White radish is very rich in nutritional value, is a relatively common vegetable, and its practice is a lot, you can directly eat raw, cold, stewed, made soup or pickled crisp small dishes. White radish edible texture is good, fresh flavor, promote appetite. It also has some medicinal value, white radish can prevent cancer, cough and phlegm, clear heat and benefit the qi, etc. Now we will introduce what are the methods of pickling home made sweet and sour white radish.

Practice 1:

Materials:

White radish

Practice:

1. Wash the white radish, cut it into two halves from the center, and then cut it into thin slices, don't ever cut it off, and leave a 1--2 millimeter connection at the bottom, and cut it off when cutting the tenth knife, and then cut everything into two halves in the center. Marinate the cut radish pieces in a little salt for about half an hour. This squeezes out a lot of water from the radish and also removes the pungent flavor of the radish.

2. Use the right amount of soy sauce, rice vinegar, sugar and monosodium glutamate (MSG) to make a sauce, then squeeze the water out of the pickled radish and put it into the bowl of sauce to soak in the flavor. After soaking in the flavor, you can eat, eat a piece of sweet and sour pickled radish, with white porridge or rice is good.

Practice 2:

Materials:

White radish

Practice:

1. Prepare 1 white radish. Prepare sugar, white vinegar and salt. Wash and peel the white radish and cut it into slices. Try to cut thinner, easy to taste. Put the sliced radish in a pot and add salt. Mix well and marinate for 20 minutes.

2. After 20 minutes, pickle out the white radish much water. Pour out the excess water, rinse with water a few times, add sugar, pour white vinegar. Mix well with chopsticks. Fold the radish slices in half, and arrange them around the plate with one piece pressed against the other.