Chinese Food
Rice vinegar with beetroot
(155867 views)
Beetroot. Its main component is sucrose. In addition, it also contains a variety of amino acids, organic acids, water-soluble vitamins and minerals such as calcium, iron, magnesium, etc. it has the functions of invigorating the stomach and eliminating food, relieving cough and phlegm, promoting qi and diuresis, eliminating heat and toxin, and detoxifying the liver. When I was a child, there was a lack of single ingredients. Even single ingredients could be renovated under my mother's hands. For example, mother beetroot had made minced meat, fried soybeans, fried beetroot with potatoes, carrots and beetroot, fried beetroot with scallion oil What my mother makes is very delicious. One is what my mother often makes. It's a necessary vegetable for us to eat breakfast and have porridge. That's the rice vinegar pickled beetroot that I want to share today.
Cooking ingredients
Cooking Steps
Step1:This is beetroot, which is also known as Porphyra head. Although it's not good-looking, its nutritional value is very high. Beetroot contains natural red vitamin B12 and high-quality iron. It is the best natural nutrition for women and vegetarians. The darker the beetroot color, the better the quality.
Step2:Wash beetroot. Cut back and tail.
Step3:Cut the beetroot in two.
Step4:Steam in a steamer for 20 minutes. Steam.
Step5:Take out the steamed beetroot and cast out the excess water.
Step6:Gently peel the beetroot.
Step7:Cut the beetroot into 5mm pieces.
Step8:Put on the beautiful mold.
Step9:Press the beet head into shape.
Step10:Press all the beetroot slices into reserve.
Step11:Put beetroot in a glass container. Pour in rice vinegar. The amount of rice vinegar is half of the ingredients.
Step12:Cover the container. Marinate in the refrigerator for about 12 hours.
Step13:Use clean chopsticks to turn beetroot during pickling. It's easier to taste.
Step14:Finished drawings.
Step15:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
