It's real Sichuan pickles

By VicentaLakin

It's real Sichuan pickles
It's been so many times, but I can't help but do it again because it's getting better! Speculation: fragrance, eight horns, peppers, gills, oranges, ice cream, salt, white foods: pick the following to make pickles of pickles, carrots, carrots, cabbage, pickles, onions, garlic, green vegetables. These dishes can be cleaned, cut in advance, and there'll be ginger, peppers, garlic, dried water outside, spare.

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  • white radish a
  • beetroot a
  • carrots a
  • cowpea a small handful
  • cabbage half a
  • purple cabbage half a
  • onion half a
  • garlic a small handful
  • green vegetable head a
  • garlic second
  • Zanthoxylum japonica two or two
  • tender ginger two or two
  • pepper one or two
  • geranyl 6 tablets
  • octagonal three
  • cinnamon a
  • fennel appropriate amount
  • orange peel three pieces
  • rock sugar one or two
  • salt half a pack
  • Highly white sprinkle one or two

Steps for It's real Sichuan pickles

  • 1
    With a pickle pot, drying up, pouring in a little white spray.
  • 2
    Two to three pounds of open water, put in fragrance, eight centipedes, peppers, guacamole, orange skin, 20 minutes, fragrance of food. After the fragrance, use the leaking spoon to extract the food.
  • 3
    The water will cool down naturally and add one or two ice cream. Half a pack of salt. High white wine.
  • 4
    I'll pour the cooling water into the pickles, and then I'll add the food that I've prepared, so the salt will go through the pickles.
  • 5
    Add some peppers, garlic, ginger, chili, garlic. These foods can be both fungus-precipitating and making the water difficult to break。
  • 6
    We've always used radish to feed water, so it'll make it pretty! If you don't have a choice, you can use the purple.
  • 7
    Cover it and fill it with water, but beware that when it is lifted, it cannot be spilled into it。
  • 8
    It's about a week away
  • 9
    It's nice to have salt water with it
  • 10
    The first time I ate it was probably salty
  • 11
    But a few more times, it's gonna smell sour.
  • 12
    It's hot oil, perfume, onions.
  • 13
    It's really nice salt water with beet root behind me.
  • 14
    You can also use this seal for pickling. Production
  • 15
    You have to add a little white wine and salt each time you add it
  • 16
    With wine and pickles, it'll be so hard to prevent the jar from starting
  • 17
    It's very colorful.
  • 18
    It's good to have a pickle with congee
  • 19
    If you're Sichuan, if you love Sichuan's pickles, do it quickly
  • 20
    There's a lot of food around to pack

    • It's real Sichuan pickles Make Tips

    I'm sure you can't touch it, but you have to be careful about the sanitation on the side of it. I'll wash it once in three days. We'll use radish in our home, so it'll make it look good! If you don't have the choice to use the veggie, the color will be just as beautiful. 3. A pickle must be washed and dried up every time you pick it up. 4. A bit of white and salt must be added to it. It'll be sore when you add a little wine and salt. It'll prevent it from blooming. 5. First, the pickle will take a week to make it up. After salt, you can eat it for a day or two. If you don't eat it often, you can make a little less, or you can use it for sourfish or sour powder. 6. Half of the apple can be cut in a pickle table, and apples can be fermented with sour acid that they can improve the taste of pickles。

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