Practice of Chinese cabbage pickle 1 Chinese cabbage pickle
material
Shandong cabbage 1 piece, shredded white radish 300g, shredded carrot100g, onion 40g, salt 215g, water 5000㏄, fine Chili powder 60g, coarse Chili powder 60g, ginger 30g, garlic kernel.
method of work
1. Peel off the rotten leaves on the outer layer of Shandong cabbage, and then peel off the leaves layer by layer.
2. Take a pot, add 200 grams of salt to 5000㏄ of water and mix well to make salt water, and put it into the leaves of Chinese cabbage made in the method of 1.
3. Put other heavy objects on the pot in the method 2 and pickle it in the shade for about 2 days. During this period, the leaves must be turned over for 3 times, so that the leaves are evenly soaked in salt water to help the water in the cabbage seep out.
4. After about 2 days, take out the blade, fold the thickest part of the blade in half, and if the folding is not stopped, pour out the salt water and take out the blade; Otherwise, continue to soak until it is folded and then take it out.
5. Wash the leaves of Chinese cabbage in method 4 with clear water to remove the excess salty taste of the leaves.
6. Squeeze dry the water in the leaves of Chinese cabbage, and set aside.
7. Sprinkle shredded carrot and shredded white radish with 15 g of salt, stir until shredded carrot and shredded white radish are softened and drained for later use.
8. Add the right amount of hot water to the fine Chili powder and the coarse Chili powder and mix well to form a paste. Set aside.
9. Peel, wash and cut ginger into small pieces; Garlic kernels are mashed with a food conditioner; Cut the onion into sections and set aside. Add ginger, garlic, onion, sugar and fish sauce to the chili paste made in the method 8, and stir evenly to make the paste. Then add the shredded red and white radish made in the method 7, and stir evenly to make the paste. Evenly spread the medicated paste on the leaves of Chinese cabbage in Method 6. Roll the leaves coated with myrrh paste into a barrel shape from the root, and the tighter the roll, the better. Put them in containers in turn, cover them and preserve them, and then pickle them in the shade.
Chinese cabbage and sesame roll pickles
material
Chinese cabbage leaves 10, green beans 20, cucumbers 5, fresh shrimp 1/4 cups, 1. salt 2 tablespoons, black sesame 1 tablespoon, sugar 1/2 tablespoons, white vinegar.
method of work
(1) Wash and drain the materials for later use.
(2) Sprinkle the seasoning (1) evenly on the leaves of Chinese cabbage to soften the water, and then filter out the leaked salt water after about 4 hours.
(3) Scald the green beans and cucumbers in boiling water for 20 seconds, then take them out when the color turns green, shower them with cold boiling water, then drain the water, and cut the cucumbers in half longitudinally and then slice them horizontally for later use.
(4) Take a large cabbage leaf, spread cucumber slices 1 slice, two green beans and Antarctic fresh shrimp on the stem of the leaf, sprinkle a little black sesame seeds on the leaf evenly, tightly roll up from the stem to the 1/3 part of the whole leaf surface, then fold the left and right cabbage leaves in half to the center, and then continue to roll up until the tail end is fixed.
(5) After all the materials are prepared in sequence, they are soaked in the evenly mixed seasoning (3) and pickled for about 2-3 hours, and then they can be eaten, and can be stored in cold storage for about 10 day.
Spicy cabbage and pickles
material
Chinese cabbage, radish, shrimp skin, glutinous rice flour, leek, pear, apple, salt, chicken essence, sugar, garlic and ginger.
method of work
1, wash the cabbage and dry it in the air.
2. Cut apples, pears, ginger and garlic into pieces (I am lazy and stir them with a cooking machine), cut radishes into shreds (hehe, I cut them into thick powder), cut leeks into pieces, and cut shrimps into pieces.
3. The washed cabbage is marinated with salt, and the front and back of each layer should be smeared. The leaves can be slightly taken without too much salt, because the leaves are easy to taste, and they should be left for one night after being touched.
4. Stop glutinous rice flour with boiling water (everyone must first mix it with boiling water and cook it in the upper pot, but I was in a hurry and poured it directly into the pot, with grams of granules on it).
5, after mixing, open fire to cook, keep stirring, or it will not paste the bottom, and it has been a bit transparent.
