Let's make a crispy mixed sauce with eight treasures, which has a rich taste and is super delicious

 

  Eight treasures in  sauce

Ingredients: Bring coriander (no leaves), radish, carrot, celery, cabbage, cucumber, green and red pepper, carrot, peanuts, ginger, garlic, and salt

Sauce ingredients: Yipin fresh soy sauce, sugar, dried chili, star anise, bay leaves, and Sichuan peppercorns

1. First of all, we prepare the required ingredients, coriander should be selected with roots, remove the leaves and do not use it, and the coriander root has a special taste after pickling; The leftover vegetables can be prepared according to the kind I have given, or you can prepare your favorite vegetables 

2, first clean all kinds of vegetables and then change the knife treatment, the roots of coriander should be cleaned with water repeatedly, other vegetables can be cut into slices after washing, here the cabbage only take the cabbage gang part, the leaf part is left to mix cold vegetables to eat, can not eat spicy can remove the tendons of the pepper, remember to wear gloves to deal with 

3. Put all the vegetables in a large container, add salt and mix evenly and marinate for 2 hours, during which it should be turned many times to make the pickling more uniform, my taste is 1000 grams of vegetables need to be marinated with 16~20 grams of salt

4. Soak peanuts in water in advance until they become significantly larger and then drain the water for later use, if there are fresh peanuts, they do not need to be soaked

5. While the vegetables are marinating, we boil out the sauce ingredients. First put a fresh soy sauce into an oil-free and waterless pot, add an appropriate amount of dried chili, star anise, bay leaves, and Sichuan pepper, and then add a small bowl of water, boil the sauce over high heat, and then turn to low heat and cook for 3~5 minutes, turn off the heat and add sugar and stir until melted, and then cool the juice at room temperature for later use, my general amount is 1000 grams of vegetables with 400 grams of fresh soy sauce, 30 grams of sugar 

6. The vegetables are all pickled, and it is obvious that a lot of moisture has been pickled

7. Squeeze out all the water in the vegetables with gauze, the more water is squeezed out, the more crispy the texture of the vegetables will be

8. Cut the appropriate amount of ginger and garlic into slices, wait until the sauce in the pot is completely cooled, and then put it in the pot and mix evenly for later use 

9. Then put the drained vegetables into the pot and mix well with the sauce, don't forget to add peanuts 

10. After mixing evenly, put it in a water-free and oil-free container, put it in the refrigerator and marinate it for 4 hours. This assorted pickle has a crisp and delicious taste, and it is an indispensable dish on the table

Tips:

1. Coriander root must be added to enhance the taste of the whole pickle, which is the essence of this dish.

2. Only take the cabbage part, and the other vegetables can be selected according to your taste.