Sichuan pickles

By VicentaLakin

Sichuan pickles

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Steps for Sichuan pickles

  • 1
    Take the right amount of water, according to the size of your blistering table (two-thirds of its size), plus eight horns, peppers, and cinnamon, which is then boiled to cool. It's a little bit of lice. I've put too much. It's a little dark. Points
  • 2
    The cooler water is placed in the altar for 24 hours, with salt, white wine and ice cream, for a longer period of up to three days。
  • 3
    Washing of radish, ginger, peppers, bean horns from the dry skin of the surface, washing of the surface several times, evaporation of the raw water left on the surface for a period of time。
  • 4
    When the dry water is dry, the material starts to change. Bean horns can be cut short in two or not, radish can be sliced according to personal preferences, strips, blocks, ginger and radish, and peppers don't have to change the knife and put it directly inside。
  • 5
    Add the lid, a layer of cold water sealing (not to remember directly to add raw water) on the side of the lid, and place it for about a week, with a little longer initial bubble to taste. As the number of bubbles increases, the water becomes better and then the material is added for 2-3 days。

    • Sichuan pickles Make Tips

    1. Pickle water shall not be mixed with oil and raw water in all the processes in which it is made and placed, and the subsequent addition shall be supplemented by the drying of the water into the altar. Clean chopsticks or other tools, with no water or oil. 2. Be careful not to kill the water that is sealed and to add less to the water that is cool, bearing in mind that it is not raw. 3. The good food is eaten as far as possible and not placed in the usual time。

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