When making pickled dishes, you need to pay attention to the selection and cleaning of vegetables, the ratio of sauces, and the production time, so that you can make delicious, healthy and safe food.
Choose fresh vegetables, preferably young leafy vegetables, such as lettuce, romaine lettuce, spinach, etc.
Vegetables should be dried thoroughly after washing, otherwise excessive moisture will affect the taste.
When chopping vegetables, chop them evenly and finely so they can better absorb the sauce.
The proportion of sauce should be appropriate. Generally, soy sauce, vinegar, chili oil, sugar, salt, etc. are used as the main seasonings. You can add or subtract the appropriate amount according to personal taste.
When pouring the sauce over the vegetables, drizzle it evenly over each leaf to allow for better flavor penetration.
The cooking time depends on the type of vegetables, but generally about 30 minutes is appropriate.
Pay attention to hygiene during the preparation process and keep the environment clean to avoid bacterial growth.
Things to note when purchasing pickled vegetables 1. Variety: There are many varieties of pickled vegetables, and you should choose them according to your own taste and needs, such as lettuce, tofu skin, fungus, etc.
2. Freshness: The vegetables should be fresh, clean in appearance, free from pests and lesions, bright in color and elastic, and should not be too old or tough.
3. Quality: High-quality vegetables should be tender in texture, crisp in taste, without any peculiar smell, have a certain sweetness, and should not be too sour or bitter.
4. Storage: The prepared vegetables should not be stored for too long. It is best to eat them on the day of purchase. If they need to be stored, they should be placed in a cool and ventilated place and should not be left at room temperature for a long time.
5. Hygiene: When buying prepared vegetables, you should pay attention to the hygienic conditions and environment, and choose a hygienic and clean store to buy to ensure food safety.