Pickling method of sweet and sour radish in hotel

Sweet-and-sour pickled radish is a dietary side dish with appetizing, lipid-lowering and qi-benefiting effects. The white radish is marinated with proper amount of salt for half an hour, squeezed out, and marinated with white vinegar and sugar for one day. If you put it in the refrigerator, you can preserve it for a week, and it won't go bad. Especially on a hot day when there is no appetite, it is a good choice to drink porridge with rice.

Operating steps:

Exercise 1:

1, prepare a radish, wash and peel it.

2, cut into thin slices, try to cut as thin as possible to taste better.

3. Add salt to the cut radish, stir the sugar evenly and marinate for 20 minutes.

4. During the curing process, we prepare the sauce, and pour a spoonful of sugar, a spoonful of soy sauce, a spoonful of aged vinegar and salt into a bowl and mix well.

5. Squeeze the pickled radish out of the water, pour the juice into the radish and mix well.

6. Wrap the mixed radish with plastic wrap and refrigerate for 24 hours.

7. The radish is pickled and very crisp on the table.

Exercise 2:

1. Wash the radish, cut it into two pieces from the middle, and then cut it into pieces. Never break it. Leave a 1-2mm connection at the bottom, cut it with a 10 knife, and then cut it into two pieces from the middle. Marinate the sliced meat with a little salt for about 30 minutes. Squeezing a lot of water in the basket also removes the spicy taste of the basket.

2. Mix the cooked juice with proper amount of soy sauce, white vinegar, sugar and chicken essence, then squeeze out the water in the pickled carrot pieces and soak them in the prepared bowl juice. You can take it after soaking. Eating a sweet and delicious pickled radish with white rice porridge or rice is very good.

skill

1. Friends who like spicy food can put some dried red pepper.

2. Radish skin is nutritious. If you buy it fresh, you can eat it without peeling it.

If you can't finish eating, you can keep it in the refrigerator. If you don't see the oil star, you can usually keep it for a week. Remember to seal the container or bowl with plastic wrap, or the refrigerator will smell of radish.