Chinese Food
Don't put salt in pickles. Easy to make.
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The epidemic is coming. If the ingredients are not, they will not. If the vegetables are bad, they will be bad. Don't waste the ingredients. A small dish. A good companion at the table. All purpose formula. Shh ~ it's from my dad.
Cooking ingredients
Cooking Steps
Step1:First of all, prepare a container. It can be covered or not. It can be a bowl or a regular sea bowl. But it can't be a plate. The quantity can be controlled freely.
Step2:I use shallot. It tastes spicy (ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha). Cut section. It can be wider and spread on the bottom of the container
Step3:Green peppers or sharp peppers. Sliced. On the first floor (these kinds of ingredients are edible, so you can put more of them if you like. But it's recommended to spread them one by one
Step4:A wider slice of cucumber is laid on one layer. I'll say later. And so on. One layer is on the other
Step5:Put the soy sauce after laying. Knock on the blackboard... Here's the point - how much soy sauce? No matter how big the container or how many ingredients you put in it, the eternal judgment method is that if you tilt your bowl 30 ° or so, you can see that soy sauce is suitable at 2 / 3 of the container (transparent container can see 1 / 3 of the container from the outside). Do not fill it up to the raw ingredients. Because the pickled ingredients will release water and I prefer a healthy diet. Less salt and less oil. It is suitable for all ages.
Step6:In fact, during the pouring process, the ingredients have been evenly glued. Finally, drip some sesame oil. Of course, this step can also be put before you want to eat. It can be put at any time. This is the finishing touch of the whole taste.
Step7:Put it in the safe layer of the refrigerator and marinate it. It can be salted all the year round. When marinating for 5 hours, it is recommended to turn it over and then marinate. Marinate for 10 hours and then eat it. With a bowl of congee or a bowl of beef noodles. Refreshing appetizer. It is suitable for all ages. Great. I didn't put salt all the way. How does it taste? Try it and you'll see.
Cooking tips:Shelf life - it's recommended to eat in the refrigerator within 10 days (put some salt if you want to store for a long time). No salt - soy sauce has its own salty taste. So no salt is needed. Low sodium diet. It is suitable for all ages. Replacement of ingredients - Cucumber and onion are necessary. If you want to add other vegetables, please don't give full play to them freely. Pay attention to healthy diet (onion, carrot, green pepper, radish, Sichuan sister, Hunan sister can also put millet and spicy sauce) these tips I tried to give you are right. The sauce left over from the finished dishes can be used to stir fry. Don't say I didn't remind you. It really tastes better than the original soy sauce. Ha ha ha. There are skills in making delicious dishes.
