Family pickles, sauces, and fermented vegetables

Author: Yang Wanxiang
Publisher:
Publishing Date: 2001-01-01
Features: This book is a recipe guide for making various types of pickled vegetables, specifically designed for families to learn how to prepare delicious pickles. It includes six categories: leafy greens, stem vegetables, root vegetables, fruit vegetables, flower vegetables, and other vegetables, featuring nearly 100 types of vegetables. Using methods such as salt pickling, brine pickling, and saltwater soaking, it presents over 600 different pickles. The book provides detailed instructions for each recipe and also includes 33 examples of sauce making. The ingredients for the pickles are easily obtainable, the preparation is simple, and the recipes 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. It can also serve as a reference for catering industry professionals and relevant manufacturers.