Method for pickling mustard
First, dry and clean.
After harvesting, remove the old yellow leaves and leaves damaged by pests and diseases in the field, cut off the inedible parts of the roots and neck with a knife, then rinse with water, clean and hang upside down on the rope to dry 1 ridge.
Second, pickle on the altar.
According to the quantity of mustard, prepare pickled pottery pots, straws, plastic films, plastic ropes, plastic plates (usually old plates for birthday cakes), salt, pepper, etc. 500 grams of salt and 50 grams of pepper (excluding pepper) are evenly mixed into the washed and dried mustard, and rubbed by hand until the mustard is leached by salt water. When filling cans, compact them layer by layer by hand. It can be eaten after 2 months.
Question 2: What vegetables are used to soak Sichuan sauerkraut? Usually, melons and vegetables or hard roots, stems, leaves and fruits are cut into long strips. Meat dishes are usually pig ears, chicken feet and pig offal.
Practice: Boil clean water, add salt (about 50-60 grams of salt per 1 kg of water), and after the salt is completely dissolved, put a proper amount of ingredients into the pickle jar (the salt water should flood 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. Use special chopsticks to eat kimchi, and don't bring oil, lest oil and raw water enter the jar, otherwise it will grow flowers (white mold will grow on the water surface). The water tank at the altar mouth should be kept clean and filled with water frequently.
How to eat: lettuce, radish and other vegetables only need to be soaked for eight to twelve hours, so that the soaked vegetables are crisp and raw, with a little salty taste, which is very refreshing. If you like spicy food, you can pour some Chili oil and mix some monosodium glutamate, which is a rare delicacy.
The other one is for seasoning. Many famous dishes in Sichuan cuisine are made from this pickle. If you want to cook a special dish, you can soak this pickle for a few more days, about a week to ten days. This pickle is usually a little more sour than diving kimchi. The other is to soak it in a jar for a long time and only take it out as a seasoning when cooking.
Ingredients: Chili, green vegetables, white radish, cowpea and ginger.
Exercise:
1. Wash and air dry the vegetables to be soaked.
2. Boil clean water, add proper amount of salt (about 80g salt per kloc-0/kg water) and set aside.
3. Pot water: Use the "mother water" in the previous pickle jar, or you can ask some friends who already have pickle jars at home and put them in fresh jar water, which will taste better and contain a lot of lactic acid bacteria. If you can't find it, you must recreate it yourself. Pour the cooled clean water into the mother liquor.
4. Add seasoning, pepper, fennel, white wine and jar water to make it.
5. Marinate the prepared vegetables in the jar. Vegetables should be packed in as small a space as possible, the liquid level should be close to the jar mouth, and the vegetables should be submerged by salt water. Pour cold water into the sink around the altar mouth, buckle the bowl and put it in the shade.
6. Pay attention to the cool place where pickles are placed, and keep water in the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers on the altar, add a little white wine.
7. When soaking peppers and vegetables, you can use a little mother liquor, add peppers, and then add salt, one layer of pepper and one layer of salt, and salt water does not have to drown kimchi.
How to eat:
1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic.
2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious.
3. Pickled sauerkraut: Pickled sauerkraut is usually added when cooking fish. Pickled fish can also be spicy or not, depending on its taste.
Settings. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish.
4. Soak cowpea: Fried minced meat is a common but delicious side dish.
Remarks: if the prepared kimchi is not suitable for eating, you can make some adjustments: if it is 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 placed in 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.
Every year, when pickles, peppers and ginger are ripe, every household in Sichuan will buy dozens of kilograms of air-dried pickles. These dishes can be kept in a jar for a year, but the more salt water you use, the better the taste. Just like the old cellar, they can be kept in Mika for a long time.
There's another one:
Sichuan style pickle
Ingredients: 1 bottle of wild pepper, 1/2 white radishes, 1/2 heart radishes, several cherry radishes, 1/2 carrots, 1 tablespoon salt (15g) and 2 teaspoons of sugar (. Taitai Le Mushroom Extract 1 teaspoon (10g), 3 pieces of star anise, ginger 1 tablet, pepper 1 0, 2 bowls of cold boiled water (500ml):1. Wash and drain all kinds of radishes and cut them into 4 ~ 5 pieces. Peel and slice ginger.
