Chinese Food
Sour and sweet pickles sour and sweet is me
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Now go to the restaurant for dinner. Many cold dishes have this pickle. Sour and sweet is appetizer. Add pickled peppers also won't feel spicy at all. It's a Kwai dish. It made a big pot. It served with porridge. It served very well with the rice. I've done a lot. It's about the amount of a basin. If you want to make less, you can reduce the ingredients~
Cooking ingredients
Cooking Steps
Step1:Vinegar and pickled pepper
Step2:Do the preparation work - wash and cut cabbage. Wash and slice carrot. Wash and slice white radish. Put it in the basin. Ginger slices. Garlic slices.
Step3:Take a big, clean basin. Put half the cabbage first. Add some carrot slices and white radish slices. Put garlic, ginger on it. Put half the sugar on it.
Step4:Pour 500 ml vinegar.
Step5:Put some pickled peppers.
Step6:Repeat the above three steps. Cover the other half with cabbage. Add some carrot slices and white radish slices. Add half garlic, ginger, sugar and 500ml vinegar. Put some more pickled peppers. Pour some water in the pickled peppers. Be sure to pour some. Don't be afraid of spicy.. [the pickled peppers can be added or subtracted according to their own taste. But the pickled peppers water must be poured...
Step7:Cover the bowl with plastic wrap. Press the weight. The bowl is too light. Then I changed a pot full of water. Put it on overnight. There will be a lot of water in the basin the next day. When the cabbage is soft, you can eat it. In general, it's about the same as tomorrow evening. It's OK to eat for a week.
Step8:With porridge. With rice. Sour and sweet taste.
Cooking tips:There are skills in making delicious dishes.
