Ingredients: Chinese cabbage, be sure to choose good Chinese cabbage. A big and strong cabbage is the best choice.
Seasoning: salt (it seems that salt is not needed)
Pickling: wash the cabbage (or just remove the outer layer), then divide the cabbage into two halves in the middle, let the water penetrate and put it away.
Then turn it around layer by layer and put it firmly. You can put some salt on each layer appropriately, and press it tightly, without leaving gaps between vegetables. After putting it away, press a big stone on the top cabbage.
Then pour in raw water. After one month (about 20 days in some areas), sauerkraut will be pickled. If the sauerkraut jar is a little cold, it won't go bad for a long time, so you can take it with you when you eat it.
note:
1, Chinese cabbage is very important, not all pickled vegetables in any region are delicious, and the varieties in the same region are different.
Don't put the pickle jar in a hot place, let it cool, and make sure it won't freeze.
It is best to use that kind of big water tank to hold water in rural areas.
4. Don't accidentally get the oil into the sauerkraut jar, the sauerkraut will go bad.
5. Not all regions are suitable for pickled sauerkraut, but the northeast of China is the best. The taste of sauerkraut in the north of the Yellow River is far from that in the northeast.
6. Can't pickle at any time. In the northeast, it can be pickled at least after beginning of winter.
7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in a jar.
8. The sauerkraut in most restaurants is not delicious. Because I don't know what it is made of, 1, 2 days later, the sauerkraut is fast, and the taste is very bad, similar to the taste of acetic acid, but it is not sauerkraut at all.
9. Some people use nitrate and nitrite to pickle sauerkraut, pickles, salted fish, bacon, smoked food and so on. As bean sprouts say, it is easy to be poisoned. I wonder if naturally pickled sauerkraut will be poisoned.
10, some people can't eat too much, sauerkraut is too angry and easy to get angry.
1 "Korean spicy cabbage"
Raw materials:
Chinese cabbage, salt, white vinegar, sugar, garlic, garlic hot sauce, chicken essence.
Method:
Wash the Chinese cabbage with clear water, cut it into 15mm square pieces, and cut the leaves into larger pieces. Add a proper amount of salt and a large amount of white vinegar (vinegar, a common fruit vinegar in American supermarkets, cheap and easy to use) and stir for one hour. After eating, pour out the vinegar water, add white sugar, minced garlic, hot sauce and chicken essence, mix well and serve (the amount of auxiliary materials varies according to everyone's taste). Quick to make, sour and refreshing.
2 "exotic dishes-spicy cabbage/popular/live/200406/38580.html"
Raw materials:
2kg of Chinese cabbage, 500g of radish, 20g of chili noodles, 5g of water celery, 20g of chili noodles, 20g of shrimp paste, 20g of pears, 5g of Jiang Mo and 50g of refined salt.
Making:
(1) After cleaning the cabbage, cut it in half and marinate it with 10% salt water for about 24 hours. Stir pepper noodles and water evenly according to the ratio of 1: 1.2 for later use. 1/3 part of radish is shredded, and the rest is cut into two or three pieces. The pear is cut into large pieces, and the water celery is cut into 3cm long.
(2) Add the evenly mixed Chili noodles, sugar, shrimp paste, garlic, pear, celery, ginger, onion and salt into shredded Chinese cabbage and mix well to make kimchi seasoning.
(3) After washing the pickled cabbage, spread the pickled cabbage seasoning evenly between the leaves. Spread a layer of radish in the jar, sprinkle a little salt, put the cut surface of the cabbage up, and then put the radish in. Repeat several times until it is full. Finally, cover with a layer of cabbage and press it on the stone. After three days, pour in the spicy cabbage soup and seal it. About three weeks later, after pickled, the spicy cabbage is cut into 3 ~ 4 cm pieces and put on a plate, and then a little spicy cabbage soup is poured in to eat.
Pickling method of pickle 1
Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of recessed trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.
1. Wash and dry the jar first, fill it with cold boiled water and add salt (put a spoonful of salt in a bowl of water).
2. Pepper, garlic and pepper can be added.
3. Wash, cut into pieces, dry, and put into a jar the vegetables that need to be soaked, such as radish, Chinese cabbage, kidney bean, cowpea, lettuce, pepper, cucumber and bergamot.
4. Cover it, pour water and seal it, and put it in a cool place. You can finish it in about a week. After eating kimchi, you can continue new dishes in it.
5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.
2-inch authentic kimchi (Figure)
Main materials:
Three Chinese cabbages and two white radishes.
Composition:
Half a packet of Chili powder, 5 onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste and 1 teaspoon of sugar.
Exercise:
1. Cut the Chinese cabbage into pieces and soak it in salt water for about half a day.
2. Slice the radish and cut the onion.
3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, Jiang Mo, mashed garlic, sugar and Chili powder and mix well.
4. After the fresh-keeping box is installed, put it for about one night (out of water), put it in the refrigerator, and take some out when eating, being careful not to touch raw water.
note:
1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.
2. Chili powder is specially made in Korea, but it is not available in Taiwan Province Province, but it can be mailed.
3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.
