Have an altar of pickles, especially in winter. Whether it is cured meat with unique flavor or Chinese cabbage with refreshing taste, its color, fragrance and taste can never be replaced by other dishes. Sour, sweet, spicy and salty are all in the kitchen ~
1. Pickled sugar and garlic
material
10 kg of fresh garlic (5000g), 4 bottles of white vinegar (2000ml), 500g of topaz crystal sugar, 400ml of honey.
working methods
1. Peel off the outer layers of fresh garlic one by one, cut off the roots and trim the stems.
2. Wash the garlic with running water first, then soak it in a larger pool or basin for 1 hour, and then rinse it thoroughly with running water. Let stand for 8- 10 hour to drain water.
3. Put all the white vinegar and topaz rock sugar into a boiling pot, and cook over medium heat until the rock sugar melts, so as to make a sweet and sour garlic paste sweet and sour soup. After turning off the fire, let it stand and cool it to room temperature.
4. Take a clean and dry pickle jar, first put the drained garlic into the jar, then slowly pour in the cool sweet and sour soup (the amount of water should not exceed all the garlic), and finally pour the honey evenly on the surface.
5. Cover and seal the pickle jar. It can be eaten after 2 months of pickling, and the maximum pickling time is 12 months.
2. home-cooked pickled cucumber
material
Cucumber 500g, green pepper 50g, ginger, soy sauce 1000g, star anise, cinnamon and pepper.
working methods
1, cucumber washing, water control.
2. Wash the green pepper, cut it with a knife to facilitate the taste, cut the ginger into large pieces, and put the cut cucumber, green pepper and ginger slices into a small pot.
3. Pour the soy sauce into the pot, add star anise and cinnamon, and bring to a boil.
After the cooked soy sauce is cold, pour it into a small basin filled with cucumbers and peppers.
5, another oil pan, add pepper to heat.
6. Pour the burnt pepper oil into the basin filled with cucumber and marinate for 24 hours.
Step 3 pickle ginger
material
500g of ginger, 250g of brewed white vinegar, 250g of crystal sugar, 2 tsps of salt (5ml×2) and Lycium barbarum 1 tsp (which can be saved).
working methods
1, ginger is washed without peeling.
2. Slice the ginger.
3. Put the ginger slices into a bowl, sprinkle with salt and marinate for 20-30 minutes to force out the water.
4, white vinegar and rock sugar into the pot, turn on a small fire to melt the rock sugar, and then put it aside to cool.
5. Squeeze the water out of the ginger, as dry as possible.
6. Put the squeezed ginger into a clean glass bottle, and then pour it into the cold sweet and sour juice for one day.
4. Fried pickled radish
Raw materials:
700 grams of white radish, 50 grams of white vinegar, 30 grams of rock sugar, 6 grams of salt and two peppers.
Exercise:
1, prepare raw materials
2. Wash and cut the roots of white radish (without peeling)
3. Replace the knife with a large piece (not too small, too small and not brittle to affect the taste)
4. Put it in a sealed jar or a sealed container without water or oil.
5. Chop the small red pepper and put it in a sealed can.
6. Break the rock sugar, sprinkle with salt, add the rock sugar, pour the white vinegar, cover it, shake it well, and marinate for half a day (the rock sugar will slowly melt, so don't worry about small particles).
Tip: This pickle is characterized by its high speed. Need to eat as soon as possible. If soaked for too long, it will affect the taste and deteriorate.
5. Refreshing pickles
raw material
600ML of hot water, pickled pepper water 120ML, 4 slices of ginger, appropriate amount of pickled pepper, Flammulina velutipes 1 package, white radish 150 g, green bamboo shoots 100 g, 300ML of white vinegar and 2 teaspoons of salt+1.
working methods
1, take a clean oil-free and water-free container, and put pepper and ginger slices in the container.
2. Pour the boiling water into the container, cool it slightly, and then pour the pickled pepper water.
3. After the water is cool, add pickled peppers, pour white vinegar, add salt and pickle water and mix well.
4. Except cabbage and Flammulina velutipes, other vegetables are cut into their favorite shapes without blanching.
5. Cabbage drowning
6, Flammulina velutipes drowning
7, drowning vegetables must drain the excess water for use.
