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
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