai )

Radish skin to pickle

Introduction:

"My father is a turnip master, especially loves raw turnip. Every time he leaves a lot of turnip skin, it's very refreshing to pickle it into a small dish. It's very appetizing to drink porridge. It's basically the same as sauteed and pickled pepper, but this taste is more crisp. If you don't eat spicy, you can try it."

Production steps:

Step 1: peel the radish and cut it thick

Step 2: cut the radish peel into strips for easy taste

Step 3: seasoning diagram

Step 4: according to the amount of pickling, according to the basic ratio of raw soy sauce vinegar sugar to marinade juice, sugar can be reduced.

Step 5: pour the juice into the box

Step 6: shake well and marinate for 2 hours

Materials required:

Radish: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: radish skin and thick point, or not crisp, the amount of sugar can be adjusted according to personal taste, like to eat sweet and sour according to vinegar than sugar 1:1, basic is vinegar without sugar, the amount of salt according to the saltiness of soy sauce adjustment

Production difficulty: simple

Process: salting

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Luo Bo Pi Bian Pao Cai Suan Tian Luo Bo Pi Pao Cai