Sichuan Pickled Vegetables Recipe

Ingredients for Sichuan Pickled Vegetables: Ginger 100g, Chili to taste, Sichuan peppercorns to taste, Sichuan numbing peppercorns to taste, Onion 300g, Salt half a bag, Cowpeas 500g, Baby bok choy 500g, Garlic one whole bulb, Beer 1000g.
Method for Sichuan Pickled Vegetables: Step 1: Dried red chili peppers to taste, one large garlic bulb, ginger 100g. Step 2: Onion 300g, cut into chunks. Step 3: Sichuan peppercorns and numbing peppercorns to taste. Step 4: Pour in 1000g of snowflake beer, then add all the ingredients mentioned above. Step 5: Pour in 1500g of cold boiled water, ensuring it is oil-free, and add half a bag of salt to dissolve it thoroughly. Step 6: Place the cleaned cowpeas and baby bok choy into the pickle water, ensuring they are fully submerged. Step 7: Wait for 2 to 3 days, and then you can enjoy the delicious pickled vegetables.

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Cooking Tips for Sichuan Pickled Vegetables: 1. Never let raw water enter the pickle container. 2. Baby bok choy and cowpeas must be thoroughly washed and dried before being placed in the pickle water. 3. Emphasize again, do not let any oil enter the pickle jar. 4. Always taste the pickle water to ensure it is neither too salty nor too bland.

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There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Sichuan Snacks’ to directly view my collection of recipes!

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