Better appetizer in summer(xia ri kai wei jia pin bi hua jiao shui jing jiao tou )

Better appetizer in summer

Introduction:

"Before, I introduced many advantages of eating Chinese onion, and attached a cold way to eat it (link here: http://home.meishichina.com/recipe-63397.html ）Now let's introduce another way to soak and eat. After marinating, the Chinese onion is crystal clear, the skin, roots and meridians are clear, and the small ones are very beautiful, so I thought of the stage name of "bihuajiao" ~ ha ha, some places like to make the Chinese onion by the way of soaking garlic, adding the mature vinegar, and the color is dark. I prefer the white vinegar, which is sour and sweet in my mouth, and has a strong pungent fragrance, especially the body fluid Stomach. Ice is in the refrigerator. When you want to eat it, you can have a few. Wow ~ ~ ~ your saliva is dripping ~ ~ ~ if you want to eat something spicy and spicy, you can use the cold method before. If you like sour and sweet taste, you can learn the method of crystal Allium. I still have to say it again: it's not suitable to eat Allium with beef

Production steps:

Step 1: remove the roots and leaves of fresh Chinese onion, wash and drain. The Chinese onion in my hometown is long and thin, and it will be fatter and rounder in some places

Step 2: soak the dried Chinese onion in salt for several hours and seal it until the skin is slightly shriveled and wrinkled. I pickled it for one afternoon and one night. When I opened the sealed box the next day, a lot of juice came out of the Chinese onion. You can put in a little more salt.

Step 3: when you open the lid again, you not only get a lot of juice, but also the pungent flavor of Chinese onion is very strong. Pick out the Chinese onion and put it in the sealed bottle.

Step 4: add white vinegar and sugar to the juice.

Step 5: pour the mixed juice into the jar filled with Chinese onion before it is put into the jar. Then seal and refrigerate for 3-5 days, you can eat it!

Step 6: the skin of the pickled Allium Chinense is transparent and crystal clear, with rich flavor. It's sour and sweet, with a little spicy flavor of Allium Chinense. It's crisp and tender in the mouth.

Step 7: it's also suitable for those who can't eat spicy food and don't eat well in summer~~

Step 8::)

Materials required:

Fresh Chinese onion: right amount

White vinegar: right amount

Salt: right amount

Sugar: right amount

Note: I wish you a good appetite! ~(ingredients don't lie, taste doesn't betray)

Production difficulty: simple

Process: others

Production time: several days

Taste: sweet and sour

Chinese PinYin : Xia Ri Kai Wei Jia Pin Bi Hua Jiao Shui Jing Jiao Tou