Question 2: How to pickle raw eggplant and pickle 1. The selection of raw materials for pickling sensitive vegetables must meet two basic standards: first, they are fresh, free from mixed bacteria infection and meet the hygiene requirements; Second, the variety must be right, not all vegetables are suitable for pickled pickles. For example, some vegetables have a lot of water, and they are afraid of being squeezed and crushed, and they are easy to rot. Like ripe tomatoes, it is not suitable for pickling. Some vegetables contain a lot of fiber, such as leeks. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stew are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties with storage resistance, pressure resistance, extrusion resistance and solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi). Pickled vegetables, it is best to choose fresh vegetables. If vegetables are left for a period of time, they will consume certain nutrients with the disappearance of water and become aging. Not suitable for pickling pickles: first, the skin is thick and the seeds are hard; Second, the sugar content is high, the meat is fat, not tender or crisp; In particular, vegetables with more chlorophyll are hard and pickled into pickles, which are not easy to chew and taste bad. Therefore, it is best to choose fresh vegetables that are 67% ripe. Pickled pickles, whether whole, whole or processed into silk, strips, blocks or slices, should be neat in shape, basically symmetrical in size and thickness, and pay attention to color, taste, fragrance and beauty. 2. Accurately grasp the amount of salt. Salt is the basic auxiliary material for pickling pickles. Whether the amount of salt is appropriate or not is the key to whether pickles with various tastes can be pickled according to the standard. The basic standard of salt content of pickled vegetables is not more than 25% of vegetables (for example, 100 kg of vegetables, the salt content is not more than 25 kg at most); The minimum salt consumption should not be less than 10% of the weight of vegetables (except for quick-pickled pickles). The salt consumption of pickled fruits and vegetables and root vegetables is generally higher than that of pickled leafy vegetables. 3. It is an essential process to pour the jar on time in the process of pickling pickles. Inverting the jar means turning the sauce or pickles in the marinade machine up and down. In this way, vegetables can continuously radiate heat and receive light evenly, and the original color of vegetables can be maintained. 4. the eating time of kimchi. Generally, vegetables contain nitrate, and stale vegetables have higher nitrate content. Nitrite is harmful to human body. If nitrite enters the blood for a long time, people will be weak in limbs. Fresh pickled vegetables. The content of nitrite increased, and after a period of time, it decreased to the original level. When pickling vegetables, the lower the salt content and the higher the temperature, the faster the nitrite rises. Generally, nitrate and nitrite rise to the peak after five to ten days of pickling, and gradually decrease after fifteen days. 2 1 day can be harmless. So pickles usually take 20 days to eat. 5. Selection of Vegetable Pickling Tools Pay attention to the use of appropriate tools, especially the selection of containers. It is related to the quality of pickles. The formula of pickled pepper is good: 5 kg washed and cut into two pieces (cold) soy sauce: 2.5 kg boiled (used after cooling) salt: 0.5 kg edible oil: 0.2 kg peanut oil (boiled) ginger: 0.2 kg garlic: 0.2 kg white wine: 0.35 kg sugar: 0.35 kg monosodium glutamate: 0. 1 kg can also be pickled. It's best to marinate it with salt first, or there will be too much water. Ingredients: a catty of celery, two ounces of peanuts, half a carrot and a little pepper. One octagonal (broken for standby) method: 1. Cook the peanuts until they are just cooked, take them out and let them cool. 2. Boil celery (cut celery leaves into sections) until it becomes discolored, and immediately remove it and let it cool. 3. Wash carrots, peel and slice flowers. 4. Pour the cooled peanuts, celery and carrot slices together and add a little salt; Zanthoxylum bungeanum; Fennel mixed together. 5, you can also put some shredded cabbage as a partner. You can eat it in about an hour. You can also add some sesame oil when eating.
Question 3: How to pickle eggplant. Most people make garlic eggplant.
Ingredients: 500g eggplant, 75g refined salt, 50g mashed garlic, 50g coriander powder, and preparation method: 5g.
1. Wash the eggplant, put it in a steamer, steam it with high fire until it is 80% ripe, and take it out to dry. 2. Stir the garlic paste, coriander powder and a small amount of refined salt into a paste, then put it in the middle of the broken eggplant, then add salt layer by layer into the porcelain jar, press it with the washed stone, cover it and marinate it for 3-5 days (every 2 times of stirring 1 time). Product features * * * Soft color, delicious taste, beautiful and unique shape. If you mix leek with it, it will be more delicious.
Raw material formula of eggplant sauce Eggplant 1 kg refined salt 10 g thick soy sauce 75 g Chili noodles 10 g onion 1 garlic powder 2.5 g sesame seeds 5 g preparation method 1. In August, select slender and tender seedless eggplant, wash and dry it, cut it into 3 cm long sections, and then divide each section into 4 parts steadily. 2. Sprinkle some salt on the cut eggplant and marinate it overnight, then wrap it in gauze and press it on the heavy object. 3. Chop the onion into powder and mix it with soy sauce, Chili noodles, minced garlic and sesame seeds to make seasoning sauce. 4. Squeeze the eggplant and put it in a ventilated place to dry its skin. Then sprinkle the proportioned seasoning sauce on the eggplant layer by layer, put it in the jar and cover it tightly. It can be taken out after 5.3 ~ 4 days, and it is best to order one or two drops of sesame oil when serving, which tastes better.
