A Summer Appetizer Delight — 'Bi Hua Jiao' (Crystal Shallots)

Remove the roots and leaves from the fresh garlic sprouts, wash them clean, and drain the water. (In my hometown, garlic sprouts are this slender shape; in some places, they are a bit rounder.)

Drain the water from the jicama and pickle it with salt for several hours, sealing it until the skin slightly withers and wrinkles. I pickled it for an afternoon plus one night, and when I opened the sealed container the next day, a lot of juice came out of the jicama. You can use a little more salt.

When opening the lid again, not only was there a lot of juice, but the pungent aroma of the crosnes was already very strong. Pick out the crosnes and put them into a sealed jar.

Mix the extracted juice evenly with white vinegar and sugar.

Pour the mixed juice into the jars that have been filled with Chinese onions, making sure it covers the onions. Then seal and refrigerate for 3-5 days, and it’s ready to eat!

The prepared jiaotou has a translucent, crystal-clear skin, a rich flavor, with a slightly spicy aroma unique to jiaotou amidst the sweet and sour taste. When bitten, it is crisp and tender.

It's also especially suitable for little friends who can't eat spicy food or don't eat well in the summer~~

:)