Chinese Food
Tip of tongue hot and sour pickles (Sichuan pickles)
(778504 views)I picked up this hot and sour pickle that I had a year ago. Because I saw it in the tip of the tongue. There must be a lot of little friends coveting it. Let's do it. There are many dishes to make kimchi in this season. The recommended ones are cowpea horn, carrot, cabbage, lettuce, green pepper, ginger, etc. (OK, I admit that the photo was taken last winter. You can only see one pot of carrot and cabbage.)
Cooking ingredients
Cooking Steps
Step1:Fill half of the sealed tank with raw water (the filtered water is better, but it is not recommended to use boiled water. The fermentation effect is not as good as raw water
Step2:About 30 Chinese prickly ash, 4-5 star anise, 6 dry red prickly ash, and 4-5 teaspoons salt, put them into the pot and mix wel
Step3:Cut carrot and cabbage into pieces and cut them to the proper size. Put cowpea horn in the whole, green pepper and ginger in the whole. Put others into the sealed pot according to your own preference. It can be slightly full
Step4:Well sealed. Just wait for food. Now this season (take Beijing as an example) it's delicious to soak for about 3 days (in winter, it usually takes nearly a week for a room with heating in the north room to complete fermentation
Cooking tips:An ikea1l glass sealed tank is required. Take the pickles out and rinse. Dice with a small amount of sesame oil. The key to pickles is delicious It doesn't stop at all. If it has any benefits in August 18th, it's pure plant probiotics. It is rich in active lactic acid bacteria. It can inhibit the growth of putrefactive bacteria in the intestine. It can help digestion, prevent cell aging, reduce cholesterol and so on. It also contains rich inorganic substances and minerals such as vitamins, calcium, phosphorus and more than ten kinds of amino acids needed by the human body There are skills in making delicious dishes.
