Yunnan Pickled Pickles with Scallion Bulbs 750 그램

Introduction to Yunnan Pickled Vegetables with Scallion Bulbs and Sour Chili Sauce

Regional and Ingredient Characteristics

This traditional pickled dish from Yunnan features local specialty scallion bulbs (similar to small garlic bulbs) as the core ingredient. Scallion bulbs offer a crisp, tender, and slightly sweet taste, rich in dietary fiber. They are paired with sour chili sauce made from fresh local chili peppers, along with vegetables like carrots and lettuce, pickled and fermented through traditional techniques to create a unique Yunnan-style sour and spicy flavor.

Production Process

1. Ingredient Selection and Pretreatment: Select plump scallion bulbs and fresh vegetables, wash them, and air-dry until slightly dry to maintain crispness.

2. Preparing Sour Chili Sauce: Crush Yunnan local chili peppers, add salt, sugar, and other seasonings, and ferment naturally to form a sweet-sour and mildly spicy sauce.

3. Pickling and Fermentation: Place scallion bulbs and vegetables in the sauce, seal tightly, and ferment at an appropriate temperature for 5-7 days. Natural fermentation by lactic acid bacteria ensures pure flavor without preservatives.

Taste and Flavor

• Texture: Scallion bulbs are crisp and juicy, vegetables are refreshing and crunchy, and the sauce is thick and flavorful, offering a layered taste of sourness and spiciness.

• Flavor: The fermented sourness is mild and not pungent, with moderate spiciness from chili peppers, balanced by saltiness and a hint of sweetness. It is appetizing and helps relieve greasiness, embodying the rich local Yunnan characteristics.

Serving Suggestions

• Side Dish: Serve with rice, noodles, or congee to boost appetite instantly.

• Cooking Ingredient: Add to stir-fried meat or eggs for a tangy-spicy kick, or use in cold dishes with fungus or vermicelli for unique flavor.

• Hot Pot Dipping Sauce: Chop and mix with sesame oil and mashed garlic to create a refreshing, grease-cutting dip.

Nutritional Value and Storage

• Natural lactic acid bacteria produced during fermentation aid digestion.

• Store sealed at room temperature for 1 month; refrigerate after opening and consume promptly for the best taste.

This pickle reflects Yunnanese love for sour and spicy flavors and showcases the wisdom of traditional pickling techniques, making it a flavorful and practical specialty food.