8. Pour all the vegetables in the recipe into the box.
9. You can eat it in the refrigerator for 24 hours.
6. Radish and pickles
material
5 kg carrot, 100 g salt.
working methods
1. Remove roots and leaves from radish and wash it.
2. Cut into silk about half a millimeter thick and spread it out on a sunny day.
3. Until the radish skin is moisture-free and semi-dry.
4. Add salt and rub hard.
5. There is a little water on the surface of shredded radish.
6. Put it in a clean, oil-free and water-free tank, layer by layer, then compact one layer and then put another layer.
7. Seal it with plastic wrap and put it away for almost 2-3 weeks.
7. Pickled sauerkraut
material
1 Chinese cabbage
Seasoning:
5 dried peppers, 2 teaspoons of pepper, fennel seeds 1 teaspoon, fennel seeds 1 teaspoon, apples 1 piece, appropriate amount of salt, sugar 1 tablespoon, high-alcohol wine 1/2 cups, lemon juice 1/4 cups.
working methods
1, separate each leaf of Chinese cabbage, wash and dry;
2. Add salt to each leaf of Chinese cabbage and marinate it in a bowl for about half a day;
3. Put the dried pepper, pepper, aniseed, fennel, apple, high-alcohol wine and lemon juice on the cooking machine and beat them into paste;
4. Pour into a bowl, add 3 tablespoons of salt and 1 tablespoon of sugar, add Chinese cabbage and stir well by hand;
5. Wipe the pre-washed mosquito killing tank with high alcohol once;
6. put the vegetables in the jar;
7. Cover the lid, pour water on the side and label the date. Generally, you can eat 10 days or so.
skill
First, it is best to use mustard as the material, not Chinese cabbage and cabbage;
Second, the vegetables should be air-dried, otherwise there will be too much water oozing out and there will be no room for eating;
Third, the jar should be cleaned with wine to prevent pickles from becoming moldy.
8. pickled beans
material
A kilo of beans, salt, garlic and pepper.
working methods
1. Wash a catty of beans, spread them out to dry, cut them into small pieces you like, and mix with salt (the amount is how much salt you will put in so many dishes, just add a little more salt).
2. Three or four pieces of garlic (you can put more if you like) and two or three pieces of pepper (the original formula is dry, and I put fresh and dry)
3. After all the ingredients are stirred evenly, put them in a glass sealed box, cover them and leave them for three or four days until you like the acidity, and then you can fry them.
9. pickled potherb mustard
material
Snow cabbage (gross weight) 8 kg, salt 1 kg.
working methods
1. Wash the cabbage and remove the yellow leaves. If you bought it from a farm, let it fade for two days.
2. Cleaning: This step can be omitted, and it can be cleaned evenly after pickling; Those pickled cabbage in the open air need not be washed.
3. If step 2 is carried out, it must be dried in a ventilated place; Choose to wash the cabbage in sunny days, otherwise it will go bad easily. Even if it does not deteriorate, it is easy to rot quickly after pickling. )
4. Brake water: half a catty of salt brake water. I dyed it after work and grabbed water before going to work the next morning. Experience: Gently rubbing the stem of Chinese cabbage while sprinkling salt (using biological principles to gently rub with salt) helps Chinese sauerkraut to keep green.
5. Clean the cabbage, then put it into a clean pot layer by layer, sprinkle some salt on each layer, and leave it for three days. Turn it over once a day (heat dissipation) and put it on the bottom.
6. Squeeze the water again, put it in the jar, boil the remaining salt and water, cool it and pour it in. The water has not passed the cabbage. If there are stones or something at home, you'd better press them on cabbage.
7. Pickled vegetables have the lowest nitrite content after 20 days and are the healthiest to eat. Wash off excess salt with rice washing water before eating.
8. There is no oil in the whole curing process.
10. Sichuan pickles
material
500g of white radish, 50g of pepper100g, 50g of aniseed, 50g of ginger100g, 50g of salt, 50g of rock sugar and 50g of garlic.
working methods
1. First, put a proper amount of salt in cold water, and then boil the water. The amount of water is about 20-30% of the tank capacity, not too much. Put a little more salt than usual when cooking, and it feels salty. If you use bottled drinking water, you don't need to boil it, just put salt directly. )
2. When the water is completely cold, pour it into the jar, and then add one or two kaoliang spirits. Other wines are not good. Kimchi bacteria are actually sorghum wine.
