How to make Northern style sweet and sour papaya tubers simple and delicious, anyone can do it

Process
15 minutes Prepare
30 Minutes For
3-4 people

When it comes to salted papaya tubers, everyone will immediately think of Tet and Spring. So today, let’s make sweet and sour salted palanquin with us in the North.

Ingredients for sweet and sour papaya

• Cayenne tubers: 1 kg
• Filtered water: 1 liter
• Sugar: 3 tablespoons
• Spoon seeds: 2 teaspoons
• Iodized salt: 1 teaspoon
• Vinegar: 2 tablespoons
• Glass jars soaked in palanquin

Ingredients for sweet and sour papaya

How to make sweet and sour papaya

Step 1Process materials

You put 1 liter of water in a pot, then add 2 teaspoons of salt and stir well. Next, you put the palanquin tubers in salt water for 8-10 hours . Wait for 8-10 hours, then take it out, wash and dry the tubers in the sun for about 3 hours .

After drying, you cut the roots and the tail of the palanquin to clean. Next, peel off the outer skin of the palanquin. Then you pour vinegar into the palanquin and soak it for about 3-4 hours .

Process materials

Step 2Make salt water palanquin

You add 3 tablespoons of sugar, 2 tablespoons of vinegar, 1 teaspoon of iodized salt. Then you put it in the pan and cook until the mixture melts. It only takes about 2-3 minutes for the mixture to dissolve , then put it in a bowl to store it.

Make salt water palanquin

Step 3Salt palanquin

You put the palanquin in the jar. Make sure you fold it neatly and leave the root out. Then you add the vinegar and sugar water .

You cover the jar, leave it at room temperature, after 1 week you can eat it. Then put it in the fridge and you’ll have it for up to a month.

Salt palanquin

Finished product

Kieu tubers have a strong, spicy taste, when salt is added, it is more sour, sweet and sweet. If you want to add a little more spice, you can add chili.

Salted tubers are served with banh chung and banh tet for boredom. Or you can mix it with dried shrimp, or make it with many other dishes.

Kieu tubers have a strong, spicy taste

The secret to choosing delicious papaya

Choose small, medium-sized tubers . Limit the palanquin that is too big to avoid the palanquin being too pungent, pungent, and reducing the deliciousness. Should choose the bunch of palanquins , with fresh white color in the tubers, the lower part is slightly turned to light purple.

Do not choose crushed palanquins that will affect the whole dish.

The secret to choosing delicious papaya

The secret of delicious salted papaya

Soak the palanquin with salt water for about 8 hours to clean the palanquin as well as eliminate the pungent taste of the palanquin.

Then wash thoroughly, dry in the sun so that the palanquin tubers will wilt slightly, when the salt will be much better .

Soak the palanquin in vinegar for about 4 hours to make it white and crispy.

Peeling the roots should not be too deep, peeled close to the flesh to avoid waterlogged tubers during the soaking process.

The secret of delicious salted papaya

Melon pickle is the name derived from pickled onions and papaya – 2 familiar fermented dishes on Tet holiday of Vietnamese people. Today, people use the word melon to order the dish

Hopefully, the way to make palanquin that lassho.edu.vn instructs will help you get a delicious dish to eat on Tet holiday to avoid boredom.