sweet and sour Recipe

red pickled vegetables

red pickled vegetables

AaliyahWeber

These flavors have been eaten since I was a child, and I habitually think that they are our local specialties, and every time I call it, I place the name of my hometown before the name of the dish. Take kimchi for example. There are two flavors that have been eaten since childhood: sweet and sour ones and salty and sour ones. I both call them Sichuan kimchi. Traditional Sichuan kimchi is kimchi water made of salt water + pepper grains. Salty and sour are the taste after fermentation. Another sweet and sour kimchi is fermented with sweet and sour water. Watching Taiwan's food programs, they filed it among the ranks of Taiwanese kimchi, so I'll just call it Taiwanese kimchi today. <br />After the beginning of winter, every family's soup products began to increase, and soup soaked in rice is a great love for many girls, including me. Although I know that long-term consumption of rice soaked in soup is not good for my stomach, I still can't give up this bite. Sichuan people like to eat "hot rice", and a bite of "bathing kimchi"(overnight kimchi) is indispensable. The kimchi introduced today belongs to the sweet and sour flavor. It is a taste that I personally like very much. It is simple and convenient. This season is the season when red-skinned radishes are on the market, so take advantage of the season to enjoy the addiction to kimchi.
Pineapple fish nuggets

Pineapple fish nuggets

WilberKuphal

The first time I made the fish head, I failed a bit. The second time I started eating fish nuggets, but I decided that we had to live up to that big fish. My niece was here and had many children, so she made the sour and sweet flavor that the children liked. The fried fish pieces and fruit were not greasy at all and were very popular. <br />The fly in the ointment is that in order to take pictures, the ketchup is burnt and it looks a little small crispy rice.
Sweet and sour pork ribs

Sweet and sour pork ribs

WallaceWard

I still follow the order of this sweet and sour pork ribs in the meat version. However, it is not ideal to color this vegetarian pork ribs with vinegar, and it is not easy to hang the juice after frying, so I added soy sauce and water starch. These two steps are not needed for the regular meat version of sweet and sour pork ribs. The camera just died of power and two steps were missing. I have added it in the process text. If you are interested, please read the process text carefully. <br />From the taste point of view, the teeth are crunchy when they come into contact, but if you chew hard, you will feel soft. Anyway, it is very chewy. LG said that it was completely like eating meat. If he could eat this every day, he could stop eating meat! Amitabha, Buddha, he was just saying it casually. Don't take it seriously!