Where is the way to teach pickles in western Hunan and how to do it?

1. Clean the sealed water tank with clean water and pour it back to dry the water in the tank. Moreover, the cylinder wall must be dry. If there is still raw water in it, the vegetables will go bad easily when soaked.

2. Pour cold boiled water into the pot, then add salt and stir to melt. There is no oil star, because pickles go bad when they see oil. If you put less salt, the soaked vegetables will be sour, and if you put more salt, it will affect the crispness of the vegetables. How much is appropriate? It's just a little salty compared with the taste of your usual cooking.

3. Add dried peppers, ginger slices and star anise to taste.

4. Heart-washing beauty, carrots, morning peppers, lantern peppers, garlic, lettuce, etc. If you need to change the knife, dry it and put it in a sealed jar. All curing materials except leaves should be washed, dried, salted and cured for about 1 hour in advance, and then rinsed with clean water. It will taste much better after drying.

5. Pour a little white wine to remove hydrochloric acid.

6. Add a little honey to make it crisp.

7. Cover tightly, put it in a cool and dark place indoors (preferably not higher than 18℃), and take it out for 2 or 3 days. GH Tip: "Old salt water" is not that simple to make. Take it out and replace it with a new one in time. After repeated several times, the pickle water became more and more "old", and the cooked food became more and more fragrant and delicious. Like the old cellar, "Lao Lu" is more delicious when soaked in water, and has been in Micari for a long time.