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How to pickle semi-dried carrot sticks
condiments

White radish: 1 carrot: 1 carrot.

Carrot: 1 green radish: 1.

Radish: 1 cabbage: half.

Chinese cabbage: 2 cowpeas: 1.

Pepper: 1 red pepper: 4.

Ginger: 1 lotus root: 1 knot.

condiment

Crystal sugar: 1 piece of ginger: 3 pieces

Star anise: 2 Zanthoxylum bungeanum: 1 minibar

Cinnamon: 1 pickle water: half a bottle

Fragrant leaves: 3 pieces of salt: 50g.

Liquor: 50g water: 3l.

step

1. Wash all the vegetables and put them in the basket to dry. Then cut into strips or blocks, and continue to dry for half a day;

2. Wash the pickle jar thoroughly, dry it, pour a little high-altitude white wine, shake the bottle to make the wine scour the inner wall of the pickle jar with a height of 20cm, then pour out the wine and pour it into the jar for later use;

3. Pour 3L of clean water into an oil-free pan, add 1 pinch of pepper, 2 star anise, 1 cinnamon, a few fragrant leaves, 1 rock sugar and a few peeled ginger, cook for 5 minutes, cool thoroughly, pour into the pickle jar, and then pour half a bottle of wild pepper and sorghum with juice. Finally, put the dried vegetables in. All vegetables should be soaked in kimchi juice;

4. After closing the lid, pour the water into the sink to seal the jar. Keep it in a cool and ventilated place to keep the water in the sink dry. Cabbage 1 day can be eaten, and cabbage is the best in 2-3 days. After 3 days, the radish also has a taste, and the radish tastes best within 5-7 days. After 7 days, the radish will be very sour. 10 days later, the beans are almost there. So it's better to put the food in the bottle first, so it's more convenient to take it out first. Beans can be put in the bottle first, at the bottom. If you can't finish the kimchi in time, you can take it out and put it in a sealed box for refrigeration. But kimchi can't be preserved for a long time, so you should eat it with the bubble. Because I put the radish in my heart, the picture on the right is the fifth day, and the kimchi juice is already red;

5, the third day: the radish has already tasted, add some Chili oil to eat, it is delicious;

6, the fifth day: at first, I was a little confused about which is carrot and which is white radish, which is slightly sour;

7. Day 12: In fact, radish is the best in seven to ten days. Because I forgot, I remembered to take it out twelve days later. At this time, I can't see which radish is which. The color is even and beautiful, but it tastes sour. Suitable for frying meat or making sour soup.