【凉拌樱桃萝卜】
by 毛毛妈
超市有樱桃萝卜(南京人叫洋花萝卜)卖,特别新鲜,天热做这个凉拌樱桃萝卜最合适,爽口的很。
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用料:
1:樱桃萝卜两捆,净重225克,盐1茶匙;
2:橄榄油2茶匙,香油1茶匙;
3:葡萄醋(balsamic vinegar )1大匙,
4:蜂蜜1大匙;
5:鸡粉1/6茶匙 (可以不用)
注:1大匙=15毫升=1 Tbsp,1茶匙=5毫升=1 Tsp,1杯=240毫升。
做法:
1、樱桃萝卜去头尾洗净(图1),用刀背拍碎(图2)。
2、萝卜碎放一干净盆里,加盐1茶匙拌匀(图3),腌20分钟。
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3、挤去多余的汁水,放所有2-5料(图4),拌匀。
4、夏天可以放冰箱1小时后食用。
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