Soybean, peanuts want to cook into pickles, the specific method is as follows:

1, prepare 200g of peanuts, soybeans 100g, 113g of pickles, 2 anise, pepper, ginger, each appropriate amount of standby;

2, will be on the soybeans soaked in water for a day, anise, pepper, peanuts and peanuts with a few hours soak;

3, will be peanuts with thick strips, ginger slices spare;

4, boiling pot with water, pour in the peanut rice, soybeans, pepper and peanuts, soaking a few hours;

3, the pickle cut thick strip, ginger slices spare;

4, boiling pot with water pour peanuts, soybeans, star anise and peppercorns, water boiled after cooking for 2 minutes;

5, after pouring into the pickle strips, has been cooking until the soybeans, peanuts cooked through;

6, cooked until the dish is a little bit cooler can be served out of the plate to eat.

Salted vegetables features:

Salted vegetables contain nitrites, which is the reason why salted vegetables make many people shy away.

Salted vegetables in the beginning of pickling within 2 days of nitrite content is not high, just in the 3rd-8th day nitrite content reached its peak, after the 9th day began to decline, 20 days after the basic disappearance. So pickles are generally short within 2 days, long should be in the pickle after a month before consumption.

Artificial detoxification. After pickling into pickles, before eating can be boiled in water for 2 minutes or sunshine for 30 minutes, or with hot water cleaning method of treatment, can be removed to a certain extent the residual nitrite in the pickles.

Not any vegetables are suitable for pickles.

For example, some vegetables contain a lot of water, afraid of extrusion and fear of pressure, hysterical decay, such as ripe tomatoes should not be pickled; there are a number of vegetables contain a lot of fibrous, such as leeks, a pickled water, leaving only crude fiber, not much nutrients to eat and no taste; there are also a number of single way to eat vegetables, such as lettuce, suitable for raw or soup dishes, fried food, stewed food, good, and also not suitable for pickling.

So, pickled pickles, to choose those resistant to storage, not afraid of pressure, squeeze, meat solid varieties, such as cabbage, radish, skillet, jade root (big head of cabbage) and so on.