Papaya Sour Radish Sour

Name: Papaya Sour Radish Sour
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece papaya; 2 pcs carrot; 1 piece Cucumber; 1 piece pineapple; 500ml Glutinous rice vinegar; 250g White sugar; Some salt; Some Zhitianjiao

by Family cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Papaya is sweet in taste, mild in nature and slightly cold. It has the effects of invigorating the spleen and stomach, helping digestion, clearing the bowels, relieving heat and thirst, reducing alcohol and toxins, lowering blood pressure, detoxification and swelling, clearing milk, and repelling insects. Papaya can also treat various allergies, bleeding, burns, constipation, etc., can strengthen muscles and bones, relax the disc and activate the collaterals, expel wind and dampness. Its unique papaya base has anti-tumor effect, and can prevent the synthesis of human carcinogen nitrosamines, and has strong anti-cancer activity on lymphoid leukemia cells. Using papaya to wipe your face and wash your hands can remove protein, oil and dirt. It is a good skin cleanser.

Ingredients

1 piece Papaya
2 pcs Carrot
1 piece Cucumber
1 piece Pineapple
500ml Glutinous Rice Vinegar
250g White Sugar
Some Salt
Some Zhitianjiao

Papaya Sour Radish Sour

1. The best choice for vinegar is white glutinous rice vinegar. This vinegar tastes sour and not too choking.

2. Choose the half-ripe papaya that has a greenish skin and a yellowish inside. The inside is hard when it is cut. This kind of papaya is crispy enough to make sour.

3. Use a knife to make a few shallow marks on the surface of the papaya, and then let it stand for 20 minutes to let the papaya gum flow out to remove the bitterness.

4. Wash the glue on the surface of the papaya, and cut the papaya into thick slices of chopstick heads. After marinating with this thickness, it tastes good.

5. Sprinkle 2 tablespoons of salt and marinate the papaya slices for more than 10 minutes to further remove the bitterness of the papaya.

6. Peel the pineapple, cut the pineapple into 6 equal parts lengthwise, then cut into pieces, and soak in a basin of light salt water for 30 minutes to remove the pineapple enzyme and make it safer to eat.

7. Peel the carrots and cut them into thick slices; peel the cucumber slightly, peel off the eyes on the surface, and then cut into thick slices. Also pickle the carrot slices and cucumber slices with 2 tablespoons of salt.

8. Bring 500ml vinegar to a boil over medium-low heat, add white sugar at the ratio of sugar: vinegar=1:2, stir until the white sugar dissolves, then turn off the heat and let cool. ps: This sweet and sour ratio can be put according to personal taste, friends who like a little sour can add more vinegar. The boiled vinegar has less choking taste and more lingering taste. Friends who feel too sour can reduce the amount of vinegar and replace part of the vinegar with plain water.

9. Rinse the bottle clean, pour in the burnt sweet and sour sauce; rinse the marinated fruit and vegetable slices to remove the salty taste, then pour all into the bottle and refrigerate for 4 to 5 hours. Start enjoying the food!