The hot summer is here, and cold dishes with sweet and sour flavors will become the first choice on people's tables.
Sweet and sour radish brewed with white vinegar, white sugar, and honey is easy to make and a very healthy cold dish. It can not only soften and whiten the skin, but also prevent summer fatigue. The taste is crisp and refreshing, making it a good choice for appetizers before meals and porridge.
The cute corn shape is enough to attract the attention of children and will also be liked by big friends.
Sour sweet corn radish
Recipe Recommendations
- white radish 1 piece
- white vinegar 3 tablespoons
- white sugar 2 tablespoons
- honey 1 and a half tablespoon
- salt 1 teaspoon
- sweet and sour
- mix
- an hour
- ordinary
Steps for Sour sweet corn radish
1
Materials and accessories are ready.
2
Peel and wash the white radish, cut off the head and tail, and cut into two pieces.
3
Take the middle of the radish, then cut it with an oblique knife, cut it with a straight knife, and cut it into moon-bud shapes. Use a knife to take out the cut radish strips.
4
Cut two such strips on each side.
5
Turn the radish horizontally and cut straight into slices 0.3 cm wide.
6
Sprinkle half a teaspoon of salt on the chopped radish, massage with your hands for a while, and then drain off the marinated water.
7
After boiling the water in the pan, add half a teaspoon of salt, and then put the leaf-shaped Shanghai green into the pan and blanch the water.
8
After the Shanghai green is boiled soft, immediately put it into ice water.
9
Take 2 tablespoons of white sugar, 3 tablespoons of white vinegar, and 1 and a half tablespoon of honey to blend the sauce, pour it into the container where the radish is placed, place it in the refrigerator and marinate for 1 hour to serve. You can also put it in the refrigerator and refrigerate overnight to taste better.
10
Arrange the marinated radish and Shanghai green leaves into a corn-like shape.Sour sweet corn radish Make Tips
1. Sprinkle salt on the chopped radish to remove the spicy taste of the radish. 2. The water from marinating radishes with salt must be poured out, otherwise it will taste too salty. 3. Add salt when blanching the Shanghai green leaves in water or put them in cold water after boiling them until soft to keep the crispy green of the Shanghai green. 4. The ratio of sauce can be blended according to your own taste. 5. You can also put it in the refrigerator and refrigerate it overnight for better taste. 6. If you like to eat spicy food, you can add chili or pickled pepper.