Ingredients: beans, pepper, salt, minced meat and minced garlic.

Exercise: 1, put water in the pot, add pepper and salt to boil, and let it cool. Appropriate amount of beans, washed and cut into sections, soaked with kitchen towel or completely dried (if there is a big jar, you can drown the whole beans).

2. Wash and dry the pickle jar. Put pepper salt water and beans in the jar. Don't run water through the beans, but don't fill them up. Try to occupy 3/4 of the jar space, and then add some high-alcohol liquor. If you like spicy food, you can put some dried peppers. Finally, seal the jar mouth with clear water and put it in a cool and ventilated place for 4-5 days.

3. This is salty. Add minced meat and minced garlic when eating, stir-fry before eating. Because it is summer, it is better to pickle kimchi for a short time, and it will rot after a long time.

Sour bean practice

Simple and rapid method for make sour beans

1. Wash the long beans and dry them first.

2. Chop the dried beans.

3. Chop garlic.

4. Put the chopped beans and minced garlic into a plastic bottle (preferably a glass bottle). I just mixed it with salt in a plastic bottle full of chocolate. Just put the amount of salt in the usual cooking.

5. Put the lid on and put it away. In general, beans can be eaten after they turn yellow in two days. When the weather is hot, you can eat it for a day. Those who like to eat sour can put it for a day or two.

1, and I didn't remember to take pictures until the 2nd, so I want to say that I can eat it on the 3rd, not too sour, because it is convenient to make, but I can't keep it for too long. Generally, two meals are enough, which is too sour after a long time.

Sour bean practice

Ingredients: fresh cowpea, edible salt, pepper, garlic, minced meat and sugar.

Practice: Wash cowpea, be careful not to stick oil.

2): Chop, add salt, and add more salt than usual when cooking.

3): put it in a bottle without a lid, pour it on the bottle with a plate, and then add water to the plate. Change the water in the dish once a day to prevent the water from deteriorating.

4): After being heated for about three days, the beans will turn sour and yellow. Let them stay a few more days in winter.

5): Preparation: minced meat (mixed with raw flour), ginger, garlic and pepper.

6:) Stir-fry ginger and garlic with oil first, and then stir-fry with meat.

7:) Pour in the sour beans.

8:) Stir-fry the peppers together.

9) Add a little sugar when frying.

just love

2,500g of fresh radish (half of carrot and half of white radish), washed, put in a cool place to dry the surface moisture, and put 2,500g of cold boiled water, 1000g of salt, 100g of ginger, 20g of dried pepper, 10g of dried pepper and 15g of garlic cloves into an earthen crock.

If it is best to put some "mother water" in the "pot water" when making kimchi for the first time, you can generally ask friends who already have a pickle pot at home to put some kimchi water (commonly known as "mother water") in the new pot water, just like northerners make steamed bread at home and borrow some "dough" from neighbors to make yeast. "Mother water" contains a lot of lactic acid bacteria, which can produce a good taste. Adding pickled sea pepper has this effect.

Sichuan pickles pay attention to "raising jars". Like wine making, the older the kimchi water, the more delicious the food; However, if you don't pay attention to "raising the tank", the tank water is easy to grow flowers (white mold) and tastes bad, indicating that there are miscellaneous bacteria growing and need to be dumped. "Raising jars" should pay attention to the following points:

1, the vegetables to be soaked must be washed and dried before they can be put into the pickle jar, without running water.

2. Chopsticks for picking pickles should be special and not greasy.

3, in case of aquatic flowers in the altar, should be handled in time. The vegetables that kill white mold are: radish with red skin and white heart, ginger, garlic and white wine. Vegetables prone to white mold are: lettuce, Chinese cabbage, cucumber and eggplant. These vegetables should not be soaked for a long time and can be eaten overnight.

Every once in a while, put some pepper and white wine into the jar.

Sour babao

Batch processing:

Cucumber, cabbage, lentils, potatoes, lotus roots, carrots, lettuce and green peppers.

Seasoning: sugar, vinegar, salt, sesame oil.

Characteristic color: bright color, slightly sour and slightly spicy.

