Written to weihaop@sohu classmates "salted sour and spicy radish", this student points to the Hunan version, I regret that although I have lived in Hunan for eleven years, I have never eaten this radish. Just because I always thought that the pickled things were not nutritious, they used to be against salted products. This time I watched this dish made by a handsome guy's video. I put it at room temperature for 27 days at room temperature and put it in the refrigerator for a day. It was cold and then eaten. The taste is really good. Sour and sweet and refreshing, it is suitable for summer cooking before dinner. The picture was taken the next day after pickling, and the actual finished product on the third day will be softer.
Peel fresh white radish and carrots, slice ginger, and wash and drain the red pepper.
Cut the white radish and carrot into thick strips.
Put in a clean basin and add 2 tsp of salt.
Mix well by hand and leave to marinate for 20 minutes.
Inject 500 ml of water into the pot, add sugar to cook until the water is opened, and the white sugar dissolves.
Pour in white vinegar and mix well to cool the cooked sweet and sour water.
Chaotian red pepper cuts a knife on the side with a knife, and has a slit to make it easy to taste.
After 20 minutes, the carrots began to be marinated, and the radish strips were pinched by hand to drain the water. The purpose of this is to remove the scent of radish.
Take two lockable boxes or other containers (do not use iron) and put in ginger, red pepper and radish strips.
Pour in the cool sweet and sour water and cover all the ingredients.
Cover and seal in the refrigerator for 3 days to eat.
1. The key to doing this dish is to give the radish a savory taste, that is, to marinate the radish with salt, and then squeeze the water thoroughly. 2. With sweet and sour water, the ratio of white sugar and white vinegar to water is 1: sugar 2: white vinegar 50: clear water. . Remember to use good white vinegar instead of vinegar. About the author: Round pig, national senior pastry chef, British PME certified cake maker, founder of round pig baking classroom, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)