Vinegar radish
The delicious vinegar radish is delicious and easy to make. It is sweet in the sour. It is crispy and refreshing. Try it and you will know:)1. It doesn't matter if you can't buy red radishes in many places. It's just as delicious to soak ordinary white radishes, but you can't make pink sour radishes.2. If you don't have many people in your family, don't soak too much at a time. After soaking for too long, the taste will be slightly discounted.3. The ratio of warm boiled water, vinegar and sugar is basically 1:1:1. I don't have the exact amount. I put it according to my feeling. You can also adjust it slightly 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 a little raw, you can eat it after soaking for one day. I have been soaking for six days at most, and the taste is not much worse than that after soaking for three days.5. In order to make the radish more beautiful, I usually make red radish and white radish in turn. If I keep making red radish, the color will be very red.The white radish is big. I cut it into strips. One radish makes a full bottle.
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 . Pickle the pickled radish with clean chopsticks, add oil and sprinkle with chili, coriander, sesame oil and garlic water according to your taste, and mix well
Step 3 . Red radish has a white heart. It's much smaller than white radish
Step 4 . After the radish is washed, cut it into thin slices of similar size, and marinate it with proper amount of salt for 20 minutes.
Step 5 . Decant the water for pickled radish and boil it once with cold white
Step 6 . Use clean, oil-free chopsticks to clip the radish slices into a clean glass container, warm the boiled water, vinegar and sugar, basically level with the radish or slightly more than the radish, cover the lid and shake well, soak for 2-3 days before eating
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