Exercise:

1, evenly cut cucumber, Chinese cabbage, lentils, carrots, lettuce, green peppers, lotus roots and potatoes into small elephant eye pieces, blanch them with boiling water, and control the moisture;

2. Put the above eight kinds of vegetables into a dish, add salt, sugar, vinegar and sesame oil, and mix well to serve.

dill pickles

The practice of pickled cucumber

Method 1:

Some cucumbers, cut into pieces, and put them in a big bowl. Boil a pot of water, add pepper, two or three dried peppers, rock sugar and salt, boil, add white vinegar, then pour this pot of pepper water into a big bowl with cucumber segments, cool the water and put it in the refrigerator for the night. Note that all utensils used in the production process should be carefully scrubbed in advance, and there should be no oil stains.

You'd better eat it within two or three days after eating.

Method 2:

First of all, I want to buy a pickle jar with a small bowl upside down. Then I asked my colleagues for some old soup from their pickle jar as a primer. In fact, it can be pickled without soup stock, and sour soup is faster. Boil the pickled vegetables and let them cool. You can put some pepper and more salt in it. The first time, the salt was put little, sour and slow, not salty. Maybe I seldom cook, so I don't know how much salt to put. Then, seal the jar mouth with plastic wrap, then buckle the small bowl and drain water at the edge of the bowl. When pickling in summer, soak the jar in a cold water basin. Too hot to rot! Pickled vegetables are afraid of oil, so prepare a new pair of chopsticks to hold vegetables. I always wash my hands and do it by hand. Don't get oil on the outside of the jar!

Method 3:

4 cucumbers, washed, pitted and cut obliquely (not too fine, because it will soak in water)

1 garlic, peel and pat gently.

A dozen dried red peppers (students who don't like spicy food can lose weight), cut into pieces.

Put these things together in a fresh-keeping box, cover them with old vinegar, and don't forget to add some salt to taste. Put it in the refrigerator, and the color of cucumber will change the next day, and it tastes good. You can eat it out. You can continue to add new melon strips after eating. This box in my refrigerator has been used continuously for several months, and the more you eat it, the better it tastes ~!

PS: This is a recipe for people who especially like to eat hot and sour food. It's really sour and spicy.

Sour pepper

A, production tools:

Old mustard tuber jar, rice petiole or straw handle, small stone, spoon, pot, etc.

Second, the process formula:

Taking the processing of pickled peppers in pickle jar as an example, fresh peppers 10 kg, licorice 10 g, pepper 10 g, candy 250 g and salt 500 g. ..

Third, the process flow:

1. Wash pickle jar, rice petiole or straw stalk, pebbles, etc. And dry them for later use.

2. Pick out the peppers with wormholes or rotten holes, then cut off the handles of good fresh peppers, wash them, and then fully dry them.

3. Pour half a can of cold water into the mustard tuber jar, then add carrots, peppers, candy and salt, fully stir and let stand for a few days.

4. When the water in the jar is slightly sour, you can add fresh pepper. Note that the peppers should be completely submerged in the water, and the peppers should not be exposed to the water. Press the pepper tightly, cover it with palm leaves or straw, and then press it with small stones.

After more than 5. 10 days, peppers can be fished out for sale or packaged for sale. After the peppers are fished out, fresh peppers can be added, which can be recycled and processed without wasting raw materials.

Fourth, matters needing attention:

1. washed peppers, radishes, beans, etc. It must be fully dried, and never put any water into the jar, otherwise it will affect the shelf life and product quality.

2. After fresh peppers are put into the jar, put your hand into the jar and stir irregularly. If there is some white foam at the mouth of the jar, take it out in time.

Sour material-Yulin specialty. It is famous for producing kimchi in Renhou Town of Yuzhou District and Ye Cheng Town of Xingye County. Its varieties (sour radish, sour cabbage, sour pear, sour bean, sour garlic, etc. ) They are delicious and refreshing, and you can eat them without further processing.

