Mixed hot and spicy pickle

Abstract

The invention discloses a mixed hot and spicy pickle. The mixed hot and spicy pickle consists of the following raw materials in parts by weight: 40-50 parts of green turnips, 40-50 parts of cucumbers, 40-50 parts of cowpeas, 40-50 parts of green peppers, 40-50 parts of carrots, 20-30 parts of peanuts, 20-30 parts of walnuts, 20-30 parts of mushrooms, 15-25 parts of pepper powder, 3-5 parts of xanthoxylum, 3-5 parts of anise, 4-6 parts of netmeg, 4-6 parts of soy, 3-5 parts of clove, 4-8 parts of codonopsis pilosula, 6-8 parts of rice wine, 3-5 parts of astragalus membranaceus, 6-10 parts of fresh ginger, 20-30 parts of vegetable oil, 8-10 parts of table salt and 200-240 parts of water. The mixed hot and spicy pickle is low in cost, and is high in material quality sorting; the prepared mixed hot and spicy pickle is fresh and bright in color, is crisp and tender in texture, and is delicious and tasty.

Description

technical field

[0001] The invention belongs to the field of food and relates to eight-treasure spicy pickles. Background technique

[0002] Pickles are fresh vegetables that are salted and desalted, and then dipped in sweet noodle sauce, bean paste, chili sauce or soy sauce. It can also regulate gastrointestinal function, and is deeply loved by consumers throughout the year. Due to the continuous improvement of living standards, people have higher and higher requirements for food, not only to eat enough, but also to eat well and healthy. Not only does it include the complete color, flavor and flavor required by traditional diets, but it is also one of the requirements for current dishes, especially for auxiliary seasoning side dishes, that are easy to carry and store under the increasingly accelerated pace of life. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products, and ...