Ingredients:
1 bottle of wild pepper, 1/2 white radish, 1/2 heart-warming radish, several cherry radishes, 1/2 carrot, 1 tablespoon of salt (15g), 2 teaspoons of white sugar (1g) and 1 tablespoon of white wine (15ml). 2 bowls of cold boiled water (5ml)
Practice:
1. Wash and drain all kinds of radishes, and cut them into strips about 4 ~ 5cm long and .5cm square in cross section. Ginger peeled and sliced.
2. put the cold boiled water into a sealed bottle (about half a bottle), and then transfer the juice from the wild pepper bottle to half.
3. Add salt, white sugar, Chinese liquor, Taitai mushroom essence, aniseed, ginger and pepper, and if it is spicy, add some wild pepper or finger pepper.
4. In a sealed jar, stir the sauce evenly with chopsticks first, then put in radish strips, tighten the bottle cap and seal it, and put it in the refrigerator for 8 hours.
4 Sichuan pickle
Ingredients:
Nenjiang bean, carrot, cabbage, ginger, clear water, salt, dried pepper, brown sugar, white wine, white vinegar and ginger.
Method of making:
1. Wash the pickle jar and control it to dry. Wash the dried pepper first, remove the pedicle and control the water, scrape the ginger and wash it, and put the above seasonings in the jar for later use;
2. Pour clean water into the jar, drain water in the jar rim, and cover it to get pickle water;
3. Wash and dry all kinds of vegetables, put them in the jar and cover them tightly. Put them in a cool outdoor place for 1 to 2 days in summer and eat them in 4 to 5 days in winter.
characteristics:
diverse colors, salty and sour, slightly sweet.