Hong Kong Style pickles(gang shi pao cai )

Hong Kong Style pickles

Introduction:

"Why white sugar and brown sugar are added, because brown sugar tastes better, but for the sake of color, brown sugar can only be added a little. Brown sugar should pay attention to the false brown sugar that is not white sugar added with pigment. In fact, you can taste it. Brown sugar and white sugar taste completely different. Adding lemon juice is inspired by the Korean pickle adding lemon juice to prevent the formation of nitrite. In addition, the sour taste of lemon juice is added. This is a family version of Hong Kong Style kimchi. It tastes sweet and sour. It's totally different from Korean style kimchi. It's suitable for friends with light taste. "

Production steps:

Mix the carrot powder, white sugar, brown sugar and white sugar (step 7).

Step 2: mix the broccoli, carrot and radish with salt and sugar.

Step 3: marinate for 5 minutes.

Step 4: after 5 minutes, add hot water, sugar, brewing vinegar and stir well.

Step 5: add lemon juice and stir well.

Step 6: fill the glass jar, cover it with plastic film, seal it and wait for two days.

Step 7: after two days, open the can and eat.

Materials required:

Carrot: right amount

White radish: right amount

Broccoli: moderate

Hot water: moderate

Sugar: right amount

Brown sugar: right amount

Brewing vinegar: right amount

Lemon juice: right amount

Salt: right amount

Note: 1 don't change the pickling process from twice to once. 2 before sealing, make sure that the water bubble has flooded the vegetables, and the water and bottle mouth had better not leave air, so as to avoid mildew. 3. Wear gloves throughout the operation to ensure that there is no raw water, oil and other foreign matters. The glass can must be steamed and fumigated first.

Production difficulty: unknown

Process: salting

Production time: several days

Taste: other

Chinese PinYin : Gang Shi Pao Cai