Homemade Appetizing Pickles—Spicy and Numbing Chongcai

Name: Homemade Appetizing Pickles—Spicy and Numbing Chongcai
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 3 piece Turnip; to taste Salt; to taste Sichuan pepper powder; to taste Chili oil; to taste Sugar; to taste Sesame oil

Mustard greens are wilted in the sun, dry-roasted, then shut into a sealed container overnight, where they develop a sharp, sinus-clearing pungency. The tingly, wasabi-like kick is exactly the point.

0 minNewMedium Pickled & Preserved Other Spicy & Numbing

Instructions

1
Wash the turnip greens clean and let them dry, drying them until they are wilted and moisture-free.
2
After cutting it into strips, place it on a bamboo mat to dry for a day
3
After drying, put it away (the moisture has decreased a bit more)
4
Do not put oil in the pan, put the sun-dried vegetable strips in and dry-fry them (to remove some more moisture).
5
Add some salt while stir-frying to enhance the flavor.
6
Put it into a sealed container while it's hot (a freshness bag works too) and let it sit for half a day or a day (for a stronger flavor).
7
Take it out, and a strong smell hits me head-on
8
Take it out, mix it with Sichuan pepper powder, chili oil, sugar, and sesame oil, and it's ready to eat.
9
If you couldn't finish it at the time, you could put it in an empty Lao Gan Ma sauce jar and seal it for storage (can be kept for two weeks)