Pickled pepper ink fountain
By CathyNader
Ingredients: salt,celery,cabbage,cucumber,carrots,shrimp,white vinegar,sugar,pickled pepper,laojiang,ink fountain
Recipe Recommendations
- ink fountain appropriate amount
- shrimp appropriate amount
- celery appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- cabbage appropriate amount
- pickled pepper appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- medium spice
- pickled
- several hours
- ordinary
Steps for Pickled pepper ink fountain
1
Wash cucumber, celery, and carrot and cut into strips; cut cabbage into slices and wash.
2
Remove the internal organs from the ink fountain and wash the hard shell of the mouth; operate on the back of the shrimp to remove the shrimp line; peel the quail eggs for later use.
3
Put the pan on fire, bring water to a boil, add a little salt, and blanch the carrots and celery in turn.
4
Remove and add cabbage and cucumber strips, blanch until color changes, and remove.
5
Blanch shrimps for one minute in ink fountain as above, remove them, and rinse in running water for 5-10 minutes.
6
Remove the vegetables, spread them out, leave them to cool.
7
Drain the cooled ink fountain and shrimp with water for later use.
8
So put the ingredients into a container and add appropriate amount of salt, sugar, and white vinegar.
9
Pour in the pepper and ginger slices water prepared in advance.
10
Then pour in the pickled peppers and pickled pepper water, level with the ingredients, and mix well.
11
Seal it and place it in the refrigerator for 12 hours.