Description:The style of cooking is classified: Sichuan Cuisine | Snack | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Turnip, carrot, pakchoi, rainbow... Sichuan type pickles

• The style of cooking is classified: Sichuan Cuisine | Snack | Suit the taste of both old and young
• Taste: The acid is hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: Turnip, carrot, pakchoi, rainbow beans
• Condiment: Salt, Chinese prickly ash, octagonal
• Sichuan type pickles method:
• 1,Before making, cleaned the pickles jar at first, dried. Then the raw materials that will want bubbles to be made are cleaned, dry. Boil and then less than half boiled water ' How much does it look at raw materials, pickles jar and make) . Water boil, add salt, Chinese prickly ash in water, octagonal, then shut in the fire, make it cool.
  2,Slice raw materials, put into pickles jar, quench the cold boiled water into the jar, water should be flooded dishes. And then add the ginger stretch into water, can first increase the perfume of the pickles, second steep the ginger made and eat pretty well too. Ones that if like taking piquancy, can add some to do Song's pepper among water again.
  
  
• Note:
• 1,The salt in the pickles is added much, the dish steeped out is salty, the salt is put little, the dish steeped out is sour, I have a partiality for the sour pickles, so like putting little salt.
  The foam will arise too in little jars to but put the salt, perishable, and then instructed a secret of success by high people: If find that the foam arises in the jar, add the spoonful salt to put in. And then one was tried, there was not a trace with the bubble of the next day after the salt as expected.
  
  Point out: Cooking the pickles for the first time had better select carrots for use, because steep the steamed juice of the carrot is not perishable, have until appearance very apt to find out pickles bubble getting kind ' One can Israel in week usually) ,Once taking off red on the crust of the carrot, the steamed juice turns red, when the meat of turnip becomes pink, can eat.
  
  After the carrot is eaten up in the jar, the pickles juice don't be lost, you can continue adding the vegetables that oneself likes to the jar, don't forget to add the salt at the same time. Look, is it very simple?
  After dish bubbles are good, you can pull out, change to cut the silk, put in the small bowl, add, click raw to release ' Individual recommends the silk to value highly and grow to smoke) ,Water a little more sweet-smelling sesame oil, mix thoroughly, steaming hot porridge - ----Lose the saliva