How to make Provence pickles

Faced with so many delicious foods on the market now, I know that many people can't resist the temptation, but there are many foods that are not clean. In this case, we can actually learn to cook at home. Let me first show you how to make Provence pickled vegetables.

1. Wash the salted anchovies with water to remove the salt on the surface, squeeze out the water, drain the canned anchovies, put the fish on a plate, and fluff them with a fork.

2.1 Take a few fennel stems (you can use bamboo sticks instead, throw two fennel into the pot, remove and throw away after the sauce is ready) and tie them into a brush to stir the fish sauce.

3.2 Find a small pot, pour the fish floss into the pot, peel the garlic, cut it in half, mix it with the anchovies, pour in olive oil, and simmer over low heat

4.1 Bell peppers are usually peeled. Use a sharp peeling knife to peel the green peppers. You can ignore the wrinkles.

5.2 Fennel stems can enhance the flavor. The aroma is not strong, but it can better highlight the salty and fresh taste of anchovies. The brush can better mix the fish meat and garlic. The firepower must not be too high. I use an electric board and the maximum firepower is nine. I always keep the temperature at level 2 until the garlic is soft and mixed with the fish meat into a sticky state. This process takes about 20 minutes. You don't have to stay in front of the pot. At this time, you can prepare the vegetables

6. The white flesh of the bell pepper must be removed for better appearance and taste.

7. There are certain rules for eating raw radishes on the French table. Wash the purchased radishes, remove the large leaves, and try to keep two or three tender leaf cores. The radish whiskers must be cut off. Starting from this place, peel off the skin of about two-thirds of the radish, as shown in the picture. The purpose of this is to highlight the freshness and tenderness of the small water radish, and it is not spicy and has the flavor of radish.

8. For other side dishes, you can choose according to your own preferences. The eggs must be cooked thoroughly. If used as an appetizer, the sauce should be kept warm. The eggs should be replaced with quail eggs. All side dishes should be cut to make them easy to hold.

Many housewives are worried about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned Provencal dip on the table!