Seasoning:
Clear water. . Ginger. . . Smash it! !
Dried red peppers, onions! !
Dried tangerine peel, fragrant leaves, pepper and star anise! !
Vinegar or red vinegar! !
Salt, monosodium glutamate, chicken essence and sugar
There are only raw materials here, and there is no production procedure. It's not the Sichuan kimchi I want to teach you to cook. How to make Sichuan pickles, listen to me:
Sichuan pickle, in Chengdu, people call it sauerkraut. Almost every household makes their own sauerkraut. Even now, some peasant women have sauerkraut jars in their wedding dresses. Sichuanese love to eat Sichuan-style pork. When they are tired of eating sauerkraut, the rice is tasteless. In Sichuan, every family and everyone can't live without sauerkraut.
To make sauerkraut in Sichuan, you must first have a container for soaking sauerkraut. There are jars of pickled vegetables in Sichuan. If there is no such jar, you can use a large bottle to ensure that it can be sealed at ordinary times and reduce air entry. Second, the sour salt water for making kimchi. If any of your relatives and friends have Sichuan pickles at home, you can ask for some old brine as a primer. If not, you can do it yourself. The method is: add100g of salt, appropriate amount of pepper, spices and a small amount of sugar to every 500ml of water, and put them into a pot to boil. When they cool naturally, pour them into the container. You can use this salt water to soak sauerkraut. The dishes soaked several times before may not have the special flavor and taste of Sichuan kimchi, but they will gradually become more and more delicious in the future. Of course, you have to manage them properly. There are many kinds of vegetables suitable for kimchi: red pepper.
In order to eat delicious kimchi, we should also pay attention to some matters in daily management. First, we should choose fresh vegetables, wash them, and then put them in cold, dry and raw water. Second, we should soak them as much as we eat. Third, we must grasp the brewing time. Carrots, radishes, cabbage, celery, lettuce, beans, cabbage, etc. It can be eaten within 24 hours in summer, no more than 48 hours in spring and autumn, and about 48 hours in winter.