Homemade Appetizer Pickled Vegetables

Author: He Rongxian
Publisher:
Publish Date: 2006-01-01
Features: Selected 60 classic recipes with rich sauce aroma and lingering flavor. Remind you of the feeling of childhood, making delicious side dishes that the whole family loves to eat, perfect for dining, stimulating appetite. Pickled vegetables, also known as pickled vegetables, are commonly referred to as pickled vegetables, or small dishes, are home-side dishes. Most pickled vegetables are preserved using salt. Salt increases the osmotic pressure of vegetables, causing cells to dehydrate, leading to chemical reactions that produce lactic acid, ethanol, and acetic acid, thereby inhibiting microbial growth and enhancing the flavor of the product. There are many varieties of pickled vegetables, in addition to salt-pickled foods, there are sugar and vinegar pickled products, shrimp oil pickled products, honey pickled products, brine pickled products, and fermented pickled products. Pickled vegetables in sauce are divided into two categories: pickled in sauce and pickled in soy sauce. Usually, they are pickled in salt first, then pickled in sauce, allowing the sugar, amino acids, aromatic alcohols, and other substances in the sauce to permeate the ingredients, creating pickled products with a more delicious flavor and richer nutrition.