Soup: vinegar, soy sauce, white sugar, salt, water Marinated spices: 1 clove, 3 red peppers, 2 leaves, 5 pieces of black pepper Vegetables that can be marinated: cucumber, garlic, green pepper, carrot, onion
Add a little soy sauce in the water (adjust the color according to preference) + sugar + salt to cook, boil and turn off the vinegar after the fire.r*** Vinegar is easy to volatilize. The last turn off will prevent it from volatilizing.rTaste: sweet and sour, because the marinade has a slight taste and good focus
In addition to garlic, other vegetarian dishes are best marinated in soup or warm, so it is crisp after marinating.rAfter washing the glass bottle, sterilize it with boiling water. After filling the vegetable + broth for a few days, pour out the broth and cook in the pot. If the taste is not strong, add some salt, sugar and vinegar.rBecause the moisture in the vegetables during the curing process will affect the taste.rThis can be repeated once to extend the storage time, and the taste is crisp and taste good.
This pickles can be used in sandwiches, sushi, and kiwis instead of Japanese pickled radishes.rThe pickled radish in the production line has preservatives that are carcinogenic :) It can be kept for several months.
*** Japanese-style pickled radish can also be marinated in the same way.rMarinated with fruit radish, the yellow color can be infested with tweezers.r**Used in sushi to cut into thin strips.