Chinese Food
Simple Sichuan pickle
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From Sichuan, I haven't eaten pickles since my mother came back to the countryside. I was occasionally exploring fish to eat Sichuan pickles. Although it's not authentic, it's also very refreshing. Moreover, it's easy to make. At home, I eat spicy food alone. It's easy to make one lunch box at a time.
Cooking ingredients
Cooking Steps
Step1:Get all the materials read
Step2:Cut all carrots, lettuce and white radish into a centimeter or so of granules (faster than the taste of the strip
Step3:The ingredients are all cut. If you like celery, you can replace it with celery
Step4:All in a big basi
Step5:Put in a proper amount of salt, five spoonfuls of white vinegar (increase or decrease according to the taste of the material you prepared). A little sugar (just a little bit). Stir evenly. You can taste it with one piece
Step6:Put it in the fresh box and put it in the refrigerator (I don 't add cold boiled water. Radish will exude water when it is pickled. I made it at eight o'clock in the evening. I put it in the box when it is more than ten o'clock, so I don' t have to worry about the taste on it
Step7:I started the next morning. If you like heavy taste, you can marinate it for another day or two
Cooking tips:The detective fish uses celery. I don't like celery, but it's a little tasty. So it's replaced with parsley. There are skills in making delicious dishes.
