Pickled radish(jiang luo bo )

Pickled radish

Introduction:

"Fresh radish is better when eaten raw and cold! It's a simple way to make a fresh sauce with radish, and the best way to make a fresh sauce is to make it crisp! In particular, breakfast, porridge, with crisp and delicious sauce radish, is really a kind of enjoyment

Production steps:

Step 1: wash the skin of white radish and cut it into thin slices.

Step 2: take a large bowl, add appropriate amount of salt and marinate radish slices for half an hour.

Step 3: squeeze out the water from the radish.

Step 4: put another small spoonful of sugar, mix well and marinate for half an hour, squeeze out the water; marinate again with sugar and then dry.

Step 5: put the filter into boiled water to clean and drain.

Step 6: add 3 tbsp soy sauce, 1 tbsp sugar, 2 tbsp vinegar and 3 tbsp boiling water. (the amount of seasoning is only for reference, which can be adjusted according to the amount of radish and personal taste)

Step 7: put it into the fresh box, the sauce is not over the radish, put it into the refrigerator and marinate for two days.

Step 8: take out the pickled radishes and stack them.

Step 9: roll up from top to bottom, cut in the middle of turnip roll and arrange it into pattern.

Step 10: cut the papaya into leaves and petioles; cut the tomato into 2 pieces.

Step 11: put the code into the plate and arrange it into flowers.

Step 12: characteristics of this dish: salty, fresh and crisp

Materials required:

White radish: right amount

Melon: right amount

Tomato: right amount

June fresh soy sauce: 3 teaspoons

Sugar: 1 teaspoon

Refined salt: right amount

White vinegar: 2 teaspoons

Boiled water: 3 teaspoons

Note: Tips: 1. When making sauce radish, you should pay attention to that the container must be clean, dry and without raw water. 2. Wash the radish with cold water to avoid salting.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Jiang Luo Bo