Pickles, Sichuan Style

Pickles, Sichuan Style

Introduction:

"Sichuan pickles are salty and sour, crisp in taste, bright in color, and fragrant. They are suitable for young and old people. They can be made all year round. However, the climate and environment are very particular when making them. They are a common dish for living at home and a well-known accompaniment dish in Sichuan. Features: various colors, salty and sour taste, slightly sweet. Pickle has the special effect of adjusting taste and sobering up. Sichuan pickle is easy to store and eat. It can be eaten directly and used as adjunct. Such as pickled fish, pickled chicken, bean soup, and fish flavor dishes must be pickled ginger, pickled pepper, etc., can increase the flavor characteristics of dishes

Production steps:

Materials required:

White radish: right amount

Moderate amount: carrot

Beans: right amount

Tender ginger: right amount

Baijiu: moderate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy