Pickled vegetables have a long history in China, and there are different varieties, methods, flavors, and names depending on the region.With the progress of times, information exchange has become increasingly convenient, and material transportation has become more convenient. Pickled vegetables from all over the country can be bought in supermarkets.Of course, the convenient and fast access to information also allows us to learn how to make pickled vegetables at home.

Dried bean curd sheetsHow to make spicy pickled vegetables

IngredientsPreparation

Cucumber,Pickled cabbageDried bean curd sheets,Chili peppersScallions,GingerChicken powder, soy sauce, vegetable oil.Method steps1. Cut the cucumber and pickled cabbage into small pieces, then soak them in water for one hour to clean and use;

2. Cut the dried bean curd sheets and chili peppers into small pieces for later use;

3. Heat oil in a pan, then add scallions and ginger to sizzle, and then sauté the dried bean curd sheets;

4. After the dried bean curd sheets are slightly yellow, pour in the cucumber and pickled cabbage and sauté;

5. After the moisture is evaporated, add Shaoxing wine and soy sauce, and sauté with chili peppers;

6. Finally, add a little chicken powder and vegetable oil, and serve.

How to make home-style pickled vegetables

Ingredients preparation

Cucumber

Green pepper,

Radish, bell pepper, ginger, garlic, soy sauce,White sugarStar anise, bay leaves.Method steps1. Wash and dry the raw materials, then cut them into small, uniform strips or pieces;2. Marinate the cut raw materials with salt for one day and night;，3. Put the raw materials in a pot, add soy sauce, white sugar, star anise, and bay leaves, and cook until boiling. Add one spoonful ofVegetable oil and sauté for a moment, then turn off the heat and cool;

4. Then mix the marinated vegetables and cooled sauce, and let it sit for a few hours.

How to make pickled radish

Ingredients preparation

One radish, 12 tablespoons of soy sauce, 6 tablespoons of sugar, 1 teaspoon of salt,2 teaspoons of flavor enhancer, 8 tablespoons of water.Method steps

1. Wash and cut the radish into slices, then drain the water;

2. Put all the raw materials in a pot, boil, blanch the radish, and then remove;

3. Add the cooked sauce and radish, and let it cool. Then put it in a food container and seal it for refrigeration for one day.

TipsBesides making radish pickles, you can also pickle other small vegetables together to save time and resources.How to make Sichuan-style pickled vegetables

Ingredients preparation

One white radish, half

One carrot, one small

Fifteen red peppers, three pieces of ginger, two star anise,

One small handful of Sichuan peppercorns, one large spoon of salt, one small cup of white wine, half a spoon of white sugar, appropriate amount of pickled peppers.

Method steps

1. After wiping the white and red radishes dry with a towel and peeling, cut them into small pieces and dry them;

2. Boil water in a pot, add ginger slices, star anise, Sichuan peppercorns, salt, white sugar, and white wine, and cook over low heat for 10 minutes, then turn off the heat and cool;

3. Put the dried radishes in a clean jar, add the appropriate amount of pickled peppers and pickled pepper water, and add white wine;4. Then add the marinated 2, immersing the pickled vegetables, sealing the jar, adding water to the top, and sealing it in a cool place for about one week.Carrot1, smallRed bell pepper15, 3 slices of ginger, 2 star aniseStar anise1 small handful, 1 large spoon of salt, 1 small cup of white liquor, 1/2 spoon of white sugar, as needed.

Method steps

1. Wash and dry the red and white carrots, then peel and cut into small pieces.

2. Boil water in a pot, add ginger slices, star anise, star anise, salt, white sugar, and white liquor. Bring to a boil, then reduce heat and simmer for 10 minutes. Turn off the heat and let it cool.

3. Add the dried carrots to a clean jar, add the appropriate amount of pickled peppers and pickled pepper water, and add white liquor.

4. Then add the cooled 2, submerging the pickles, cover with a lid, fill the jar with water along the rim, seal, and place in a cool, dark place for about one week.