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How to make spicy and sour Sichuan pickles? Just like the taste

When it comes to Sichuan pickles, does the spicy and sour taste make you salivate for a long time. As the most typical representative of Sichuan's regional characteristics, how can pickles be missed? How to make a delicious pickle? Do remember to collect!

main ingredients: white radish 1 carrot 1 bean 150 g salt 1 bag ginger 3 pieces star anise 2 pieces pepper 30 pieces red pepper 10 pieces liquor 50 grams

1. Prepare white radish, carrot, tender ginger, beans, (red pepper is later added) salt, white wine, Zanthoxylum, star anise for standby, add appropriate amount of cold water into the pot, 20-30 pieces of Zanthoxylum, 2 pieces of star anise

2. After boiling, cool the beans for use, wash the beans, fold them into long sections, and dry the water on the surface

3. Cut other materials into strips or pieces, and dry the water on the surface. Scald the pickle jar with boiling water. Add the dried vegetables to the jar

4. Keep a bag of salt for use. Put a little more salt in the dish than usual, and stop when it tastes salty

5. One bottle of liquor with height is reserved, and 50g liquor is added

6. When vegetables are put into the jar, they must be completely submerged in water, and then the bottle mouth should be sealed with cold boiled water, and placed in a cool and ventilated place to keep enough water in the sink all the time

7.2-3 days later, you can carefully observe whether there are small bubbles. If there are bubbles, it indicates that the fermentation is normal. After the vegetables change color, they can be eaten in a few days (if the vegetables in the jar are eaten, you can continue to add ingredients, and red pepper is what I added later). In my opinion, it's really delicious to eat such a pickle when the fish and meat are greasy!