Sichuan pickle, also called pickled cabbage, is a special dish of Han nationality and belongs to Sichuan cuisine. It is salty and sour in taste, crisp in taste, bright in color, fragrant, appetizing and refreshing, suitable for all ages, but it can be made all year round. However, when it is made, the climate and environment are very particular. It is a regular side dish for living at home and a well-known accompaniment dish in Sichuan, China. The practice is as follows:
Pickles, Sichuan Style
Making ingredients:
250 grams of white radish, 250 grams of carrot, 200 grams of cucumber 100, 200 grams of pepper, ginger 1 piece, appropriate amount of aniseed and pepper, note: ingredients can be made as appropriate; Seasoning: cooking wine 1 tbsp, refined salt 2 tbsp, sugar 3 tbsp.
Production process:
1.White radish and carrot are washed, drained and cut into strips; Wash cucumber and cut into pieces; Wash capsicum and drain; Peel and slice ginger.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on pepper and leave it for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make spice bag.
3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Press the paved dish tightly, add appropriate amount of water, seal it, and eat it after about 7 days.
Features: sweet and sour appetizer, crisp and delicious.
Tips to make kimchi delicious.
1.When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make the pickled kimchi colorful.
2. When making kimchi, if you pour some beer into the kimchi jar, it will make the kimchi more colorful and delicious.