Pickle dish(pao cai xiao die )

Pickle dish

Introduction:

"I'm afraid of heat and cold. I can't eat well and sleep well in hot weather. This pickle is hot, sour and cool. It suits me best!"

Production steps:

Step 1: the pickle water method, the white vinegar salt sugar wild pepper mixed, taste. To have a hot and sour taste, slightly salty than mixed vegetables, to pickle, it will become light, it is best to soak wild pepper water into, strong taste.

Step 2: choose the ingredients. The radish should be heavy and watery to be crisp.

Step 3: cut it to your liking, cut it smaller. Of course, it ripens quickly. I slice it, and I can eat it tomorrow.

Step 4: put the cut vegetables into kimchi water, preferably sealed.

Step 5: every time you make pickles, check whether the pickle water tastes good enough or not, and add whatever is less.

Step 6: no spicy taste, add a little, cut it more finely.

Step 7: just like this for a night, you can eat!

Materials required:

White radish: right amount

Onion: right amount

Green and red pepper: moderate

Celery: moderate

Pickled wild pepper: right amount

Spicy millet: moderate

Salt: right amount

Brown sugar: right amount

White vinegar: right amount

Note: 1 kimchi afraid of oil, knife and chopping board should be free. If you put it in the refrigerator in summer, the taste is cool. More oil can be put into chili 3 flavor. You can't do more. You can make it for two days. After soaking for a long time, the dish will be soft, tasteless and not crispy. I made it with stainless steel bucket. In the household pickle jar, remember to keep the jar mouth clean.

Production difficulty: unknown

Process: others

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Pao Cai Xiao Die