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How to make authentic Sichuan pickles
(A) authentic sichuan kimchi production method Material preparation and practice

(1) a good sealing altar, altar size according to the situation. Wash it well, wipe out the water, and air it out to dry.

(2) clean raw water about 3KG, according to the size of the altar, the water filled with no more than 3/4 of the capacity of the altar. mineral water or tap water can be. Some online said that you need to use cold water, but it is best not to use cold meeting has a disadvantage, is easy to flower.

(3) red skin white radish skin three pounds, the radish skin down, cut a little thicker, wash and dry for use. The purpose of this is to send brine, so that the brine slightly reddish, looks good. Soaked radish skin can also be eaten, crisp and tasty.

(3) Pickling salt, or table salt can also be. Don't put too much salt in the early stage, put half a bag can be, the flavor is not enough to add in the back according to the situation can be.

(4) millet pepper one or two pounds, according to the degree of eating spicy add. A little spicy can not eat, put a little less, like to eat spicy, put a little more. If you want to eat the authentic flavor of Sichuan pickles, it is best to put a little more.

(5) ginger and two or three pounds. One pound of garlic, garlic to peel. Wash and dry.

(6) green peppercorns in moderation, too much will be more numb, according to personal taste it. Green peppercorns will make the brine flavor extraordinarily good, but also not easy to grow white layer. You can also not add, depending on your situation.

(2) making sichuan kimchi other things to pay attention to:

One: the whole process can not have oil; including the later clip chopsticks can not have oil;

Two: the later clip chopsticks try not to dip in the raw water;

Three: the salt as much as possible with the pickling salt, there is no use of salt can also be used;

Four: altar to be placed in the shade of a cool and dry, not exposure to sunlight or too hot;

Three: the altar should be placed in the cool and dry place, not to be exposed to sunlight or too hot.

Fifth: If there is local perilla, soak a little in the altar is very good, the color is good, and to prevent the growth of white;

Sixth: pay attention to the altar of the seal, the lid should be covered, the altar along the edge of the appropriate amount of water, preferably with purified water.

seven: at the beginning of the water poured into 50 ml of white wine, preferably authentic Erguotou, or pure grain white wine, do not buy a fake the amount of wine should not be more than one time to put a little less, and found that the surface of the white, add a little in moderation.

Eight: like to piggyback on the sweetness can add some rock sugar.

eight: salt start never put too much, salty is not good to get light again.

nine: millet peppers choose which is fuller, millet peppers do not cut, directly put the whole, soak it out before it is bulging, crisp.

Ten: other dishes, just see what you like to eat, just add to it. All have to be washed and dried before putting them in. The last is salted water hair for a few days before putting it in, or you can put it in together. Cowpeas, carrots, cucumbers, garlic, white radish, most of the vegetables can be soaked, the time to cook sooner or later is not the same. The longer time is carrots, usually a week can also be eaten.