Swimming pickles
By VicentaLakin
The pickles of the Kawa people can be broadly divided into old salt pickles and dive pickles. Of these, taping pickles are the easiest to make, usually the first day of the day, and Chengdu also calls them “bath pickles”. Squirt pickles are fresh, raw and sweet. The content varies from one season to the next. Chon, cucumber, chili, vegetable head, poach, radish, cabbage. But for people with heavy tastes, it's probably not as good as old salt-water pickles, so you can mix it with red oil for a little bit, so you can get a better mouth and eat。
Recipe Recommendations
- lettuce appropriate amount
- carrots appropriate amount
- cherry radish appropriate amount
- celery appropriate amount
- zijiang appropriate amount
- white radish appropriate amount
- red pepper appropriate amount
- pig ears one
- qingshui 800 ml
- salt 20 grams
- rock sugar 20 grams
- high-alcohol liquor 10 ml
- pepper 20 grains
- octagonal 2 capsules
- hot and sour
- skills
- several hours
- senior
Steps for Swimming pickles
1
I'll burn it with water and dry it。
2
The boiler is filled with fresh water, with peppers, salt, ice cream, eight horns and boiled and cooled。
3
All vegetables are washed at once。
4
Scratch it with little ding。
5
Put it in the open sun, tan for half a day to wrinkle and water all out。
6
Scratch the extra white grease off the pig's ear。
7
A proper amount of ginger tablets, wine, peppers and a small amount of salt shall be added to the fire, which shall be boiled in the ear of the pig for 30 minutes to be cooked。
8
The pig's ear was washed and cut into thin pieces。
9
The water was flooded for half an hour and the surface glue was removed。
10
Vegetable dings and pig ears are put in pickles and Seo-suk is poured into pickles soup。
11
It was then covered with a sealed bowl, filled with cold water and filled with an horde of water, and frozen in the refrigerator for 8-12 hours。
12
Just pick up spicy red oil。