Family pickles, preserved vegetables, and fermented vegetables

Author: Yang Wanxiang
Publisher:
Publish Date: 2001-01-01
Features: This book is a recipe guide for making various types of pickled, fermented, and marinated vegetables, specifically designed for families to learn how to prepare delicious side dishes. It includes six categories of vegetables: leafy greens, stem vegetables, root vegetables, fruit vegetables, flower vegetables, and others. With nearly 100 types of vegetables, it presents over 600 different pickled, fermented, and marinated dishes using salt, brine, and vinegar methods. The book provides detailed instructions for each recipe and also features 33 examples of sauce-making. The ingredients for the recommended dishes are easily obtainable, the preparation methods are simple, and the dishes are suitable for all seasons and both northern and southern flavors. The content is rich, scientific, and practical, making it ideal for families to read and use, as well as for culinary professionals and related manufacturers to reference.