Instructions on how to salt crispy white papaya tubers to relieve boredom on New Years Day

A small bowl of salted palanquin is just sour, sweet, sweet, and crispy white, eaten with frozen meat and banh chung on Tet, it really does not happen. But how to salt the palanquin to be both delicious, crispy and beautiful, not everyone knows.

The way to salt the palanquin so that the sour taste is just right, the crispness is moderate and the white in attractiveness is something that every woman wants to know. In the Tet tray, the salt palanquin not only helps to relieve boredom but also brings rice and highlights the characteristics of Vietnamese Tet. However, how to properly salt the palanquin and keep it for a long time is not easy. Follow this article to know how to properly salt the palanquin for a richer and more attractive Tet tray.

Instructions for choosing salted palanquins on Tet holiday

Besides pickles, salted palanquin is a traditional dish used at any time of the year, especially during the approaching Lunar New Year. This rustic dish is both simple, easy to make, and very stimulating to the taste buds and great boredom. Therefore, on New Year's Day, besides the greasy, quickly bored dishes, a plate of salted papaya will help you relieve boredom and eat more deliciously.

Should choose baby palanquin so that the palanquin wants to be delicious and crispy.

How to salt the papaya to make it crispy and standard, you first need to choose the right tuber. Accordingly, with salted palanquin, you should choose palanquin ta - small tubers, blooming body, slender tail so that the dish is soaked in spices and delicious.

Do not choose a succulent palanquin, because this type is both soft and pungent and difficult to absorb spices. In addition, the salted palanquin tubers should be fresh, green, evenly white, not crushed or rotten. The experience of our forefathers also advised to choose the palanquin with a clear waist, when putting the palanquin on the plate, the decoration will be very beautiful and make the tray more delicious.

The way to salt the white palanquin is crispy and sour in the right way 

There are many different ways of salting the palanquin depending on the preferences and specific tastes of each region. If the sweet dishes are favored by the Southern people, the spicy and sour nature is the favorite flavor of the North and Central people.

Crispy white pickled palanquin is the best choice to relieve boredom among frozen meat dishes, boiled meat, fried spring rolls, braised meat, etc. In addition, pickled palanquin is also loved with its sour taste. Sweet and sour, very stimulating to the taste buds. So, if you don't know how to salt the palanquin, please "pocket" right away how to properly pickle the pickled cucumbers in vinegar below.

The way to salt the white palanquin is crispy and sour in the right way

You need to prepare

• Cayenne tubers: 1kg.
• White sugar: 400g.
• Vinegar: 100g.
• Salt: 20g.
• Warm water: 400ml.
• Kitchen ash: 1 small handful.

Making

Step 1: After you buy the palanquin, use a knife to cut off the stem and the roots. Note, do not cut the palanquin tubers will make the palanquin not crispy and quickly damaged. You mix the prepared kitchen ash and then soak the palanquin for 1 night - it should be soaked for 10-12 hours.

Step 2: You wash the palanquin and dry it. This is a very important step, too long exposure will cause the float to lose its brittleness, if not enough exposure will cause the palanquin to deteriorate quickly. On sunny days, you only need to dry the palanquin 1 batch, enough for the palanquin to wilt a bit compared to the original. If it is not sunny, you can put it in the oven at 100 degrees Celsius for 10 minutes.

Step 3: After drying in the sun, you wash and dry the palanquin. Then, heat the prepared mixture including: Sugar, salt, vinegar, etc. Stir well until the mixture is completely dissolved and let the mixture cool down.

Step 4: Finally, you put the palanquin into the prepared jar and pour the boiled water mixture into the palanquin. Close the lid tightly and store at room temperature. 3 days later, you will have a delicious and sour salted palanquin with the right taste.

Salt palanquin helps to relieve boredom on Tet holiday.

Note:

• You should use palanquin jars that are crockery or glass, not plastic containers that will make the palanquin smelly and unappetizing.
• After the palanquin has a sour taste, you should put it in the refrigerator to preserve it.
• Thus, with just the above simple salting method, you have got yourself a simple, easy-to-make dish with ingredients that are easy to find but extremely stimulating to the taste. Try doing it now.

Some notes when using salt palanquin

Not only delicious, papaya root also brings countless great benefits to health such as: Helps support the treatment of diarrhea , constipation, cancer prevention, provides many vitamins and nutrients, protects the liver, ... However, you should also note:

• Do not eat too much papaya will cause cold stomach.
• People with bad breath should not eat palanquin, it will cause damage to the internal organs.
• People with stomach pain  should limit eating, avoid increasing the risk of stomach ulcers and gastric reflux.
• People with chronic headaches also need to avoid this dish to not make the condition worse.
• Do not eat salted papaya on an empty stomach.

Hopefully the above sharing on how to properly pickle salted tubers gives you useful knowledge. Show your talent of salting palanquin today to make the family rice tray more rich, mixed with greasy dishes with a bowl of fragrant, crispy, sour and sour white palanquin, not all flavors are comparable. Good luck!