Ingredients: half a large white radish; Carrots 1 piece; Small red pepper 15; 3 pieces of ginger; 2 octagons; Zanthoxylum bungeanum 1 pinch; Salt 1 tablespoon; Liquor 1 small cup; Half a spoonful of sugar; Pickled pepper amount

How to make Sichuan pickles?

1, red and white radishes are cleaned with a wet towel, peeled and cut into small long squares. Wipe the small red pepper with a wet towel after removing its pedicle. Dry all vegetables.

2. Prepare ginger slices, star anise, pepper, salt, white sugar and white wine for later use.

3. Add clean water to the pot, and add the auxiliary materials (except white wine) in step 2. After boiling, simmer for 10 minute, turn off the fire and let it cool completely.

3. Prepare a bottle of pickled peppers.

4. Pour the dried radish into the pickle jar.

5. Add a proper amount of pickled peppers and pickled pepper water.

6. Add white wine.

7. Pour the cooled kimchi seasoning soup into the pickle jar, subject to completely submerging all vegetables.

8. Cover the jar, fill the jar rim with clear water, and cover the sealed bowl. Put in a cool place

9. Pick up the soaked radish and rinse it with cold boiled water to eat.

Extended data

Sichuan pickle is simple to make, easy to store and convenient to eat. The raw materials are radish tassels, cabbage sticks, green vegetable stems, cucumbers, beans and so on. Vegetable raw materials are fermented by soaking and pickling, and then they become pickled vegetables.

Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber and shredded pork. In terms of medicinal functions, such as soaking radish to remove cold, soaking vegetables to clear away heat and summer heat, soaking eggplant to treat mumps, soaking ginger to remove cold and damp, etc.

Baidu Encyclopedia-Sichuan Pickles