Why are the crispy sour radishes in the restaurant pink?

Because the sauerkraut radish they use is used in some of it, the color of the radish, the radish itself looks pink, so there is a discovery of this color.

This is because there is a lot of seasoning in the soup of the pickles, so it will change color after a chemical reaction with the radish.

Generally, because it has been a long time, the color of the radish skin is mixed in the dish, so it is pink.

Like the carrot crisp in the restaurant, it is usually dyed with some spices to make it look better overall, but in fact the radish is definitely not this color, so it is not the color of pure radish.

The sour and crispy radish in the restaurant, if it is pink, it may be. There is a certain amount of pepper calm on top, if this is not the case to try to avoid using it.

The sour crispy radish is pink in color, probably due to the color of the radish skin.

It is generally white, and it is possible that this radish is originally pink.

The sour and crispy radish in the restaurant is pink because the radish variety chosen is the heart-like radish, and the inside is red.

When he saw the crunchy sour radish inside, the reason why it was pink was because of the pink strip he used in the restaurant.

Hello friends, the sour and crispy radish is mixed with large carrots, and because the skin is red, it is red.

Hello, the sour and crispy radish in the restaurant is pink, because the color is a little better, and there is a little pigment on it. It is okay to eat it.

The radish in the restaurant should be pink, because some of the heart is beautiful, and the radish is pink, which is a normal phenomenon.

You're talking about kimchi robb. Wash the radish and cut it into large slices. Pour white vinegar into the pot, and at the same time pour a bag of sugar, ** boil for about a quarter of an hour.

Salt the washed and cut vegetables for about an hour, and put the boiled white vinegar water at a regular temperature for later use. After the radish is pickled and soft, the water is dried, put it in a jar and seal it, and after a day or two, the sweet and sour flavor enters and it is ready to eat. When choosing a rabu, don't choose an old radish with a cloth, a medium size of the radish with good nutrient absorption.

If you want to make the robe taste a little darker, you can add a little white wine. Like making home-cooked kimchi, you can also add some bay leaves, Sichuan pepper, and wild pepper.

It is made with light soy sauce, ginger slices, and chili peppers.

Almost every household in Sichuan in Guizhou has soaked this kind of kimchi, radish is generally soaked for two or three days, red is not a pigment, the kimchi water that has been soaked in carrot skin is red, it will dye other vegetables red, it is more beautiful.

Pink, I think it may have added coloring, so it's better not to eat it.

Buy some kimchi water or soak it in red pickled radish for the first time.

Later, you can use white radish, which is red.

Use flower radish or pickled sour and spicy, put in dried red peppers, and there will also be red.

There is another way to use red heart radish: that is, to use natural, artificial colors.

Those are pigments, and they don't look like normal colors.

Red-skinned radish, soaked in white vinegar and rock sugar.

Color doesn't matter, white can also be sweet and sour and crispy.

Soak the radish with a red rind

Ingredients: 1 white radish, appropriate amount of millet spicy, appropriate amount of ginger.

Seasoning: 1 star anise, 2 bottles of white vinegar, appropriate amount of salt, appropriate amount of cool white open production method:

1. Clean the white radish and cut it into large pieces.

2. Clean the kimchi jar, there can be no moisture, put in ginger, millet spicy, and radish pieces.

3. Put in an octagonal space.

4. Pour in 2 bottles of white vinegar.

5. Add an appropriate amount of salt.

6. Pour in a small amount of cool boiled water (submerge all ingredients).

7. Cover the lid of the kimchi jar and seal it with water at the mouth of the jar to prevent air from entering.

8. After waiting for 24 hours, you can take it out and eat.

Red radish is used.

Ingredients: 200g of red core radish

Excipients: appropriate amount of brown sugar, appropriate amount of salt, appropriate amount of aged vinegar.

1. Wash the red radish and cut it into small pieces.

2. Add refined salt, stir evenly, marinate for 10 minutes.

3. Add brown sugar to aged vinegar and stir to melt into sweet and sour juice.

4. Decant the pickled water from the radish.

5. Pour in the prepared sweet and sour juice and mix well and marinate for 5 minutes to make it flavorful.

6. Finished products.

Raw materials: water, coarse salt, the proportion of clear water coarse salt is about 1 kilogram of water with 60-80 grams of salt (my mother's experience is that the brine can be saturated), 10 large ingredients, 30 peppercorns, 10 cloves of peeled garlic, sugar, appropriate amount of liquor, and various radish.

Method: 1. Wash and dry the kimchi jar; Wash the turnips, cut them into cubes and let them dry;

2. Add the water and salt to the kimchi water in a clean and oil-free pot, dissolve the salt after boiling, and add garlic, spices, peppercorns, sugar, and white wine, and let it cool for later use;

3. Pour the cooled salt water into the kimchi jar, and the amount of water is best to 2 3 places in the kimchi jar;

4. Pour the radish into the kimchi water, preferably to fill the kimchi jar;

5. Cover the lid of the kimchi jar, add an appropriate amount of water to the sink, place it in a cool and ventilated place, keep the water in the sink from drying, and it will be ready after 5-10 days.

No, it is the local "Jimazhuang" radish produced in Sichuan, and there are also called "half-cut red".

It's about the same size as a carrot, but the top half is red and the bottom half is white.

Break the whole radish cross and dry it for 1 day, then put it in salted water to soak, (you can add a few peppercorns to the brine) and the next day the brine and radish will turn pink.

You can eat it on the second and third days, or you can mix it with chili red oil and monosodium glutamate.

Radish Ying can also be chopped and stir-fried until fragrant, add some chili oil and vinegar, and it is also an authentic Sichuan appetizer!

First of all, there should be a kimchi jar, the radish is best to use the heart of the beauty and ivory white radish, the kimchi jar should be washed and dried without raw water, boiled with pepper to cool, poured into the prepared kimchi jar, wash the radish to dry the water, cut into the desired shape, (note that the knife and cutting board and utensils and hands can not have oil) put into the jar, according to their own taste add an appropriate amount of salt and dried chili. Cover the bowl and seal it with water, pay attention to the usual observation of the water, and fill up the water to prevent the water from evaporating. You can eat it after 15 days, remember, be sure to eat it after 15 days.

Use before 15 days is harmful to the body.

Ivory white radish.

If the kimchi has the old mother's soup, the white radish is salted and then put into the old mother's soup.