Recipe: Tide pickles

Home Cooking Recipe: Tide pickles

Notes:

Chaoshan pickles are one of the three treasures of Chaoshan, fish sauce, vegetable and pickles, and Chaoshan people are called Chaoshan Sanbao. It is a common dish in the home life of Chaoshan people. It is also a must-have ingredient for some Chaoshan restaurants to cook Chaoshan-style dishes. It is also a food that is from the snacks to the big ones. I like to eat the salty pickles of my father. When we were young, our parents raised our sisters and brothers by selling pickles and sauerkraut and grew up for us to go to school. Now my parents are retired and do not sell pickles. I also can't eat my pickled pickles when I am married to other places. I learned how to do it by my father’s teaching in my memory. Pickled pickles, very tasty and crisp, but I can’t make the taste of my father’s pickling. The raw material for pickled tidal pickles is the core mustard, and our Chaoshan people are called big buds.

Ingredients:

Steps:

  1. Home Cooking Recipe: Big dish bud

    Big dish bud

  2. Home Cooking Recipe: Large dish buds washed and cut into large pieces

    Large dish buds washed and cut into large pieces

  3. Home Cooking Recipe: This is a washed and chopped dish.

    This is a washed and chopped dish.

  4. Home Cooking Recipe: Cut the vegetables and let them dry in the sun. It will take an afternoon.

    Cut the vegetables and let them dry in the sun. It will take an afternoon.

  5. Home Cooking Recipe: It can be marinated when it is so soft.

    It can be marinated when it is so soft.

  6. Home Cooking Recipe: Marinate a few slices of ginger with salt. The authentic tidal pickles are marinated in sea salt and southern ginger. Because I bought sea salt and Nan Jiang here. Just use the salt and ginger that I usually cook to marinate.

    Marinate a few slices of ginger with salt. The authentic tidal pickles are marinated in sea salt and southern ginger. Because I bought sea salt and Nan Jiang here. Just use the salt and ginger that I usually cook to marinate.

  7. Home Cooking Recipe: Pickling one night will effluent and soften it in the bottle. If the water can't be pasted, pick it up with a cool white and then pour it into the bottle without pickles. It can be eaten in 3 to 5 days. It can be eaten raw or cooked with fish.

    Pickling one night will effluent and soften it in the bottle. If the water can't be pasted, pick it up with a cool white and then pour it into the bottle without pickles. It can be eaten in 3 to 5 days. It can be eaten raw or cooked with fish.

  8. Home Cooking Recipe: This is the third day of pickling.

    This is the third day of pickling.

  9. Home Cooking Recipe: This is the fifth day.

    This is the fifth day.

  10. Home Cooking Recipe: I took it on the morning of the fifth day, with porridge.

    I took it on the morning of the fifth day, with porridge.

Tips:

Authentic tidal pickles are whole or broken in half, and I cut them in order to be quick to marinate and easy to eat. The proportion of salt is the salty dish that the former father marinated is 100 pounds of buds and 10 pounds of salt. The salted vegetables are salty, but it can be preserved for a long time. The one I marinated was not so salty and didn't put so much salt.


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