Sweet and sour appetizing sweet and sour radish is a traditional famous dish, and it is also one of the "health dishes" with good color and fragrance. Its taste is sweet and sour, and it has a strong vinegar flavor. It is usually made when autumn radish is on the market. The white radish is the most delicious and juicy at this time. To make this sweet and sour appetizing "sweet and sour radish" is actually very simple, and it will be at first glance.

Practice of sweet and sour radish: Ingredients: white radish1000g.

Ingredients: sugar 300g, balsamic vinegar 260g, edible salt13g (in which10g is used for curing).

Production method:

1, first clean the white radish (without peeling), and then cut the white radish into your favorite shape, slice or cut into strips. Traditionally, it is sliced, first half and then sliced, but don't cut. When cutting, you can put a chopstick on each side of the radish, so that the knife will fall on the chopsticks and you can cut about 6-7 knives.

2. After cutting, put it in a large bowl, sprinkle with 10g edible salt, stir well and marinate for 30 minutes. This step is mainly to kill the radish water with salt, so that the treated radish will be more tasty and crisp. Drain the biocidal water after 30 minutes, then add 40 grams of white sugar and stir well, continue to marinate for 30 minutes, and drain the marinated water after 30 minutes. After double pickling with sugar and salt, the spicy taste of radish can be basically removed, so it tastes delicious.

3. Put the pickled radish into a sealed, clean and waterless container, then add 260 grams of white sugar, 260 grams of crispy skin and 3 grams of edible salt, and stir for a few times to make the radish and seasoning fully and evenly mixed. Put it in the refrigerator after sealing 12 hours or more.

Technical questions, you ask me and answer: Q: Why should salt be added to the sweet and sour ones?

A: There is a saying like this: "If you want to add some salt to the sweet". What is the reason? Our sense of taste can produce a "contrast effect", that is, when we produce one sense of taste, we can add another. Because salt molecules are much smaller than sugar molecules, salty taste will dissolve into liquid faster than sweet taste, and salt can also effectively enhance the permeability of liquid and accelerate our perception of liquid taste. In this way, the taste should first perceive the salty taste of salt, and then perceive the sweetness of sugar, so that the sweetness can enter the taste organ faster under the drive of salt molecules, and the sweetness is sweeter under the contrast of salt and sweetness.

Isn't that simple? Do it yourself!