The practice of pickling pickles with soy sauce. Many people often eat kimchi at home, and kimchi can be regarded as the next meal in our daily life. They are very delicious with porridge. Let's take a look at the practice of pickles.

The way to pickle pickles with soy sauce is 1 1. First of all, in the preparation of materials, you should choose your favorite vegetables, and try to choose seasonal vegetables if possible. In fact, we don't need to look at the appearance of vegetables, because what looks good may only be more pesticides. We just need to choose fresh and full vegetables. Then clean the vegetables and dry them in a ventilated place for half a day. Don't expose them to the sun.

2. Clean vegetables should be cut into pieces or blocks according to different materials and your own preferences. A friend who has a pickle jar at home can pickle the whole dish without cutting it. Vegetables like radish and Chinese cabbage, if you like to eat crispy taste, you need to marinate the vegetables with salt for about one night, then force out all the water in the vegetables, and then wash away the salt.

The most important thing is the preparation of salt water. The ratio of salt to water is generally around 65,438+0 to 65,438+00. I hope everyone here eats less salt. Although salted pickles taste better, eating too much salt is very bad for your health. Salt water should be fully stirred evenly, and friends with conditions had better get some old salt water.

4. Add 70% salt water and 3% old salt water to the pickle jar, and then put the cleaned vegetables into the salt water jar immediately after passing through clean water. Friends who like to eat peppers and prickly ash can put some fresh peppers and prickly ash granules into the pickle jar. The order of the dishes is also particular. Vegetables that need to be soaked for a long time are placed at the bottom, and vegetables that can be eaten after soaking for a few days are placed at the outside, which is convenient for eating at any time.

5. Finally, cover the jar and pour a proper amount of water into the jar mouth to isolate bacteria and air. After waiting for 7- 15 days, a delicious jar of pickles is ready, and it must be sealed with water. In addition, always observe the water quantity and replenish water in time.

Pickled vegetables are crispy and full of flavor, which is our favorite meal. However, the salt content of pickles is relatively high, so less salt should be used in the production process. In addition, you must wash your hands or use chopsticks that have not been stained with oil when eating pickles, otherwise pickles are prone to mildew. How to make pickles delicious? Please try it according to my introduction and make sure that you can make delicious pickles at home.

The practice of pickling pickles with soy sauce 2 materials:

4 kg white radish, peeled and diced, 3 onions, 2 tablespoons white sugar, 2 tablespoons edible salt, half diced onion, 3 tablespoons fish sauce, 1 tablespoon garlic, half tablespoon ginger, 4 tablespoons dried Chili slices, 1 tablespoon rice flour, 1/4 tablespoons water.

Steps:

1. Cut the radish into sections, put it in a large bowl, sprinkle with salt and sugar, stir well, and leave it at room temperature 1 hour;

2. Onion is cut into pieces, onion and fish sauce are mixed in a blender, rice flour is mixed with water, and heated in a microwave oven for 1 min to form a paste;

3. Mix all seasonings (except dried pepper slices), after 1 hour, rinse the pickled white radish with tap water for 5 minutes, and drain the water;

4. Then put the radish into a clean bowl, add 2 tablespoons of dried Chili slices, stir well by hand, pour in the mixture of chopped green onion and seasoning, stir well, pour into a jar, leave it at room temperature for 6-24 hours, and then put it in the refrigerator for refrigeration.

Pickled pickles with soy sauce 3 1, pickled cucumbers.

Composition:

5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

Exercise:

1. Wash cucumber, drain water, cut into two sections (or not cut), thicken with salt, mix well and compact, and flatten the surface with clean big stones;

2. After curing for 3-4 days, take out the cucumber and drain the salt water;

3. Wash and dry the pickling tank, pour in the drained cucumber, add the sweet noodle sauce, mix well, cover with the head sauce and cook for 10 day.

2. Sour cabbage

Composition:

5000g Chinese cabbage, pepper100g, salt 500g, ginger 250g, rice vinegar100g.

Exercise:

Wash the cabbage, remove the old leaves, cut into strips, air-dry until semi-dry, put it in a jar, add seasoning and mix well, and marinate for about 2 days.

Step 3 soak radish strips

Composition:

White radish, white wine, ginger, salt, pepper, star anise, etc. ), pepper and rock sugar.

Exercise:

1, white radish washed and cut into pieces, pickled with a little salt;

2. Add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pan and heat it over high fire. After the water is boiled, pour in the above materials (Chinese liquor, ginger, salt, pepper, aniseed, pepper and crystal sugar), continue to heat for 10 minute after boiling again, then turn off the fire and let it cool completely;

3. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce;

4. In order to make kimchi taste better, you can add some water from wild pepper.

5. Cover the pickle jar, add water around it and seal it. Wait patiently for three or five days before eating.

4, spiced dried radish

Composition:

White radish 10000g, salt, balsamic vinegar, sesame oil, chili powder and spiced powder.

Exercise:

1. Wash radish and cut it into finger-thick radish strips;

2. Dry for one or two days until the water is basically dry;

3. Add a proper amount of salt into the dried radish, and then knead it repeatedly until the dried radish is soaked in salt and softened;

4. Add Chili powder and spiced powder into dried radish and continue to knead repeatedly until the seasoning is uniform;

5. Put the dried radish into a closed container and marinate for half a month at room temperature;

6. soak in balsamic vinegar and drop sesame oil when eating.

5. Assorted pickles

Composition:

Chinese cabbage, garlic moss, onion, green bamboo shoots, cucumber, red pepper, radish, lentil, tender ginger, garlic 250g, dried pepper100g, pepper100g, ginger100g, salt100g, and garlic 250g.

Exercise:

1. Disinfect and clean the pickle jar and dry the water. Pour 2 kg of cold boiled water into a jar, and add salt, dried pepper, pepper, ginger, brown sugar and white wine to make kimchi water;

2. Wash and dry all kinds of vegetables to be soaked, put them in the tank, cover them, add water along the tank, and check whether there is water shortage along the tank at any time, so that they can be soaked for 7- 10 days.

6, sauce Babao vegetables

Composition:

Cucumber 1000g, lotus root beans 800g, red beans 400g, peanuts 300g, chestnut kernel 200g, walnut kernel 100g, almond 100g (the above raw materials should be pickled first), yellow sauce 2000g, and sugar color1.

Exercise:

1, processing all the above raw materials into shapes with the same size, mixing them together, soaking them in water to get some salty taste, and taking them out to dry;

2. Put it in a cloth bag and put it in a jar. Put the yellow sauce, sugar color and soy sauce into a jar and stir 1 time every day for 5-7 days. When the main ingredients are salted first, it is not advisable to add too much salt, and the time is longer, 5-8 days. The seasoning in the tank should drown the main ingredients, and if it is not enough, you can add cold boiled water.