Mixed Hangzhou Peppers

Name: Mixed Hangzhou Peppers
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 4 piece Hangzhou pepper; 2 spoon Soy sauce; 2 spoon Black vinegar; a little Salt; a pinch white sugar

Fragrant Hangzhou peppers curl into their soy-vinegar bath within minutes, joined by cool cucumber for a brisk, salty-tangy plate that rewards a short chill.

10 minNewEasy Pickled & Preserved Mix Sour Spicy

Instructions

1
For light soy sauce, I use Maggi Seasoning, and any brand of aged vinegar is fine. You can also add a little apple cider vinegar to enhance the flavor.
2
Clean the Hangzhou peppers thoroughly, wash the cucumber, peel it, and cut it into pieces. Mix soy sauce, aged vinegar, a little salt, and sugar, and stir evenly to make a sauce.
3
Cut the Hangjiao peppers into small pieces with scissors, soak them in the broth, refrigerate for about 10 minutes, and then they are ready to eat.

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Ingredients

Main Ingredients

Hangzhou pepper
4 piece

Seasonings

Soy sauce
2 spoon
Black vinegar
2 spoon
Salt
a little
white sugar
a pinch