3) The materials and practices of kimchi are as follows:
Preparation materials:
1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. It looks clean and refreshing. It is advisable to store green leaves and fresh-looking cabbages. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.
2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel and wash it before eating. Radish is thick and even, without scar, fresh, smooth in color, firm and soft in meat, not too spicy and sweet.
3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the functions of sterilization and sterilization, and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be bright red, and the thick and smooth skin of meat should be dried in the sun.
4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is wrapped in a light brown garlic bag with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. Spicy multi-petal garlic is often used when making pickles, while long-stemmed garlic is often used when making salted garlic or using garlic leaves. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.
5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are long and thick with white parts, and the shiny one is more suitable.
6. Ginger-Ginger is mixed with vinegar, soy sauce, salt and honey. , and does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has a special effect of invigorating the stomach and sweating, and also helps to lose weight. The petals are thick, there are not many twists and turns, the epidermis is thin and transparent, and the ginger with less fiber is not spicy, moist and soft.
7. Stichopus japonicus-a kind of green algae parasitic in shallow sea, with dark green overall, smooth touch and moderate calcium and phosphorus content. Used in curing and storing Chinese cabbage.
8. Salt-Salt is by far the oldest and most important condiment used by human beings. Because salt can not only adjust the salty taste of food, but also be irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.
9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, thus producing inherent taste and fragrance. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, thus producing the unique taste and fragrance of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. Shrimp sauce, which is widely used, is light because of its low fat content, and anchovy sauce has the highest fat content, amino acids and calories.
Steps:
Step 1: Buy 5 Jin of Chinese cabbage, divide it into several pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the most preliminary materials are no problem.
Step 2: Find an upside-down cauldron, grind garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce) and some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.
Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.
Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share it with their friends after making it, otherwise it would be a pity that they can't finish it by themselves.
4 "Korean kimchi production technology"
Korean kimchi has a long history and enjoys a world-renowned reputation. 1996 10, Mr. and Mrs. Jin Botu from Korea Rural Promotion Agency came to Zhengding to personally teach the processing technology of six kinds of fine pickles, such as cabbage, radish, cucumber and sherry red.
Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.
1. Vegetable selection and pretreatment: Choose fresh green Chinese cabbage with bright colors and no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the Chinese cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle Shanghai salt evenly. Press it with a flat plate to make the salinity even. After 6 hours, turn it up and down once. After 6 hours, rinse with clean water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.
2. Preparation of seasoning: Chop shallots obliquely into filaments, cut onions into filaments, mash peeled ginger and garlic, cut leeks into pieces of 1-2 cm, and knead white radishes into filaments. Mix the above seasonings evenly in a container, add the cooked flour with thin paste, then add appropriate amount of Chili noodles, shrimp oil and shrimp paste, mix evenly and compact for 3-5 minutes.
3. Kimchi production: put the cabbage with good water control on the cutting board, spread it evenly into each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the outer leaves of cabbage, put it in a jar and seal it, and you can eat delicious kimchi after fermentation for 3-5 days.
When making kimchi at home, we should adjust and taste it repeatedly according to our own tastes until we are satisfied.
The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3- 15℃.
References:
Hongyang 0898
Respondent: zzzz- level 5 manager12-2715:18.
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There are four other answers.
Sichuan style pickle
Exercise:
Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put large pieces of ginger, dozens of peeled garlic pigtails and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then the soaked vegetables can be taken out to eat. But at this time, the mother water is not enough to taste, and it needs to be refined many times to become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother liquor water in the tank should be put into the refrigerator for later use.
Tips:
1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you don't think the salt water is sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too sour, it is recommended to dump some salt water and add water and salt appropriately.
2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably carrot skin), cabbage, Jiang Dou and celery can be used.
3. If you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are fresh color, mellow taste (not too sour), slightly spicy and concise.
Cucumber can also be soaked, but another bottle must be used. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.
5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. Fresh fish slices can also be added, and the so-called pickled fish-a new Sichuan dish popular in recent years-can be served immediately.
6. Dumped salt water can be used as mother water for other families.
7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special and free from oil stains.
Answer: Jane-Great Magician Level 812-2715:18.
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How to cook pickles
Pickles are sold in restaurants of all tastes. It is tender and crisp, which can stimulate appetite and help digestion and absorption. If you cook some pickles as a side dish at home before meals every day ...
All kinds of seasonal vegetables, such as Chinese cabbage, cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves and fruits, can be used as raw materials for making kimchi. Of course, we also need some ingredients, such as salt, ginger slices, pepper, fennel, yellow wine and so on. Naturally, a pickle jar is essential for making pickles. In Sichuan, people use a kind of altar mouth protrusion. There is a circle of concave trays around the jar mouth (that is, a sink, which can hold water), and the buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a lot of lactic acid. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight.
Method of making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put appropriate ingredients into a pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces.
Ingredients can be added according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add some sugar. Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in the jar for pickling. When loading vegetables, take up as little space as possible, the liquid level should be close to the jar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, buckle the bowl and put it in the shade. 7 ~ 10 days later.
