Goubao pickles

Goubao pickles

Introduction:

"Last time I went back to the northeast, I wanted to eat goubao pickles that I hadn't eaten in five years. It's really hard to buy. I didn't buy them even after I went to several places! Some careful people have found that goubao pickles, which used to be seen everywhere, are now very difficult to find. The original popular pickles seem to be out of stock. I finally found a company selling Platycodon grandiflorum. I bought four catties of Platycodon grandiflorum and brought them back. When I was greedy, I took some to mix with them. It's a relief to my hunger. Just this pickle is worth as much as pork. "

Production steps:

Step 1: most of the bought Platycodon grandiflorum are dry. You need to wash them with clean water and soak them for three to four days. You need to change the water three or four times during the process. When you change the water, you need to rub it with your hands. Only in this way can the Platycodon grandiflorum not suffer.

Step 2: soak good Platycodon don don't drain too dry, as long as from the water out, don't drip. It's too dry to eat. Then put on disposable gloves, mix in salt, fish sauce, chicken essence, and rub hard to make it taste better.

Step 3: finally, according to their own taste into chili powder, mix well.

Step 4: place it for one day, sprinkle sesame seeds and mix with coriander.

Materials required:

Platycodon grandiflorum: right amount

Coriander: moderate

Sesame: right amount

Salt: right amount

Chicken essence: appropriate amount

Fish sauce: moderate

Chili powder: appropriate amount

Note: Platycodon grandiflorum is bitter and pungent in taste and flat in nature. Return to lung meridian. It has the functions of dispersing lung, clearing throat, eliminating phlegm and discharging pus.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy