Liberta drunk radish

When I used to make sushi, I used to go to the golden root, which was salted to light yellow radish, so the taste of the radish grew to fall in love. When I recently bought red vinegar, I thought if I used red vinegar to pick up carrots, I believed it would be like the golden root, beautiful colour and taste. I'll try. In addition to the requisite white sugar and red vinegar and salt, rose wine has been added, so that, when the radish is salted, there is no taste in it, sweet sour, refreshing and super appetizing. The light pink is immersed in plain white radish, a softly dreamy color, like the fat in the box. So, I also gave it a very beautiful name -- radish. Wept, wedge, when? I've got roses and roses. When a photo was sent to the circle of friends, many people left messages asking what to do, showing how popular this dish is. I'm afraid I'll fall for you if I listen to my name

Recipe Recommendations

white radish 600g
water 45G
color pepper 5g
white sugar 80g
red Zhejiang vinegar 80g
salt appropriate amount
rose wine 1 teaspoon

sweet and sour
mix
several days
ordinary

Steps for Liberta drunk radish

Take the carrots to the skin, cut the slices。

Cut into bars。

Put a little spoon of salt in the basin。

Hold still, cover the lid, 30 minutes。

Pour white sugar, red vinegar, salt and water into the pot, with a small fire boiled to sugar, salt melted and dryed to the ground。

Put the pickles out of the salt water and pour them out。

Wash one or two radishs with pure water, take the water, and put it in a box。

Add rose wine to the flavour。

Pour it in the box, squeeze it a few times, so the radish is in the sauce. Cover the lid and freeze the fridge for about two days。

Turn it out and turn the white radish down the juice。

It's about two days after it's capped and then the radish in the box becomes light pink。

Slice the pepper into shredded platinum, pick up some radish pallets, so that it can be eaten。