Kawasa pickles
By VicentaLakin
Sichuan's pickles are definitely a special feature. Sour and sweet, clear. In fact, it's not hard to make a proper canal. The key is methodology。
Recipe Recommendations
- cucumber a
- red radish second root
- white radish a
- pepper a spoonful
- octagonal of 3
- geranyl 3 tablets
- wild mountain Pepper two spoons
- high-alcohol liquor two spoons
- white sugar half a spoonful
- salt two spoons
- Laoyanshui half a bowl
- sour and salty
- flavoring
- several days
- simple
Steps for Kawasa pickles
1
If you want to make pickles, you have to have a good pickle pot, a jar, a ceramic, a glass. The point is to be perfectly secure。
2
Get ready for fresh vegetables. Pickles don't come cheap, what we buy, what we buy。
3
Wash this vegetable. Cut into the shape you like. The nearest sun is fine. It's in the sun。
4
Clear water in the pot. Eight horns. The salt fire boiled it。
5
Then put the peppers in. Add a proper amount of sugar. It's hot and then boiled. And then put it cool。
6
This pickle pot, let's wash it with open water. We'll use the high white wine to disinfect it. And then you put it upside down. Dry water backup。
7
Get ready to buy this wild pepper at the supermarket. If you're new, prepare the old salt water. Good salt water. It's salt water that used to be in pickles
8
It's almost dry. We put salt water in the altar. Old salt water. Half a bottle of wild pepper. With a clean pair of chopsticks. Take this vegetable and seal it up and eat it in two days。Kawasa pickles Make Tips
It's easy to make pickles. To keep it oil-free. No raw water in there. He won't have the flowers, the sour is delicious. It's for a new chopstick. Just, don't do too much at once. The pickles are good because they are very mobile. After a batch, boil some salt water and add it to the new dish. All kinds of fresh vegetables are available。