Abstract: The sealed can is a good container, which has the advantages of simple and reasonable structure, convenient processing, high production efficiency, good sealing effect, firmness and durability, etc. It is a good choice for storing some foods or pickled vegetables. What kind of food can sealed cans make? How to make pickles in sealed cans? The following small series will teach you how to use sealed cans to make all kinds of food, and learn together. First, what can be cooked in a sealed jar?

(1) Flavor Matcha double mashed potatoes

Material: 5g of sweet potato, 5g of purple potato, 4 strawberries (cut into small pieces after removing pedicels), 1/2 oranges (cut into pieces after peeling), and a little matcha powder.

sauce: 1/2 cup yogurt.

Practice:

1. Put the sweet potato and purple potato into a steamer, steam them, take them out, cool them, and press them into mud.

2. Pour half of the yogurt into a glass jar, and then add the mashed purple potatoes, mashed sweet potatoes, strawberries and oranges in turn.

3. Pour the other half of yogurt and sprinkle with matcha powder.

(2) Sweet fresh fruit Guiling cream

Material: Guiling cream (cut into small pieces) 15g, mango (cut into small pieces) 1/4, peach (cut into small pieces) 1/2, honey beans 2 tablespoons, hawthorn slices (broken) 1 tablespoon.

sauce: 1/2 cup coconut juice, 2 tablespoons honey.

Practice:

1. Pour coconut juice and honey into a glass jar, and then add the cut Guiling paste.

2. Add mango and peach, and finally sprinkle with honey beans and hawthorn slices.

(3) sago with coconut juice

Material: 25g sago, 1 kiwi fruit, 1/2 pitaya, 1/4 cantaloupe, 1/4 watermelon and appropriate amount of mint leaves.

sauce: 1/3 cup coconut juice.

Practice:

1. Pour sago into boiling water, stir while cooking, and cook until there is a small white spot left in sago, then turn off the fire and cover and stew for 15 minutes.

2. Take out the transparent sago, soak it in cold water for a while, then take it out and drain it.

3. Dig the pulp of kiwifruit, pitaya, cantaloupe and watermelon into small balls with a spoon.

4. Pour coconut juice into a glass jar, then add sago, kiwi ball, pitaya ball, cantaloupe ball and watermelon ball in turn, and finally add mint leaves.

(4) Matcha milk sago dew

Material: 25g sago, 1/2 orange (cut into small pieces), 1/4 papaya (cut into small pieces), 5 strawberries (cut into pieces after pedicled), 8-1 blueberries and 1 tablespoon almond slices.

sauce: 1/3 cup of milk, 1 tsp of matcha powder.

Practice:

1. Pour sago into boiling water, stir while cooking, and cook until there is a small white spot left in sago, then turn off the fire and cover and stew for 15 minutes.

2. Take out the sago that has become transparent, soak it in cold water for a while, then take it out and drain it.

3. Pour the matcha powder into the milk and mix well, then pour it into the glass jar.

4. Put sago, papaya, strawberry, orange and blueberry into a glass jar in turn, and finally sprinkle with almond slices.

(5) jujube lotus seeds and mung beans are cool

Material: 2g mung beans (dried), 2 lotus seeds (dried), 5 jujubes and a little dried osmanthus.

sauce: 1/2 cup of milk, 2 tablespoons of honey.

Practice:

1. Soak mung beans and lotus seeds in clear water, cook until cooked, take them out and let them cool.

2. Cut the jujube in half, remove the core and cut it into small pieces.

3. Pour the milk into a glass jar, and then add jujube, mung bean and lotus seeds.

4. drizzle with honey, and finally sprinkle with dried osmanthus.

second, how to make pickles in sealed cans

main ingredients: red (white) radish, cucumber, cowpea, onion, celery, sweet pepper, cabbage, bitter gourd and green vegetable head.

auxiliary materials: prepare all kinds of seasonings, such as coarse salt, ginger, garlic, rock sugar, star anise, green pepper and millet spicy. The latter two should be cleaned and dried.

tools: prepare a sealed jar, wash it and dry it.

steps/methods:

1. Add water and salt to make kimchi water in a clean and oil-free pot, heat it to dissolve the salt, and then let it cool (if it is too troublesome, don't heat it). The ratio of clear water to salt is about 1 kg of water with 6-8 g of salt. It is best to use mineral water for clear water and pickle salt or pickled salt (that is, salt without iodine, which is available in supermarkets) for salt.

2. add a proper amount of garlic, ginger slices, aniseed (star anise), kaempferia kaempferia, pepper, dried pepper, crystal sugar and high-alcohol liquor into the cooled brine. I don't like star anise, kaempferia kaempferia and pepper, so I don't want to eat them.

3. Pour the cooled brine into the sealable tank, and the amount of water should be 2/3 of that of the sealed tank, because the sealed tank will generate gas during the curing process, so it can't be filled too full.

4. Add fresh vegetables that have been washed and dried (it must be dried, preferably for one day to reduce the moisture content) and immerse them in salt water.

5. Cover the sealed jar and put it in a cool and ventilated place. After 3-5 days, the kimchi can be eaten (about one week in summer and half a month in winter). The longer the kimchi is soaked, the more sour it will become because of fermentation, and the freshly made kimchi water will have a weak taste. It will take a while to make the kimchi water mellow. The properly maintained kimchi water will become more fragrant, and you can add dishes continuously.

6. The soaked kimchi can be eaten directly, or it can be cold with seasonings such as Chili oil. It is an absolute side dish, and it can also be fried.

Precautions:

1. Kimchi jars and chopsticks for picking kimchi should not be stained with oil and meat, otherwise the kimchi water will "bloom", that is, white mildew spots will grow on the kimchi water. When you encounter "raw flowers", you should remove the mildew with clean utensils, add appropriate kimchi salt and white wine, move the kimchi jar to a cool and ventilated place, and open the lid for 1 minutes every day, which can be improved after 2-3 days. If the kimchi is rotten, soft and smelly, it has gone bad and cannot be eaten. It must be thrown away.

2. If the pickle tastes too sour, you can add some salt. If it is too salty, you can add some sugar; If it's not crisp, you can add some white wine.

3, pickled peppers must not be soaked with ginger, otherwise the peppers will become soft and hollow.

4. Pickle salt (that is, salt without iodine) must be selected for making kimchi, which is beneficial to fermentation. Where pickle salt cannot be bought, coarse salt with large grains can be used instead.

5. Peppers and vegetables that make kimchi must be air-dried before being put into the kimchi jar.