1. squash first cut into pieces to dry dry after washing and discarded water

2. dry with salt pickle a day

3. in the sugar pickle a day

4. ready chili pepper noodles pepper noodles linseed oil sesame oil chicken essence

5. sequentially into the chili noodles pepper noodles sesame oil and so on mix well can be packed into a glass jar can be placed for a week. Time to use

Homemade pickled squash practice step two

1. beetroot broken into small pieces, clean water soak 15 minutes.

2. Pickle with 30g of salt for 30 minutes, slightly squeezing out the water.

3. Put the rest of the salt, chili powder, pepper powder, white wine, white vinegar, marinate again for about 10 hours.

4. Press a heavy object better

5. Time is up (depending on the weather conditions to increase or shorten the marinade time) out of the shredded.

6. Start a frying pan, under the tempeh sautéed, under the shredded vegetables stir-fried, add the old pumping color, stir fry for about 3-5 minutes to get off the pot.

Tips

Tips: Before pickling, cut the head of vegetables a little smaller can shorten the pickling time, improve efficiency. Basically make it in the morning for dinner. I made it after dinner and it was ready early the next morning.