3. Add red pepper, ginger and garlic, but add more to increase the taste of the dish. And this dish should always be kept in the jar. They have the functions of sterilization and taste improvement. Green pepper is ok, but the color is not as good as red pepper.
After 4.2-3 days, you can carefully observe whether there are bubbles around the pepper. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there is a bubble, or even a bubble, the fermentation is normal. (Actually, it doesn't matter if you can't observe it, just leave it for 2-3 days. )
5. The raw juice of kimchi is thus prepared (kimchi bacteria are cultured). Kimchi bacteria are anaerobic bacteria. It is very important to pay attention to the sealing of the altar mouth. You can put the pickles you want directly, such as radish and cabbage.
skill
1. The inner wall of the jar must be cleaned, and then the raw water can be dried or simply scalded with boiling water.
2. Never bring raw water. Never bring raw water with washed vegetables. You must dry them before you put them in.
The jar must be sealed, and it is better to make it with a lid made of clay. Always pay attention to the water around your mouth. If you want to go out for a few days in summer, you can add some salt along your mouth to absorb the water in the space and avoid the water drying up.
Don't stick oil in the jar, it will lead to flowers, and the food in the jar will rot badly.
1 1. Spicy cabbage
material
Ingredients: Chinese cabbage, ginger, garlic, apple, pear, Chili noodles, salt, monosodium glutamate.
working methods
1. One Chinese cabbage, peeled off the outer layer, washed, coated with salt evenly inside and outside, and marinated for half a day.
Note: don't put any oil in the spicy cabbage from beginning to end.
2. After curing for half a day, squeeze out the water.
Get ready: ginger, garlic, apples and pears.
4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.
5. The amount of Chili noodles, salt, monosodium glutamate and Chili noodles depends on how hot you like and the freshness of Chili noodles. Add appropriate amount of cold water, and mix pepper noodles, salt and monosodium glutamate evenly.
6. Pour ginger, garlic, apple and pear powder into Chili noodles and stir.
7. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.
8. Take a container with a lid and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap.
Success after 9.3-5 days
12. Korean kimchi
material
300g of radish, 50g of carrot, 50g of cucumber, 50g of apple, 30g of onion, 50g of garlic cloves, 30g of ginger, 40g of coarse salt, 30g of Chili powder and 60g of sugar.
working methods
1, prepare all the ingredients.
2, take a small pot of water to boil and add crude salt.
Step 3 add sugar.
4. Stir well and turn on the fire. Let it cool for later use.
5. Ginger and garlic cloves are scattered.
6, ginger and garlic into the tea bag.
7. Put Chili powder in the tea bag.
8. Put the garlic and ginger packets and Chili powder packets into the fresh-keeping box.
9. Wash all the materials and slice them.
10, put the cut ingredients into the crisper.
1 1. Pour the crystal sugar and salt water into the crisper.
12. Cover the fresh-keeping box and put it in the refrigerator for one night.
skill
This pickle doesn't need to be cooked a lot at a time. It is best to eat for 1-2 days. It becomes sour after a long time.
The ingredients can also be whatever Sky likes.
It is best to use coarse salt, which will taste faster.
13. Salted olives
material
1000g fresh olive, 200g salt and 800g water.
working methods
1, fresh olives, let me put them in the refrigerator for a few days, but the color is not as good as when I bought them just now.
2. Wash with clear water and soak in light salt water 10 minute.
3. Take out and dry the surface moisture. I put it in the sun for a long time.
4. The ratio of salt and water is 1:4.
5. Boil the salt water, boil the salt until it is completely melted, and then cool it.
6. The container containing olives is boiled and disinfected.
7. Put the olives into the container and pour in cold salt water. Don't let the salt water pass through the olives. Cover the seal and marinate for a week before eating.
8. After pickling for two weeks, the color will be gone, but it can be preserved for a long time and can be taken at will.