2. Put the cold boiled water in a sealed bottle (about half a bottle), and then put the juice in a wild pepper bottle ... ";
Question 3: What dish is used to pickle Sichuan sauerkraut? I can only say that it is also a paste party. I am much more serious than the one above. The landlord clearly needs sauerkraut instead of sour radish;
So please refer to: zhidao.baidu/...wtp=wk.
Question 4: What dishes do Sichuan use to make sauerkraut? You should have asked me. My hometown is Meishan, Sichuan, which is called the hometown of mustard tuber.
Question 5: The raw material of Sichuan sauerkraut is mustard. Go to the farmer's market.
Hope to adopt
Question 6: What vegetables are preserved in Sichuan sauerkraut?
Question 7: How to make Sichuan sauerkraut? Method 1 of making sauerkraut: 1. Remove the rotten leaves from the outer layer of fresh Chinese cabbage and put them in a jar (or deep pot); 2. Pour boiling water evenly on the cabbage, and be sure to pour the inside and outside leaves of the cabbage thoroughly; 3. After the water temperature cools naturally, pour tap water to let the water overflow the cabbage; 4. Press the weight on the cabbage and move the jar to the shade at the same time; 5. In order to prevent the water quality in the curing tank from deteriorating due to fermentation, it is necessary to skim off the white foam floating on the water surface every 65,438+0-2 days, and supplement an appropriate amount of water to keep the water overflowing the cabbage; 6. Ferment for 5-7 days in summer, and ferment for 10- 15 days in other seasons. After successful fermentation, take out and eat. Cooking tips: 1. Wash sauerkraut and cut into filaments; 2. Cut the fresh pork belly (slightly fat) into pieces, cut the onion and ginger into small pieces, and take a proper amount of vermicelli for later use; 3. Heat the wok, pour in peanut oil, add onion, ginger and meat, and sprinkle with pepper noodles; 4. Add chopped cabbage, stir-fry for a while, add water and vermicelli, and stew for about 5-6 minutes; 5. Add a proper amount of salt and stew for about 5-6 minutes; 6. Add monosodium glutamate before eating. Delicious experience:
Method 2 of making sauerkraut: 1. Prepare containers, plastic buckets, jars, jars and urns. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation. 2. Put the cabbage in the container and try to fill all the space. If it is really not delicious, you can cut some cabbage.
3. Fill it with boiling water, with a little salt, or without it. Hold it down with a stone to prevent the cabbage from floating. Don't let the cabbage come out of the water. The barrel mouth is sealed with plastic film and isolated from the air. If stored at 10-20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time.
This step is the key to making sauerkraut, which may rot. The fermentation of sauerkraut is a process of lactic acid bacteria reproduction. Lactobacillus is anaerobic, while fungi are aerobic. Boiling water is added to remove oxygen from the water, so that other bacteria can't reproduce and create living conditions for lactobacillus. Plastic film sealing is to prevent air from dissolving into water again. In the past, the top of the water tank was sealed with yellow mud for the same purpose. I don't need it now. Cover tightly with cover, and seal with plastic film without cover. In short, oxygen should not enter. In order to consume oxygen in the water, fresh sauerkraut-an additive for making sauerkraut-is also used to remove oxygen from the water, but I don't like to use additives occasionally.
After sauerkraut is fermented by lactic acid bacteria (lactic acid bacteria are beneficial to people), it produces a lot of lactic acid, which is not good in taste and beneficial to human body.
Method 3 for making sauerkraut:
Flooding sauerkraut in the northeast is not called flooding, but called accumulating sauerkraut.
Choose a few hundred catties of Chinese cabbage, trim the roots with a knife, and cut off the stems and redundant leaves. Put it in the sun for a day and disinfect it with ultraviolet rays. Then choose a big vat and disinfect it with boiling water. Put it in the designated place in advance for later use.