6. After the glutinous rice is cold, mix the prepared ingredients with some salt and chicken essence. I forgot, there is also the most important Chili powder.
7. Wash the pickled cabbage with water, leaving a little salty taste.
8, and then put the material on the cabbage, to be even! Then roll up the smeared food, put it in a box and seal it. You can eat it in about a day or two. It goes well with the rice. It's delicious!
Spicy cabbage, leek and pickle
material
Chinese cabbage 1 piece, leek, shredded carrot, 1. coarse salt 1/3, 2. Chili powder 1/2 cups, Chili sauce 1/3 cups, a little sugar, and minced garlic/kloc-0.
method of work
(1) Cut the whole Chinese cabbage in half, sprinkle with coarse salt to soften it naturally. Don't press it. The salt should be evenly sprinkled on every corner of the Chinese cabbage, and water will come out after about 2 days. During this period, it must be turned over several times. Take it out and filter the salt water for later use.
(2) Add the materials (2) and seasonings (2) and stir them evenly, marinate them and put them in cold storage for 1 week, then take out the slices and eat them, which can be preserved for about 2 weeks.
Practice of Chinese Cabbage Pickles 2. Self-made Sichuan Pickles;
Ingredients: white wine, ginger, salt, pepper, aniseed (star anise), pepper (I use powder), sugar and white radish.
Steps:
1 Wash and dry the pickle jar and set it aside.
2. Wash the white radish, cut it into pieces and pickle it with a little salt.
3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pot and heat it with high fire.
4. After the water boils, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, pour it into the cold sauce after paving, and there is a trick in the book, that is, you can add a little water of wild pepper to it to make the kimchi taste better and enter the "state" earlier, otherwise the kimchi of the previous times will not be delicious:) ... I did so, and almost put half a bottle of wild pepper and wild pepper in it.
6, flooded for several days
Method 3 of Chinese cabbage kimchi Raw materials: Chinese cabbage 1 carrot, radish, pear 1 garlic, 3 ginger 1 leek 1 small onion.
Seasoning: about 200 grams of big grain salt, 60 grams of glutinous rice flour, 60 grams of thick and thin Chili powder 120 grams of blue label fish sauce, 35ml of sugar, 35 grams.
Practice:
1) Pick the old leaves outside the cabbage, rinse them, cut them longitudinally with a knife, and then break them by hand. Sprinkle large grains of salt evenly in the middle of each layer of leaves of the cabbage, and sprinkle more on the side of the cabbage.
2) Mix the remaining salt with clear water at the ratio of1:10 to form salt water, pour it into a deeper container, put the cabbage in it, put a heavy object (preferably a big stone) on it, and marinate for about 4 hours. When pickled for two hours, you can turn the cabbage over. The pickled state is: cabbage. The leaves and cabbages are already soft.
3) Using the time of pickling Chinese cabbage, the following steps are carried out. Add about 500ml of water to glutinous rice flour and stir it evenly, then pour it into the pot and cook it on medium heat until it bubbles in the middle. When cooking, keep stirring the bottom of the pot to prevent it from burning.
4) When the glutinous rice flour is slightly heated, add Chili powder, mix well and let stand for about 1 hour until the color is obviously darker.
5) Cut garlic, ginger, pear, onion and white radish into cubes, put them in a blender, add a little water and break them into paste.
6) Wash leeks and carrots, and cut them into thin filaments about 5cm long.
7) Put the beaten paste of ginger, garlic, etc. into the left-standing paste of chili and glutinous rice, add fish sauce and sugar, and mix well. Finally, add leeks and carrots and mix well.
8) Take out the pickled cabbage, rinse it in flowing water several times, and then wring out the water for later use.
9) Bring disposable kitchen gloves, and evenly spread the pepper paste on each layer of the cabbage, paying attention to both sides.
10) Put all the smeared spicy cabbage in a sealed box, pour some remaining pepper paste on it, cover it, and let the cabbage ferment.
1 1) If you want to eat it right away, you can put it in a room with a room temperature of more than 20, and you can eat it in about 3 days. If you don't eat it in a hurry, put it in the refrigerator. After 1 week, the fermentation is basically finished and you can eat it.