Sweet and Sour Cherry Radish(tang cu ying tao xiao luo bo )

Sweet and Sour Cherry Radish

Introduction:

"The lemon rice vinegar juice soaked with Cherry Radish before has a light fruity aroma, not strong acid taste, soft acid, more natural and fresh"

Production steps:

Step 1: prepare the materials. Here is the orange lemon rice vinegar. I used the orange lemon rice vinegar soaked in Cherry Radish in the previous post;

Step 2: wash the Cherry Radish, insert a toothpick at the bottom, cut off a small piece, and then let the radish stand firm, cutting up will not roll;

Step 3: then cut into small slices and take out the toothpick;

Step 4: marinate the cut Cherry Radish with salt for 12 minutes, then squeeze out the juice, add mint, sugar, lemon and rice vinegar, mix well, and refrigerate for 2 hours.

Materials required:

Cherry Radish: 9

Mint sprouts: 2

Salt: a little

Sugar: 2 tbsp

Orange lemon rice vinegar juice: appropriate amount

Note: 1. The orange lemon rice vinegar juice here is the juice of soaking Cherry Radish in the previous post, because the fragrance is good, and the acidity is also good, so you don't use white vinegar directly, if you don't have it, you can use white vinegar directly; 2. You can add Peppermint if you don't like it; if you like peppermint, you can also try it; 3. Cherry Radish, slice When the toothpick is inserted, you can keep the whole one without cutting off the bottom; 4. Cut a small piece of radish first, so that it won't roll around when cutting; 5. The sweetness can be controlled according to your preference.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Tang Cu Ying Tao Xiao Luo Bo