Pickled dumplings

Pickles are an indispensable side dish in every family, especially for breakfast, when pickles become the main dish to go with the meal. But there are many types of pickles, and the pickles pickled in different places are also different. People in the north prefer pickled dumplings. The pickled dumplings have a crisp and sweet taste, and a light aroma of sauce. They are especially delicious and can increase appetite. So how should the dumplings be pickled?

Shredded Duck with Sauce

Ingredients

8 carrots

Soy sauce 850ml

30 peppercorns

Salt

Production time: more than 2 hours

Number of people dining:

step

1. Wash the radish

2 This requires some knife skills. Start cutting from one side, stop when you are halfway through, do not cut it off, just cut half the height, and so on until this side is completely cut, then cut the other side at a right angle to the first side, and do not cut it off, just cut half the height.

3. Sprinkle salt evenly, marinate for 4 to 5 hours, squeeze out the water, and dry in the sun for a day.

4. Add peppercorns and a little more salt to the soy sauce, boil until the salt melts, let it cool, pour it into a sealed jar, add the dried pickled cabbage, seal it and marinate for at least three months before eating!

Spiced Sauce Dumplings

Cuisine and efficacy: Braised pickles

Taste: Sauce flavor Process: Pickled

Ingredients for making sauce dumplings:

Main ingredients: 5000 grams of mustard head

Seasoning: 1000g salt, 1000g soy sauce, 50g pepper

Features of the sauce:

It is salty, crispy and refreshing, with a hint of soy sauce and the unique bitter flavor of mustard.

Teach you how to make sauce dumplings, how to make sauce dumplings delicious

1. Wash the rhizomes of mustard greens (also known as kohlrabi, commonly known as lumps in Beijing), trim the tips, drain, put into a jar, sprinkle with a little salt, and marinate for 4 hours.

2. Put soy sauce, peppercorns and all the remaining coarse salt in a pot and bring to a boil. When the salt is completely dissolved, remove from heat and let cool.

3. Pour the prepared soy sauce into the jar and cover it tightly. In the first few days, use a clean, oil-free bamboo board to turn the dumplings up and down every day to ensure that they are pickled evenly. Then you can seal the jar tightly and it will be ready after two months.