Pickles
By VicentaLakin
This is a common practice in Chongqing, both in restaurants and in families. The key to this dish is the control of choice and salt, which makes it delicious. The more simple it looks, the more detailed it is。
Recipe Recommendations
- Chinese cabbage appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
Steps for Pickles
1
The cabbage is right, the whole leaf is removed, the leaves are right, the poles are left2
It's five or six3
The length of 3 ✕3 cm length of the cut rod is kept on top。4
Clean5
filtration dry (means dry water, slightly dry). Someone asked a similar question, so explain it6
Dry pepper cut a centimetre, ginger and garlic slices7
Hot pot oil, about 1,200 ml8
A half a minute in a fire and a half a minute in a chili9
It's been two or three minutes since the fire joined the cabbage10
It's about half, salty, two minutes11
Turn off the fire, add a fine amount of chicken12
Load the panPickles Make Tips
1. Selective material, removing the entire leaf, because too much moisture can affect the softness of the course. 2. Keep the rod part and do not draw snakes to remove the leaves on either side of the pole, which require a small amount of moisture. 3. The cooking, the fragrance, is used in the middle of a fire, which is not easy to taste, and the cooking, which is easily prepared to produce less water. 4. The cabbage should not be cooked for too long, it should be ready and tasted better. 5. If the salt of the cabbage is not too much, it covers its own sweetness, and the cabbage is more sweet. 6. Vegetable vegetables are rinsed and dried. If you are lazy, water is filtered when you are in the pot, it is watery, it lowers the temperature when you are in the pot, increases the moisture, makes the cooking not green enough and tastes like water, so don't be lazy。