Question 4: How to pickle eggplant and pickles? I remember when I was a child, the salty eggplant and pepper recipes at home were introduced. Pickled eggplant can be used as pickles, which is simple to make and is a side dish for dinner.
material
5 long eggplants, 4 garlic, half a catty of coriander, and the right amount of salt.
working methods
1, eggplant washed, pedicled, cut in half if it is too long.
2. Steam in the pan for about 10 minutes, take it out and let it cool.
3. Chop garlic and coriander, add salt and mix well.
4. Cut the eggplant from the middle and clamp the garlic.
5, sealed, can be eaten after one day in the refrigerator.
skill
1. The steaming time should not be too long. Figure 1 is the state of steaming.
2. Hands, pots, etc. You should not get oil when pickling.
3. After the eggplant is cooled, continue to operate, and it can be eaten after one day.
Question 5: How to pickle eggplant and pickles? It's best to steam it, add salt and minced garlic and put it in the refrigerator for a week. This is a famous dish in the northeast of China.
Question 6: How to marinate, steam, cool, tear, add minced garlic, minced coriander, salt and plastic wrap to seal the fresh-keeping cabinet for two days.
Question 7: How to submerge pickled vegetables and delicious pickled eggplant in northern pepper eggplant: The method of pickled eggplant must meet two basic standards: first, it is fresh, free from mixed bacteria infection and meets the hygiene requirements; Second, the variety must be right, not all vegetables are suitable for pickled pickles. There are many ways to pickle eggplant, and it is a good choice to eat rice and noodles. Materials: eggplant, garlic, onion salt and coriander method/step 1. Steam the eggplant in a pot until it is soft. 2. Cut the eggplant from the middle and air-dry it for half a day until it is dried with clear water and completely cooled inside and outside. 3. Mash the garlic cloves and add a piece of salt to mash them together. 4. Cut the onion into small pieces. Sprinkle the onion and coriander when the eggplant is marinated in the tank to harmonize the taste. 5 Spread minced garlic on the cut eggplant, put it in a pickling tank and put it in a cool place, and it can be eaten in 3~5 days. Precautions Eggplant must be dried, otherwise it will turn sour when salted. Garlic can be added with coarse salt according to your own preferences to prevent garlic powder from splashing.
Question 8: How to pickle small eggplant, beans and pickles? Homemade eggplant with garlic.
Ingredients: 500g eggplant, 75g refined salt, 50g mashed garlic, 50g coriander powder, and preparation method: 5g.
1. Wash the eggplant, put it in a steamer, steam it with high fire until it is 80% ripe, and take it out to dry. 2. Stir the garlic paste, coriander powder and a small amount of refined salt into a paste, then put it in the middle of the broken eggplant, then add salt layer by layer into the porcelain jar, press it with the washed stone, cover it and marinate it for 3-5 days (every 2 times of stirring 1 time). Product features * * * Soft color, delicious taste, beautiful and unique shape. If you mix leek with it, it will be more delicious.
Raw material formula of eggplant sauce Eggplant 1 kg refined salt 10 g thick soy sauce 75 g Chili noodles 10 g onion 1 garlic powder 2.5 g sesame seeds 5 g preparation method 1. In August, select slender and tender seedless eggplant, wash and dry it, cut it into 3 cm long sections, and then divide each section into 4 parts steadily. 2. Sprinkle some salt on the cut eggplant and marinate it overnight, then wrap it in gauze and press it on the heavy object. 3. Chop the onion into powder and mix it with soy sauce, Chili noodles, minced garlic and sesame seeds to make seasoning sauce. 4. Squeeze the eggplant and put it in a ventilated place to dry its skin. Then sprinkle the proportioned seasoning sauce on the eggplant layer by layer, put it in the jar and cover it tightly. It can be taken out after 5.3 ~ 4 days, and it is best to order one or two drops of sesame oil when serving, which tastes better.
Question 9: Eggplant kimchi practice Buy a few small eggplant bags (smaller eggplant) and coriander, wash them and cut them into small pieces for later use. Chop garlic for later use, wash eggplant and cut into thin slices, but don't cut off the bottom. Sprinkle some salt on each interlayer, cool and steam in the pot until there is no water (eggplant is cooked). Put coriander and garlic foam in each interlayer, then put the opening of each tomato packet upward in a small basin or bowl, and heat the oil and pour it directly on each tomato packet. You can eat it in two days.
Question 10: Materials for home cooking peppers, eggplant and pickles.
3 kg of small eggplant (according to actual needs)
coriander
Sige chillies
Take a bag of soy sauce
refined sugar
Practice of home-made eggplant and pickles
Prepare small eggplant, clean the small eggplant, stir-fry in hot oil, and put more oil.
Stir-fried clams, out of the pot.
Cut the coriander into large pieces and stir-fry in a pot. No need to fry. Just pull it a few times and put it on the freshly fried eggplant.
Slice raw peppers and add them to eggplant and coriander. Note: the peppers here don't need to be fried, just put them in a pot and cook them.
Take a bag of soy sauce and boil it in a pot. Add sugar, according to your taste. Personally, I think it would be better to put more. When cooking soy sauce, keep stirring with a spoon to prevent sugar from burning the pot. Boil the soy sauce and pour it directly into eggplant, coriander and pepper.
Finished product! You can eat it directly or soak it overnight, which will be more delicious.