Chinese Food
Pickles
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I have seen a lot of methods. I have synthesized one that suits me. The third season is kimchi. The first two times are very successful. This time I have the courage to write it out. I hope it doesn't fall short of my expectation. Good food is not a problem. Action is the key On the way to food. I'm happy
Cooking ingredients
Cooking Steps
Step1:Wash and dry the pickle tank in advance; dip the walls with a little white wine, disinfect and pour out; add mineral water, pickle salt, rock sugar, white wine, prickly ash and garlic in turn (peel, wash and dry). Allow to stand and dissolve.
Step2:Cowpeas should be washed and dried in advance, pinched and cut off (I think it is convenient to store and take).
Step3:Wash and dry the radish and mustard (it's cold in the house. Use the electric hair dryer).
Step4:Wash and dry the water in advance.
Step5:Put it into the pot in turn. Avoid raw water and oil. Pour a little white wine before the lid is covered.
Step6:TANKOU mineral water is sealed. Let it stand for 15-20 days to see the effect.
Cooking tips:1. Avoid contact with raw water and oil during pickling. 2. How much salt water goes with how many dishes? I'm not sure. It's only 2 / 3 of a jar of water. Make sure the vegetables are under the water. 3. It's excellent to make pickles with devil's head ginger. There are skills in making delicious dishes.
