Emerald radish(fei cui luo bo )

Emerald radish

Introduction:

"As the saying goes: if you eat radish in winter and ginger in summer, you don't need a doctor to prescribe a prescription. Radish appetizer, xiaojizhi help digestion, Huatan Qingre, Xiaqi Kuanzhong, detoxification, but also nourish the throat, Huatan SHUNQI, Qingre SHUNQI, eat more crisp delicious, fresh radish, effective prevention of cold. Radish is rich in nutrition, containing carbohydrates and vitamins, of which the content of vitamin C is 8 ~ 10 times higher than pear. Radish does not contain oxalic acid, which is more conducive to the absorption of calcium. It's better to eat it raw. The green radish is not so hot. The color is green and fresh. "

Production steps:

Step 1: green radish, salt, white vinegar, sugar, 1 or 2 garlic (garlic is not required)

Step 2: chop the garlic first

Step 3: soak with white vinegar and sugar. The longer the soaking time, the better the taste

Step 4: peel and slice radish

Step 5: marinate for more than half an hour

Step 6: marinate the radish until it's soft enough to bend without spicy taste

Step 7: marinate until the radish slices are soft enough to bend without spicy taste

Step 8: wash off the salty taste until there is no salty taste

Step 9: the last pass of water can be washed with cold boiled water or distilled water and drained

Step 10: pour in the pickled garlic juice with white vinegar and sugar

Step 11: mix well and marinate for a long time

Step 12: sour, sweet, crisp and refreshing emerald radish

Step 13: I also like some chili sauce

Materials required:

Green radish: 500g

White vinegar: right amount

Sugar: right amount

Garlic: right amount

Salt: right amount

Note: garlic with white vinegar and sugar for a long time will taste better

Production difficulty: simple

Process: salting

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Fei Cui Luo Bo