Sichuan kimchi is delicious or not depends on the brine. The quality of the brine directly affects the taste of the kimchi. This is something that foodies know!
Sichuan kimchi water practice:
Raw materials: kimchi salt, cold water, white wine, rock sugar, dried chili peppers, red sea peppers, pepper, star anise, cinnamon, garlic, ginger, white vinegar.
Making: wash the altar, dry, salt and cool water mix well and pour into the altar, add white wine, rock sugar, dried chili peppers, red sea peppers, peppers, anise, cinnamon, garlic, ginger, white vinegar can be.
Note: It is recommended not to open the lid of the altar during the fermentation of the mother water!
The daily management of kimchi brine should master the following points:
1. After washing the soaked vegetables, the water must be controlled dry, otherwise it is easy to grow hair. If the raw material itself contains much water, it can be salted first to make its water overflow.
2, no matter what kind of raw materials to soak, every time you pickle the vegetables should add the right amount of salt.
3, soaking must not use manual raw materials, because the hands will carry a lot of bacteria, if you must use manual, hands must be sterilized.
4, the pickle must not be filled too full.
5, the water along the altar must be replaced often, and pay attention to clean, uncovered when the child, do not flow into the altar of raw water.
6, the kimchi altar can not be placed in the temperature is too high, generally should be placed in a cool, ventilated, more humid place. If the kimchi grows hairy, adding a small amount of white wine can relieve it.
7, pickled chili peppers can be soaked in the pickle altar slowly used, the more soaked the more fragrant.
8, kimchi altar as well as fishing kimchi chopsticks can not dip oil meat, or kimchi water will be "flowers", that is, kimchi water on the growth of white mold. Encountered "flowers", should use a clean utensil will be mold out, add appropriate amount of kimchi salt and white wine, the kimchi altar moved to a cool ventilated place, open the lid for 10 minutes a day, 2-3 days later can improve. If the kimchi is rotten and soft and stinks, it is already spoiled and inedible and must be poured out.
9, if the flavor of kimchi is too sour, you can add some salt; if too salty, you can add some sugar; if not crisp, you can add some white wine.
10, kimchi water can also soak phoenix claw, pig's trotters, pig's tail, pig's ears and other meat dishes, but be sure not to put meat dishes into the preparation of long-term soaking kimchi water, meat dishes should be made separately.
Soaking white radish▼
Soaking red radish▼
Soaking radish stir-fry▼
Soaking radish stir-fry is very simple and easy to make, and it's a tasty, quick dish and appetizer.
The soaked pickled radish is removed and set aside.
2, pork lean meat, rinse clean, pork lean meat cut into thin slices spare.
3, cut lean pork slices with the above ratio of soy sauce, cornstarch and a little water marinade for 20 minutes. Choose the portion of finger tip peppers according to the degree of spicy food and cut them into segments.
4. Heat the oil in a hot pan and add the bell peppers to the pan, stirring to release the aroma. Add the radish strips and stir-fry over high heat to release the hot and sour flavor.
5, sour radish out of flavor, slightly browned, quickly poured into the marinated lean meat slices together stir fry. Stir-fry until the meat is browned and almost cooked, add 1 teaspoon of salt, a little chicken essence, and turn the heat down to stir-fry for a few seconds.
6, out of the pot on the plate, pickled radish fried meat finished. It's just an average look, but the flavor is pretty good.
Soaked pickled cowpeas▼
Meat foam pickled bean curd▼
Meat foam pickled bean curd practice is as follows:
1, prepare pickled cowpeas, blanch the pickled cowpeas in boiling water, wash. Cut the sour cowpeas into granules and prepare red and green chili peppers with self-controlled spiciness.
2. Stir-fry the marinated minced pork in oil in a hot pan. Stir fry red and green chili peppers in another pan, pour in the sour cowpea granules and stir fry. Finally pour into the fried minced meat evenly, add oyster sauce sugar to taste.
3, finished handmade. Delicious meat foam sour cowpeas.
Soak cabbage▼
Soak celery▼
Soak carrots▼
Soak millet pepper▼
Soak lotus root▼
Soak ginger▼
Sichuan kimchi all kinds of fancy, look at the editorial are left saliva.
Have you ever seen plums? Have you ever eaten the hands up!