material
Bitter gourd 5 Jin
Ke Yan
A handful of green and red peppers.
Ginger 3 small pieces
2 garlic heads
3 fragrant leaves
3 Amomum tsao
Appropriate amount of white pepper
Sichuan pepper
30 grams of white wine
Salt180g
Sugar 18g
Practice of pickling bitter gourd
1, 5 kg of bitter gourd is cut in half first, then the pulp inside is scraped off with a spoon, and the knife is changed to cut into small pieces;
2, don't worry about pickling, put it in the sun for two hours, let the bitter gourd go to water, so it can be better preserved;
3. Wash bitter gourd after drying. Bitter gourd has high nutritional value. It can not only clear away heat and toxic materials, but also nourish the skin. It is good to eat bitter gourd this season, and it is a seasonal vegetable. After washing, put it on a clothes rack to dry the water.
4. Wash some peppers again. I prefer spicy food. I added a handful of green and red peppers, washed them and dried them.
5, one end of garlic, 3 small pieces of ginger, these are all tasteful, and the same should be dried;
6. After all drying, you can prepare aniseed, fragrant leaves, tsaoko, white pepper and pepper, and then prepare a bag of millet spicy;
7. First, put the bitter gourd into a clean, water-free and oil-free jar, add garlic, ginger and green red pepper when it is half full, and then start to add ingredients, such as fragrant leaves, tsaoko, pepper and pepper, which can enhance the fragrance and taste;
8. Add liquor10g, salt 30g and half of cold boiled water to each jar;
9. Pour the sour water from the old altar into Xiaomi spicy, and add Xiaomi pepper if you can eat spicy;
10, add 6 grams of sugar to refresh each can, and then continue to add 30 grams of salt. There must be no less salt, otherwise it will go bad easily and won't last that long;
1 1. Finally, add all the bitter gourd and pour it into cold boiled water. This jar is just full. Just tighten the lid.