How to make radish sprouts so that they are not bitter?

Blanching the water will be much better, but eating radish sprouts is not the same as eating that bitter taste.

After blanching, the color will look a little better after the ice water.

Pay attention to the heat of the stir-fry; Make radish seedlings and other sprouts, blanch them in hot water for a period of time, and then drain them out and stir-fry;

The home-cooked radish sprouts are prepared as follows:Ingredients: 400 grams of radish sprouts, appropriate amount of salt, 1 tablespoon of lard, 4 cloves of garlic, 2 millet peppers.

Step 1: Rinse the radish sprouts briefly.

Step 2: After the water in the pot is boiling, add the radish sprouts and cook for about 10 seconds.

Step 3: Immediately remove and pour into a basin of tap water.

Step 4: Wash the roots of the greens and sand many times to clean them off. Gently scrape off the skin of the radish root with a knife.

Step 5: After washing, squeeze out the water.

Step 6: Cut into thin pieces, as thin as possible.

Step 7: Prepare millet pepper and minced garlic.

Step 8: Stir-fry minced garlic and millet pepper in hot oil until fragrant.

Step 9: Stir-fry for a few seconds, then add salt.

Step 10: Get out of the pot! Crispy rice.

1. Wash the radish seedlings and dry them until they are 8 dry (feel soft).

2. Boil a pot of boiling water and set aside.

3. Wash it with a ceramic container (note: there can be no oil in the inside of the container and cold boiled water) 4. Put the radish seedlings neatly into the container and sprinkle with salt.

5. The amount of salt is about 15 catties of salt according to personal taste.

6. Pour cool boiled water into the container, and the amount of boiling water is subject to the complete soak of radish seedlings.

7. To make the sauerkraut faster, you can add some white vinegar (about 1-2 taels) 8. Finally, the container is capped and sealed (it is best to use a small-mouth ceramic cylinder, and the cylinder mouth is first covered with a piece of plastic film and then sealed with a sandbag).

It's the spicy taste of radish, right? The radish seedlings that are cold tonight are also sent by the bean sprouts machine, and I think it's okay to view the original post

1. Wash the radish seedlings and dry them until they are 8 percent clear and dry;

2. Boil a pot of boiling water and set aside.

3. Wash it with a ceramic container, note: the inside of the container and the cold boiled water can not be answered with a little oil;

4. Put the radish seedlings neatly into the container and sprinkle with salt;

5. The amount of salt is about 15 catties of salt according to personal taste.

6. Pour cool boiled water into the container, and the amount of boiling water is subject to the complete soak of radish seedlings.

7. To make the sauerkraut faster, you can add some white vinegar;

8. Finally, the container is capped and sealed, and a small-mouth ceramic cylinder is required, the cylinder mouth is first covered with a piece of plastic film, and then a sandbag is pressed.

9. In about a month, the sauerkraut is ready.