Chinese pickles of colorful vegetables
It has a completely different flavor from the pickles sold commercially. This dish is packed with delicious Chinese food that you've never tasted before.
How to make it
1
Cut the red core radish, carrots, cucumbers, and paprika into pieces about 1cm wide, then cut into pieces that are 5cm long.
2
Add 2 teaspoons of salt (not included) to the vegetables, knead it well, and leave it for about an hour.
3
While the vegetables are left unattended, all the seasonings are placed in a frying pan, and let them simmer, then cool.
4
Expose [2] to water for about 10 minutes to remove the saltiness, wash thoroughly and wipe off the water.
5
Combine the soup and vegetables, transfer to an airtight container and place in the fridge. Mix the whole thing once or twice in the middle and leave for a few hours to complete.
material
-
- Red core radish
- 80g
-
- Carrots
- 80g
-
- Cucumber
- 80g
-
- Three colors of 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
-
- Camellia
- 1 tablespoon
-
- Red chili peppers to your liking
- Three
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