Normal Sichuan pickles
By VicentaLakin
Sichuan pickles are one of the foods that many people like to eat, and they can eat and cook directly and make easily, quickly and cheaply. A lot of friends or colleagues like to eat our pickles and ask how they do it. The real Sichuan pickles are really simple! I will now introduce you to the practice of authentic Sichuan pickles. With a pickle table, dryed one day in advance (not to mention no raw water), you can choose the following: beans, radish, radish, cabbage, cabbage, carrots, ginger, garlic table, etc. These dishes are washed early, cut well, dry the water outside, dry some of the water in it.
Recipe Recommendations
- white radish appropriate amount
- carrot appropriate amount
- garlic appropriate amount
- Little red pepper appropriate amount
- tender ginger appropriate amount
- pepper a small handful
- salt appropriate amount
- liquor appropriate amount
- rock sugar appropriate amount
- sour and salty
- other
- several days
- senior
Steps for Normal Sichuan pickles
1
A pot of water, prepared for ordinary salt (but not suitable for iodized salt, easy to use with peanuts), and one or two high white wine (two pots) to be placed in a pickle table. When the water's boiled, two or three pounds of water goes into the kimchi table, and the water cools.2
When the water cools, it can be added to the previously prepared foods, along with some peppers, garlic, ginger and chili, which can serve both the aroma and make the pot difficult to break。3
Cover it and fill it with water, but beware that when it is lifted, it cannot be spilled into it. Put it in about a week, you can eat it. The first time you eat, it's probably salty, but a few more bubbles, it starts to smell sour.