How to pickle Laba vegetables

Making materials: radish, garlic, onion, salt, sugar, vinegar. Production steps:

1. Wash and shred the radish, wash and slice the garlic, and dry them thoroughly;

2. Wash the container for pickling Laba vegetables with boiling water. Then dry;

3. Put the cut carrots and garlic into a sealed container, and add appropriate amount of salt, sugar, and vinegar;

4. Keep the container sealed for 24 hours , the Laba dish is finished.

Laba dish, I believe many people can make this dish, and the method is relatively simple. How to pickle Laba vegetables? How to make it?

How to pickle Laba vegetables:

1. Raw materials. After washing the various raw materials, dry them thoroughly. The boxes prepared for making vegetables should also be oil-free, scalded with boiling water and then dried.

2. When grating carrots, do not use a grater like that. The grated carrots will not be crispy and the taste will be poor.

3. Slice garlic and shred green onion.

4. Put the grated carrots into a sealed container, wear disposable gloves, and scratch evenly with salt. Rub and scratch carefully and patiently. Then add sugar and knead again, and finally add vinegar and knead evenly. Salt: Sugar: Vinegar: 1:1.5:2. First add salt according to the usual amount for cooking. Then add sugar and vinegar to create a palatable sweet and sour taste. Taste and adjust. Don't make it too salty, fix the salt first.

5. Add garlic and green onions and knead them carefully.

6. Cover the fresh-keeping box and eat it overnight. When eating, put some sesame oil and coriander, it is especially delicious! If you leave it for a long time, the garlic will turn green!

Laba vegetables are actually pickled carrots. This Laba dish is definitely a strong local specialty in northern Anhui. Maybe you would say, this is just a carrot, what’s so beautiful about it? That would be totally wrong. I was once so depressed that I couldn't eat anything because I couldn't eat this. Laba dish, commonly known as "biancai". In my hometown, Laba dishes are made about a week in advance and eaten with Laba porridge on the morning of the 8th of the twelfth lunar month. Almost every family in our village can cook Laba dishes. At this time, the whole village is filled with the smell of Laba dishes. If we find out which family has not done it, neighbors will send it to them. There are often more homes that have not done it than those that have done it. This kind of Laba dish can be eaten until the Chinese New Year.

How to make Laba dishes:

Ingredients: 300 grams of fat sausage, 20 pieces of Laba garlic, onion, ginger, star anise, pepper, appropriate amount of dried chili, 2 grams of salt, 2 tablespoons of soy sauce, oyster sauce 2 tablespoons, 2 tablespoons cooking wine, a little pepper, 1 tablespoon soybean paste, appropriate amount of starch, sesame oil and vinegar.

1. Prepare the raw materials first. To remove the dirty smell from the large intestine, soak the purchased large intestine in light salt water and vinegar for 1 hour, and then soak it in rice water for 30 minutes. 2. Wash the large intestine, add cold water to the pot, and blanch it for 1 minute. Add oil to the pot, sauté peppercorns, star anise, dried chili peppers, onion and ginger until fragrant, then add 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon soybean paste, and 1 tablespoon oyster sauce. Reduce heat to low and simmer covered for 40 minutes.

3. Add oil to the pot, sauté the onions and ginger until fragrant, then add Laba garlic, cook in water, add 2 grams of salt, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and pepper a little. Reduce the heat to thicken the soup and thicken it; pour sesame oil and take it out of the pot.

Okay, that’s it for the introduction to how to make Laba dishes, everyone should understand.