[廣東泡菜--普通話版] 簡單易做自家製的 Easy And Quick Tutorial On How To Make Your Own Cantonese Pickled Vegetable 

如何在家能夠製作廣東泡菜?
以下落嚟我就用十分鐘教大家如何在家都能夠簡單易做製作一道酸酸甜甜開胃又醒神嘅廣東泡菜
廣東泡菜
材料：
白蘿蔔一條1千克
紅蘿蔔一條
青瓜兩條
沙葛一個
椰菜半個
指天椒5隻
醋汁：
冰糖600克
白醋800毫升
水1200毫升
鹽兩茶匙
1. 將冰糖加入水煮滾 待冰糖完全溶化 加入白醋及鹽 煮滾後關火 待糖醋汁冷卻後備用
2. 將白蘿蔔洗淨去皮切條加入兩茶匙鹽醃30分鐘 然後將多餘的水份揸走並用凍滾水沖洗兩至三次瀝乾水備用
3. 紅蘿蔔洗淨去皮切條備用
4. 青瓜洗淨去瓜瓤切條 與紅蘿蔔混合在一起加入一茶匙鹽醃10分鐘 然後將多餘的水份揸走再用凍滾水沖洗兩至三次瀝乾水備用
5. 沙葛洗淨去皮切片加入半茶匙鹽醃10分鐘 然後將多餘的水份揸走再用凍滾水沖洗兩至三次瀝乾水備用
6. 椰菜洗淨切成小塊 加入半茶匙鹽醃10分鐘 然後將多餘的水份揸走再用凍滾水沖洗兩至三次瀝乾水備用
7. 預備一個大玻璃瓶洗淨抹乾再用滾水沖洗瓶內 放涼備用
8. 指天椒洗淨用熱水浸沖洗抹乾 用牙籤在指天椒表皮篤數十多下備用
9. 將材料一層一層放進瓶內 然後加入放涼後的糖醋汁 封好蓋 醃製二十四小時 即成
Cantonese Pickled Vegetable
Ingredients:
1000g white radish
A carrot
2 cucumbers
1 Jicama
1/2 Cabbage
5 chili peppers
Vinaigrette:
600g rock sugar
800ml white vinegar
1200ml of water
two teaspoons salt
1. Add rock sugar to water and bring to a boil. When the rock sugar is completely dissolved, add white vinegar and salt, bring to boil, turn off the heat, and set aside after the sweet and sour sauce has cooled.
2. Wash the white radish, peel, and cut into strips, add 2 teaspoons of salt, and marinate for 30 minutes, then wipe off the excess water and rinse with cold boiling water for two to three times, drain and set aside
3. Wash and peel the carrots and cut into strips for later use
4. Rinse the cucumbers, remove the flesh, and cut into strips, mix with the carrots, add a teaspoon of salt and marinade for 10 minutes, then wipe off the excess water and rinse with water for two to three times, drain and set aside
5. Wash the jicama, peeled, and sliced, add half a teaspoon of salt, and marinate for 10 minutes, then wipe off the excess water and rinse with water for two to three times, drain and set aside
6. Wash the cabbage, cut into small pieces, add half a teaspoon of salt, and marinate for 10 minutes, then wipe off the excess water and rinse with water for two to three times, drain and set aside
7. Prepare a large glass jar, wash, and wipe dry, then rinse the bottle with boiling water and let it cool for later use
8. Wash the chili pepper, soak it in hot water, rinse and wipe dry, use a toothpick to rub the skin of the chili pepper for over a dozen times and set aside
9. Put all the ingredients into the bottle layer by layer, then add the cooled sweet and sour sauce, and marinate for 24 hours.
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