The sour flavor of Xingye Huangcheng is made from the ancestral formula of Qing Dynasty. The acid material is finely crafted, original, moderately sour and spicy, slightly salty in sweetness, tender, crisp and delicious, full of sweetness after eating, without soft teeth and endless aftertaste. Ji Fa and Hong Chao are the most famous yellow acidic materials. The sour materials are new in color and taste, rich in nutrition, and meet the hygiene standards. There are various varieties, such as sour radish, sour plum, sour pepper and sour buckwheat seeds, and more than 20 varieties such as sour broccoli, sour cucumber, sour garlic, sour mung bean, sour Sijiping, sour bergamot, sour lemon and sour plum seeds have been added. Products are exported to Nanning, Liuzhou, Guilin, Guangdong and Hong Kong, and are deeply loved by customers.

Pickling technology is a widely used processing method in fruit and vegetable processing. Because of rich raw materials, simple equipment and convenient operation, it can be made by every household. Its products are easy to preserve, have good flavor, can stimulate appetite and are well received by the masses.

I. Drugs involved in the curing process and their functions

(1) whitening block: whitening effect;

(2) Sodium metabisulfite and sodium hydrosulfite: anti-corrosion;

(3) Alum: plays the role of brittle acid and increasing acid;

(4) calcium chloride: it acts as a solid;

(5) Sodium benzoate: used for disinfection and antisepsis of fruits and vegetables;

(6) Citric acid: acts as an acid;

(7) Lemon yellow: It plays the role of color matching.

Each of the above drugs must be food grade, otherwise it cannot be used.

Second, the material selection:

The selection of materials determines the quality of the effect, so it must be done well. Different varieties have different requirements for material selection. The principle is to choose green, compact, fresh and non-deteriorating.

Third, the necessary treatment:

The leafy vegetables should be fresh and tender, and the old leaves with yellow leaves should be eliminated; Fruits, vegetables and roots should be selected one by one, and unqualified raw materials such as pests should be eliminated. Some varieties also need peeling, pod removal and cutting. In order to prevent vegetables from going bad, you need to bask in the sun for several hours, and then wash and cut them as necessary.

Four, several commonly used pickling process formula (all raw materials 100 kg)

1. Soak March plum, papaya and persimmon: 0 kg of sodium metabisulfite, 0.5 kg of alum, 0.5 kg of calcium chloride, 0. 15 kg of sodium benzoate, 3.5 kg of salt and a little lemon yellow.

2. Formula of pickled pear: sodium metabisulfite 0.2kg, alum 0.8kg, sodium benzoate 0. 15kg, calcium chloride 0.5kg, sodium hydrosulfite 0. 15kg, citric acid 0.2kg and salt 3.5kg..

3. The formula of pickled radish, bamboo shoots, lotus root slices, nourishing head and garlic: whitening block 0.05 kg, sodium hydrosulfite 0.07 kg, sodium metabisulfite 0.5 kg, alum 0.5 kg, calcium chloride 0.5 kg, sodium benzoate 0. 15 kg and salt 3 kg.

4. Formula of sauerkraut, beans, cowpeas, peppers and taro seedlings: 0.5 kg of calcium chloride, 0.5 kg of alum, 0.8 kg of sodium metabisulfite, 0.2 kg of sodium benzoate, 0.05 kg of sodium hydrosulfite, 4 kg of salt and a small amount of lemon yellow.

5. The formula of soaking cucumber, carambola and peach: sodium metabisulfite 0.2 kg, alum 0.8 kg, calcium chloride 0.5 kg, sodium benzoate 0./kloc-0.5kg, sodium sulfate 0.06 kg and salt 3.5kg..

Five, soaking method:

Firstly, put the salt into a jar, pour a small amount of water to dissolve it, put the fruit into the jar and soak it in water for about 12 cm, then sprinkle the medicine on the water and stir it evenly; Be careful not to seal it, it will take 1 week.

Six, fruit seasoning:

Rinse the soaked fruit with clear water and season with pepper, molasses and licorice. The method is: dissolve spices such as pepper, molasses and licorice in an empty jar, and then soak the fruit for a certain period of time. When pickled peppers and sour beans are not sour enough, the amount of citric acid can be adjusted.