"Platycodon grandiflorum, a specialty of Korean nationality, is called" Goubao "in Northeast China. Platycodon grandiflorum has the functions of dispersing lung qi, resolving phlegm, expelling pus, relieving pain, promoting qi circulation, promoting blood circulation, relieving spasm and calming the nerves. Authentic platycodon grandiflorum is more expensive than beef, but it tastes good. With rice porridge in the morning. That's a perfect match. "

material

condiments

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50 grams of platycodon grandiflorum

condiments

chilli powder

1?o'clock

salt

5 grams

chicken essence

1?o'clock

garlic

4 petals

The practice of platycodon grandiflorum pickle

1.

Dried platycodon grandiflorum pickles, washed. Soak 12 hours or more.

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2.

Pickled cabbage with platycodon grandiflorum. Tear it up. Not too thick or too thin, about the thickness of chopsticks.

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3.

Salt, chicken essence, fine Chili noodles, garlic. Get ready. Chop garlic into garlic foam.

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4.

Put all the seasonings into the platycodon grandiflorum. Stir well.

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5.

Marinate in the refrigerator for a day.

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Finished map of platycodon grandiflorum pickle

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Cooking tips

1. If you like sweet and sour, you can also add sugar and vinegar.

2. The soaked platycodon grandiflorum should not be squeezed too dry, which will affect the taste.

3. Platycodon grandiflorum should not be too thick or too thin. It's not delicious if it's too thick. If it is too thin, it doesn't feel brittle.