How to make crispy and appetizing Sichuan food at home? Can you share some production steps?

How to make crispy and appetizing Sichuan food at home? Can you share some production steps?

The special way of kimchi can retain the nutrients of vegetables to the maximum extent. In fact, kimchi was originally because it was inconvenient to store in ancient times. It was only the shrewd old ancestors who thought of this way to store vegetables, and it was delicious if they were not careful. Kimchi is fresh and delicious. When eating meat dishes or braised noodles, you can hold a small bowl of kimchi, so you are not afraid to eat too much meat. Sichuan pickles and pickle jars are necessary to make pickles, which are easy to buy. If it is a transparent glass pickle jar, it can be stored in a cool place. In addition, the pickle jar must be water-free and oil-free, and it must be taken with water-free and oil-free wooden chopsticks when cooking, because once the pickled ingredients are stained with oil, it is easy to rot and deteriorate, and it is easy to break a pickle jar.

Food: Radish, carrot, warm-hearted radish, vegetables, beans, lotus root, green pepper, millet pepper and tender ginger. Wash and peel all vegetables, cut them into small strips or shapes you like, wash them again, dry them with kitchen paper, and dry them in the sun for later use. Be sure to dry it thoroughly, do not leave excess water, and it will be okay to dry it for a while.

After the vegetables are dried, the pickle jar cleaned with high alcohol is disinfected and sterilized, and the pickle jar is turned over and kept on kitchen paper. Then prepare pickle water in advance to ensure that the pot is clean and oil-free, pour in 3 liters of cold water, and add pepper, galangal, star anise, cinnamon, old rock sugar and peeled ginger slices. Boil hot water for another 5 minutes, turn off the fire and let it cool, then pour it into the pickle jar. Then pour in half a can of yellow pepper and 50g of wine. After the vegetables and fruits are dried, put them in. Make sure that vegetables and fruits are completely soaked in kimchi water. Cover tightly and pour into cold water to seal. Preserve in a cool and naturally ventilated place. Make sure there is water in the kimchi. You can eat it in about a week. This time is the best. Don't forget, friends.