Sweet cherry carrots
By VicentaLakin
CHERRY CARROTS, NICE NAME. IT'S A SPECIES OF LITTLE RADISH, BECAUSE IT'S SMALL IN SHAPE, AND IT'S FAMOUS. YOU CAN EAT RAW FOOD, YOU CAN MIX IT, YOU CAN MAKE SOUP, YOU CAN COOK. UP AND DOWN, SHADE IS GOOD. CARROT CHERRY CAN ALSO BE MIXED TO REPLENISH VITAMIN C. TODAY I'M COOKING WITH CHERRY CARROTS, ADDING A RED COLOR TO OUR ANNUAL DINNER TABLE, MAKING IT MORE POPULAR. IT'S FRESHER AND MORE BEAUTIFUL WHEN YOU DON'T EAT AT NIGHT WITHOUT A BIG FISH, A BIG SAUERKRAUT, A VERY SWEET LITTLE DISH. IF YOU'RE GOOD, YOU CAN DO A CHERRIES, YOU CAN CUT A FEW KNIVES, OR YOU CAN SHOOT A FEW, BIG AND SMALL RADISHES IN THE BOWL。
Recipe Recommendations
- cherry radish 16
- salt 1 gram
- white sugar 2 tablespoons
- apple cider vinegar appropriate amount
- sweet and sour
- mix
- ten minutes
- ordinary
Steps for Sweet cherry carrots
1
Cherry carrots in the water. More fresh
2
Take a proper amount of radish and cut off the tail; radish cherries with sauce or cold Blend
3
You can take two chopsticks and trap the cherry carrots so you don't cut the bottom
4
You don't need chopsticks, it's faster. When you cut it down, you get the sharp edge, so you can have a sharp cut, cut the bottom
5
Turn it over, keep the uncut bottom up, 90 degrees to the front of the knife, cut it down
6
Finish all the carrots in order
7
The radish enters the basin, with a small spoon of salt, with a softly smooth flip and 10 minutes of static
8
Pour the radish soup
9
With two spoons of sugar, a proper amount of apple vinegar, it's good to use white vinegar, preferably with no color, which makes the product unnew
10
The radish is pickled out of the soup, so it's softer, so it's completely enveloped in sugar vinegar
11
Layer Collapse
12
It's softSweet cherry carrots Make Tips
The more the knife's mouth is sealed, the more visible it is; the deeper the knife's mouth, the better the radish is pulled; the first the soup comes out with salt, then the sweet vinegar, the feet, the softness of the mouth; the white vinegar or apple vinegar, the fruit vinegar, the taste of the incense, the refreshment and the colour of the finished product。