Assorted pickles(shi jin pao cai )

Assorted pickles

Introduction:

"It's winter. Although we have to eat meat to increase our calories, we feel tired after eating too much. At this time, to such a sweet and sour cold assorted pickles, sure to let your appetite

Production steps:

Step 1: clean the vegetables

Step 2: cut lotus root into thin slices. If it can't be blanched at that time, soak it in a water basin to prevent oxidation and blackening

Step 3: blanch in boiling water for one minute

Step 4: take it out and pass the cold water twice

Step 5: cut the radish into thin slices

Step 6: cut cabbage into diamond shaped pieces

Step 7: slice the carrot

Step 8: slice the cucumber

Step 9: put all the lettuce in the pot

Step 10: add 2 grams of salt, stir well with chopsticks, marinate for 15 minutes

Step 11: after marinating, hold it with your hand and pour out the pickled vegetable juice

Step 12: prepare white vinegar and sugar, the ratio is 1:1, that is, 350 grams of white vinegar with 350 grams of white sugar, if you like the sour taste, you can put less white sugar, otherwise put more white sugar

Step 13: take out the lotus root slices with cold water, drain the water, put them into the vegetable basin, and pour the white vinegar and sugar into the basin

Step 14: if you like spicy food, you can also put one Chaotian pepper, or put two more according to your own taste. If you like more spicy, you can put a few pickled peppers and pickled peppers water to make pickles more appetizing and unique flavor

Step 15: marinate for more than two hours and you can eat it directly. If you want more delicious and beautiful color, you'd better marinate for a day and eat it again. At that time, the color and taste are good. Because of the white vinegar, the dish is still crisp

Step 16: if you don't eat at that time, you'd better put it in a glass can, seal it and take it as you eat

Step 17: after one night's pickling, the red powder color of XinLiMei radish has penetrated into the soup and other dishes, which is a natural color, nourishing the eyes and appetizing

Materials required:

Cabbage: one

XinLiMei radish: one

Lotus root: a section

Cucumber: one

Carrot: one

Dry Chaotian pepper: one

White vinegar: 350 ml

Sugar: 350 g

Salt: 2G

Pickled pepper: right amount

Pickled pepper water: right amount

Note: the quantity and variety of pickles can be changed at will, but it's better to choose this kind of root and stem, which is chewy and crispy; lotus root should be boiled before it's delicious, tender and crispy; if you don't blanch water, it will taste hard and not delicious; it's better to eat more radish in winter, and it's purple red in radish After pickling with vinegar, the color will be soaked out and other vegetables will be dyed, which is very beautiful; if you add a few pickled peppers and pickled peppers water, the pickled vegetables will be more appetizing.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Shi Jin Pao Cai