【Sweet and sour radish】 belongs to the Lu cuisine, the color is fresh and dark brown, the taste is vinegar sweet, and there is a vinegar aroma. Delicious and juicy carrots can not only help digestion, but also prevent and treat colds, and are one of the cheapest and most effective "health dishes".
【Method steps】
1, the carrots are cleaned from the middle of everything in half, and then cut 1 mm of thin slices, do not cut, leave 1-2 mm of connection at the bottom, cut off when cutting the 10th knife, and then cut in half in the middle.
2: Marinate the chopped radish pieces with a little salt for about half an hour.
3, kill a lot of water of the radish, but also remove the spicy taste of the radish.
4: Mix with an appropriate amount of soy sauce, rice vinegar, sugar and MONOS to form a juice. 5: Squeeze the pickled radish cubes out of the water.
6: Put the pickled radish pieces into the prepared bowl juice and soak in the flavor.
【A little hint】
1, the link of killing water is essential, with salt or sugar can be. In this way, the radish can be more flavorful and crisp after seasoning after the water, and the one-point will be salted twice and sugar pickled, so that the water of raw radish can be killed more fully, and patient people can do this; If you want to make it quick, you can marinate it with a little more salt, but after decanting the juice at the end, you need to rinse it with water.
2, although it is sweet and sour taste, but that little salt can not be less, "to sweeten with a little salt" This is true, there are also people directly with a lot of sugar marinade, so that the final seasoning can add a little salt, can make the finished product taste richer; As for the ratio of sugar to vinegar, 1:1 is the most appropriate.