Daikon radish is a very nourishing ingredient in winter, and in addition to being stewed with lamb, radish can also be made into many refreshing side dishes. Sweet and sour radish is a common appetizer, but generally speaking, when many people make sweet and sour radish, the taste is not crisp. If you want to make sweet and sour radish delicious, there are some techniques that you have to master. Of course, there are many ways to make sweet and sour radish according to different people's taste.

Sweet and sour radish is a colorful and fragrant traditional dish, belonging to the Lu cuisine. This dish is fresh and deep brown in color, sweet and vinegary in taste, with vinegar aroma, and is usually made in autumn. Fresh and juicy white radish can not only help digestion, but also to prevent colds, is the cheapest and most effective early spring "health dish" one.

Method 1

1. Choose radishes with plump roots, tender flesh, beautiful appearance and no pests or diseases.

2. Remove the root of the radish, wash it and dry it, remove the surface water and cut it into two halves.

3. Put the cut radish into the tank layer by layer and sprinkle salt evenly.

4. Salt pickling 2 ~ 3 days after the start of the inverted cylinder, the second daily inverted cylinder, the radish and liquid juice all poured into another cylinder, so that the salt to accelerate the dissolution of radish pickling uniform. After pouring the cylinder on the cylinder is still covered with gabion cover, pressure on the heavy stone, cover the cylinder cover, after 2 days after taking out.

5. The radish will be taken out and cut into 1.5 cm thin slices, easy to soak and absorb the salt and vinegar solution.

6. Soak the slices in water for 3 to 6 hours to expel the spicy and bitter taste of radish and to analyze the salt to absorb the sweet and sour liquid.

7. After soaking, press, press part of the water, the remaining water can be about 40%.

8. Put the pressed radish slices under the sun for 3 days to become dried radish.

9. Put the dried radish into the tank, and then pour the prepared sweet and sour liquid into the tank. The preparation method of the sweet and sour liquid is to boil the vinegar first, then put in the sugar and saccharin, and then dry it to about 40℃.

10. After pouring the sweet and sour liquid, tie the mouth of the jar with oil paper, and then apply the blood material made of pig's blood and lime, and you can eat it after some time.

Product characteristics: color fresh dark brown, taste vinegar sweet, vinegar aroma, usually made in the fall!

Practice two

Materials: 1 white radish (700 grams or so), 5 grams of salt, sugar 180 grams, 150 grams of vinegar

Practice

1. white radish clean, clean, with the skin horizontally cut in half, and then cut thinly sliced, pay attention to can not be cut off (in order to avoid over-exertion, you can be on both sides of the pillow of a chopstick so that will not be cut off), and cut every six or seven knives, then cut. Each cut six or seven cuts after cutting, and then in the center of all the two halves.

2. Cut the radish pieces first with 5 grams of salt marinade for half an hour, decant the water, and then 30 grams of sugar marinade for about 1 hour.

3. Radish will precipitate a lot of water, this step at the same time to remove the pungent flavor of radish, the precipitation of water decanting.

4. Prepare a bowl, pour in 150 grams of sugar and 150 grams of balsamic vinegar, and whisk vigorously.

5. Pour the sweet and sour sauce into the pickled radish pieces, and put it into the refrigerator for one night to eat.