Sweet and Sour Carrot Sticks

Name: Sweet and Sour Carrot Sticks
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g White radish; 200g carrot; 150g radish; 70g Sugar; 60g Xinhe Liguan Pure Rice Vinegar; 4g salt

by Mom Nini

5.0 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

2

New Year’s dining table can’t just be fishy, let’s come with a refreshing and greasy side dish: sweet and sour appetizer, a few stalks, full of body fluid, simple and greasy. Several kinds of radishes are used here. Many people say that white radishes and carrots cannot be eaten at the same time! In fact, eating together will not be poisonous, and it will not have much effect on health. In fact, adding a little vinegar to vegetables can protect vitamin C from being destroyed. This dish is made with Xinhe Liguan puree rice vinegar, which is sour and light, soft and not strong.

Ingredients

Sweet and Sour Carrot Sticks

1. Wash the white radish and dry it with moisture, peel and cut into thick strips

2. Carrots are also cut into thick strips

3. Shawo radish peeled and cut into thick strips

4. Millet peppers cut into small circles

5. Put the radish sticks into the container and knead it by hand until the water comes out and marinate for 1 hour, so that the stench of the radish can be removed (the container should be oil-free and water-free)

6. Pour out the marinated water from the marinated radishes, squeeze the water out by hand and put it into a sealable container

7. Add sugar and Xinhe Liguan puree rice vinegar

8. Finally, add the chili rings, pour in a little pure water, mix well, seal and marinate for 24 hours before eating (shaking the jar a few times in the middle to make the ingredients more integrated)

Tips:
1. The container for pickled radishes must be free of water and oil. When picking the sour radish, use a quick chopsticks or spoon to pick it up.
2. Pickled radishes are best kept in cold storage.