Rouge Drunk Carrot

Name: Rouge Drunk Carrot
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 600g White radish; 45g water; 5g Bell peppers; 80g Sugar; 80g Red vinegar; Some salt; 1 tsp Rose wine

by Shangshizhiwen

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

When making sushi, I often use Jindagen, which is pickled to make a pale yellow radish, so I gradually fell in love with the taste of pickled radish. When buying red vinegar recently, I thought that if red vinegar is used to pickle radishes, I believe it will be the same as Jin Dagen, beautiful in color and good taste.

After a try, it turned out to be true. In addition to the necessary white sugar, red vinegar, and salt, rose wine is also added, so that after pickling, the radish has no external taste, sweet and sour, and it tastes refreshing and super appetizing.

The faint pink soaks the originally pure white radish. This soft and dreamlike color is like a rouge in a box. Therefore, I also gave it a very beautiful name-rouge drunk carrot.

Rouge tears, stay drunk, when will it be heavy?
Dyeing rose wine today, Bai Luo adds beautiful red.

With such a high-value rouge drunk carrot, just listen to the name, you will be fascinated~~

Ingredients

Rouge Drunk Carrot

1. Peel the white radish and cut into thick slices.

2. Cut into vertical strips.

3. Put it in a basin and put 1 teaspoon of salt.

4. Grasp well, close the lid, and let stand for 30 minutes.

5. Pour white sugar, red vinegar, salt, and water into a pot, cook on low heat until the sugar and salt melt, and let cool to form seasoned vinegar.

6. Squeeze the pickled radish out of the brine and pour it out.

7. Wash the radishes once or twice with pure water, remove the water, and put them in a fresh-keeping box.

8. Add rose wine to the seasoned vinegar and mix thoroughly.

9. Pour into the box and press a few times to soak the radishes in the seasoned vinegar. Put the lid on and put it in the refrigerator for about 2 days.

10. Take it out and turn it over, and turn the white radish on the surface into the juice underneath.

11. Cover and refrigerate for about 2 days until the radishes in the box are light pink. Serve.

12. Cut the colored peppers into dice, take some radishes and serve on a plate, sprinkle with the colored peppers to garnish and serve.

Tips:
1. The ratio of sweet and sour is about 1:1, and the dosage can be adjusted according to your own taste.
2. The taste of this dish is mainly sweet and sour. When making seasoning vinegar, put less salt.
3. The shelf life of the refrigerator is still unclear. The one I made this time has been stored for a week, and it is still fresh and not deteriorated.
4. There is no need to leave the colored peppers, just for decoration.