Mangiferic acid

Mangiferic acid

Introduction:

"Summer is coming, and mango is approaching the season. Suddenly, I want to eat green mango acid. I decided to buy a raw mango in the market, and started to do it when I got home. As a snack, it's refreshing and refreshing. It's a good summer snack. "

Production steps:

Step 1: after the mango is washed with water, rub the skin with salt, wash it, drain the water or wipe it with kitchen paper.

Step 2: cut the mango up and down along the core.

Step 3: dice mango, remove some salt, mix well, and leave for about 15 minutes.

Step 4: pour out the salt water, put it in the cool water for a few minutes, then pour out the water and control the water to dry.

Step 5: add 2 tbsp sugar, 4 tbsp vinegar, mix well.

Step 6: like to eat spicy can add some dry chili powder, do not eat spicy can not add. Refrigerate.

Step 7: in four hours, you can eat.

Materials required:

Green mango: 1 (about 600g)

Salt: right amount

Cold boiled water: appropriate amount

Apple vinegar: 4 tbsp

Sugar: 2 tbsp

Dry chili powder: appropriate amount

Note: 1, mango to raw just crisp, I bought this has been a bit ripe, the center began to soft. 2. If you don't eat mango skin, you can peel it off, and the steps of rubbing salt can be omitted. I think those with skin will have more mango flavor and taste more crisp. 3. Mango diced salt is to remove the astringency of raw mango. 4. I use my own apple vinegar this time. If I don't have it, just use white vinegar. It's not recommended to use apple vinegar in drinks. The amount of sugar and vinegar can be adjusted according to personal taste.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet and sour