越式腌红白萝卜丝(Vietnamese Daikon and Carrot Pickles)

这个清爽脆口的腌制萝卜丝，

不单是制作越式三明治(Banh Mi)的主要配菜。

也是许多越是料理中的配菜。

搭配在肉堆中，清爽消腻，连带提升料理的美味。

越式腌红白萝卜丝

材料:
紅萝卜 100克 (刨丝)
白萝卜 150克(刨丝)

盐1 /2茶匙
白米醋 75ml
温水 1/2杯
糖 1大匙

做法:
1．将紅白萝卜丝放入碗中，加入盐搅拌均勻。腌漬約5分钟，或至萝卜軟化。
2．将红，白萝卜丝用清水清洗，沥干。
3．糖、白米醋和溫水倒入碗中混合，搅拌至糖溶化。将虹，白萝卜丝加入，拌勻。
5．將拌匀好的萝卜丝倒入瓶子中，放入冰箱腌漬隔夜即可。冷藏可保存4-5星期。

Vietnamese Daikon and Carrot Pickles

Ingredients:
100g Carrots (julienne)

150g Radish (julienne)

1/2tsp Salt
75ml White rice vinegar
1/2cup Warm water
1tbsp Sugar


Method:
1. Place the julienne carrots and radish in a large bowl, sprinkle with salt and mix well. Marinate about 5 minutes or until the carrots and radish turn soft.
2. Transfer the julienne carrots and radish to a colander, rinse with cool water and drain well.
3. In another bowl, mix together sugar, white rice vinegar and the warm water, until the sugar dissolves.
4. Add julienne carrots and radish in, and stir well.
5. Pack the julienne radish and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal and refrigerate at least overnight. They should last 4 to 5 weeks in the refrigerator.

此腌制萝卜丝，除了配搭于越式三明治，

普通早餐，餐盘内也可以添上一，两丛，

好看有平衡营养的摄取。

@@@@@@ Enjoy ! @@@@@@