Pickled children's vegetables
Cleansing and detoxifying
Process Pickling
Difficulty
Novice to try
Number of people
unk
Flavor Sour and sweet
Preparation time
60 minutes
Cooking time
< several days
"The kohlrabi has the fresh aroma of mustard greens, but with a much better, somewhat sweeter, chewy texture, and sticky, less sinewy meat with no residue. The color of children's vegetables is also very beautiful, the outer leaves of turquoise, inner white, green and white! Children's vegetables are rich in dietary fiber, can promote peristalsis, shorten the feces in the colon residence time, dilute toxic substances, reduce the concentration of cancer-causing factors, so as to play the role of anti-cancer, can be used for the prevention and treatment of colon cancer, breast cancer, liver cancer. In my family before are boiled or stir-fried to eat, eat mouth is soft and sticky! Today it is pickled and eaten, the taste is crisp! These are 2 very different textures! My husband prefers the crispy one! Since it's not common in our area either, I saw it again at the grocery store the past few days, so I bought some to pickle and eat it with white congee! The key it will keep for a while and keep the flavor going! I first killed the water with salt and then just pickled it with 2 seasonings, vinegar and sugar! The pickled children's vegetables are sweet, sour and crisp, really appetizing!"
Ingredients
Main Ingredients
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800g of baby vegetables
Supplementary Ingredients
Salt
Moderate
White Vinegar
300g
Sugar
200g
Pickling Baby Vegetables
Methods for Pickling Baby Vegetables
1.
Buy back the children's vegetables
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2.
Break off the small children's vegetables one by one with your hands, and wash them
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3.
Cut the children's vegetables into small pieces
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4.
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4.
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4.
Put the children's vegetables into a pot and add them to the water.
Put it in a basin and add salt to marinate for half a day, it is best to press something heavy on it
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5.
You will see that a lot of juice is pressed out, pour out the water, rinse it with cold water, and then dry it with a kitchen towel
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6.
Prepare the sweet and sour sauce, take a pot to add half of the sweet and sour sauce, add half of it to a pot, and then dry it with kitchen towels
6.
Prepare the sweet and sour sauce. Take a pot and add half of the white vinegar and sugar and heat it until it melts, then turn off the heat and add the other half of the white vinegar and wait until it cools down completely
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7.
Put the vegetables into a clean and sealed box with no oil or water
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8.
Add the cooled vinegar and sweet and sour sauce
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9.
Cover the lid and shake well, and then put it into the refrigerator
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10.
This is the marinade for 3 days, the color of the children's vegetables from the original emerald green to yellowish-green
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11.
This is the first time that you can eat the vegetables.
You can eat it now
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The finished picture of the pickled vegetables
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The finished picture of the pickled vegetables
Cooking Tips
Remember to use clean chopsticks without oil or water to clip the pickled vegetables every time, usually put them into a sealed box and then into the refrigerator, I pickled sweet and sour flavor, if you like the spicy flavor of their own adjustments to the ingredients