Chinese pickles of colorful vegetables
The flavor is completely different from commercially available pickles. It's a dish packed with Chinese flavors you've never tasted before
How to make it
1
Cut the red radish, carrot, cucumber, and pepper into pieces about 1cm wide, then cut into 5cm lengths
2
Add 2 teaspoons of salt (not included in the recipe) to the vegetables, rub well, and leave for about an hour
3
While the vegetables are leaving, combine all the seasonings in a frying pan, bring to a boil, then let cool
4
[2] Soak in water for about 10 minutes to remove the salt, then rinse thoroughly and wipe off the water
5
Combine the broth and vegetables, transfer to an airtight container and refrigerate. Stir once or twice during cooking and leave for a few hours
material
-
- Red core radish
- 80g
-
- Carrots
- 80g
-
- Cucumber
- 80g
-
- Three-color paprika
- 80g
-
[seasoning]
- water
- 100cc
-
- Japanese sake
- 100cc
-
- Shaoxing wine
- 100cc
-
- sugar
- 1/2 tsp
-
- salt
- 1/2 tsp
-
- soy sauce
- 1/2 tsp
-
- ginger
- 1/2 piece
-
- Pepper
- 1 tablespoon
-
- Red chili pepper to taste
- Three
[PR]
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