If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mould and bad smell are caused by high temperature in the jar or unclean tools. At this time, mildew should be removed, salt and a small amount of liquor should be added, and it should be moved to a cool place. It will be exposed for about 10 minutes every day, and the mildew will disappear naturally after about 3 ~ 5 days. If kimchi is found to be soft, rotten and smelly, it means that kimchi has deteriorated and cannot be eaten, and vegetable brine can no longer be used.
When making kimchi for the first time, vinegar or sugar can be properly added to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten after 2 ~ 3 days. The more times the salted water is used, the more delicious the pickled vegetables will be. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.
Use special chopsticks to eat kimchi, and don't bring oil to avoid oil and raw water entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean and filled with water frequently.
If you like spicy taste, you can take out the kimchi and cut it into dices of appropriate size. Add Chili oil and monosodium glutamate, mix well and serve. This is the common "Sichuan kimchi" in Sichuan cuisine restaurants.
It is especially recommended to use these raw materials to make kimchi: white radish skin, carrot (red outside and white inside), stems and stems of cabbage and cauliflower, cowpea and tender ginger. ...
Kimchi is world-famous, and it has basically become a symbol of Korea. Help yourself to kimchi!
Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.
Note: Fish sauce is the most basic thing. In Korea, almost every family makes their own fish sauce. People in China don't eat it, but big supermarkets sell it, about 8- 10 yuan/bottle, mostly Thai fish sauce.
Preparation materials:
1, Chinese cabbage
Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outside leaves to be removed. It looks clean and refreshing.
2. Little carrots
Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel and wash it before eating.
3. Pepper
Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the functions of sterilization and sterilization, and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper used for pickling pickles should be red, thick and smooth-skinned peppers dried in the sun.
Step 4: garlic
When making kimchi, use multi-petal garlic with spicy taste. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.
5. onions (surname)
Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions.
6. energy
Ginger is mixed with vinegar, soy sauce, salt and honey. , and does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has a special effect of invigorating the stomach and sweating, and also helps to lose weight.
7.sea pine
The green algae parasitic on the shallow seashore is dark green and smooth to the touch, and the ratio of calcium to phosphorus is moderate. Used in curing and storing Chinese cabbage.
8. salt
Salt can not only regulate the salty taste of food, but also be irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play a penetrating role and participate in regulating acidity and neuromuscular excitability.
9. Fish and shrimp sauce
This is a fermented food. During storage, protein is decomposed into amino acids, thus producing inherent taste and aroma. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, thus producing the unique taste and fragrance of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids.
Steps:
Step 1: Buy 5 Jin of Chinese cabbage, divide it into several pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial material is no problem.
Step 2: Find an upside-down cauldron, grind garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce) and some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.
Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.
Step 4: Taste delicious food and be careful not to leave it for too long. It is suggested that single friends must share it with friends after finishing, otherwise it would be a pity that they can't finish it alone.
Sichuan style pickle
Exercise:
Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put large pieces of ginger, dozens of peeled garlic pigtails and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then the soaked vegetables can be taken out to eat. But at this time, the mother water is not enough to taste, and it needs to be refined many times to become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother liquor water in the tank should be put into the refrigerator for later use.
Tips:
1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you don't think the salt water is sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too sour, it is recommended to dump some salt water and add water and salt appropriately.
2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably carrot skin), cabbage, Jiang Dou and celery can be used.
3. If you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are fresh color, mellow taste (not too sour), slightly spicy and concise.
Cucumber can also be soaked, but another bottle must be used. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.
5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. Fresh fish slices can also be added, and the so-called pickled fish-a new Sichuan dish popular in recent years-can be served immediately.
6. Dumped salt water can be used as mother water for other families.
7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special and free from oil stains.
Responder: Lao Yao is really smart-Chief Operating Officer, 13,12-2715:18.
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Introduce Sichuan pickles to you:
It's best if you can find old salt water, but it doesn't matter if you can't.
1。 Prepare cold boiled water+clean salt How much salt is suitable depends on your jar and the amount of cold boiled water. Control it yourself. Anyway, it's good to be salty and not fragile.
2。 Wash red pepper, pepper, ginger, garlic and celery, and air dry.
3。 Generally soaked in white radish, beans, Chinese cabbage, etc. Wash and dry.
Cold boiled water+salt until the salt dissolves. Add the ingredients in step 2, and then add the dishes in step 3. (You can also complete step 3 within two days after 1+2! )
Try it, it's delicious ~ ~ ~:) You have to save some for me if it's delicious.
Respondents: Blue Ocean-Trainee Magician Level 312-2715:19.
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There are many kinds of pickles in Sichuan. Generally, a variety of pickles are soaked in one pot, such as ginger, garlic, cucumber, radish, pepper, cabbage stalk, carrot, cowpea and so on. Add some pepper and monosodium glutamate according to personal habits.
Production method:
First, put boiling water into a basin to cool. Never use oil, or it will go bad. ) Pour it into the pot. Add a proper amount of salt to the vegetables to be soaked. Sprinkle some salt when you put it in half. Then add the vegetables to be soaked and sprinkle with salt and pepper. Then seal the spout, and it will be ready in a moment. Generally, adding a little white wine can prevent rot and odor.