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What is Guizijiang?
salting method of ginger

the following salting methods of ginger:.

1. ingredients and quantity

1. ginger: 1kg, thick strips, cooking oil: 4 liang

3. ginger: 4 liang, shredded (slightly thick)

4. garlic: 4 liang. Liquor: 3 Liang (7 Liang)

8, soy sauce: 3 Jin (5 Jin) ordinary soy sauce

9, monosodium glutamate: 2 Liang 1, refined salt

2. Method

Heat the oil, cook the soy sauce, cool it and put it in a container with other ingredients.

3. Note

The quantity of the above ingredients can be halved in proportion.

Bidirectional Sugar-regulating Ginger

Also known as Zingiber officinale, it belongs to Compositae, which is not the same family as common ginger, and common ginger belongs to Liliaceae. The biggest difference between these two kinds of ginger lies in their efficacy.

Everyone knows that ginger is a treasure, which can not only dispel cold and cure diseases, but also inhibit the growth of cancer cells. As the saying goes, "Eat ginger often, you are not afraid of wind and frost" and "Three slices of ginger and one onion are not afraid of colds and colds", all of which are about the magical effects of ginger. The biggest difference between Guizijiang and ginger is that it can regulate blood sugar, and it is a two-way regulation. The reason why Guizijiang can regulate sugar in two directions is mainly due to its rich substances similar to insulin, and the level of insulin in human body directly affects the level of blood sugar.

there are two flavors of pickled guizijiang-light flavor and maotai flavor. The light taste is suitable for people with high blood sugar, and the sauce-flavored taste is more suitable for the public.

Pickled and light-flavored Guizijiang

Ingredients: Guizijiang, salt, pepper, aniseed and monosodium glutamate

Practice:

1. Put Guizijiang in a container and add salt, pepper, aniseed and monosodium glutamate.

2. add a proper amount of clear water, and it will be enough if it doesn't pass the ginger.

3. it can be eaten after a week of pickling. Rinse with cold boiled water before eating. Note that the pickled and light-flavored Guizijiang must be pickled with mud, and the washed Guizijiang will turn black and taste bad.

Pickled and maotai-flavored Guizijiang

Ingredients: Guizijiang, Zanthoxylum bungeanum, aniseed, sugar, salt, sweet noodle sauce, white wine, soy sauce and monosodium glutamate

Practice:

1. Wash Guizijiang and put it in a container. You can't bring mud when pickling the sauce flavor.

2. put seasoning according to your own taste. Note: Pickled 2 kg of Guizijiang, 5 g of wine is the most suitable, too much wine is too strong, and less pickled is not fresh enough;

3. It's best to boil pepper and aniseed in salt water, and pour it in after cooling, otherwise, Guizijiang will go bad easily; The amount of water added should not exceed that of Guizijiang.

4. Marinate for about a week before eating.

there are two kinds of guizijiang: white skin and red skin, and the red skin of guizijiang is more delicate. The white skin is rough, and the pickled taste is very different. So choose the red one. Also choose ginger without rotten spots and cracks.

ginger sauce

formula

1kg of fresh ginger (Jerusalem artichoke), 4kg of sweet sauce, 2kg of salt, 24kg of bean cake sauce and 6kg of second sauce.

operation points

raw material treatment. Select fresh galangal harvested in November every year, and remove the roots and impurities from the epidermis in time. The larger ones need to be broken, washed and drained.

curing. After the fresh ginger is drained, sprinkle 16 Baume salt water all over, put it into the tank, and marinate evenly layer by layer. Turn the cylinder once every 1 hours or so, and * * * counts four times.

soak in salt. After 48 hours, drain the brine with a reed, change the cylinder, put a bamboo pole on it, fasten it with bamboo pieces, add salt to the original brine to make it 16 Baume, and soak it over the head for storage.

soak to remove salt. Take out the salted blank, add water with equal weight, soak it for 2 hours to remove salt, take it out, put it in a laundry basket and overlap it for 3-4 hours, and switch it up and down once in the middle to make it even.

initial sauce. Put the salted blank into 6 kg of second sauce, make the sauce for 3-4 days, stir it twice a day, take it out, drain it and put it into the tank.

double sauce. Mix 4 kg of sweet sauce and 24 kg of bean cake sauce, pour into the jar and continue to sauce the ginger, stir twice every morning and evening, and eat it after 2 days. Wash off the sticky sauce mash before eating, and then cut it and serve.

quality standard

this product is golden yellow, shiny, mellow in sauce flavor, crisp and tender in texture, and fresh and sweet in taste.

