Hot and sour pickles(suan la yan cai )

Hot and sour pickles

Introduction:

"Pickles cost more than 40 yuan and can be eaten for a long time, which is excellent for poor food! And it takes a lot less time than making wine. "

Production steps:

Step 1: clean all the vegetables and pay attention to the mud in the radish.

Step 2: celery leaves do not, as long as the rod, cut into sections. Except Chaotian pepper.

Step 3: the next step is to deal with the bottle, first rinse it with Huadiao wine, pour out the wine, boil a pot of water, pour it into the bottle, close the lid, shake and rinse until there is no sound, pour out the water and air it to one side.

Step 4: Chaotian pepper, Zanthoxylum bungeanum, Caogou, star anise, 20 small spoonfuls of salt, add two-thirds of the pot of water, boil over low heat, pay attention, be sure to cool.

Step 5: put the vegetables into the bottle, pour in the air dried water, open the bottle cap once a day, and let out air. Seven days will do.

Step 6: start to fish vegetables and put them in the fresh-keeping box. The water may be turbid and normal.

Step 7: complete! You can enjoy it for a long time, no problem in winter!

Materials required:

White radish: 1

Red radish: 2

Celery: 1

Green pepper: right amount

Huadiao wine: moderate

Zanthoxylum bungeanum: 55

Tsaoko: 3

Star anise: 6

Chaotian pepper: right amount

Salt: right amount

Note: 1. The chopsticks for picking vegetables must be clean. 2. Seasoning water can be adjusted according to your own taste. 3. There should be no raw water in the whole process. 4. Salt can keep fresh and prevent corruption.

Production difficulty: simple

Technology: seasoning

Production time: several days

Taste: other

Chinese PinYin : Suan La Yan Cai