CHINESE PICKLED VEGETABLE RECIPES

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PICKLED VEGETABLE SICHUAN STYLE | CHINA SICHUAN FOOD



Pickled Vegetable Sichuan Style | China Sichuan Food image

Sichuan Style Pickled Vegetables

Provided by Elaine

Categories     pantry

Total Time 60 minutes

Prep Time 60 minutes

Number Of Ingredients 5

2 lbs. water
10 oz. salt
1 lbs. chili red pepper ( , long chili red pepper; you can also replace it with green ones.)
1 tbsp. Sichuan peppercorn
1 lbs. fresh ginger

Steps:

  • Wash your pickle jar carefully and then put aside to drain all the water.
  • Wash all the ingredients carefully and then drain them thoroughly. There should be no water.
  • Put the water in a large pan and heat the water to boiling. Then move away from fire to cool down naturally.
  • Get the dried pickle jar, put one layer of chili pepper and tender ginger, add one layer of salt and sparkle some Sichuan peppercorns. Repeat again until all the peppers and gingers are placed.
  • Pour cooled down water to pickle jar. Make sure that all the ingredients are soaked by water.
  • Cover the lid and pour some water in the edge to prevent any air goes into the jar.
  • Put the jar in a cool environment and wait for 7 days.
  • Add other ingredients into the jar to make your own favorite pickled vegetables. You can add cabbage, green beans, cucumber and radishes.

PICKLED MUSTARD GREEN RECIPE (??) | CHINA SICHUAN FOOD



Pickled Mustard Green Recipe (??) | China Sichuan Food image

Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.

Provided by Elaine

Categories     pantry

Number Of Ingredients 5

1 kg mustard greens
Boiled water as needed
2.5 tablespoons salt
1 large airtight glass jar
1 teaspoon Sichuan peppercorn seeds ( , optional)

Steps:

  • Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
  • Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
  • Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
  • Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
  • Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
  • Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
  • Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.

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