Rouge luofan -- who said radish has no literary style!

Rouge luofan -- who said radish has no literary style!

Introduction:

"Amaranth rice vinegar sector radish = sour beautiful bright Rouge fan. It's simpler and healthier than pickled radish. There's absolutely no nitrite. "

Production steps:

Step 1: the radish pinches the head and ends, everything is four.

Step 2: slice and the beautiful fan comes out.

Step 3: wash amaranth.

Step 4: add oil to the pan until the oil is hot.

Step 5: after the oil is hot, add amaranth and stir fry until the amaranth changes color and the juice comes out.

Step 6: after the amaranth juice, add the sliced sector radish and stir fry.

Step 7: stir fry the radish until it is evenly stained with the pink juice of amaranth.

Step 8: taste the cooked radish, then add the right amount of salt, it is best to add rice vinegar mix. In order to look good, pick out the amaranth and put the carmine fan on a separate plate.

Materials required:

Radish: 1

Amaranth: 1

Rice vinegar: right amount

Salt: right amount

Oil: a little

Note: 1. Must use rice vinegar, do not use mature vinegar, mature vinegar will cover pink. 2. If the radish wants to be sour and crispy, the key is stir frying. It is basic to add rice vinegar when it comes out of the pot. 3. If you want a darker color, add more amaranth. 4. If you want to pick amaranth after it is cooked, don't chop it up. It's easy to pick.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sour and salty