Cantonese pickles
By VicentaLakin
It's an appetizer before dinner, sour sweet, light and refreshing。
Recipe Recommendations
- white radish half a
- Hongluobu one
- cucumber one
- lemon half a
- Jiang 5 pieces
- garlic 3 petals
- small pepper of 6
- geranyl 4 tablets
- white sugar 100 grams
- white vinegar 50 grams
- salt appropriate amount
- qingshui appropriate amount
- sweet and sour
- pickled
- several hours
- simple
Steps for Cantonese pickles
1
Prepare the required materials。
2
The pot shall be filled with fresh water and shall be filled with peppers, fragrances, sugar and white vinegar, which shall be burned in an electromagnetic furnace for five minutes, and shall be placed on fire。
3
3 - The white radish washes out of the skin and makes it rough。
4
Put a little salt in the water。
5
Carrots and cucumbers are also cut in rough strips into white carrots。
6
We've got five minutes or so。
7
Wash it with fresh water。
8
Pick up the asphalt
9
Garlic slices, ginger cut silks and radish。
10
Lemon slices。
11
Squeeze the lemon with your hands。
12
And grab it。
13
The pickles are so cold that they fall into radish。
14
Just put it aside for two hours. Two hours more if you want to taste betterCantonese pickles Make Tips
1. Do not pour the cooked pickle brine into the vegetables while it is too hot, as it will soften them. Cooling it to lukewarm water is best.
2. Salting the vegetables a little will make them crisper. Those who like it spicy can cut the fresh chilies or use dried chilies.
3. This dish is relatively mild. If you prefer it sweeter or more sour, please adjust the ingredients accordingly.
4. You do not need to make a large amount of pickle brine; just enough to cover the surface of the vegetables is sufficient.
5. This dish is neither a salty vegetable nor sauerkraut, so it is not salty and lacks the sourness of sauerkraut. It has only a subtle sweet and sour taste that is refreshing and appetizing.