Sichuan pickles

Recipe Recommendations

• cowpea appropriate amount
• carrots appropriate amount
• white radish appropriate amount
• cabbage appropriate amount
• Zai Jiang appropriate amount
• red pepper appropriate amount
• Green pepper appropriate amount
• sorghum liquor appropriate amount
• pepper appropriate amount
• octagonal appropriate amount
• salt appropriate amount

• slightly spicy
• flavoring
• several days
• simple

Steps for Sichuan pickles

1

Pickles are rich in raw materials, and root and leaf vegetables can be used as pickles. It's only drying after washing, and no living water, otherwise the quality of pickle soup will be compromised。

2

Paprika is one of the essential ingredients for pickles。

3

The addition of ginger in pickles has greatly improved the taste of pickles and can also provide good sauce for future stew。

4

Cut the radish into strips will facilitate pickles' pickled speed, which can be eaten within a minimum of 24 hours。

5

The celery can be cut in part, and the leaves better be torn into walnuts with their hands, not cut with a knife。

6

clean boilers (preferably casseroles) with water (about 2/5d based on the size of the pickle table), about 30 peppers, or eight horns, open and cool. add salt, ice sugar, sorghum. and add dry food to the altar. sealed lids, the jar is sealed with water and can be used in the shade for 2-3 days. before eating, the pickle juice outside the pickle is washed with water and mixed with other sauces such as sugar, red oil, etc。

Sichuan pickles Make Tips

Recipe Categories

• Soak pickles
• Sichuan cuisine
• Summer recipes
• Autumn recipes