【sichuan Pickles】hutou

Name: 【sichuan Pickles】hutou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg Hutou; 1 pound salt; A handful green pepper; Some Cold water; A small bowl Kimchi water; a little Pickled peppers

by Spring sister

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I have been away from home for more than 20 years, and I have missed many foods that I can't eat in my hometown. Hutou is one of them. Huotou has the health care effects of reducing blood fat, reducing inflammation and preventing cardiovascular diseases. The marinated hotpot is crispy and refreshing, appetizing and producing body fluid.

When I was young, the pickled hotpot with a slightly sour taste was good. I haven't eaten hotpot for many years. Every year, when hotpots are on the market, I drag the halazi infinitely. Fortunately, online shopping is now developed, and ingredients thousands of miles away can come to my table in a few days. In April and May every year, when the southern hotpot is on the market, it is also the time when my family is busy picking hotpot.

The taste of scallops can be made salty, salty-sweet, sour-sweet, and hot and sour. I generally like to make a light salty taste. Add a little chopped pepper to taste. It is delicious with porridge and dry rice. "

Ingredients

10 kg Hutou
1 pound Salt
A handful Green Pepper
Some Cold Water
A small bowl Kimchi Water
a little Pickled Peppers

【sichuan Pickles】hutou

1. Buy fresh scallions.

2. Peel the roots and peel the head of the scallops and wash them.

3. Prepare a pot of cold boiled water according to the size of the container for holding lotus. Wash the pot to ensure it is oil-free when boiling the water. Dissolve the salt in boiling water. Let the brine cool for later use. When cooking boiled water dishes, the salt water should not be too salty, and the scallion will taste more refreshing, but the disadvantage is that it cannot be stored for too long, and the taste will become sour after a long time, so eat it as soon as possible. If you put it a little bit saltier, keep it in a sealed container, and it will last longer. If you use Sichuan kimchi jars to soak them and seal them with water, the scallops can be stored for a long, long time without breaking.

4. Put the scallops on the clean and air-dried surface into a glass container, pour in the cold salt water and kimchi water (pickled pepper water is best), and add the green pepper.