Guangdong Papaya Acid

Name: Guangdong Papaya Acid
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Green Papaya; 1 tbsp salt; 1 teaspoon Sugar; 3 tablespoons White vinegar; 1 piece Red pepper

by Taste chew

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Papaya is warm in nature and sour in taste, enters the liver and spleen meridians; has the effects of digesting food, repelling insects, clearing heat and dispelling wind;
Indications include stomach pain, dyspepsia, lung heat and dry cough, milk blockage, eczema, parasitic diseases, cramps and pains of hands and feet.
For people:
suitable for majority of the people.
1. Suitable for patients with chronic atrophic gastritis, puerperae who lack milk, rheumatic muscle pain, bruises and sprains, indigestion, and obese patients;
2. Not suitable for pregnant women and people with allergies.
In October last year, the papaya planted at home was full, so I picked a basket and returned it. The cooked ones were cooked and cooked, and the green ones were used to make sour papaya.
Because family members can’t eat spicy food, I only put a chili pepper meaning, if you want to eat hot and sour flavor, you can add a few more chili peppers.

Ingredients

1 piece Green Papaya
1 tbsp Salt
1 teaspoon Sugar
3 tablespoons White Vinegar
1 piece Red Pepper

Guangdong Papaya Acid

1. Prepare the ingredients

2. Cut the papaya from the middle (after picking it back, you need to scratch the papaya a few times, and then there will be a white emulsion flowing out, which can remove the bitterness of the papaya itself), peel it, and remove the seeds and tendons inside

3. Cut into thin slices after cleaning

4. Put it in a container, sprinkle with salt, mix well and marinate for 2-3 hours to let water out

5. Pour out the marinated water and run it again with cold boiled water

6. After the papaya has been watered, drain the water and add a proper amount of sugar

7. White vinegar, you can add more if you like more sour

8. Cut the red pepper into circles and add them together

9. Mix well (after mixing well, try to see what kind of seasoning needs to be added, because the papaya was salted before, so it is a bit salty), and marinate for half a day.

10. You can put it in the container and put it in the refrigerator. Eat a few pieces after a meal every day to help digestion. Can be stored for at least a week

Tips:
1. The freshly picked or bought papaya should be scratched on the body, and then the white lotion will flow out, so that the bitter and astringent taste of the papaya itself can be removed.
2. The amount of seasoning depends on the taste of each person.
3. The containers, knives, cutting boards, etc. used in the process must be disinfected with boiling water!
4. Green papaya must be used to make papaya sour, if cooked papaya is not crispy.