Sweet and sour pickled radish is a side dish that has the therapeutic effects of appetizing, lowering fat and replenishing qi. Pickle the white radish with appropriate amount of salt for half an hour, squeeze out the water, and marinate with white vinegar and sugar for a day. If you put it in the refrigerator, it can marinate for a week without going bad. Especially in the hot and unappetizing days of summer, eating porridge with rice is a good choice.

Operation steps:

Method 1:

1. Prepare a radish, wash and peel it.

2. Cut into thin slices, try to cut them as thinly as possible for a better taste.

3. Add salt and sugar to the cut radish, mix well and marinate for 20 minutes.

4. During the pickling process, we prepare the sauce. Pour a spoonful of sugar, a spoonful of light soy sauce, a spoonful of vinegar and salt into the bowl and stir evenly.

5. Squeeze out the water from the pickled radish, pour the juice into the radish and mix evenly.

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

7. The radish is now pickled, very crispy and served on the plate.

Method 2:

1. Wash the radish, cut it into two pieces from the middle, and then cut it into slices. Do not break the stem, leaving some at the bottom. For the 1--2mm joint, cut it off with the 10th cut, and then cut it into two pieces in the middle. Marinate the cut radish cubes with a small amount of salt for about thirty minutes. Squeeze out a lot of water from the radish and remove the spicy taste from the radish.

2. Use appropriate amount of light soy sauce, white vinegar, sugar and chicken essence to prepare the juice, then squeeze out the water from the marinated radish pieces and then put them into the prepared bowl of juice. taste. After soaking in the flavor, you can take it. It is very good to eat a piece of sweet and delicious pickled radish, add it to white rice porridge or rice.

Tips

1. For those who like spicy food, you can add some dried red pepper.

2. Radish skin has a lot of nutrients. If you buy it fresh, you can eat it with the skin on without peeling it.

3. If you can’t finish it, you can store it in the refrigerator. If there are no oil stars, it can generally be stored for a week without going bad. Remember to use an airtight container or seal the mouth of the bowl with plastic wrap, otherwise the refrigerator will be filled with the smell of radish.