14. Sauce bacon
raw material
5 kg of pork belly, 8 pieces of fragrant leaves, 3 pieces of angelica 1 piece, 3 pieces of star anise, 4 pieces of Amomum tsaoko 1 piece, 4 pieces of cardamom, a little clove, 2 pieces of cinnamon, 4 grams of pepper, 3 bowls of high-alcohol liquor 1 cup, 3 bowls of original brewed soy sauce, 2 spoons of sugar, 2 spoons of maltose and 3 grams of black pepper.
working methods
1. Bought pork belly, scraped the skin with a knife and removed the miscellaneous hair.
2. Cut into small strips. According to the customary arrangement, I cut into 6 strips. Wipe all the meat with white wine and marinate for half an hour. The height of liquor is 1 cup 50 degrees.
3. Pour the spices into water for cleaning. If there are seeds in pepper and star anise, remove them so as not to affect the taste.
4. Pour all spices and black pepper into a small pot, add 3 bowls of water, and simmer until half a bowl is left. Add sugar and maltose while it is hot, stir to melt, and then let it cool.
The original soy sauce was mixed with spice water, and a little meat was poured in the pickles.
6. According to the weather, it can be stored outdoors or pickled in the refrigerator. Pickling can be taken out after 2 days, and can be tied with straw rope or other ropes.
7. Hang and dry for a few days, and collect and save after reaching the required dry humidity.
8, and then over time, delicious food is produced.
15. salted duck eggs with white wine
raw material
5 kg of duck eggs, 700 g of salt, and 0/50 g of white wine/kloc.
working methods
1. Prepare high-alcohol liquor and refined salt. I used nearly 1 packet of half salt.
2. Wash and dry duck eggs.
3. Pour the white wine into the bowl and roll the duck eggs into the bowl.
4. Put the salt in the bowl, as shown in the figure.
5. Seal the fresh-keeping bag and store it in a cool place.
6./kloc-After 0/5 days, wash the salt on the duck eggs.
7, cold water pot, water boil about 10 minutes.
8. If you want to eat oil, you have to marinate it for a few more days.
Master the amount of refined salt by yourself and store it in a cool place.
16. Assorted pickles
material
White radish 1 20g, carrot 50g, Chinese cabbage 80g, ginger 30g, red pepper 1, salt14g, white vinegar 30g, sugar18g, white wine 3g, boiled water 30g and lemon slices/kloc-0.
working methods
1, prepare the required ingredients.
2. Wash all kinds of vegetables and cut them into small pieces.
3. Add 4g salt.
4. Mix well, cover and marinate for about 1 hour.
5. Pour out the salt water.
6. Put vinegar, sugar, 10g salt and cold boiled water into a bowl and mix well for later use.
7. Take a slice of lemon and divide it into small pieces.
8. Put the vegetables squeezed with salt water into the pickling tank.
9. Pour in the marinade.
10, cover it with a heavy glass cover.
1 1. Cover it with a dust cover and put it in the refrigerator for one night.
12, you can enjoy it the next day, and you can also add sesame oil and oil to make the pepper more appetizing.
17. Pickling chopped peppers
material
Hunan chaotian pepper red pepper, ginger, garlic, salt and long red pepper (in order to neutralize the spicy degree, some of them are not spicy)
working methods
1. Wash Zanthoxylum bungeanum, dry it a little, chop it into small pieces, add appropriate amount of salt, don't let it go once, and adjust it later.
2. Peel ginger and chop it into powder, and chop garlic into powder. The ratio of ginger and garlic to chopped pepper is about 1: 6. Of course, this should be put according to your own preferences.
3. Mix all the materials well and remind you to put on gloves again. After mixing well, you can taste salty and light, and then adjust it appropriately. You can add more salt to keep it fresh. Because it is a dish, it doesn't matter whether it is salty or not.
4. Put it in a big glass bottle that is washed and dried. Cover the bottle with plastic wrap and put it in the refrigerator. Generally, you can eat it after a week, but it will be more delicious after a long time.
18. Mixed pickles
Materials:
5 cucumbers, 1 carrot, 3 peppers, 100g peanut cooked in salt water, appropriate amount of edible salt, 1 ginger, 2 garlic, appropriate amount of chopped pepper, 2g chicken essence or beef powder, 60g oil, 120g soy sauce, 10g.
