Taste: Salty and sweet technology: pickled radish and pickles: ingredients: white radish 300g, cucumber 150g, apple 200g, pear 300g and pepper 25g (red tip).
Accessories: onion (red skin) 45g.
Seasoning: sugar 5g, salt 10g, onion 15g, garlic (white skin) 45g and ginger 15g. The right amount of water will teach you how to make radish kimchi, and how to make radish kimchi is delicious. Ginger, garlic and pepper are sliced with a knife and put into a clean cotton bag. 2. Wash radish and cucumber and cut them into thin slices, wash red apples and pears, remove the core and cut them into thin slices, and cut onions into sections for later use. 3. Mix radish, cucumber, apple and pear, marinate with salt for 30 minutes, then add appropriate amount of water, add onion and stir well. Finally, put all the materials into a clean and waterless crock, put the cloth bag filled with materials (ginger, garlic and pepper) in the center to pickle together, and then cover the remaining materials; 4. Press the top with a clean big stone and cover the crock. After fermentation, it can be eaten in cold storage for about 2 days, and can be stored for about 1 week. Tips for making pickled radish: radish is a common vegetable, which can be obtained all year round, but the pickled radish made by the first frost is particularly sweet and full, and it tastes the most refreshing. If you brew with radish leaves, mustard leaves, cabbage leaves and other vegetables, the taste will be more delicious. Tips-Health Tips:
1. Vegetables such as radish and cucumber, which are indispensable for kimchi, have appetizing, qi-smoothing and diuretic effects;
2. Apples and pears help to decompose body fat and have the effect of detoxification and beauty;
3. This dish can be said to be a light side dish with low calorie, and female friends can eat more to get rid of fat and lose weight.
Pie-food phase grams:
White radish: White radish should not be eaten with ginseng and American ginseng.
Apples: apples avoid eating products together, which will lead to constipation.
The practice of kimchi introduces the dishes and their functions in detail: private cuisine, kimchi, diet, spleen-strengthening and appetizing diet, and diabetes diet.
Taste: Salty flavor technology: Pickled pickles. Ingredients: Chinese cabbage 400g, green pepper 400g, green beans 400g, cucumber 400g and lettuce 400g.
Seasoning: pepper 12g, onion 75g, ginger 25g, salt 100g, liquor 15g. Pickles are characterized by refreshing and appetizing. Teach you how to make kimchi, and how to make kimchi is delicious 1. Wash cabbage, green peppers, green beans, cucumbers and lettuce; Wash onion and ginger separately, cut onion and ginger.
2. Put 2,500 grams of clean water into the pot, add pepper packets, onion segments, ginger slices and refined salt, boil the pot and pour it into the tank for cooling.
3. Break the cabbage into large pieces; Green pepper cut into pieces; Cucumber and lettuce are cut into 6 cm long strips; Blanch the beans in boiling water for later use.
4. All the raw materials are soaked in pepper water, drenched with white wine, and covered. You can eat it for 2 days in summer and about 7 days in winter. Tips for making kimchi: if the kimchi is ready, continue to soak, the original soup can be opened, and continue to use after cooling; Cabbage is also called cabbage. The practice of Sichuan kimchi introduces the cuisine and its function in detail: Sichuan cuisine.
Taste: sour and spicy flavor technology: other Sichuan kimchi making materials: main ingredients: 500g of Chinese cabbage, 0g of white radish1000g, and 75g of pepper (red tip).
Seasoning: vinegar 30g, ginger 40g, salt 30g, sugar15g to teach you how to cook Sichuan food. Wash cabbage leaves separately, completely absorb water with dry cloth, and then tear them into small pieces; Wash radish, peel and cut into thin slices; Wash peppers, remove pedicels and cut into sections; Wash ginger, peel and slice.
2. Put Chinese cabbage, white radish, vinegar, ginger, pepper, sugar and salt into a clean and non-greasy crock, cover it and soak it for 2 days and 2 nights.
Tips for making Sichuan pickles: 1. The jar for kimchi can be replaced by ordinary glass jar, but it must be very clean, and all the materials can't be stained with oil, otherwise it will stink.
You don't have to pour out the pickle juice. When the food is finished, continue to add cabbage and white radish. When the weather is hot, pickles can be kept in the refrigerator.
3. The seasoning for kimchi can be increased or decreased according to everyone's taste. Pie-food phase grams:
White radish: White radish should not be eaten with ginseng and American ginseng.
The practice of Sichuan kimchi introduces the dishes and their functions in detail: the formula of strengthening spleen and appetizing Sichuan kimchi.
Taste: Salty and sour technology: other Sichuan kimchi making materials: main ingredients: cowpea 100g, carrot 100g, Chinese cabbage 250g and ginger 200g.
Seasoning: 50g brown sugar, 20g white wine, white vinegar 10g, ginger 10g. The characteristics of Sichuan kimchi are: diverse colors, salty and sour, slightly sweet and slightly fragrant. Teach you how to make Sichuan kimchi, and how to make Sichuan kimchi is delicious. Wash and dry the pickle jar, wash and control the water of dried peppers, and scrape and wash the ginger.
2. Pour the water into the jar with clear water, and cover the edge of the jar to get pickle water.
3. Wash and dry all kinds of vegetables, put them in a jar and cover them tightly. They can eat 65438+ 0-2 days in summer and 4-5 days in winter in cool outdoor.
The practice of Sichuan kimchi introduces the dishes and their functions in detail: the formula of strengthening spleen and appetizing Sichuan kimchi.
Taste: Salty and umami flavor technology: Pickled Sichuan pickles. Ingredients: Zanthoxylum bungeanum (dried red tip)1000g, cowpea10000g.
Seasoning: 50 grams of white wine, 250 grams of crude salt, brown sugar100g, ginger100g. Sichuan kimchi is characterized by sour, sweet, spicy and crisp, and also has the unique fragrance of kimchi. Teach you how to cook Sichuan kimchi, and how to cook Sichuan kimchi is delicious 1. Wash the pickle jar and control the moisture.
2. Select complete dried chilies, wash them, control the moisture content, and cut off the chili stalks; Scrape the ginger, wash it, and control the moisture.
3. Put the processed dried chili, white wine, ginger and brown sugar into the pickle jar which is washed and dried.
4. Boil the water, let it cool, pour it into the pickle jar, add salt, cover the jar lid tightly, and inject clean water around the jar lid to submerge the edge of the jar lid.
5. Wash cowpea, dry the water and put it in the jar to drown cowpea. Then cover the jar and eat it at high room temperature 1 2 days in summer. In order to keep kimchi from rotting, keep the tools clean when taking vegetables. Tips for making Sichuan pickles: If the peas in this pickle are tender cowpeas, the pickled pickles will be more crisp and fragrant.
Tips-Health Tips:
Whether adults drink it or children eat it, it is very popular. After pickling, it is very convenient to clear your mouth and appetizer and carry it with you. Cowpea contains more carotene, vitamin B, vitamin C, calcium, phosphorus, potassium, plant fiber and other beneficial components.