Sweet potato is a vegetable that is often pickled at home in autumn and winter. After pickling or pickling, it has a unique flavor, crispy and delicious, and is the top grade of kimchi and pickles.

The method of pickling sweet potatoes is very simple. First, soak the sweet potato in salt water for one day, pour out the salt water and rinse it, then add soy sauce, sugar and vinegar for pickling, and eat it after the sweet potato is completely fermented.

◆ Sauce-flavored hyacinthus orientalis: 2 kg of hyacinthus orientalis is washed, marinated with 2 liang of salt for 3 days, and turned 2-3 times a day. Wash the pickled sweet potato with water, add salt 1, sugar 1, a little monosodium glutamate and soy sauce 2, knead well, put it in a fresh-keeping bag and put it in the refrigerator, turn it every 2-3 days, and fully ferment after 15 days. When the sweet potato dipped in sauce is eaten, mix it with balsamic vinegar and sesame oil before eating. The taste is crisp and tender, the color is rosy, and the sauce is rich.

◆ Sweet and sour sweet potato: 1 kg sweet potato is washed repeatedly, and drained after being taken out. Add vinegar and rock sugar to the glass bottle, and add dried sweet potatoes. Peel some garlic cloves and marinate them together, which will taste better. * * * Add vinegar, completely submerge the sweet potato, cover with plastic wrap, screw on the bottle cap, and you can eat it in about 20 days.

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