Chinese refreshing pickles(zhong shi shuang kou pao cai )

Chinese refreshing pickles

Introduction:

"In the summer, you'll be tempted by homemade pickles."

Production steps:

Step 1: wash the fresh radish, ginger and pepper, drain the water to ensure that there is not a drop of raw water on the ingredients; peel the two kinds of radish in half, cut the ginger in the middle, and remove the pepper pedicels (keep a little root to prevent water from entering into the finished product and making it empty).

The second step: prepare ingredients; put a clean container into the cool and dry air; add proper amount of salt, sugar, sorghum Baijiu and white vinegar, and mix well. Add pepper, carrot, fruit radish, ginger and pepper.

Step 3: seal the opening of the container with preservative film, cover the opening tightly, and let it stand in a cool, ventilated and dry place for three days before eating.

Step 4: on the fourth day, ha ha, the finished product is ready to eat. Look, the pickle fungus has fermented, and the water turns red. Open the lid and eat.

Materials required:

Red pepper: right amount

Carrot: right amount

Ginger: a large piece

Fruit radish: right amount

Cool: 3 / 5 of full container

Zanthoxylum bungeanum: right amount

Star anise: two

Tsaoko: one

Salt: a little

Soft sugar: a little

56 degree sorghum Baijiu: a little

White vinegar: a little

Note: warm reminder: after the finished product, taste the taste of the love yourself. If it is sour, add some salt. If it is salty, put some sugar in it. If you want to be crisp, put some Baijiu on it. OK. The pickle juice into the container should completely submerge the ingredients. There are three ways to eat it: 1. Eat it directly, then cut it into your favorite shape with a knife. 2. Eat with cold sauce, add appropriate amount of monosodium glutamate and chili oil on the basis of eating method 1, and mix well. This kind of taste will be better, I always eat like this, with porridge, with rice are particularly delicious, special meal. 3. Fried to eat, can do pickled pork, pickled fried konjac, pickled ginger chicken, pickled potato and so on.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: hot and sour

Chinese PinYin : Zhong Shi Shuang Kou Pao Cai