Exercise:
1. Wash the cucumber, cut it into 7 or 8 mm wide sections, put it in a large container, and add some salt.
2. Cover with plastic wrap for 2 hours. After 2 hours, the water oozing from the cucumber was poured out.
You can prepare other ingredients of kimchi while waiting for the cucumber to ooze. Carrots are washed and cut into diamond-shaped blocks, and peppers are cut into sections with a width of 1 cm with an oblique knife for later use. Peanuts can be boiled directly in brine or pickled by themselves, as long as a little salt, pepper and aniseed are added to the water.
4. Slice ginger and garlic.
5. Start preparing the pickle sauce, add cooking oil to the wok and boil it over medium heat.
6. Pour soy sauce when the oil is hot, turn off the fire when the surface is bubbling, and pour the juice into the bowl.
7. Continue to add sugar and Chili oil to the bowl, stir well and set aside to cool.
8. After the juice in the bowl is completely cooled, add ginger slices and garlic slices, and let stand for 15 minutes to taste.
9. Put cucumber and other materials in a big container.
10. Add chopped pepper, chicken essence or beef powder.
1 1. Pour the sauce prepared in the eighth step on the material, stir it evenly, cover it with plastic wrap and marinate it 1 night. If you want to taste more, you can also press a heavy object on it.
12. Store the sauce side dishes in an oil-free and clean container, put them in the refrigerator to keep them fresh, and take them when eating.
19. Sauced kohlrabi
raw material
Fresh kohlrabi, 5000 grams; Soy sauce,1000g; Refined salt,125g; Sugar,125g; Zanthoxylum bungeanum, aniseed, a little; Shredded Chili peppers, 25g
working methods
1. peeled kohlrabi, washed, drained and sliced with a knife.
2. Put the soy sauce, salt, sugar, pepper, aniseed and shredded pepper into a pot to boil, then pour it into the pot and cool it thoroughly; Then pour the chopped kohlrabi into a basin and stir.
3. Take a can, pour the mixed radish slices into the can, seal it and eat it in about 2-4 days.
20. Sweet and sour artichokes
material
1 000g foreign ginger, 2000g 18% salt solution,1500g spice brine, 20g white wine, 20g fermented grains juice, 50g brown sugar,1spice bag, 800g white sugar,/kloc-0.
working methods
1. Wash the fresh, spineless yam, drain the water, put it in the sun until it is 70% dry, cut it into pieces with a thickness of 1 cm, and immediately soak it in salt solution for 4 hours.
2. Put ginger slices and spices into a jar, fasten them with bamboo slices, pour in salt water, brown sugar, white wine and fermented mash juice, cover the cylinder head, mix the jar with water and soak for 6 hours.
3. Pour Baoning vinegar and sugar into another pickle jar, stir as evenly as possible (if it is not completely dissolved), and put it in the jar to soak the ginger slices for 6 hours.
2 1. Homemade tofu
Raw materials:
Tofu, salt, pepper, sesame oil.
working methods
1. Cut tofu and steam for 20 minutes.
2. Air it to about 40 degrees, put it in a container and put it in a warm place for fermentation.
3. When the tofu grows fluff, soak it in boiled and cooled pepper and salt for more than two days.
4. Add some sesame oil when eating.
22. Homemade Laoganma Douchi Sauce
material
1 tablespoon lobster sauce, 1 pepper, 1 pepper, 1 root onion, 2 star anise, 1 slice ginger, cooked peanuts, cooked sesame seeds, coarse Chili powder, sugar, salt, soy sauce, starch and vegetable oil.
working methods
1, stir in a little vegetable oil and steam for 20 minutes.
2. Steamed black beans are crushed with a spoon.
3, the oil is hot, change to a small fire to fry dried peppers and peppers.
4. After cooling, put it in a fresh-keeping bag and crush it.
5. Crush the cooked peanuts and mix in the cooked sesame seeds.
6. Stir-fry the onions, ginger slices and star anise in the oil pan, and then clip out the materials.
7. Use the freshly fried oil, add the onion and ginger, and stir-fry the fragrant lobster sauce on low heat.
8. Add crushed dried peppers and peppers and stir fry.
9. Add the mixture of peanuts and sesame seeds and stir fry.
10, dried Chili noodles, stir fry, add appropriate amount of sugar, salt and a little soy sauce.
1 1, add appropriate amount of boiling water to boil.
12, thicken with water and starch, and take out the pot.