Practice: Boil clean water, add salt (about 50-60 grams of salt per kloc-0/kg of water), and after the salt is completely dissolved, put a proper amount of ingredients into the pickle jar (it is advisable to submerge brine to 3/5 of the jar). After the brine is completely cooled, add the vegetable blocks. Use special chopsticks to eat kimchi, and never bring oil to avoid oil and raw water from entering the jar, otherwise flowers will grow (white mold will grow on the surface of water). The 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 a little monosodium glutamate, which is a rare delicacy.
The other is for seasoning. Many famous dishes in Sichuan cuisine are made of this pickle. If you want to make a special dish, you can soak this pickle for a few more days, about a week to ten days, which is usually a little more sour than diving pickles. The other is to soak in the jar for a long time and only fish it up as seasoning when cooking.
Ingredients: Chili, green vegetables, white radish, cowpea, ginger.
Practice:
1. Wash and air-dry the vegetables to be soaked.
2. Boil the clean water, add a proper amount of salt (about 80g salt per kloc-0/kg water) and set aside.
3. Pot water: Use the "mother water" from 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 have a better taste and contain a lot of lactic acid bacteria. If you can't find it, you'll have to remake it yourself. Pour the cooled clean water into the mother water.
4. Add seasoning, pepper, fennel, white wine and jar water to make it.
5. Marinate the prepared vegetables in the jar. The vegetables should be filled with as little space as possible, and the liquid level should be close to the jar mouth, so it is advisable to sink the vegetables with 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 kimchi is placed, and pay attention to keeping water at the mouth of the jar to ensure that no air and bacteria enter the jar. If flowers are found in the altar, add a little white wine.
7. When soaking peppers and vegetables, you can use very little mother water, add peppers, then add salt, one layer of peppers and one layer of salt, and the brine does not have to drown kimchi.
How to eat:
1. In Sichuan cuisine, all dishes with fishy smell will use pickled peppers and pickled ginger as seasoning. Kimchi is not authentic, and Sichuan cuisine is definitely not authentic.
2. Soak radish: choose radish, which will make it 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, and pickled fish can also be spicy or not, depending on its taste.
Set. 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, some adjustments can be made: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by too high hot air in the jar or unclean tools. At this time, the mildew should be removed, salt and a small amount of white wine should be added, and it should be placed in the shade for about 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.
Every year, when sauerkraut, pepper and ginger are ripe, every household in Sichuan will buy dozens of kilograms of air-dried kimchi. These dishes can stay in the jar for a year, but the more you use the brine, the better it tastes, just like the old cellar, which lasts for a long time in Mika.
There's another one:
Pickles, Sichuan Style
Ingredients: wild pepper 1 bottle, white radish 1/2, heart-warming radish 1/2, several cherry radishes, carrots 1/2, salt 1 spoon (15g), etc. Taitai Le Mushroom Powder 1 teaspoon (10g), aniseed (star anise) 3, ginger 1 block, pepper 10, and cold boiled water 2 bowls (500ml) Practice: 1. Ginger peeled and sliced.
2. Put the cold boiled water into a sealed bottle (about half a bottle), and then put the juice in the wild pepper bottle.
Transfer in half.
3. Add salt, white sugar, white wine, Taitai mushroom essence, aniseed, ginger and pepper,
If you like spicy food, you can add some wild pepper or finger pepper.
4. In a sealed jar, stir the sauce evenly with chopsticks, then add the radish strips and spin.
The bottle cap is tightly sealed and placed in the refrigerator, and can be eaten after 8 hours.
|||| Purple clothes Xuan Zi replied:
Put cabbage, red radish, a little pickled pepper and pickled pepper water in a small jar, add a little salt, white vinegar and white wine, and add some rice washing water for a day. After pickling, use sugar and sesame oil to do it.
|||| I love to answer:
Sichuan pickle practice: choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc.) and add half a glass of salt (the amount depends on the taste, but it should not be less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and then the soaked vegetables can be taken out for eating. But at this time, the mother water is not enough to taste, and it needs to be refined several times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to add flavor, preferably from Hanyuan, and avoid using Thailand. After the first dish is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put into the refrigerator for later use. Tips: 1, the trick of making kimchi is not to make mother water for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you feel that the salt water is not acidic enough, you can take some spare water out of the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour off part of the salt water and add water and salt appropriately. 2, sometimes meet with white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used. 3, if you want to pursue high precision, you can use ginger, nest bamboo shoots, tender ginger. You need to add another process: soak in light salt water for one night, and then put it in the pickle jar, and you can eat it in one day. Good standards are fresh color, mellow taste (not too sour), slightly spicy and pithy. 4. Cucumber can also be soaked, but another bottle must be used. Because cucumber is easy to spoil salt water. After soaking, it can be eaten overnight at room temperature. 5. Pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. Fresh fish slices can also be added to it, and the so-called pickled fish-a new Sichuan dish popular in recent years-can be served immediately. 6. Dumped salt water can be used as mother water for other families. 7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden to enter the air and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there must be no oil stain.
|||| The breeze and bright moon answered:
1。 Wash several kinds of hard vegetables that you like to eat, and cool them until there is no moisture.
2。 Wash the pickle jar and let it dry;
3。 Add a proper amount of water to a clean pot without oil, add pepper, salt and ginger and boil them together. Determine the amount of pepper, salt and ginger according to the size and taste of your pickle jar, but not too much salt, otherwise it will become pickles, haha. If you like a little spicy, you can put half or one dried pepper with pepper seeds removed and boil it together. After15-20 minutes, stop the fire and let the water cool thoroughly.
4。 Put the vegetables in a pickle jar, pour in the boiled salt and pepper water, then drop a few drops of white wine, cover it, seal it with water, and you can eat it after 3 to 4 days. If only one night in summer.
5。 Every time you take food, you must use clean chopsticks without oil, and you can add a little less salt when you continue the food. If there is a little foam, you can order a few drops of wine.