Pickling methods and techniques of cinnamon sauce. Guizi sauce is a familiar side dish with a special formula, which is not only rich in nutritional value, but also very special in practice. More pickled food, crisp, help digestion. Let me introduce how to make cinnamon sauce and how long to marinate it.
Wash and dry ginger.
Air-dried in a ventilated and cool place for about 2 days, and the surface looks wrinkled.
Put the dried Guizijiang into a fresh-keeping box or an airtight bottle.
Boil pepper and aniseed in water, and then cool for later use.
Pour sweet noodle sauce, soy sauce, sugar, a little oyster sauce, white wine and salt into ginger and mix well.
Pour the cold pepper water into the crisper, so as not to smell like ginger.
Cover and marinate for about 18 days. The longer the time, the better the taste (I will roughly put the amount, put it according to your favorite taste, and add more sweet noodle sauce and sugar).
1. The purpose of air-drying before curing is to air-dry part of its water, and the taste will be more crisp after curing.
2, when mixing seasoning marinade, sweet sauce and sugar can be used more.
How to preserve Guizijiang for a long time without blackening?
food
500 grams of cinnamon sauce, a small bag of sweet noodle sauce, three spoonfuls of sugar, three spoonfuls of white wine, a little oil consumption, a little soy sauce, a little aniseed pepper, and a proper amount of salt (I put about the amount, just put it according to your favorite taste, and put more sweet noodle sauce and sugar)
step
1, ginger washed and dried.
2. Air-dry it in a cool and ventilated place for about 2 days, and the surface looks wrinkled.
3. Put the dried Guizijiang into a fresh-keeping box or a closed bottle.
4. Boil pepper and aniseed in water, and then cool for later use.
5. Pour sweet noodle sauce, soy sauce, sugar, a little oil consumption, white wine and salt into Guizijiang and mix well.
6. Pour the cold pepper water into the fresh-keeping box without ginger.
7, covered with curing 10 days or so, the longer the time, the better.
Matters needing attention
The purpose of air-drying before curing is to air-dry part of its water, and the taste will be more crisp after curing.
Sweet sauce and sugar can be used more when mixing seasoning marinade.
How to pickle sweet and sour cinnamon sauce?
1, first wash the ginger and slice it. 2. Marinate with proper amount of salt for 24 hours. 3. Control the salt water, pour in the prepared sweet and sour juice (the ratio of sweet and sour is 1: 2, which can be adjusted according to personal taste) and a little cooking wine, and you can eat it after one week. For health reasons, monosodium glutamate is not needed.
How to pickle ginger How to pickle ginger is delicious?
Pickled like ordinary pickles: 50 kg of ginger, washed and removed impurities, dried and ventilated for more than one day, without moisture, otherwise it will be pickled out and blackened, put it in a crock, sprinkle with a layer of salt, the amount of salt is 9 kg, and pour in the right amount of water after putting it away. Empty the jar after one day and two days. It can be eaten after about 15 days, and the color is white.
Pour sweet noodle sauce and soy sauce into ginger, then add sugar, a little oyster sauce, white wine and salt and mix well. Pour the cool anise pepper water into the crisper, without adding ginger. Cover and marinate for about 10 days. The longer the time, the better the taste.
Slice ginger and pickle it directly with salt and pepper water. If cut into thin slices, you can eat it in one day, which is also commonly known as marinated fresh.
How to pickle yam (commonly known as Guizijiang)?
Three kilograms of white radish, ginger and carrot, pickled separately, and controlled moisture. Pepper boiled in water is open and cool, and one and a half to two packs of soy sauce are open and cool. Shred ginger, garlic slices and red pepper into two or three slices, add appropriate amount of white wine and sugar, pour pepper water, monosodium glutamate and soy sauce, stir well, and serve after a few hours. It will be more fragrant and delicious after a long time.
How to pickle Guizijiang Changbai Capsule? How to avoid handling? thank you
There are several possibilities: 1 less salt; 2 the weather is hot; Raw water and other impurities are mixed together during processing. To solve this problem, skim the fermented grains, take things out, add some salt to the salt water and cook them again, put them in a cool place, and keep the fishing tackle clean every time you eat.
