Chinese Food
It's sour Sichuan pickle. It's necessary in summer
(92610 views)
In summer, you need fresh and appetizing vegetables. Sichuan pickle is simple. You can eat it the next day after soaking. Therefore, the content of nitrite is very low. It is also a healthy pickle.
Cooking ingredients
Cooking Steps
Step1:Wash and cut vegetables into pieces. Add garlic to keep the quality of pickles. It's not easy to brea
Step2:It's easy to have more salt than it is easy to have less. These vegetables need about two liang of salt. If there's less salt, pickles will grow bacteria and go bad
Step3:Mix well. Marinate for about 15 minute
Step4:Pickled vegetables dehydrate. The water can also be poured into sealed cans together
Step5:IKEA sealed tank is the first choice. It has good sealing performance and high cost performance.
Step6:Kimchi can be eaten the next day. It tastes best. When you have half of the pickle, you can add new vegetables and sal
Cooking tips:Constant acid has a lot to do with temperature. For example, one day in summer is OK. In winter, it takes two or three days. For example, the time next to the heating is shorter. The first time you make it, you can put it in the refrigerator. Because the pickle water at this time is old water. The fermentation has been successful. There are skills in making delicious dishes.
