Question 2: How to preserve pickled mustard and pickles? Just seal them in the shade.
Question 3: How to store and seal the pickled vegetable pimples?
Question 4: How to store pickled pickles in winter in the refrigerator when the weather is hot?
Question 5: How to eat pickles is mainly divided into wet eating and dry eating and wet eating. There are basically three ways to eat daily: clear cutting. Pickles are taken out of the jar, washed in tap water, cut into small pieces and made into cold pickles. Add vinegar, soy sauce, sesame oil, pepper, etc. to the clear-cut pickles, which is very refreshing together with hot porridge. Stir-fry You can add some spices according to your hobbies, such as ginger, pepper, garlic, or put some brown sugar, which is very appetizing. Stir-fried pickles rice is delicious. Many people like to eat pickles rice and drink pickles soup, which makes their appetite big and their appetite big. Steam or stew. Braised pickles with miscellaneous bones and ribs have a strong sour flavor, and I still want to eat them. If you stew three layers of meat with pickles, it is a delicious dish. This dish is made with a layer of pickles and three layers of meat, until it is full, then steamed in a pot and cooked. With this dish, your appetite will definitely increase. The so-called dry eating, as the name implies, is that the pickles are dry at this time, and the wet pickles are dried by the sun after being cooked; Every time you eat it, after cleaning it, you can cut it, cold dishes, or chew it in your hand. At the same time, the word "pickles" is also used as a title for friends, but they are very close friends.
Question 6: The common pickles bought are mustard bumps. How to make them taste better after shredding? Also, how to store some Chili oil monosodium glutamate and sesame oil? Don't cut too much at a time. Mustard bumps are easy to preserve, that is, pickles are of course put in salt water, so they should be put back in salt water and submerged in salt water. It must taste bad in the refrigerator, and it will taste bad. In the northeast, mustard knots are put on to dry. When eating, they are steamed in a soft pot with blisters, which is also delicious.
Question 7: How to pickle pickles? First, boil the water, add salt, preferably more salt, and then let the water cool. Pour it into a container, and it is best to choose a special pickled food container. Wash the radish, blow dry, put the radish into the container in sequence with clean non-stick chopsticks, and cover it, preferably with a better sealing effect. You can eat it in about half a month. It is best not to open the lid during the period, and take it with clean non-stick chopsticks when eating. 1, the selection of pickled raw materials for pickled vegetables 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 pickling pickles. For example, some vegetables contain a lot of water, so they are afraid of being squeezed and pressed, and they are easy to rot. Like ripe tomatoes, they are not suitable for pickling. Some vegetables contain a lot of fiber, such as leek. 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 stewed food are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties that are resistant to storage, pressure and squeezing, and have 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 aging will occur. Not suitable for pickling pickles: first, the skin is thick and the seeds are hard; Second, it contains more sugar, fleshy hair, not tender or crisp; In particular, vegetables with more chlorophyll are hard and pickled into pickles "pimps", which are not easy to chew and taste bad. Therefore, it is best to choose fresh vegetables that are six or seven ripe.
Pickled pickles, whether whole, whole or processed into shreds, strips, blocks and slices, should be neat in shape, basically symmetrical in size and thickness, and pay attention to color, taste, fragrance and beautiful appearance.
2. Accurately grasp the amount of salt. Salt is the basic auxiliary raw material for pickling pickles. Whether the amount of salt is appropriate or not is the key to whether pickles with various flavors can be pickled according to the standard. The basic standard of salt content for pickled vegetables should not exceed 25% of vegetables (for example, the salt content for pickled vegetables should not exceed 25 kg 100 kg); The minimum salt consumption should not be less than10% of the vegetable weight (except for quick-curing pickles). The amount of salt used in pickling fruits and vegetables and root vegetables is generally higher than that used in pickling leafy vegetables.
3. It is an essential process in the process of pickling pickles to empty the jar on time. Inverting the jar is to turn the sauce or pickles in the marinator up and down. In this way, the vegetables can continuously dissipate heat and receive evenly, and the original color of the vegetables can be maintained.
4. The eating time of pickles. Generally, vegetables contain nitrate, and the nitrate content of stale vegetables is higher. Nitrite is harmful to human body. If nitrite enters the blood for a long time, people will be weak in limbs.
Vegetables that have just been marinated. 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, the nitrate and nitrite rise to the peak after five to ten days of pickling, and then gradually decrease after fifteen days. It can be harmless in 21 days. Therefore, pickled vegetables should generally be eaten after 20 days.
5. Selection of Pickling Tools for Vegetables Pickling pickles should pay attention to the use of appropriate tools, especially the choice of containers. It is related to the quality of pickles.
(1) Choose a salting machine: if the salting quantity is large and the preservation time is long, it is generally marinated in a tank. Pickled semi-dried pickles, such as spicy dried radish and kohlrabi, are generally pickled in jars. Because the jars are small in belly and easy to seal, the number of pickled vegetables is very small and the time is short, and small pots and bowls can also be used.
Generally, it is better to use earthenware jars for salters, and metal products should not be used.
(2) Sauce pickling should be used as a cloth bag: generally, the raw vegetables should be cut into pieces, blocks, strips, shreds, etc., so that the sauce can be dipped into the tissues of the vegetables. If the whole sauce of fresh vegetables is marinated, it will not only take a long time, but also be difficult to marinate thoroughly. Therefore, cutting vegetables into smaller shapes, putting them into cloth bags and putting them into sauce, the sauce forms pressure on the cloth bags, which can accelerate the ripening of pickled products. It is best to use coarse emery cloth to sew the cloth bag, so that the sauce can be dipped easily; The size of the cloth bag can be determined according to the size of the pickle and the quantity of pickles, and it is advisable to pack 5 kg of pickles.
(3) The sauce rake should be made of wood, not metal. Sauce making and pickles need to be raked frequently, that is, the pickles are turned up and down with a sauce rake. The wooden sauce harrow is light and buoyant, and placed in the sauce jar, which is not afraid of salt corrosion and has no peculiar smell, and meets the sanitary conditions. In addition, pickles also need tools such as hedges and forks, which can be selected flexibly according to needs.
6. Pickling temperature and place of pickles (1) Generally, the temperature of pickles should not exceed 20 degrees Celsius above zero, otherwise, pickles will rot and deteriorate quickly. Keep it in winter > >
Question 8: What should I do with pickles every other year? Pickles every other year are better to eat. If they are afraid of being bad, they can be air-dried and preserved. When eating, just soak them with seasoning water and soy sauce.
Question 9: How to wash pickles lightly and slice or shred pickles. Then soak in cold water for about half an hour to soak out the salt, during which time you can change the water twice. You can add some vinegar and sugar when eating and mix well.
Question 10: Can a large amount of pickled mustard tuber be stored in a cellar if it is cement?
What you do may
Be melted by acidity
The cellar. best
Still use a big water tank.