Chinese Food
Pickles
(366055 views)
I think kimchi is the essence of Sichuan cuisine.
Cooking ingredients
Cooking Steps
Step1:Wash the pepper. Cut off the stem. Leave the stalk. Wash and dry the fresh ginger and pepper.
Step2:Boil water in the pot. Add spices such as Chennai, star anise and fragrant leaves. Turn off the fire and cool down after the water is boiled. Pour the cooled water into a can that can be sealed. Add pepper, ginger, pepper and so on. Add salt (according to the proportion of 80g salt per kilogram of water. In fact, you can put it at will. Taste it and feel it appropriate). Add two spoonfuls of white vinegar and one spoonful of white wine. Cover it and place it in the shade.
Cooking tips:1. Sometimes white flowers appear in the bottle. Pour in a few drops of white wine. The white flowers will be eliminated by themselves. 2. Pickled peppers and pickled ginger are often used in cooking. You can make more pickles. My family has three jars that are more than ten times larger than the ones above. They are all pickled peppers, pickled ginger, pickled vegetables and cowpeas. 3. The key to pickles is to avoid oil and raw water. Every time you take pickles from the jar, the tools must be special and free of oil. 4. You can put cowpeas, radishes, cabbage, cucumbers, etc. in it. You can eat them overnight. There are skills in making delicious dishes.
