Pickled Pepper Ink Fountain
by kiss war girl
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash cucumbers, celery, and carrots and cut into strips; cut cabbage and wash.
2. Remove the internal organs of the ink fountain and wash the hard shell of the mouth; the back of the shrimp is used to remove the shrimp thread; the quail egg is peeled for use.
3. Bring a pot of water to a boil, add a little salt, and blanch the carrots and celery in turn.
4. After removing, add cabbage and cucumber strips, blanch until the color changes, and then remove.
5. Same as the above method, blanch the prawns and remove them for one minute, and rinse them in running water for 5-10 minutes.
6. Spread out the vegetables and let them cool.
7. Drain the cooled ink fountain and shrimps and set aside.
8. So put the ingredients into the container and add the right amount of salt, sugar, and white vinegar.
9. Pour in the prepared pepper and ginger water.
10. Then pour the pickled peppers and pickled pepper water, even with the ingredients, and mix well.
11. Seal it up and put it in the refrigerator for 12 hours.
