Served with a dish of salty old pickles.
It tastes delicious.
That feeling seems to be facing a table of delicious food.
It's getting cold, and it's kimchi season again.
Carefully prepared for you
Cheats of Pickling Winter Pickles
It's all here
Pickled taro
Composition:
7 kg of taro, 400g of salt, 2200ml of vinegar, 300g of soy sauce, 0/00g of liquor/kloc, a little ginger, a little garlic cloves and a little star anise.
Exercise:
1. Wash and dry taro, and be sure to dry it thoroughly.
2, pepper aniseed boiled water, cool.
3, 7 bags of vinegar, 1 bag of salt, 1 bag of soy sauce.
4. Slice ginger and dice garlic cloves.
5. Put all the prepared auxiliary materials and taro into the jar.
6, pickled 15-20 days can be eaten.
Spicy food |
Ingredients: mustard knot, vinegar and sugar.
Exercise:
1, silk should be washed with very fine food. The finer, the better.
2. Put the wiped silk in a can and bottle.
3. Put the vinegar in the jar. If you don't like it too sour, you can add some sugar.
4, sealed, commonly known as "spicy food" here.
5, "suppress" for 7 or 8 days, and then you can eat spicy pimples with unique taste.
dill pickles
Composition:
Cucumber, pepper, salt, garlic, liquor, monosodium glutamate, sugar, ginger, soy sauce.
Exercise:
Boil the soy sauce and cool it. After the cucumber is pickled for 16 hours, press it with a heavy object for 10 hour. Dice pepper, chop ginger and garlic, and put them in soy sauce with other ingredients.
| Mixed peanuts |
Composition:
500g of peanuts, 50g of salt, 5g of pepper, 5g of aniseed and three slices of ginger. You can add your own side dishes.
Exercise:
1. Pick peanuts and soak them in warm water for about two hours.
2. Add about 1000g- 1500g of water to the pot, add salt, pepper, aniseed and ginger, add peanuts and cook, pour the soup into the pot and take it out when eating.
Soy sauce dish
Composition:
Coriander, peanut, radish, peanut, soybean, onion, ginger, garlic, star anise, fennel, etc.
Exercise:
1. After cleaning peanuts and soybeans, soak them in clear water overnight until they are soaked. Slice coriander, ginger, onion and radish, leaving only Chinese cabbage for later use.
2. Add sliced radish and Chinese cabbage, add appropriate amount of onion and cook for 10 minute.
3. Finally, add coriander, add appropriate amount of soy sauce, and add some soy sauce, the color will be deeper. Cover the pot and cook for 15 minutes, then turn off the power. Don't worry about the pot, stew for another 20 minutes. After 20 minutes, boil the pot and add a little monosodium glutamate to taste (stew for a while to make the raw materials more tasty, or how to call soy sauce dishes).
| Spicy radish |
Composition:
Salt, sugar, vinegar, red pepper, monosodium glutamate, liquor, garlic.
Exercise:
1. white radish is washed and sliced, and then salted 1 hour or so.
2. Take out the radish and wash it with cold water. Drain and set aside.
3. Adjust the juice with soy sauce, vinegar, sugar, Chili oil and chicken essence. If the juice is too strong, you can add some cold water to adjust it.
4. Put the drained radish into the prepared soup and stir well.
5, put it in the refrigerator for one day, take it out and pour it with sesame oil.
Characteristics of spicy radish:
Crispy, tender and sour with sweetness,
Sweet and spicy, refreshing and crisp.
Pickled sweet and sour garlic
Composition:
6 heads of garlic, 50g of sugar, 350ml of rice vinegar and 30ml of rose vinegar.
Exercise:
1. Peel and wash garlic, and control the moisture.
2. Put garlic in a bottle and add sugar, vinegar and other condiments. The bottle should be full and sealed for a few days.
just love
Composition:
1 white radish, salt, sugar and Chili powder.
Exercise:
1, wash the white radish;
2, cut into the size of the thumb nail cover, 3mm thick;
3. Add a spoonful of half salt;
4. After adding salt, add sugar. The ratio is almost a spoonful of half salt and a spoonful of sugar. Then add a little white pepper. Stir well and let stand for about 20 minutes. Radish will come out of the water and pour it out.
5, put 2 spoonfuls of pepper, and finally the finished product still feels not spicy, depending on your taste.
6. Add the radish after the pepper, seal it and put it in the refrigerator.
So many pickles make my mouth water.
Use freshly steamed big steamed buns.
This taste is absolutely invincible!
These old pickles
It's home, it's childhood, it's the smell of mom.