Chinese Food
Fresh pickle, rose radish in summer
(808799 views)
In many varieties of pickles, white radish is the raw material, accounting for more than half of them. But they are basically primary color or yellow brown. Although they are delicious, they are not elegant. Actually. As long as we do a little magic, pickles can be as beautiful as flowers.
Cooking ingredients
Cooking Steps
Step1:Materials are ready.
Step2:2. Remove the head and tail of the white radish, cut it in half from the middle, and then cut it into thin and even slices. Sprinkle salt and mix well. Stick salt on each slice as much as possible; 3. Take three or four pieces of purple cabbage and tear them into pieces, put them into the blender, add a small amount of warm water to make the juice; 4. Filter the purple cabbage dregs and leave only the purple juice. Slowly pour in the white vinegar. The juice turns into rose red. Add in the white sugar; 5. The previously salted radish slices have been killed Water content. Rinse with running water several times and drain. Soak in purple cabbage juice for two hours and turn pink.
Cooking tips:1. The longer the radish is soaked in the vegetable juice, the darker the color will be. Overnight, it will turn into the same rose red as the vegetable juice; 2. The amount of white vinegar and sugar will be added according to personal taste; 3. The purple cabbage juice contains anthocyanin. The anthocyanin will change color with the different pH value. It will turn red when meeting acid and turn blue when meeting alkali. There are skills in making delicious dishes.
