Hot pepper assorted dishes(la jiao shi jin cai )

Hot pepper assorted dishes:

Raw materials for making hot pepper assorted dishes:

Pepper, 5000 grams; radish, 8000 grams; carrot, 8000 grams; mustard head, 8000 grams; salt, 5000 grams; white vinegar, 3000 grams.

Processing steps of hot pepper assorted dishes:

Wash the pepper and cut it into slices. Remove the seeds, peel the radish, carrot and mustard head and cut it into slices. Use salt together for 4 hours. Put in white vinegar and put it into a vat. It can be eaten after 7 days. Sealed storage.

The characteristics of hot pepper mixed vegetables are as follows

It tastes salty and sour, and has a quick stomach.

Hot pepper assorted dishes

Introduction to menu

[dish name] hot pepper assorted dish

[Characteristics] it tastes salty and sour and has a quick stomach. [raw materials] pepper, 5000 g; radish, 8000 g; carrot, 8000 g; mustard head, 8000 g; salt, 5000 g; white vinegar, 3000 G.

Production method

Wash the pepper and cut it into slices. Remove the seeds, peel the radish, carrot and mustard head and cut it into slices. Use salt together for 4 hours. Put in white vinegar and put it into a vat. It can be eaten after 7 days. Sealed storage.

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Chinese PinYin : La Jiao Shi Jin Cai