Vinegar radish(cu luo bo )

Vinegar radish

Introduction:

"Try the radish. It's crispy and sour. It's delicious with vinegar

Production steps:

Step 1: look, this is the color after soaking for two days. The water has completely turned red, and the original red skin and white heart have gradually turned pink

Step 2: soak pickled sour radish, use clean chopsticks to clip it out, add oil, chili, coriander, sesame oil and garlic water according to your taste, mix well

Step 3: red radish, heart is white, smaller than white radish

Step 4: after washing the radish, cut it into thin slices of similar size and marinate it with appropriate amount of salt for 20 minutes.

Step 5: decant the pickled radish water and boil it in cold water

Step 6: put the radish slices into a clean glass container with clean water and oil-free chopsticks, add hot water, vinegar and sugar, basically level with or slightly over the radish, cover and shake well, and soak for 2-3 days

Materials required:

Red radish: 1000g

White vinegar: right amount

Sugar: right amount

Warm water: right amount

Chili oil: right amount

Note: 1. It doesn't matter if you can't buy red radish in many places. It's as delicious as ordinary white radish, but you can't make pink sour radish. 2. If you don't have many people in your family, don't soak too much at a time. If you soak too long, the taste will be slightly reduced. 3. The ratio of warm water, vinegar and sugar is basically 1:1:1. I don't have an accurate amount. You can adjust it according to your own taste. If you like sweet, add more sugar, and if you like sour, add more vinegar. 4. If you like to eat it with a little bit of raw taste, you can soak it for one day. I've soaked it for six days at most, which is not much worse than that for three days. 5. In order to make the radish color more beautiful, I usually take turns to make red radish and white radish. If I always make red radish, the color will be very red. White radish is big. I cut it into strips. A radish is full of a bottle.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: medium spicy

Chinese PinYin : Cu Luo Bo