Ingredients: carrots, peppers, chili peppers, taste fresh, rice vinegar, salt, each appropriate amount
1, the carrot to remove sediment, rinse clean.
2, cut off the head and tail of the radish, cut into long strips, or any look, size can be. But small into the salt faster and easier to taste.
3, put the cut radish strips on a plate, sprinkle with salt, mix well, marinate for a day.
4, adjust the taste of fresh rice vinegar sauce, put pepper and chili. Pour off the water from the pickled radish, dry the radish strips, and put them into the sauce.
5, when the radish flavor, you can take out, pour some soy sauce, sesame oil, mix, can be.
Expanded Information:
Vegetables that are pickled are not only crispy and flavorful, but also provide a variety of vitamins and inorganic salts. However, if in the pickling process, the amount of salt is insufficient (less than 15%), coupled with the pickling time is not long enough, that is to say, the vegetables are not pickled through, at this time, if people eat, can cause the occurrence of poisoning.
For vegetables that are not pickled thoroughly, bacteria multiply in this case, reducing the nitrate in the vegetables to toxic nitrite, leading to hypoxia, and a prolonged period of hypoxia can cause a series of pathological clinical symptoms in the organism.
So, in the process of pickling pickles, to put more salt, pickling time should be sufficient (at least half a month or more), so that you can avoid the poisoning caused by nitrite.
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