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Pickled Sweet and Sour Buckwheat Shoots
Pearly Chinese onion bulbs are cured in sugar, white vinegar, and a splash of liquor, maturing into crisp, translucent jewels after a week.
Instructions
- 1
Clean the buckwheat sprouts thoroughly and dry them completely.
- 2
Put the buckwheat sprouts into a clean large bowl and add salt.
- 3
Sugar.
- 4
Mix well, seal, and marinate for one hour.
- 5
Add white vinegar and white wine, and mix evenly.
- 6
Put it into a sealed glass jar, tighten the lid, put it in the refrigerator, and it will be ready to eat after one week of pickling.
- 7
Delicious and tasty.
- 8
😀😀.
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Ingredients
Main Ingredients
- buckwheat sprouts1500 g
- Baijiu50 g
Seasonings
- Vinegar450 g
- Sugar450 g
- Salt60 g