How to make crispy sweet and sour pickled tubers without sun exposure

Sweet and sour salted tubers are a popular dish on Tet holiday that we cannot ignore. For more on how to make delicious sweet and sour salted tubers without sun exposure, they can still be crispy and white. Let’s learn how to do it with lassho.edu.vn right here!

Ingredients for making sweet and sour pickles

• Fresh papaya root 1 kg
• White vinegar 300 ml
• Grain salt 1 tbsp
• Sugar 350g
• Tools include palanquin jars
• Food wrap

How to make sweet and sour pickled tubers

Step 1: Preliminary preparation of papaya tubers with salt water

First, peel off the skin of the fresh palanquin , put it in a bowl of salt water and soak it for 12 hours . Or you can soak the palanquin from the night before to the next morning.

Soak the palanquin

Remove the palanquin from the soaking tub and wash it with water several times . Next, use a knife to cut off the roots, the tail of the palanquin and leave a length of about 3 to 3.5 cm.

Note: In order for the salt to be crispy, you need to be careful not to cut the inside of the palanquin , because it will make the water seep into the inside, reducing and losing the crispness.

Step 2: How to dry the palanquin with an oven

Preheat the oven for about 10 minutes at a temperature of 100 degrees Celsius to warm the oven. You put the palanquin in the tray of the oven, the oven is hot, put the tray in, and dry it at the lowest temperature .

When drying, the oven should be left slightly open to allow the steam to escape easily , and the door should not be closed like when preparing other dishes.

Step 3: How to soak a delicious palanquin

Take a bowl to put the palanquin in and arrange in order of one layer of sugar, then one layer of sugar , then another layer of sugar until the palanquin runs out. Cover with cling film and leave for about 2 days .

In the first day, remember to open to stir the palanquin to absorb the sugar. On the 2nd day, transfer the palanquin to a clean jar and cover.

Finished product

So we have completed the sweet and sour salted palanquin that will be a dish for the Spring Festival, with a natural pure white color that is crunchy to bring a taste not to be missed.

Hopefully, lassho.edu.vn’s article will give you more information on how to make sweet and sour pickled tubers without sun exposure and still white and crispy. It will help the taste of Tet more spring and bring fortune to the family.

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