Homemade spicy eight-treasure sauce pickles, easy to learn, delicious without preservatives, and can be stored for a long time

When it's cold, the family likes to make some small pickle reserves and make a homemade eight-treasure pickle, which is full of color, flavor and flavor

Choose your favorite flavor of vegetables with the ingredients

Eight treasures are pickled with sauces, dark soy sauce, light soy sauce, soy sauce, soy sauce, etc

Ingredients: water radish (or large radish, heart of the heart of the red heart radish) carrot, lotus root, red pepper (or green and red pepper, large green pepper), amaranth, lettuce, celery, cucumber, peanut kernels, ginger, garlic, vegetable oil, peppercorns, star anise, dark soy sauce, light soy sauce, vinegar, dried yellow sauce, chicken essence (or monosodium glutamate) salt, sugar, white wine

First, wash all kinds of vegetables, peel them and cut them into small pieces, strips, and slices, and marinate them with salt for about a day for later use

Vegetables are not easy to grasp the weight, probably the proportion of salt with their own taste, grasp the quantity, use the old soy sauce to dry the yellow sauce a little color and sauce flavor light soy sauce can be put more, sugar is a comprehensive salty taste to add more, you can also add a little old vinegar to taste, a little liquor

Peanuts soaked

Dark soy sauce

Take the medium bowl and small bowl as measuring tools, dry yellow sauce Pixian bean paste, dark soy sauce and light soy sauce mixed and then add a medium bowl of soy sauce, about 50 grams of sugar and half a small bowl, you can also add more if you like sweetness

Method: All kinds of dishes are about five catties of materials, sugar fifty grams of liquor one or two, a little old vinegar is used for seasoning and does not feel sour, a piece of Pixian bean paste, a portion of dry yellow sauce, a portion of dark soy sauce, three parts of light soy sauce, and the rest with soy sauce (dark soy sauce soy sauce put together about a medium bowl), put the soy sauce mixture into the pot, add dry yellow sauce (stir and dissolve) and Pixian bean paste plus star anise peppercorns to heat and boil and cool (if you don't add oil to the taste, vegetables and sauces can not be stained with oil) Add vegetable oil and you are not afraid of using the material to meet the oil and save itTherefore, in the process of reproduction, I choose vegetable oil, which is not only preservative, but also can be stored for a long time, and the taste is also very good.

Hot oil, Sichuan peppercorns, red dry and spicy, fry until fragrant, let cool and set aside

Peel off the ginger and slice the ginger and garlic, the garlic plays a seasoning role and also has an antiseptic and sterilizing effect, and the green chili pepper is finely chopped

Peanuts, kernels, ginger, garlic, green peppers, add vegetables

Pour in the fried vegetable oil, add one or two white wine and stir evenly, salt has been flavored in the process of pickling, generally no need to add salt, add ginger and garlic slices and peanut kernels and stir evenly, add a little chicken essence to taste (you can also not add, the light soy sugar is very fresh),

Then pour the cooled sauce soup into the vegetables

Stir the sauce to combine

Feel whether the taste of salt is suitable for your own taste or add salt and sugar to adjust the flavor, the spicy sauce of eight treasure vegetables has a unique taste, refreshing, delicious, crisp and fresh, and is most popular with the public like small pickles

Eight treasure sauce fragrant side dishes are made and placed in a sealed utensil, placed in the refrigerator or in a cool place, and can be eaten after half a month. Make your own pickles safe and hygienic taste materials are mixed at will, the tube list is easy to learn, and you are welcome to share if you like! Healthy eating at home, happy every day, auspicious!