Precautions

1. The harvested ginger should be processed as quickly as possible, otherwise it will easily change color and make the product black.

2. During harvesting and processing, fresh foreign ginger should be handled with care, so as to minimize mechanical damage and prevent the product from darkening.

1 "Pickling method of pickles

To pickle pickles, you must first buy a pickle jar (this kind of jar is special, and there is a circle of concave trays around the jar mouth, which can hold water. The jar mouth has a bowl-shaped cover, and the tray can be sealed with a water cover.

1. Wash and dry the jar, put it in cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash the vegetables to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and fingered citron, cut into pieces, dry them, and put them in the jar.

4. Cover the lid, pour water and seal it, and put it in a cool place. It can be eaten in about a week. After eating kimchi, you can continue new dishes in it.

5, the taste is too weak, you can add some salt and brine. If it is too sour, add a little white wine.

2 "Authentic kimchi (picture)

Main ingredients:

3 Chinese cabbages and 2 white radishes

Ingredients:

Half a packet of Chili powder, 5 onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste and 1 tsp of sugar

Practice:

1. Cut the Chinese cabbage into pieces. Add shredded radish, onion, ginger paste, garlic paste, sugar and Chili powder and mix well

4. Put it in a fresh-keeping box, put it in the refrigerator for about one night (water comes out), and take some out when eating, being careful not to touch raw water.

Note:

1. In winter, it must be put in the refrigerator for about a whole day, that is, after the water comes out.

2. Chili powder is specially made in Korea, but it is not available in Taiwan Province, but it can be sent by mail.

3. The prepared kimchi can be boiled with kimchi noodles, kimchi hot pot and kimchi dumplings.

3 "The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves that need to be removed. It looks clean and fresh. It is advisable to store cabbages with green leaves and fresh appearance. The bigger the newly produced cabbages, the better. In autumn, cabbages with moderate size, good heading degree and heavy weight are better. Chinese cabbage is not only rich in vitamins or minerals, but also contains various components with various pharmacological effects. According to academic papers published, methyLmethionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it and eat it after washing. Radish is thick, uniform, scar-free, fresh, smooth in color, firm and soft in meat, not too spicy and sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has bactericidal and degerming effects, and can promote the secretion of saliva or gastric juice and digestion. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used in pickling pickles should be bright red, thick meat and smooth skin dried in the sun.

4. Garlic-The origin of garlic is Central Asia, which belongs to the Allium of Liliaceae, and the garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative native varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. Multi-petal garlic with spicy taste is often used when making kimchi, while long-stemmed garlic is often used when making salted garlic or using garlic leaves. Sulfite, the main stimulating component in garlic, has 15 times the bactericidal power of carbonic acid, and has various functions such as promoting metabolism, relieving pain, constipation and detoxifying.

5. Onion-common vegetables are alkaline, but onion is rich in sulfur and belongs to acidic food. Onion is a vegetable that is difficult to store, and its water content is about 8%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Green onions are selected with thick and fresh roots, and fine onions are selected with short and fresh leaves. Both kinds of onions are long and thick with the white part, and the shiny one is suitable.

6. Ginger-Ginger is combined with vinegar, soy sauce, salt, honey, etc., and does not damage the inherent taste of food. Water accounts for about 8% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. The petals are thick, there are not many twists and turns, the epidermis is thin and transparent, and the ginger with less fiber is not spicy, moist and soft.

7. Stichopus spinosa-a green algae parasitic on shallow seashore, with dark green overall, smooth touch and moderate content ratio of calcium and phosphorus. Used when pickling and storing Chinese cabbage.

8. salt-salt is the oldest and most important condiment used by human beings so far. Because salt not only regulates the saltiness of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play an osmotic pressure role, and participate in the regulation of acidity and neuromuscular excitability.

