As the saying goes, "eat radish in winter and ginger in summer, and don't ask the doctor to prescribe medicine." Radish cabbage is the most popular vegetable in winter, especially radish, which is stewed with pork, beef and mutton. Sweet and greasy.
Radish has high nutritional value and is rich in carbohydrates and vitamins, among which the content of vitamin C is 8- 10 times higher than that of pear. Fresh, tender, crisp and sweet radish can not only increase appetite and promote digestion, but also eliminate phlegm, regulate qi and prevent colds.
Apart from soup and stew, pickled peppers and crispy radishes are the family's favorite. One is radish with hot and sour sauce, and the other is radish with sweet and sour rock sugar. Today, I will share the second one: rock sugar radish, which is crispy and delicious, sweet and sour, slightly spicy, appetizing and greasy.
Do you want salt or sugar for pickled radish? Personal chef tells you the right way, sweet and sour, greasy.
I use carrots. In Sichuan, this kind of radish is mainly used to make pickles. Its color is pink. The price is not expensive, the water is tender and juicy, and there are few empty flowers. Making this rock sugar radish is very simple. You can learn if you can't cook, let alone wait for time. You can eat it on the same day, of course, overnight is the best. Sweet and sour and refreshing, slightly spicy, especially appetizing. Especially when cooking hot pot, I like to cook this dish, which is refreshing and greasy.
Do you want salt or sugar for pickled radish? Personal chef tells you the right way, sweet and sour, greasy! Let's share the practice of this rock sugar radish. Try it if you like.
Rock sugar radish
Ingredients: carrot (we call it rouge radish and water radish), 100g rock sugar, half a bowl of pickled pepper, 4 ~ 5 tablespoons rice vinegar, 1 teaspoon salt, 1 teaspoon sugar and water.
Detailed practice:
Wash carrots, cut off the injured parts of radish tassels and epidermis, then divide them into four small pieces, cut them in the middle, and hold the blade with a wallet.
? Three or two knives, each about the thickness of a fifty-cent coin. If you find the cutter troublesome, you can cut it into strips, dices or blocks. Put the sliced radish into the pot, add 1 tablespoon sugar, stir and marinate 1 hour, and leave a lot of water in the radish. At this time, the radish slices are soft and tough, and will not break anyway.
Do you want salt or sugar for pickled radish? The private chef tells you the correct way, sweet and sour, greasy, and then put it in clear water, use it, wash it, take it out and squeeze it, and drain it in the vegetable basket.
Boil water in another pot. The pan should be clean and oil-free. Add a proper amount of mineral water and100g rock sugar, boil over medium heat, turn off the heat and let it cool. Take a large bowl, add 1 teaspoon of salt, half a bowl of pickled pepper water, 1 put pickled pepper and 4 teaspoons of rice vinegar, and stir well with a spoon. If you want to be spicy enough, you can chop the millet pepper for later use. Pour in iced sugar water, then add radish slices with controllable moisture, mix well, cover with plastic wrap, and marinate in the refrigerator for more than 2 hours. It tastes just right after 4 hours, and even better after staying overnight.
Sweet and sour crispy and slightly spicy rock candy radish is ready, which is very appetizing and greasy, especially when eating hot pot. There is such a bowl of appetizers on the table, which is very popular with everyone. It's not difficult to do. You can try it if you like. Do more at once. It won't break in ten days and a half. You don't have to worry about white flowers, and they won't get soft. They taste worse than kimchi.
Tips:
Don't peel the radish, just wash the surface and simply deal with scars or textures. Radish with skin will be crisp to eat.
Radish can be sliced, diced or sliced in any way you like.
The proportion of sweet and sour can be adjusted according to your favorite taste. If you like acid, add more vinegar. If you like sweet, add more rock sugar. Cooking utensils for boiling rock sugar should be oil-free and water-free. Storage containers should also be clean and free of water and oil. The prepared pickle juice can be reused, and rice vinegar, rock sugar and salt should be added to taste every time.
Do more at once, put it in the refrigerator and eat whatever you want.