Carrot Sticks with Amaranth Sauce

by A Apple Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is a sweet and sour pickled white radish, a very authentic sobering side dish. Because of the use of amaranth juice, the color became pink, very psychedelic. Husband often dines and drinks and socializes late, and his stomach always feels uncomfortable the next morning. This appetizing side dish, with honey and white vinegar, tastes sweet and sour, very refreshing, and he likes it very much. "

Ingredients

Carrot Sticks with Amaranth Sauce

1. Wash the amaranth, blanch the soup in boiling water and let cool for later use.

2. Cut the white radish into chopstick-thick long strips and pickle with salt to get the water out.

3. Rinse the pickled radish strips with cold water and squeeze the water.

4. Pour in the cool amaranth juice.

5. Pour the white vinegar.

6. Pour the honey.

7. After honey sealing, put in the refrigerator to keep fresh.

8. Take out about 1 hour before eating.

Tips:
If you put too much salt during pickling, rinse with cold boiled water repeatedly.

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