Sweet and sour radish(tang cu xin li mei luo bo )

Sweet and sour radish

Introduction:

"XinLiMei radish is mainly produced in the north, also known as water radish and Huaxin radish. XinLiMei radish is very gorgeous, generally like to eat raw, but made into soup dishes also taste unique. There is a kind of pigment in XinLiMei radish juice, which is called anthocyanin. It is a kind of water-soluble pigment. It is reddish in acidic solution, and purplish blue in alkaline environment. Therefore, vegetables containing this pigment can be made more bright red after acid pickling. For example, adding appropriate vinegar to the cold XinLiMei radish can not only disinfect the dishes, but also make the color of the dishes more bright and improve the sensory quality of the dishes. Sweet and sour XinLiMei is a dish that old Beijing people like to eat. Cut XinLiMei radish into shreds, sprinkle sugar on it, pour vinegar on it, and then put it in that way. Only when you eat it can you mix it well. This appetizer solution greasy "sweet and sour heart beauty", the practice is very simple

Production steps:

Step 1: wash the radish and remove the stalk.

Step 2: peel the radish.

Step 3: cut the peeled radish from the middle for easy silk wiping.

Step 4: rub the radish into silk with multi-function cutter.

Step 5: add sugar, rice vinegar and salt to the shredded radish.

Step 6: stir well, refrigerate and taste better.

Materials required:

XinLiMei radish: 300g

Sugar: 20g

Rice vinegar: 10g

Salt: 2G

Note: the amount of sugar and vinegar should be 2:1,

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Xin Li Mei Luo Bo