【southern Fujian】sour Beet Head Sour

Happy New Year, everyone, I wish you a happy New Year and a happy family and all the best! Today is the sixth day of the Lunar New Year. The Spring Festival is basically over. You are visiting friends and relatives every day. After eating and drinking, do you feel your weight has risen quietly? I don’t know if the swimming ring on my stomach has accumulated. I found out early and controlled it and kept eating and drinking until I lost weight and cried. However, it is rare to relax for so few days a year, and my friends are hurting themselves with a drink. I will not say that if I "catch the rabbit until 2:30 in the night", I will try my best not to do it. Don't put in a few days of hard money for a year.
Back to the original story The one introduced today is locally called "caitou sour", which is sour radish. The taste is sweet and sour, crisp and very appetizing. Generally used with "cold dishes" as an appetizer, or with fried things and sea oysters. The range of collocation used is quite wide, mainly to relieve greasiness and appetite. Generally, there is no specific shape or requirement for making "caitou sour", and some are to remove the bitterness and peculiar spicyness of radish. The production is fairly simple and convenient. The white radish is usually used for the production of "caitou sour". Of course, this festive red radish can also be used. The red festive point of the New Year! Red radish has the same nutritional value as white radish. It has the advantages of digestion and stomach, resolving phlegm and relieving cough, helping qi, clearing away heat and detoxification, diuresis, weight loss, etc...In general, it is very good to eat occasionally. "