Pickles
By VicentaLakin
ONE DAY, WHEN SOMEONE'S PICKLED CARROTS ARE ON THE INTERNET, THE IDEA OF TRYING IS FLASHING IN THEIR MINDS. HA, HA, WHO SAYS THAT A PERSON WHO IS HOT FOR THREE MINUTES OFTEN CAN'T BE WEATHERED? SO LONG AS THERE IS AN ENDLESS PASSION FOR FOOD, EVEN IN THE FORM OF ZERO COOKING, THERE ARE GOOD FOODS FOR STIMULATING BUDS. WELL, LET'S JUST DO IT, AND THEN THE ENERGY OF THE THREE-MINUTE HEAT TURNS INTO THE INFINITE POWER OF THE FOOD DIY, AND IT'S BASICALLY BASED ON ONLINE THEORY, ALONG WITH ITS OWN THOUGHT, THAT A NICE PLATE OF CARROTS IS BORN, AND IT LOOKS LIKE A HOTEL
Recipe Recommendations
- white radish appropriate amount
- preserved plum appropriate amount
- white vinegar appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- sweet and sour
- pickled
- several days
- simple
Steps for Pickles
1
Gather: half a radish, sugar, vinegar, raw, six or seven plums
2
White radish washes the skin, drys, strips. If you're in a hurry to eat, you can cut a little more or slice it
3
Cutted radish strips are placed in clean containers with no oil or water, and a radish bar with sugar. Just put sugar on every radish and put it in the meadow。
4
When all the radish strips were put in sugar, and I fell into vinegar, I had four cups in it. I'm afraid it might be too sour to put it first, and then try some juice the next day
5
When the radish picks up the moisture, there is no need to pour it down, and it is not too much to pour in, it is usually enough to cook, and then shakes around the cover to keep the juice even and freezes the fridge。
6
Taste the sweet acidity of the juice the next day, which, according to its taste, is not sour enough to add some more sugar and white vinegar, and can be eaten the next day (but with a little bit of radish spicy) and tasted better in two or three days。Pickles Make Tips
The container should be sealable or covered, preferably glass or ceramic.
It is best to use boiling water to blanch the plum for two seconds before and remove it, because I feel that candied things are not safe to eat now, and those who don't mind can not be scalded.
When putting the plum blossoms, try to put them close to the bottom of the container. When the radish is marinated, the sour and sweet taste of the plum blossoms can be better soaked.
During the refrigeration process, take clean chopsticks and turn the radish strips over every day to ensure even flavor, because the juice is at the bottom.
Two or three days later, the spicy taste of the radish completely disappeared, and the sour and sweet taste had penetrated the inside and outside of the radish, making it extremely appetizing and refreshing.
It is best to use boiling water to blanch the plum for two seconds before and remove it, because I feel that candied things are not safe to eat now, and those who don't mind can not be scalded.
When putting the plum blossoms, try to put them close to the bottom of the container. When the radish is marinated, the sour and sweet taste of the plum blossoms can be better soaked.
During the refrigeration process, take clean chopsticks and turn the radish strips over every day to ensure even flavor, because the juice is at the bottom.
Two or three days later, the spicy taste of the radish completely disappeared, and the sour and sweet taste had penetrated the inside and outside of the radish, making it extremely appetizing and refreshing.