Pickles
By VicentaLakin
For physical reasons, she has recently been afraid to eat more meat, but she is a super meat-eating person, and it's even worse if she doesn't eat meat because of the heat of the weather, so she starts to make a pickles for an appetizer, and then she's like a drug addict, and she's in love with pickles, and she's already made pickles of no less than 10 varieties, and if she likes them, she'll make her own recipes。
Recipe Recommendations
- white radish 500G
- ginger slices 15g
- garlic 20g
- chili powder 5g
- salt 20g
- white sugar 20g
- chili oil a little
- super spicy
- pickled
- several days
- simple
Steps for Pickles
1
Ginger slices, pepper chops, garlic chops for backup. For spicy friends, these ingredients can be reduced。
2
The white radish is turned into a long bar, salt and sugar are added to the sugar, and when the water comes out, it becomes softer。
3
I'm not sure I'm going to be able to do that。
4
Add chili powder, evenly mixed with pepper oil。
5
At this point, the mixed radish has come out with a lot of water. It's very soft. If there's a big bottle, it can be filled directly。
6
Without a large bottle, my sister used a large soup bowl, pouring radish into the pool and then pouring cold water that can pick up radish。
7
Sealed in a two-storey bag, the bag should be pre-packed to see if there are holes and try not to leak。
8
When the bag is sealed, find a plate cover that happens to cover the soup bowl, and if there's a big bottle, there's no need for such trouble。
9
She was made on 30 May and could have eaten 24 hours of salt, but she felt it would have been better after two days and more delicious after three days, while the cuddle felt it had not changed until 4 June。Pickles Make Tips
Remember, the water that comes out of the pickled white radish does not fall, and the salt amount contains the concentration after the water, which would not have reached the required concentration. What is written in my heart's recipe is one of the varieties of pepper, which is sold in the supermarket, which is thick and sweet, and which is better suited to the Cantonese than the spicy varieties, which are usually preferred to be eaten by chili relatives。