How to pickled radishes is delicious and crispy? The secret recipe from the family for 20 years is pure without peeling.

        As the saying goes, "Eating radish in winter and ginger in summer does not require a doctor to prescribe a prescription." Nowadays, it is the best time to eat radish in winter. There are many ways to eat radish. Among them, sour radish tastes the most comfortable, so many are diligent. My friends can’t help but press their unbearable hands to gradually make soaked sour radishes. Then how can radishes be soaked and crispy? Come and see with me now.

        The way to pickle delicious and crispy radish

        This luobu has always had the title of small ginseng. It can not only be eaten raw but cooked, and it has a simple taste, and it also has the ability to clear away heat, detoxify, promote fluid, and quench thirst, invigorate the spleen, invigorate the spleen and stomach, and relieve the liver Regarding the effect of regulating qi, relieving cough and resolving phlegm, but if you want to ask how radishes are pickled and delicious and crisp, you must follow the method below. Everyone does not need to skip a step, otherwise it will not taste good.

        1. Prepare raw materials in advance: 1 radish, 3 scoops of white sugar, 3 scoops of apple cider vinegar or white rice vinegar, 1 scoop of hot sauce, a small amount of salt, 1 scoop of pure honey, 1 scoop of light soy sauce, 1 scoop of medlar, appropriate

        2. Clean and tidy the bu, without peeling, then add a tablespoon of white sugar and stir evenly

        3. After mixing, wrap it in a fresh-keeping bag and put it in the refrigerator for half an hour

        4. Take out the frozen marinated robu, throw away unnecessary water

        5. Add all the seasonings and mix them evenly. After marinating for a day, you can marinate for a longer time if you want more flavor.

        6. When everyone is pickled, take off the well-proportioned mixture at intervals to ensure that each radish is pickled.

        7. After the radish is marinated, remove it when you want to eat it. When you eat it, you can add some pickled juice to ensure that it tastes more delicious.

        Taboos for soaking sour radish

        After reading the content above, everyone knows how to pickled radish is delicious and crisp, but the five elements of heaven and earth interact with each other. Although the pickled basket is delicious, it also has its taboos.

        1. Although pickled radish is delicious, pickled sauerkraut contains phosphate. This ingredient is carcinogenic. Therefore, if you take too much, you may get cancer. Naturally, if you take a small amount, the human body will excrete harmful substances into the body. , You only need to eat very little and all is no problem.

        

2. Soaked sour radish is a kind of cold fruits and vegetables. For some people whose physique is full of yin and cold or have weak spleen and stomach, they cannot eat more. In addition, for gastritis, duodenal ulcers, chronic gastritis and other gastrointestinal diseases, women who have threatened abortion and uterine prolapse are all prohibited from eating sour radish.