9. Fish and shrimp sauce-is a kind of fermented food in storage. During storage, protein is decomposed into amino acids, resulting in an inherent taste and aroma. The spines of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp sauce, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. Shrimp sauce, which is the most widely used, is light because of its low fat, and anchovy sauce has the highest content of fat and required amino acids and calories.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. The most preliminary materials will be fine after the Chinese cabbage shrinks.

Step 2: Find a large pot that can be turned upside down, finely grind garlic (a little more, about 3 taels of garlic in five Jin of Chinese cabbage), Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like stuffing dumplings.

Step 3: The fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer, and one week in winter.

Step 4: Taste delicious food, be careful not to leave it for too long. It is suggested that single friends must share it with their friends after cooking, otherwise it will be a pity if they can't finish eating it all by themselves.

4 "Korean kimchi production technology

Korean kimchi has a long history and is world-renowned. In October, 1996, Kimbotu and his wife from Korea Rural Promotion Agency came to Zhengding, where they personally taught the processing technology of six kinds of fine pickles, such as cabbage, radish, cucumber and sherry red.

Now, taking Chinese cabbage as an example, talk about the production process of Korean kimchi.

1. Vegetable selection and pretreatment: Choose fresh green cabbage with bright color, no pests and diseases, cut it vertically to one-third of the cabbage after root removal, and gently separate the cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with sea salt evenly. Press it with a flat plate to make it salty evenly. After 6 hours, turn it up and down once. After 6 hours, rinse it with clear water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.

2. Preparation of seasoning: Slice shallots obliquely into filaments, cut onions into filaments, mash peeled ginger and garlic into mud, cut leeks into 1-2 cm pieces, and rub white radishes into filaments. Mix the above seasonings evenly in a container, add the mushy cooked flour, then add the appropriate amount of Chili noodles, shrimp oil and shrimp paste, stir evenly and compact for 3-5 minutes < P > 3. Kimchi production: put the cabbage with good water control on the cutting board, evenly spread it into each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the outer leaves of the cabbage, put it in the jar, seal it, and ferment 3.

When making kimchi at home, you should adjust and taste it repeatedly according to your own taste until you are satisfied.

It is best to store the prepared pickles at 3-5℃ and keep them fresh for three months at 3-15℃.

12 "Problems that should be paid attention to during kimchi brewing

(1) The jar must be dried, so that fresh water can be added.

(1) The pickle jar should be placed in a place with low temperature.

(3) When eating, attention should be paid to keeping it clean and hygienic, so as to prevent greasy and dirty things from mixing into the jar, otherwise the pickle water will be spoiled and smelly.

(4) The water tank should be kept full and clean, and it should be cleaned and replaced frequently. For the sake of safety, 15% ~ 2% salt water can also be added to the sink.

(5) If white film is found on the liquid surface, it should be removed immediately, and a small amount of soju, fresh ginger slices and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.

13

(1) Vegetables are dense in tissue and contain little fiber. After pickling, they are crisp, tender and delicious. Generally, root and stem vegetables such as radish, carrot, kohlrabi and pickled mustard tuber are suitable for pickling. Some vegetables, such as potherb mustard, grass silkworm, Jerusalem artichoke, etc., have higher economic value than fresh food.

(2) It is rich in sugar, which is beneficial to fermentation. Such as cabbage.

(3) It has good appearance, color and fragrance.

(4) Different kinds of vegetables, different processing methods, and different specifications and quality requirements. For example, when pickled mustard tuber, raw materials are required to meet the above conditions, but also to meet the conditions of blunt protrusions, shallow and small grooves, spherical or oval.

(5) The harvest time is suitable. If it is harvested too early, the flavor will be light, the water content will be high, and the yield will be low. If the harvest is too late, the cortex is thick and old, the meat is soft and the sugar is reduced.

14

1. The process in which saccharides are degraded into lactic acid by microorganisms under anaerobic conditions is called lactic acid fermentation. Fermented pickles are mainly fermented by lactic acid bacteria to produce lactic acid to inhibit microbial activities, so that vegetables can be preserved, and at the same time, they also have the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are also alcohol fermentation, acetic acid fermentation, etc. The acid and alcohol produced combine to form various esters, which makes fermented pickles have a unique flavor.

2. The suitable temperature for lactic acid bacteria activities is 26.