Pickled Pickles

Name: Pickled Pickles
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Young ginger; 50g Little yellow flower; 50g Small hot pepper; 40g Braised Beans; 1500g Soy sauce; 4 tbsp Peanut oil; 15g Peppercorns; 2 tablets Bay leaf; 200g salt

by Outstanding 1987

4.9 (1)

Favorite

2

Difficulty

Easy

Time

5m

Serving

2

At this time of the year, I will drown the small pickles, which my husband loves.
Especially when it comes with a bowl of porridge in the morning, with small pickles and a big steamed bun, it will be comfortable.

Ingredients

450g Young Ginger
50g Little Yellow Flower
50g Small Hot Pepper
40g Braised Beans
1500g Soy Sauce

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4 tbsp Peanut Oil
15g Peppercorns
2 tablets Bay Leaf
200g Salt

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Pickled Pickles

1. Ingredients: young ginger, small yellow flowers, beans, sharp chili, bay leaves, star anise, peppercorns, soy sauce, coarse salt, all the ingredients are processed and set aside.

2. Slice the young ginger, cut the cucumber into larger sections, and cut the pepper.

3. Sprinkle a layer of salt evenly and marinate for about 3 hours.

4. Marinate all the ingredients in water and shake off the salt particles.

5. Shake the salt grains clean and the ingredients have become soft.

6. Combine soy sauce, peppercorns, star anise, and bay leaves to boil and let cool.

7. The glass bottle is cleaned and treated, and the water is dried.

8. Put in the ingredients!

9. Pour in the cool soy sauce.

10. Heat peanut oil and add appropriate amount of peppercorns to choke the fragrance.

11. Pour the oil into a bottle, seal it, put it in the refrigerator overnight and eat it!

Tips:
Vegetables must be submerged to produce juice, and the surface moisture must be dried, otherwise the pickling process is easy to deteriorate and rot.
The bottle should be scalded with hot water to dry the water.