Sweet and sour pickled radish strips

Sweet and sour pickled radish strips

Introduction:

"One day, when I saw a pickled radish made by someone on the Internet, the idea of trying it flashed through my mind. Ha ha, who said that people who are always hot for three minutes can't become a climate? If you strike while the iron is hot, you can grasp the three minutes just right, and you can stimulate a lot of potential energy of yourself. As long as you have endless enthusiasm for delicious food, even zero cooking skills can also create beautiful food that stimulates taste buds. Well, let's just do what we say. At this time, the energy of heat in three minutes will be transformed into the infinite power of DIY. Roughly referring to the online theory, plus my own thinking, a plate of delicious radish sticks is born. It looks like it's the same as the one in the Hotel. Alas, it seems too modest, ha ha! "

Production steps:

Step 1: set up: Half Root of white radish, sugar, white vinegar, soy sauce, six or seven plum

Step 2: wash the skin of white radish, air dry and cut into strips. (if you are in a hurry to eat, you can slice it more carefully or thinly)

Step 3: put the sliced radish strips into a clean container without oil and water, spread a layer of radish strips and sprinkle a layer of sugar. The amount of sugar is estimated to be 50g or 60g by naked eye. To each piece of radish can be dipped in sugar, into the plum.

Step 4: sprinkle all the radishes with sugar and pour in the white vinegar. If the amount is enough, I pour more than four caps into the white vinegar bottle. (for fear that it may be too sour, put some first, taste the juice the next day, and add some more if you feel it is not sour enough)

Step 5: after the radish is salted out, there is no need to pour out the water and pour in the soy sauce. It doesn't need too much, so the amount of cooking is enough. Then cover the radish and gently shake it left and right to make the juice even. Refrigerate it.

Step 6: taste the sweetness and acidity of the juice the next day. According to your taste, if it is not sweet or sour, you can add some sugar and white vinegar. You can eat it the next day (just a little spicy radish). It tastes better after two or three days.

Materials required:

White radish: right amount

Hua Mei: moderate

White vinegar: right amount

Sugar: right amount

Soy sauce: moderate

Note: the container can be sealed or covered, preferably glass or ceramic. It's better to scald the plum with boiling water for two seconds before taking it out, because I don't feel at ease about the preserved fruits. If I don't mind, I can't scald it. Put plum on the bottom of the container as far as possible. When radish is pickled, the sweet and sour taste of plum will be better. In the process of cold storage, take clean chopsticks to turn over the top and bottom radish strips every day to make them taste even, because the juice is at the bottom. After two or three days, the spicy taste of radish disappeared completely. The sweet and sour taste of radish had penetrated the inside and outside of radish, which was very appetizing and refreshing.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour