The following pickles are pickled with white vinegar, as follows:
1. Material: white radish 1/2, carrot 1, cucumber 1/2, lemon 1/2.
2. Accessories: 5 pieces of ginger, 5 pieces of garlic, sugar 100g, 50g of white vinegar, salt 1 teaspoon, 6 pieces of millet pepper, 4 pieces of fragrant leaves and appropriate amount of water.
3. Production process:
1), pickle soup production: add a proper amount of water to the pot, add millet pepper, fragrant leaves, white sugar and white vinegar, boil on the induction cooker, turn to medium heat for 5 minutes, and turn off the heat for later use;
2) Wash the white radish, peel it and cut it into thick strips the size of a finger belly;
3) Wash carrots and cucumbers and cut them into thick strips the size of a finger belly.
4) Put the white radish strips, carrot strips and cucumber strips into a container, add a little salt, grab them evenly and soak them for about 5 minutes;
5) After 5 minutes, rinse the white radish strips, carrot strips and cucumber strips with clear water, and drain the water for later use;
6) garlic is cut into thin slices of about 1mm, ginger is cut into filaments of about 1mm, and put into white radish strips, carrot strips and cucumber strips;
7) Cut the lemon into 1~2mm slices, squeeze out the lemon juice by hand, and put the remaining lemon slices into a container filled with white radish strips. , and stir evenly;
8) When the temperature of pickled vegetable soup drops to about 30 degrees Celsius, pour it into a container filled with white radish strips;
9) Put the container with white radish strips in the refrigerator for 2-4 hours, and serve.