Pickled Pepper, Garlic and Garlic Seedlings with Soy Sauce

Published Nov 9, 2021 at 00:05am ET

Summer is coming, our southerners will naturally have more opportunities to eat porridge. Last year, I went home to eat my mothers pickled soy sauce, pickled pepper, garlic and garlic seedlings. I asked my mother how to do it. This will not stop. With my mothers praise, I am more confident.

Food Material List

1 Haitian Jinbiaosheng Pumping 1 bottles
2 Color pepper 1 jin
3 Garlic 1 jin
4 Garlic bolt 1 jin
5 Lentils 1 jin

Operational steps

1 1. Prepare one kilogram of color pepper, garlic, garlic seedlings and lentils, wash them clean and use dry paper or natural drying. There are no water droplets on the surface, so youd better be able to sun them.
2. Purchase a large bottle of Haitian Jinbiao Sheng Pulp. I think Haitian Jinbiao Sheng Pulp is more fragrant.
3. Use a larger glass bottle and wipe it clean. Remember, there must be no water.
4. First layer, color pepper, second layer, garlic, third layer, lentils, remember to wash lentils that will slice lentils, the third layer of garlic seedlings.
5. Pour soy sauce into glass bottle. Make sure that soy sauce submerges the coloured pepper, garlic head, lentil and garlic seedlings just put in.
2 Put a layer of fresh-keeping bag on the mouth of the glass bottle, and then cover the lid. Its strange why I put it in layers. Because garlic seedlings and lentils can be eaten in one month, garlic and colored pepper need to be salted for two months, so one month can be opened and eaten, and garlic and colored pepper can also be eaten after eating. It must be that the longer the pickling time is, the better the taste. Remember, you must not use oil-carrying clamps, or you will smell. I wish you all success in your attempt!

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