Steps for making altar vegetables

Hunan farmhouse altar vegetables, you should not be talking about pickles. This kind of altar vegetables like you said should be the ingredients in Hunan restaurants inside the Xiangxi Grandma's Cuisine. There are two ways to do it, but the raw material is usually buy the leaves of radish, or the leaves of bok choy. One is to wash, and then boil a pot of boiling water, put the vegetables down, scalded, fished up, and then put into a sealed altar, put water, remember to put a little bit of vinegar, the water to soak all the vegetables, a few days later, you can take out and cut, fried, and asparagus together, put some chili pepper, the flavor is enough. There is also a kind of, dishwashing, and then placed in a ventilated place to dry, the night does not need to take back ha, until after the drying of the water, about 1-2 two days, and then take back, cut into julienne, cut the finer the better. Then sprinkle some salt. Mix the salt well and put it into the altar, remember, when you put it in the altar, try to make it as tight as possible. Put the lid on and put water around the edge of the jar. Remember to change the water often! In general, the flavor of your jar has a lot to do with your altar. If you make a lot, take it out after a while and put it in the sun to dry, it will be more fragrant!