Carmine Radish

Name: Carmine Radish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g White radish; 20 capsules black currant; 1 piece lemon; 2 tablespoons salt; 3 tablespoons Brown rice vinegar; 3 tablespoons Sugar; Some water

by A Apple Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Many of my friends may have made rouge radish. It is made in various ways. Some friends use Roselle, and some use red pitaya, which is the juice color of flour powder to soak the radish. Today I use the same method, but the ingredients are different. I use black currant, which is sweeping the food industry in the baking world. Just a few pills can make the food attractive. How to do it? It's really simple, just add a little salt and sugar to pickle and it will become sour and crunchy. In the summer, when you have no appetite, you will have one or two slices, and your appetite will immediately open up. Use it as a porridge, or when you eat a lot of greasy ingredients, chew a few slices and it will instantly relieve your greasiness. Let's share the practice with you, I hope you like it. Ingredients: 500 grams of white radish, 20 pieces of black currants, 1 lemon, 2 tablespoons of brown rice vinegar, 3 tablespoons of sugar and 3 tablespoons of sugar. "

Ingredients

500g White Radish
20 capsules Black Currant
1 piece Lemon
2 tablespoons Salt
3 tablespoons Brown Rice Vinegar
3 tablespoons Sugar
Some Water

Carmine Radish

1. Wash the radish first, then peel off the outer skin with a scraper, and cut into semi-circular slices about 5 mm thick. When choosing radishes, weigh the weight and choose heavier ones. Such radishes have enough water and will not be hollow.

2. Put the sliced radish in a container, add salt and mix well, and marinate for about half an hour.

3. Put the sliced radish in a container, add salt and mix well, and marinate for about half an hour.

4. Squeeze the marinated radishes to dryness, add two tablespoons of sugar and marinate for about half an hour to get the water out.

5. Squeeze the sugar-marinated radish again to clean the water. Take about 20 black currants and soak them in warm water in advance to make them cool.

6. Pour the soaked black currant and water into the radish. Then squeeze in the lemon juice.

7. Let's start to season the soup, first taste the slightly sour taste of black currant soup, then add sugar and rice vinegar, adjust it to your own sweet and sour taste, and stir well.