Sour chili
By VicentaLakin
Recipe Recommendations
- white radish 1 piece
- red pepper 1 small
- ginger 1 small piece
- carrots 1 piece
- white vinegar 8 tablespoons
- salt 3 tsp
- white sugar 4 tablespoons
- qingshui 500 ml
Steps for Sour chili
1
Clean up the radish, go to the skin, cut into the thumbs。
2
Clean up the carrots, go to the skins, cut them to the size of the carrot strips。
3
Put the cut carrots and carrots in the same glassware。
4
Add 3 small spoons of salt, evenly mixed, salted。
5
Clean up the ginger, go to the skin, cut in thin ginger chips, clean up the chili, remove the root, and cut a mouth on the side, so that it tastes better when it is made。
6
Some 500 ml of clean water was poured into the pot, four spoons of white sugar were added and the fire opened。
7
Pour eight spoons of white vinegar, evenly mixed, made of sugared vinegar, shut the fire, and dry。
8
The pickled white carrot strips and carrot strips, evenly gripped by the hand, dried up water, and placed in the glass。
9
Add a proper amount of chili and ginger, then pour cold sugar and vinegar, without all the food。
10
Cover it and put it in the fridge for cooling until it tastes like salt。
11
An aroma appetizer is ready. Breakfast is good. Lunch is good. You can try it if you like. I love this sour spicy, sour, sour, delicious。Sour chili Make Tips
1. When making pickles, make sure that iron containers are not used and that glass vessels, such as glass canisters, are used. The amount of sugary water used can be adjusted to the amount of radish, and the normal ratio of white sugar to white vinegar is 1:2. 3. In general, two to three days in the fridge can be used and tasted midway. 4. Picking up the radish with salt would be a good way to remove the odour of the radish and then squeeze it out。