Small Sweet Potato Pickles
1.
Wash the small sweet potatoes, dry the surface water, and cut into slices about 1 cm thick without peeling them.
2.
Add salt and sugar and stir evenly. Stir until the water comes out of the sweet potato and the salt is mashed.
3.
Add garlic, Thai pepper rings, and white wine, stir well, cover and marinate for 10 minutes.
4.
Add the chili pepper, white vinegar, oyster sauce, and light soy sauce and stir evenly. The chili pepper is also cut to a thickness of about 1 cm.
5.
Stir well and put it in the bottle, add it in a little bit, and lightly compact it.
6.
Seal the bottle with a fresh-keeping bag, close the lid tightly, then affix the production date label, and seal it tightly with transparent glue to complete the production.
7.
Marinate at room temperature for 7 days and open the bottle for consumption, and store in the refrigerator after opening the bottle.
Tips:
1. I tried the white sugar that the small sweet potato has no sweet taste. If the sweet potato you bought is very sweet, you can add no or less sugar.
2. Stir the ingredients until the salt and syrup are melted. Maybe you will think that just pour the water and vinegar and it will melt. In fact, it is really different. In the process of mixing to melting, the salt and sugar are directly absorbed by the material to taste, and the softening of the ingredients is convenient for filling the bottle immediately. If the salt and sugar are directly melted with water and vinegar, the ingredients need to be pickled for a period of time , In order to achieve the effect of soft body and tasty.