How do you pickle foreign ginger at home?
Pickled ginger with popular taste
Ingredients: ginger, salt, fennel, pepper, clove, cinnamon and water.
Pickling step:
1. Wash ginger and drain.
2. All seasonings are boiled in water and then cooled.
3. Put the dried ginger in the fresh-keeping box.
4. Pour the cooled seasoning water into the fresh-keeping box.
5. Add a layer of plastic wrap first.
6. Cover again and marinate in a cool place for more than a week.
7. When eating, cut ginger into filaments, add some cooked sesame seeds, and then pour some soy sauce, vinegar and sesame oil.
Mild pickled ginger
Ingredients: ginger, salt, pepper, aniseed, monosodium glutamate.
Exercise:
1. Pickled light ginger.
Ingredients: ginger, salt, pepper, aniseed, monosodium glutamate.
Exercise:
1. Put ginger in a container and add salt, pepper, aniseed and monosodium glutamate.
2. Add the right amount of water, but don't put ginger.
3. Marinate for a week and you can eat it. Rinse with cold boiled water before eating. Note: Pickled ginger with light taste must be pickled with mud, and the washed ginger will turn black and taste bad.
Pickled ginger with sauce flavor
Ingredients: ginger, pepper, aniseed, sugar, salt, sweet noodle sauce, white wine, soy sauce and monosodium glutamate.
Exercise:
1. Wash ginger and put it in a container. You can't bring mud when pickling the sauce flavor.
2. Put seasoning according to your own taste. Note: it is most suitable to pickle 2 kg of foreign ginger and put 50 g of wine. Too much wine is too strong and too little is not fresh enough.
3. Zanthoxylum bungeanum and aniseed are best blanched with salt water, and poured after cooling, otherwise the ginger is easy to break; The amount of water added should not exceed the amount of ginger.
4. Marinate for about a week and you can eat it.
Pickling method of sweet and sour ginger
Wash the foreign ginger and put it in a glass bottle, then mix the vinegar and sugar according to the ratio of 30 (sugar): 100 (vinegar) (of course, it can be adjusted according to your own taste), and then pour the sweet and sour into the jar. The vinegar should be submerged and 3~5 cm higher than the ginger, and it can be eaten after pickling 12 days. (Note that the ambient temperature should not be too high to avoid direct sunlight.)
How to pickle ginger?
Wash the foreign ginger, dry the skin moisture, cut it into slices or thin slices, and then sprinkle salt for about 6 hours (10 kg of foreign ginger needs to add 8 Liang to 1 kg of salt). Boil water: put water in the pot, add pepper, star anise, dried Chili, etc. (according to your own taste), cook in the pot for a while, then add soy sauce and a little sugar (according to your own preference). Pickling 10 kg of foreign ginger requires adding 1 to 2 kg of soy sauce. Turn off the heat after boiling. Put the pickled ginger in a vegetable vat, put it in water for cooling, and pour it into the vegetable vat, whichever is ginger or more. Add one or two ounces of white wine and monosodium glutamate. Marinate for a few days and you can eat it.
The method of curing Guizijiang in northeast China.
1. Guizijiang, scientific name: Jerusalem artichoke, also known as ginger and Guizijiang, is a perennial herb of sunflower. It is 1-3 meters high and has a large number of underground stems and fibrous roots. Stems erect, branched, white hispid or setose. Leaves are usually opposite and petiolate, but the upper leaves are alternate; The lower leaves are ovoid or ovoid-elliptic. The head is big, few or many, solitary at the branch end, with 1-2 linear lanceolate bracts, erect, with 12-20 tongue-shaped flowers, yellow tongue, spreading, oblong, tubular flower corolla yellow, 6 mm long. Achenes are small and wedge-shaped with 2-4 hairy conical flat awns at the top. Flowering in August-September.
