What vegetables can I pickle?

Braised vegetable is a traditional cooking method in China, which can be used to pickle various ingredients, including meat, seafood and vegetables. Here are some common dishes that can be pickled:

Meat:

Pork: such as pork belly, trotters, pig heads, ribs and so on.

Chicken: such as brine chicken, court chicken, saliva chicken, etc.

Duck meat: such as sauce duck, salted duck and tasteless duck.

Beef: such as spiced beef, salted beef and so on.

Mutton: for example, cumin mutton, braised mutton hoof, etc.

Seafood:

Fish: such as marinated fish and braised fish.

Shrimp: You can make salted shrimp.

Crab: You can make a marinated crab.

Vegetables:

Braised chicken feet: vegetables often pickled with chicken feet, such as lettuce, carrots and cucumbers.

Marinated tofu: Tofu can be marinated with meat or made into plain marinated tofu.

Bean products:

Dried bean curd: Dried bean curd is a common ingredient for pickled vegetables.

Marinated bean skin: Bean skin can also be used to make marinated vegetables.

Others:

Eggs: Braised eggs are a popular braised dish, which can be made of eggs or duck eggs.

The key of marinated vegetables lies in the preparation of marinated juice, which generally includes cooking wine, soy sauce, soy sauce, sugar and spices (such as ginger, star anise and cinnamon). The proportion and composition of marinade can be adjusted according to taste and personal preference.

In short, there are many kinds of marinated vegetables, and you can try different combinations according to your own taste and available ingredients.