Sichuan pickles
By VicentaLakin
Pickles are the usual for living in our homes. They can be eaten directly, or used for an appetizer before eating. Puffed soybeans are used to make beef the best and sour peppers to cut the fried chicken the best. Every time the appetite goes down or the big fish eats too much, a small plate of pickles is so refreshing that my mouth comes out。
Recipe Recommendations
- sweet and sour
- flavoring
- several hours
- senior
Steps for Sichuan pickles
1
I don't know。
2
Nice。
3
Food ready。
4
All materials washed clean dry. Pickles can be picked up and eaten directly, so whatever water is used in the back must be cleaned up first。
5
Cleaned foods are fully dryed。
6
And We washed it with glass, and dried it up. The colored vegetables are looking at each other through the glass table。
7
The vegetable plate is afraid of oily membrane coverings to prevent oil stains on washed vegetables。
8
Carrot cut。
9
Bean horns tied。
10
Celery cut。
11
Paprika wash, cut, lefty, dry。
12
In turn, feed。
13
Be careful with the order, the bubble-resistant side, the last to eat and the easy to pick。
14
Put salt, water, pepper, pepper, ginger。
15
Ice candy。
16
Add cool water and then one to two bottles of high white wine。
17
Cover it, fill it with water on the side of the altar, and keep water on the side of the altar for a long time。
18
The dark corners avoid direct sunlight. Celery can be eaten in about two days and soybeans and peppers can be soaked for long periods。Sichuan pickles Make Tips
The new pickle table is simple, salt, water need not be too detailed, and the process hand and container need to be free of oil. 2. It would be preferable to opt for cold water because the pickled vegetables are eaten directly. All food products must be rinsed with dry moisture. 3. A pair of long chopsticks specially designed for pick-up pick-up of pick-up pick-up pick-ups must be reserved for chopsticks, and oil flowers must be strictly prohibited. Water must be kept at all times so that air can be isolated. Pickles are split between water and cooked water if they are used in the first place and are used in the second place. Pickles can be divided into bath pickles and deep water pickles. Bath pickles are those that can be found in the altar in one or two days, such as radish peels, cabbages, pretzels, etc., and a little bit of chili oil and pepper oil mixed, at which point the vegetables have a soft mouth and a little sour in salt. And there's one that's long-term in the jars, and it's cooking or cooking, like chili, ginger, beans, etc., which are usually sour and smelly and snorty, which is very delicious as a culinary。