Soak pickles

Homemade Sichuan pickles

Homemade Sichuan pickles

VicentaLakin

Pickles are unique to Sichuan diets, with documented production history of over 1,500 years. Sichuan pickle is salty, spleen for the appetizers, fish fragrances, radish duck soup, yogurt curd soup, sourfish, and sauerkraut beans. The Sichuan pickles are very good. Carrot is preferred to radish, or red-skin radish, or white radish; my family likes to add radish and has a softer taste than white radish. A small amount of fresh vegetables is now available in other markets. There are places called soybeans and soybeans, which by definition are perfect for pickles. Chon has to pick something fresh, old and young, and he cooks. The chili, the chili area of Kawasu, and the pepper, the long shape, the red and green mix, are a good drop. Sichuan pickles are mainly made of white wine, peppers, freckles or glucose or salt. Poached jars are the first of their choice, and fermentation is facilitated by the avoidance of light; families now rarely use pottery jars, and common glass and ceramics are more beautiful。
Meat and eggplant noodles

Meat and eggplant noodles

VicentaLakin

Noodles for the night, with pork and eggplant sauce. It's a little more vase-free, but it doesn't have to be a lot of oil. Cheese is usually oiled, which is less expensive. It's normal in the north to make eggplant noodles with soy sauce, and the south likes to be sweet, so it's made with sweet noodles, less soy sauce, and finally a little sugar and sour sauce. It's time to make thin meat, too. It's not as salty as the old mayonnaise. It's better for friends who don't like salty。