Chinese Food
Pickled vegetables
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This dish is made by my mother-in-law. It's made in summer. It's a big basin. Put it in the refrigerator. It can be eaten for a week. It's delicious. It's very tender
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Caraway and celery. It's better to use celery. If you don't buy it, use celery instead.
Step2:Sliced kale, sliced celery, two tablespoons of salt. Mix with your hands. Marinate.
Step3:Half a bowl of vinegar. Pour it into the pot. Boil it. Pour it into the bowl. Let it cool.
Step4:Cut two twigs. Match the taste.
Step5:When the oil is boiled, put in the Chinese prickly ash and star anise. Fry in low heat until it turns black. Remove and discard.
Step6:Fried pepper oil. Heat it up to 60%. Pour in garlic slices. Fry until slightly burnt.
Step7:Drain the pickled water from the vegetables. Pour the oil and garlic into the vegetable basin together. Bring some ice sugar.
Step8:Pour in the cold vinegar. Mix the vegetables with chopsticks. Put it in the refrigerator. Marinate for more than 5 hours. Turn it over in the middle.
Step9:Yes. It tastes better overnight. Crispy. Sour. It's just right to eat this in summer.
Cooking tips:It's better to use Hu Qin as a side dish. If vinegar is used, it's recommended to use aged vinegar instead of sour vinegar. If there is a stone, you can press a piece on the dish. In summer, it is suggested to put it in the refrigerator. It can be eaten for a week. There are skills in making delicious dishes.
