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Preparation
15 minutes
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Processing
20 minutes
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Difficulty
Easy
Sweet and sour pickled water lily is a simple, familiar dish, associated with many generations. The dish attracts attention thanks to its unique flavor, perfectly combining the salty taste of salt and the sweet taste of sugar, making those who have tasted it always remember. Today, let’s go into the kitchen to make this dish.
Ingredients for Sweet and Sour Pickled Water Lily For 4 people
Water lily 3 kg Coarse salt 600 gr Sugar 300 gr
How to choose fresh and delicious water lily
- The ingredient for making pickled water lily is sweet water lily, which is called peppermint in the South and coconut trunk in the North.
- Choose those with a shiny, fresh surface.
- Do not choose those that are too old, as they will not taste good and lack nutrients when processed.
- The surface should not be damaged or have unusual yellow spots.
Tools needed
Glass jar, pot, bowl, basket, chopsticks,…
How to make Sweet and Sour Pickled Mon Bean
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Prepare the Mon Bean
Expose the mon bean to sunlight for 1 day.
After drying for 1 day, the mon bean has slightly wilted and is softer. Next, dissolve 100gr of coarse salt in about 700ml of water.
Cut away any damaged parts of the mon bean and then cut the mon bean into bite-sized pieces about 2 finger lengths. After that, add all the cut mon bean into the saltwater mixture. Continue this process for all 3kg of mon bean.
Next, prepare an additional basin of water and dissolve 200gr of coarse salt. Place the drained mon bean into this basin and wash it thoroughly; during the washing process, you need to squeeze the mon bean tightly to remove as much water as possible. Continuously squeezing helps create pressure to clean and dry the mon bean better. After that, remove all the mon bean and let it drain.
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Cook the Salt Sugar Water
Place a pot on the stove, pour in 2 liters of water, add 300gr of sugar and 300gr of salt, and stir well until the salt and sugar completely dissolve in the water. Then turn off the heat and let this salt sugar water mixture cool.
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Soak the taro
Gradually place the drained taro into a glass jar. Then pour all the salted sugar water into it so that the taro is completely submerged and seal the lid tightly.
Tip: Leaving the jar of sour taro in sunlight for 1 day will help your sweet and sour taro dish taste better, be crunchier, sourer, and have a nicer color.
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Final Product
After 3 days, we can enjoy the sweet and sour pickled cucumber dish. The cucumbers will gradually change from a light green color to a bright yellow after being pickled.
This dish stands out with its unusual sweet and sour taste, and the delicious flavor combined with the crunchiness of the cucumbers will surely provide you and your family with an excellent dish. You can use pickled cucumbers to prepare braised dishes, salads, or to cook sour soup.
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Sweet and sour pickled vegetables that TasteVN introduces to you today has been completed, the method is simple, not time-consuming, but the flavor is rich and irresistible. This dish will surely make your family meal delicious and complete. Let’s do it right away for your family members to enjoy!
* Refer to the recipe and images from the YouTube channel Nho Huân Foods.
