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How to cook Sichuan pickles?
1. Wash all the green vegetables and put them in the basket to dry. Then cut into strips or blocks and continue to air for half a day.

2. Wash the pickle jar thoroughly, dry it, pour in a little high-grade white wine, shake the bottle and wash it to the inner wall of the pickle jar with a height of 20cm, then pour out the wine and reverse the jar mouth for later use.

3. Pour 3L of clean water into an oil-free pan, and add 1 pinch of pepper, 2 star anises, 1 slice of cinnamon, a few fragrant leaves, 1 slice of rock sugar and a few slices of ginger (peeled). After boiling, continue to cook for 5 minutes. After thoroughly cooling, pour it into the pickle jar, and then pour half a bottle of wild pepper and sorghum wine with juice. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice.

4. After covering the lid, pour clean 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 for 2-3 days. Radish is also delicious after 3 days, and radish is the best in 5-7 days. After 7 days, the radish tastes sour. The beans will be ready in 10 days. So it's better to put the first food in the bottle at last, so it's more convenient to take it out first. The beans can be put in the bottle at the bottom first. If you can't finish all the pickles in time, you can take them out and put them in a sealed box for refrigeration. But kimchi can't be preserved for a long time, so it should be eaten with bubble. Because of the beautiful radish in my heart, the kimchi juice is red on the fifth day on the right.

The third day: the radish is delicious, add some Chili oil and mix it. Very delicious.

Day 5: At first, I couldn't tell which radish was white radish. A little sour.

Day 12: In fact, radish is the best in seven to ten days. Because I forgot, it took me twelve days to remember that I fished them all out. At this time, I can't see which radish is white radish. The color is even and beautiful, but the taste is sour. Suitable for frying meat or making sour soup.

Cooking tips

Three key points in making kimchi at home:

1. container. Sichuan kimchi has a special pickle jar, because it is best to avoid light, and the mud jar is better. But because of the visibility of the glass, my heart is more practical, so I choose the glass jar. This jar has a small mouth and a big belly, and a water tank at the mouth, and adopts the principle of water sealing. Because it is a fermentation product, when the pressure in the cylinder is stronger than that outside the cylinder, it can automatically remove gas, which is beneficial to the fermentation of lactic acid bacteria. Moreover, the sealing degree of the water seal is better, and kimchi can be preserved for a long time.

2. Production of pickle water. The most taboo of kimchi water is raw water and oil. Therefore, the vegetables to be soaked must be thoroughly dried, and the water used is preferably cold boiled water or pure water. It is best to use special salt for pickles, and it is best to melt them with water, but they are not salty. Wine is essential, which can not only improve the taste and prevent corrosion, but also make vegetables more crisp and tender. There are fewer spices such as pepper. At the beginning, the taste of kimchi water will be poor, and wild pepper and its soup can be added appropriately to improve the taste. Over time, kimchi water will reach the ideal taste after being used several times.