Blanch the cabbage in boiling water in a large pot, remove it immediately after the leaves turn slightly green, and put it on a shelf to dry the water. When the vegetables are cold, put the roots of the cabbage outward, and the leaves pile up in the middle to form concentric circles. The courtyard to the jar mouth is slightly higher than a semicircle, because the sauerkraut will be crushed by its own weight and the leaves in the middle will collapse. After leaving it overnight, the next day, the cabbage in the jar mouth was wrapped in leaves and covered with yellow mud. Put it at a constant temperature and eat it after one month.
This is the traditional practice of sauerkraut in Northeast China. After being submerged, sauerkraut is golden in color and fragrant.
Pickles sold in supermarkets are mostly made of cabbage, and the texture of raw materials is different from that of cabbage, and the taste is even more outrageous. Sauerkraut is mainly fermented by anaerobic yeast, so it cannot be exposed to the air. At present, most pickled vegetables sold in the market are fermented by yeast, and two small bags of yeast are put into each can of pickled vegetables, which can quickly get pickled vegetables out of the can and seize the market. In some areas, salt is put in sauerkraut, which is unscientific. After adding salt, the sauerkraut yeast was inhibited, and the sauerkraut was black and smelly, with no sauerkraut flavor at all.
Many times, I traveled all over the north and south, but I only like to eat my own sauerkraut. I can't walk around with my mouth behind my back. Sauerkraut has been filled with fish tanks, glasses and small jars. It is very delicious, no different from the sauerkraut piled up in the vat, and there are even convenient bags.
Tell everyone the secret of my experience.
Try to remove the old band of cabbage and only submerge the cabbage core. Boil the cabbage in boiling water with a spoon for a while, then take it out and let it cool to squeeze out the water. Put it in a container, as far away as possible, and make rational use of space. Then seal the jar mouth with plastic wrap or plastic bag. If the temperature is high, you can eat it in a few days.
How to make sauerkraut 4: "";
Question 8: What dish is sauerkraut made of? Sauerkraut is made of cabbage.
Ingredients: Chinese cabbage. Container.
working methods
1. Prepare containers: plastic barrels, jars, jars and urns are all acceptable. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation.
2. Put the cabbage in the container and try to fill all the space. If it is really not delicious, you can cut some cabbage.
3. Fill it with boiling water, with a little salt, or without it. Hold it down with a stone to prevent the cabbage from floating. Don't let the cabbage come out of the water. The barrel mouth is sealed with plastic film and isolated from the air. If stored at 10~20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time.
Question 9: What is Sichuan sauerkraut ... green vegetables, of course.
Vegetables are soaked in salt water!
Question 10: What is the pickled cabbage of pickled fish? Solve the nutritional value of pickled fish.
Sauerkraut is made of mustard and can be preserved for a long time. Pickled sauerkraut can help digestion and stomach. Many people like to pickle sauerkraut with white vinegar and sugar as a normal or pre-meal snack. After cooking, sauerkraut has a different taste.
People suffering from fever and cough, gastrointestinal damp heat, spleen and kidney weakness, asthma or sweating at night are not suitable for eating. Sauerkraut contains vitamins A, B, C and D, which can stimulate appetite, promote diaphragm function, sterilize and treat colds and abdominal pain.
Choose fresh wide mustard slices, break them, wash them, dry them until they are half faded, put them in salt water in a water tank, and leave them for 23 days to make the salt permeate, absorb some water and astringency, and drain the water.
When entering the jar, first pour the old brine into the jar, add the white wine, brown sugar and salt, stir well, put the dried pepper into the bottom, put the mustard into the spice bag when it is half full, then add the mustard, tie it tightly with a piece of mustard, cover it, and mix the jar with water and soak it for 7 days. R7k Sichuan style branch Sichuan dish net
Operation essentials: first, blank out; Keep a certain amount of water along the altar and pay attention to the cleanliness of the altar and pickle room.
The same method can brew a variety of vegetables such as radish, cowpea, children's vegetables, lettuce, litchi and so on.