Hot and sour radish(suan la luo bo )

Hot and sour radish

Introduction:

"It's hard to resist the temptation of crisp, sour and sweet hot radish. The traditional method of making pickles is a little troublesome. You have to prepare pickle jar and pull your fingers to calculate which day you can eat it. Now, it's easy to make "everything goes well" brand hot and sour radish. It doesn't take long. It only takes a few hours to eat it. What are you waiting for? Come and do it together

Production steps:

Step 1: wash the radish, don't peel it, just gouge out the spots. Radish skin tastes especially crisp and refreshing. Don't waste it.

Step 2: wash the radish, don't peel it, just gouge out the spots. Radish skin tastes especially crisp and refreshing. Don't waste it.

Step 3: cut the radish into a half inch long section, then cut it into thick slices with a knife, then cut it into strips thick and thin with your thumb, and put it in a bigger basin.

Step 4: add appropriate amount of salt and white vinegar, stir well and marinate for two or three hours. Stir once or twice to let it marinate well and marinate the excess water.

Step 5: after three hours, drain the radish.

Step 6: after the salt water is drained, pour the radish back into the large basin, add appropriate amount of chopped pepper, and sprinkle with a small spoon of sugar.

Step 7: stir well, and the delicious hot and sour radish will be OK.

Materials required:

Big white radish: 1500g

Homemade chopped pepper: optional

Salt: right amount

White vinegar: right amount

White granulated sugar: right amount

Note: do not put too much salt, basically do snacks to eat, too salty is not delicious. Cut pepper with their own hobbies, sugar is the same, like to eat sweet put more, do not like just sprinkle a little taste. If you are not in a hurry to eat, the time of pickling with salt and vinegar can be longer, and the radish will taste better and not spicy.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Suan La Luo Bo