Mixed hot and spicy pickle
A technology of spicy and pickled vegetables, applied in the fields of application, food preparation, food science, etc., can solve the problems of single taste, low nutrient content, long preparation cycle, etc., and achieve the effect of crisp texture and bright color
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Embodiment 1
[0015] A eight-treasure spicy pickle, the eight-treasure spicy pickle is composed of the following raw materials in parts by weight: 40-50 parts of green radish, 40-50 parts of cucumber, 40-50 parts of cowpea, 40-50 parts of green pepper, and 40 parts of carrot -50 parts, 20-30 parts of peanuts, 20-30 parts of walnuts, 20-30 parts of shiitake mushrooms, 15-25 parts of chili powder, 3-5 parts of peppercorns, 3-5 parts of star anise, 4-6 parts of nutmeg, 4 parts of soy sauce -6 parts, cloves 3-5 parts, Codonopsis 4-8 parts, cooking wine 6-8 parts, astragalus 3-5 parts, ginger 6-10 parts, vegetable oil 20-30 parts, salt 8-10 parts and water 200-240 share.
Embodiment 2
[0017] A eight-treasure spicy pickle, the eight-treasure spicy pickle is composed of the following raw materials in parts by weight: 40 parts of green radish, 40 parts of cucumber, 40 parts of cowpea, 40 parts of green pepper, 40 parts of carrot, 20 parts of peanut, 20 parts of walnut 20 parts of shiitake mushrooms, 15 parts of chili powder, 3 parts of Chinese prickly ash, 3 parts of star anise, 4 parts of nutmeg, 4 parts of soy sauce, 3 parts of cloves, 4 parts of codonopsis, 6 parts of cooking wine, 3 parts of astragalus, 6 parts of ginger, and 20 parts of vegetable oil 8 parts of salt and 200 parts of water.
Embodiment 3
[0019] A eight-treasure spicy pickle, the eight-treasure spicy pickle is composed of the following raw materials in parts by weight: 45 parts of green radish, 45 parts of cucumber, 45 parts of cowpea, 45 parts of green pepper, 45 parts of carrot, 25 parts of peanut, 25 parts of walnut 25 parts of shiitake mushrooms, 20 parts of chili powder, 4 parts of Chinese prickly ash, 4 parts of star anise, 5 parts of nutmeg, 5 parts of soy sauce, 4 parts of cloves, 6 parts of codonopsis, 7 parts of cooking wine, 4 parts of astragalus, 8 parts of ginger, and 25 parts of vegetable oil 9 parts of salt and 220 parts of water.
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