The Chinese dining table is by no means limited to simple recipes. For ancient people, it seems that big fish and meat are delicacies, but for modern people, light food is the most important thing. heavy. In addition to eating deliciously, we also need to eat comfortably, and we also need to eat nutritiously and healthily

On our dining table, in addition to big fish and meat, there must be a plate of pickles, maybe because of the Influenced by my mother, I have loved cooking since I was a child. The most common thing I cooked when I was a child was pickles. Sometimes I pickled some radishes, cucumbers, and cabbage, and sometimes mixed them with some pickle dumplings! The seemingly inconspicuous pickle knot is mother's treasure. In that era of scarcity, it accompanied us through the difficult years! ?

Cold pickle shreds seem to be very simple, just mix them up and serve. In fact, it is not like this. If you want to make the pickle shreds delicious, you still need to put in a lot of effort. The reason why the dishes made in hotels are so popular is that there are strict requirements on what ingredients and seasonings to add. Today, Jane will teach you how to make shredded pickles in our local hotel. It can be eaten with wine and relieve fatigue. Let’s take a look?

Ingredients required: pickle dumplings, green and red peppers, green onions, coriander, balsamic vinegar , light soy sauce, sugar, sesame oil.

Method, 1: Cut the purchased pickle lumps into shreds, not too thin, not too thick, preferably slightly thinner than a matchstick.

2: Shred the green and red peppers, wash and cut the coriander into sections, cut the green onions into two, and cut into shreds with a diagonal knife.

3: Cut the shredded pickles, wash them several times with cold water until most of the salty taste is removed, and then squeeze out the water.

4: Mix the shredded pickles, shredded chili peppers, shredded green onions, and coriander segments, then add oyster sauce, light soy sauce, balsamic vinegar, sesame oil, and sugar.

5: Gently mix evenly, then it is ready to be plated. The shredded cold pickles are finished.

Summary of technical essentials:

1: If you don’t want to cut the shredded pickles, you can also buy them ready-made, which is also pretty good.

2: It is best to soak shredded pickles in advance to fully remove the salty taste, but do not completely remove the salty taste. It is better to leave a little bit.

3: If you like spicy food when mixing, you can add some dried chili peppers. The taste is also very good.

4: Don’t add any more salt when seasoning, because the shredded pickles leave a base flavor, and adding seasonings, adding more salt will make it too salty.

Chef’s tip: If you don’t like sesame oil, you can replace the sesame oil with peppercorn oil, and the taste is great! The method of making Sichuan peppercorns is as follows: Soak Sichuan peppercorns in water for 2 hours, remove and drain them, add cold oil to the pot, add some star anise and ginger slices, fry slowly over low heat until the peppercorns change color, then put them in after cooling In a sealed container, eat as you go! ?

It’s really good to make shredded pickles. If you are tired of eating big fish and meat, you might as well try this dish. It can be served with just a simple mix. It can be served with wine and rice. You can try it quickly. Bar!