Production materials of sweet and sour pickles: main ingredients: purple cabbage (purple orchid), Chinese cabbage, carrot, sweet pepper, celery and onion.
Seasoning: white sugar, vinegar essence, salt, clove, fragrant leaves and dried Chili sweet and sour pickles are characterized by bright color, sweet and sour taste, light and refreshing, and greasy. Teach you how to cook sweet and sour pickles, and how to cook sweet and sour pickles is delicious. 1. Remove the old leaves of purple cabbage and Chinese cabbage, wash them and cut them into oblique elephant-eye slices. Peel carrots and onions and cut into triangles. Remove the leaves from celery, wash and cut into inches.
2. Blanch purple cabbage, sweet pepper, carrot, celery and onion in boiling water, take them out, cool them with cold boiling water, and control the moisture;
3. Boil water, sugar, cloves, fragrant leaves and dried peppers in a pot, skim the floating foam and pour it into a basin for cooling;
4. Add salt and vinegar to dry sugar water to adjust the taste. Add scalded purple cabbage, cabbage, carrot, bell pepper, celery and onion and soak for one day.
Reminder every day: when cooking the main and auxiliary materials, you should master the heat, otherwise it will not be crisp.
The practice of pineapple kimchi introduces the cuisine and its function in detail: constipation diet in private kitchen, weight loss diet, spleen-invigorating appetite diet and arteriosclerosis diet.
Taste: sweet and sour technology: pickled pineapple pickles: ingredients: Chinese cabbage (small white mouth) 500g, pineapple 100g.
Accessories: 50g celery and 50g carrot.
Seasoning: salt 10g, sugar 30g, vinegar 20g and pepper 2g teach you how to make pineapple pickles and how to make pineapple pickles delicious.
1. Pick celery leaves, wash them and cut them into sections.
2. Wash the Chinese cabbage and cut it into cubes; Peel, wash and slice carrots.
3. Mix chopped Chinese cabbage and carrot, cover with salt for about 2 hours, take out and drain.
4. Cut pineapple into half-moon slices, mix with celery, Chinese cabbage and carrot, stir with the remaining seasonings (sugar, vinegar and black pepper), and marinate for 1 hour.