Carrots a large number of season, many people will choose to use carrots to pickle pickles, more delicious is sweet and sour carrots, sweet and sour and appetizing, the most important thing is to promote digestion and absorption of pickled carrots, we need to prepare some clever way to prepare the white radish or carrots, these two kinds of carrots pickled, are very tasty.

Pickled sweet and sour radish

Dish flavor: sweet and sour

Main process: mix

Time required: three quarters of an hour

Difficulty: Simple

Kitchen utensils used: other

The role of the radish

Eating white radish in raw form can clear the heat and diuretic, stopping heat and coughing to resolve the heat and phlegm, decongesting, and anti-cancer.

Steps

1, radish clean clean from the center in half, and then cut 1 mm thin slices, never cut off, leave 1 - 2 mm at the bottom of the connection, cut the 10th knife when cut off, and then in the middle of the two halves.

2, the cut radish pieces with a little salt marinade about half an hour.

3, kill a lot of water out of the radish, but also remove the spicy flavor of the radish

4, with the right amount of soy sauce, rice vinegar, sugar and monosodium glutamate to mix into a sauce.

5: Squeeze the water out of the pickled radish pieces.

6, pickled radish pieces into the bowl of sauce to soak in flavor.

7, hot summer, eat a piece of sweet and sour pickled radish, eat with porridge or with rice are good.

Tips

1. If you like to eat spicy friends, you can put some dried red pepper.

2. Radish skin has a lot of nutrients, if you buy fresh, you can not peel, eat with the skin.

3. If you can't finish it, you can put it in the refrigerator and keep it in the freezer, and if you don't see any oil stars, you can usually keep it for a week. Remember to make sure to use a sealed container, or use plastic wrap to seal the bowl, otherwise the refrigerator will be full of radish flavor.