In the past, in winter, when Beijingers banquets and drinking alcohol, in addition to the indispensable various stir-fried dishes and cold meats, they also liked a small dish made of sweet and sour, such as sweet and sour lotus root slices, sweet and sour shredded cabbage, sweet and sour cabbage, or Peking cake mixed with pear. These small dishes are sour and sweet to clear the mouth and sober up. They are both exquisite, beautiful and delicious. <br />Today, we will make a sweet and sour side dish with Xinmei radish. It is also a traditional method of sweet and sour side dish that Beijingers like. This dish is called "sweet and sour radish shredded". Sweet and sour side dishes are very simple to make. The specific methods are as follows;
Xinmei radish is mainly produced in the north, and is also called water radish and flower radish. The heart-beautiful radish is very gorgeous and generally likes to eat it raw, but it also tastes unique when made into soup. There is a pigment in the juice of Xinxinmei radish, called anthocyanin. It is a water-soluble pigment that tends to be red in acidic solutions and purple-blue in alkaline environments. Therefore, vegetables containing this pigment can make their color brighter after being acid-stained. For example, when mixing radishes in the heart, adding appropriate vinegar can not only disinfect, but also make the color of the dishes brighter and improve the sensory quality of the dishes. <br />Sweet and sour Xinmei is a dish that old Beijingers like to eat very much. Cut the Xinmei radish into shredded strips, sprinkle sugar on it, and then pour vinegar on it, leave it like that, and mix well when eating. This appetizing and soothing "sweet and sour heart beauty" is very simple.