Native to North America, it was introduced to Europe in the17th century and then to China. Its underground tubers are rich in fructose polymers such as starch and inulin, which can be eaten, cooked or cooked in porridge, pickled pickles and dried Jerusalem artichoke, or used as raw materials for preparing starch and alcohol. Planting near the house has a beautification effect. Jerusalem artichoke is called "2 1 century human and animal crops" by FAO officials.
Second, the method of pickling ginger in large quantities.
(1) material:
100 kg of fresh Jerusalem artichoke, 40 kg of sweet sauce, 20 kg of salt, 24 kg of bean cake sauce and 60 kg of second sauce.
(ii) Methods/steps
1, raw material processing. Fresh galangal harvested in June165438+1October every year is selected to remove the epidermis roots and impurities in time. Larger ones need to be broken, cleaned and drained.
2. pickling. After fresh galangal is drained, sprinkle 16 baume salt water all over the body, put it in a jar, and marinate evenly layer by layer. /kloc-rotate the cylinder once every 0/0 hour, and * * * counts as four times.
Step 3 soak in salt. After 48 hours, drain the brine with reeds, replace it with a cylinder, put a bamboo pole on it, fasten it with bamboo pieces, add salt to the original brine to make it 16 Baume, and soak it over the head for preservation.
4. Soak to remove salt. Take out the salt blank, add equal weight of water, soak it for 2 hours to desalt, take it out, put it in the washing basket and overlap it for 3-4 hours, and switch it up and down once in the middle to make it uniform.
5, the initial sauce. Put the marinated blank into 60 kg of secondary sauce to make sauce for 3-4 days, stir it twice a day, take it out, drain it and put it in a jar.
6. Compound sauce. Mix 40 kg of sweet noodle sauce and 24 kg of bean cake sauce, pour into the jar and continue to sauce ginger, stir twice every morning and evening, and eat after 20 days. Wash the sticky sauce mash before eating, then cut it and eat it.
(3) Quality standards
This product is golden yellow, shiny, mellow in sauce flavor, crisp and tender in texture and fresh and sweet in taste.
(4) Precautions
1. The harvested foreign ginger should be processed as soon as possible, otherwise it will easily change color and make the product black.
2. In the process of harvesting and processing, fresh foreign ginger should be handled carefully to minimize mechanical damage and prevent the product from blackening.
Third, the home pickling method of foreign ginger
(1) Pickling material:
1000g of foreign ginger, 40g of salt, 50g of white wine, fish sauce, soy sauce, sugar, pepper, ginger, garlic and pepper.
(ii) Methods/steps
1, ginger washed and dried;
2, ginger slices, add salt, generally about 25 grams of salt for a catty of ginger;
3. Wash and dry the pepper and cut it into peanuts;
4. Salting;
5. Slice garlic and ginger for later use;
6. Pickled peppers and ginger control dry water, which is slightly cool;
7. Add soy sauce, aniseed and pepper to the pot and cook for 10 minutes. Add sugar, white wine and fish sauce and bring to a boil. Marinate 2 Jin of ginger. It is more appropriate to put 50 g of wine. Without it, it's not fresh enough, and it's cold.
8. Pour in after cooling, otherwise the ginger is easy to break, and the amount of water sauce is slightly less than that of ginger;
9, pickled for two days to eat;
10, marinated for about a week, and the taste is good.
How to pickle delicious foreign ginger?
Raw materials:
Fresh ginger (preferably with soil), pepper (or green pepper), carrot
(No), pepper, salt.
Method:
1 Put enough pepper and salt, especially salt, in a clean pot, otherwise it will not dissolve easily in cold water.
Prepare the amount of water according to the ginger to be pickled, boil it, pour it into the basin of 1, and then let it stand until the water is cool.
Clean ginger and other raw materials, and then slice them into a pickling container.
Pour in the cooled Chili water, whichever is not sliced.
If you put the right amount of salt, you can leave it overnight.
Ginger is crisp and light, and it is a good side dish.
Please remember:
You must use clean chopsticks to eat foreign ginger!