300 Ways to Make Famous and High-Quality Pickled Vegetables at Home

Author: Lu Meiying
Publisher:
Publish Date: 2003-01-01
Features: This book introduces 343 home pickling methods for 27 common vegetables. All these methods are characterized by low cost, simple operation, no special equipment required, and the finished products have good flavor and are easy to store. Making and eating them at home is a delightful experience. During the peak season of vegetable availability, a wide variety of vegetable varieties can be processed into various types of pickles and preserves. This not only enriches the variety of dishes on the table but alsos the shortage of vegetables during the off-season. Pickled and preserved vegetables in China have a long history, with unique traditional famous and high-quality products across the country, deeply favored by consumers. This book systematically introduces the processing and production methods of 343 famous and high-quality pickled and preserved vegetables with different flavors and characteristics from various regions of the country. The content is substantial, the techniques introduced are reliable, the descriptions are detailed, and the operations are simple, requiring no special equipment. It is an ideal reading material for families and grassroots canteens to make pickled and preserved vegetables at home. It can also be referenced by the catering industry and related processing industries. In this revised edition, the author has proofread the entire book and added several new pickling methods.