Chinese Food
Pickled pickles
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Since I became a pregnant mother, I can't eat anything. I can't eat pickles. I can't eat salted duck eggs. I can only make a little salted vegetable myself. In summer, I can eat it with porridge or cold noodles. It's sour, crisp and delicious. I make two flavors. One is pickled cucumber and the other is traditional pickle. Vegetables and ingredients are written down together. Don't worry about more things.
Cooking ingredients
Cooking Steps
Step1:All the vegetables I need are cut according to my own preference. I cut them into strips. It's better to clip the
Step2:These are all washed and cut. Then they are salted for about half an hour. It's better to break the water out of the vegetables
Step3:Wash the salted vegetables for several times, or they will be salty. Wash them according to your taste, then drain the water. Squeeze out the excess water with your hand. Here are two kinds of salted vegetables. So they are packed in two containers
Step4:Slice the garli
Step5:Then measure one and a half cups of white vinegar in a paper cup. One cup of white sugar. Stir evenly until there is no granule. The taste can be selected according to your own preference
Step6:Finally, pour the pickled peppers, garlic slices, prickly ash, pickled peppers soup and the sweet and sour water just mixed into the sealed container. Shake well and put them in the refrigerator for the next day
Step7:This step is the course of pickled cucumber. Put garlic slices, pepper, seasoning, millet pepper, coriander root, oyster sauce, soy sauce, soy sauce, vinegar and sugar into the pot to boil. Let it cool and pour into the container of cucumber
Step8:This is the final effect, and you can eat it tomorrow
Cooking tips:The first kind of pickle's sweet and sour juice can be adjusted according to your own taste. At first, don't put too much white vinegar, or it will be very sour. It's not easy to change. Friends who don't like spicy food can have skills to make dishes without millet pepper or pickled pepper.
