Sweet and sour crisp radish(tang cu shuang cui luo bo )

Sweet and sour crisp radish

Introduction:

"Luoshenhua, also known as Roselle, is rich in amino acids, protein, organic acids, vitamin C, natural pigments, minerals and hydrosyriac acid. Among them, hibiscic acid is considered to be effective in treating heart disease, hypertension and arteriosclerosis. With Luoshen flower tea water, let white radish to a gorgeous turn, sweet and sour, pink delicate. What's added on the dining table is not only a dish, but also a pleasant scenery ~ ~ that day, when I went to the supermarket, I was attracted by a cup of red tea. I came forward and asked, it was Luoshen flower tea. I saw it for the first time! For this color, I bought a big bag without hesitation. Come back to the Internet to check, there are many benefits! Drink in summer, refreshing sour taste can enhance appetite, eliminate fatigue caused by summer heat. It is suitable for heat stroke, throat inflammation, hypertension, drunkenness, etc

Production steps:

Step 1: prepare materials.

Step 2: wash the white radish, cut it into even thin slices, cut it from the middle, and divide it into two parts.

Step 3: make Luoshen flower with boiling water.

Step 4: the speed is so fast that it will turn into beautiful color after a while.

Step 5: put white vinegar and sugar into the tea. It depends on your taste. Those who like sweet taste can put more sugar. Put the white radish slices into the pickle, and you can eat them after three or four hours. If you like the ones with more bright colors, you can soak them for a period of time.

Step 6: soak the flavored and colored radish slices, take them out from the sweet and sour juice, drain the water, and place them in the plate in circles. The juice left can be reused. You can cut some radish slices and put them in for pickling. Take a pickled radish slice, fold it into a funnel shape by hand, and put it in the middle of the radish slice.

Materials required:

White radish: 1

Luoshen flower tea: 6

Sugar: 100g

White vinegar: right amount

Note: 1. According to personal taste, you can remove the skin of white radish. The peeled white radish will taste more crisp and remove part of the spicy taste of radish. 2. 2. The thinner the sliced radish, the easier it is to color, and the easier it is to pickle and taste. I cut it a little thick. 3. Because luoshenhua tea is sour, it should be added with vinegar. 4. Radish has the effect of promoting qi and breaking Qi. Therefore, people who are taking traditional Chinese medicine, especially ginseng, Astragalus and other Qi tonifying drugs, should not eat radish at the same time, so as to avoid "one supplement one break white busy".

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Shuang Cui Luo Bo