Quantity: a handful of beans, long chili two, three spoons of salt, water to be able to submerge the beans shall prevail

Practice: the first night of the water boiled, the washed beans and long chili pepper into the boiling water until the water is cold, fishing out the beans and chili pepper, empty and dry bright water, and then cut the beans into small segments, the chili pepper cut into julienne, in a container Put some salt in a container, depending on the quantity, mix well and then put in the refrigerator in the crisper if the weather is very hot. The next morning put some oil in the pan and stir fry a few times, you can eat sour and crunchy beans.

Note: This method is used before the fall, can be quickly pickled into, after the fall and then pickled method is different, then pickled can be put a long time.

There are many dishes in Szechuan cuisine, including kimchi is also considered a specialty. Usually when you go to a Sichuan restaurant, there are always two plates of small dishes on the table before dinner. Usually a plate is kimchi, a plate is peanuts. There are two kinds of peanuts, one is the fried crunchy peanuts and the other is the brined peanuts. And there are a lot of things to be said about kimchi. In Sichuan, every household has a large or small kimchi jar. Previously a Beijing MM think Sichuan kimchi is really good, asked the neighbors how to do Sichuan people, their own follow the gourd, the results are always bad. So this kimchi will do people feel too simple, will not do people will feel too strange. Why does it always come out bad when you make it yourself?

Tools: pottery made special kimchi altar, the outside is not glazed called tile altar, glazed on the better look some. The mouth of the altar protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make the kimchi in the absence of oxygen to accelerate the fermentation, produce a lot of lactic acid. To do kimchi in the side tray filled with water to seal the altar, can prevent air entry. If you do not have a kimchi altar, you can also use other containers instead, but require a container with a large mouth and seal tightly, can not breathe. When I was a child, I went with my mom to buy a kimchi altar, and she would always look carefully at the outside of the altar to see if there were any sand holes and cracks, which is related to whether it will be bad when making kimchi. Nowadays, a kind of glass altar is popular, this kind of altar is more beautiful, and you can see all kinds of colorful vegetables inside from the outside. This also serves as a means of grabbing customers' eyeballs in restaurants.

Sichuan kimchi is usually divided into two kinds. The types are different, the uses are different and the practices are very different.

One kind is diving kimchi, diving kimchi comes from the fact that this dish is soaked in the altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind.

Materials: usually melon vegetables or hard textured roots, stems, leaves, fruits, etc., cut into long strips. In meat dishes, it is usually pig's ear, phoenix claw and pork mince.

Methods: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowned to the altar of the 3 / 5 is appropriate). Wait until the brine cools completely, and then put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The water tank at the mouth of the altar should be kept clean, and often change the water to fill up.

Eating method: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that soak out of the vegetables crispy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.

Another kind is used as a condiment. There are many famous dishes in Sichuan cuisine are made with this kind of pickle, this kind of pickle if you want to do specialized dishes, then you can soak it for a few more days than the diving pickle, almost a week to ten days can be, more than the diving pickle usually a little bit more sour taste; the other is a long time to soak in the altar, and only fish it up as a garnish when you make the dishes.

Ingredients: chili peppers, bok choy, white radish, cowpeas, ginger. Method:

1. Wash and air-dry the vegetables to be soaked.

2. Boil water, put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side and set aside.

3. Start the altar water: use the previous kimchi altar "mother water", or you can ask for some from friends who already have a kimchi altar at home, put in fresh altar water, there will be a better flavor, which has a large number of lactobacilli. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.

4. Add the spices, peppercorns, fennel, white wine, and the altar water is made.

5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled to the brim, leaving as little space as possible, to the liquid surface near the mouth of the altar, brine submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, fasten the button bowl and put it in a cool place.

6. Pickles put in the place to pay attention to the shade, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

7. Soak chili peppers and greens can use very little mother water, put chili peppers, and then into the salt, a layer of chili peppers a layer of salt, brine do not have to drown over the pickles.

Eating:

1. Sichuan cuisine, but all dishes with fishy taste will use pickled chili peppers, pickled ginger as a condiment, pickles are not authentic, Sichuan cuisine is certainly not authentic.

2. Pickled radish: choose a small radish, after soaking hair yeast, you can use three. Four sour radish stewed duck, very delicious.

3. Pickled sauerkraut: usually add sauerkraut when making fish, pickled fish can also have spicy and non-spicy practices, depending on their tastes. Sauerkraut can also be used to make sauerkraut vermicelli soup, or just use sauerkraut after washing, cut into julienne strips, mixed with red oil chili, a little monosodium glutamate (MSG), but also very tasty Chinese breakfast accompaniment.

4. Stir-fried cowpeas with minced pork is a common but tasty accompaniment to meals.

Remarks: good kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar of heat, or access to unclean tools caused by this time should be removed, add salt and a small amount of white wine, put in a cool place, every day, open mouth for about 10 minutes, about 3 to 5 days moldy taste naturally disappears. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

Every year, when pickles, chili peppers, ginger ripe season, every family in Sichuan will buy dozens of pounds of air-dried to do kimchi. These dishes can stay in the altar for a year, but the brine is the more you use the more delicious, like the old cellar, as long as the fragrance.