Rob's pickles
Rob's pickles pickling method
1. Soak the beans
Fresh beans 2000 grams, 120 grams of salt, 40 grams of garlic, 40 grams of dried chili peppers, 20 grams of white wine, 40 grams of ginger.
With cool water to melt the salt, peeled garlic cloves, dried chili peppers, ginger in salt water soak 1 month; will be selected to remove the old tendons of four season beans washed, dry the surface of the water, the former made a good pickle water poured into the altar, and then put into the bean curd, with the bamboo slice of vegetable clamping, pressed on the stone. Cover the altar lid to add enough water along the altar, soak 10 days can be.
2. Pickled sweet and sour garlic
5000g of fresh garlic. 1000g of salt, sugar 1000g. Salt 1000 grams, sugar 1000 grams, 1000 grams of cold water, vinegar 500 grams.
Trim the roots of garlic, leaving 2-3 cm long garlic stalks, peeled dry skin, cleaned into the tank. Each 5000 grams of garlic plus 250 grams of salt, pickling 1 day, in the middle of the inverted tank 3 times; then add water to remove the spicy flavor, change the water once a day for 4 consecutive days. Then fish out the garlic, drain the water, according to every 5000 grams of garlic plus salt (750 grams), sugar (1000 grams), cool water (1000 grams), mix, and then into the jar pickling, put in a cool place; 15 days or so into. Usually add 10% vinegar soaked 5 days before serving, sweet and sour.
3. strange flavor radish silk
4000 grams of radish, salt 4 grams, 80 grams of pepper, fennel 5 grams, ginger, chili **** 300 grams.
Wash and dry the radish, cut into shreds, then salt, pepper, fennel, ginger, chili pepper, etc. into the boiling water for 30 minutes to remove debris, cooled with radish silk into the jar together, sealed for 7 days can be; edible can add a small amount of soy sauce, vinegar. If stored for a long time, need to control the water dry seal
4. five spice dried radish
White radish 10000 grams, 1000 grams of coarse salt, pepper, dashi appropriate amount.
The radish to remove the roots and whiskers and cut the top clean, cut from it, put into a clean tank, add coarse salt and water, water to drown the radish surface, pickling 1 month after that into pickled radish; radish cut into thick strips, dry to dry; pickled radish brine skimmed off the top of the dirt and froth, gently poured into the cauldron, (do not fall out of the bottom of the cylinder dregs) plus pepper seasoning, simmering to the brine when the red, dry to cool; turnip Then put the radish into the tank, pour the marinade and stir well, and put it in 2 days, the dried radish will be soft. If too dry can add marinade to make the dried radish moist shall prevail. Drying radish strips should be turned from time to time, so as not to be covered to affect the flavor.
5. Soy sauce peanuts
500 grams of fresh peanuts, 250 grams of high-quality soy sauce.
Peanuts will be selected clean, into the pan fried, peeled in a large mouth glass bottle; soy sauce into the pot boiling, cooled and poured into the peanut rice, soy sauce needs to be submerged in peanuts, and then cover the cover soak for about 7 days can be eaten. This dish should not be stored for a long time, suitable for diligent soaking and eating.
6. Pickled five spice chili
Chili 10000 grams, 1000 grams of salt, five spice powder 100 grams.
Wash the chili pepper, sunshine into half-dry, add seasoning mix well, into the tank sealed. 15 days can be eaten.
7. kimchi practice
First cabbage, white rooibos, red rooibos (red rooibos can be a small amount, because the taste is not as good as the other two delicious, used to match the color is good, like to eat chili pepper can also be put into the clear chili pepper) washed, and cut into strips or blocks (according to personal preference). Drown the above washed vegetables with salt for 5-8 hours, mainly to let the cabbage out of water. Pour off all the water. -This time it is best to pay off the flavor, if too salty, you can use water to rinse the vegetables a few times, if it is too light can add salt. Wash a small amount of ginger, garlic - slice, an apple - cut into small cubes. Add all to the dish and add a small amount of peppercorns, chili sauce, white vinegar and sugar. White vinegar and sugar must be more than enough, I always pour half a bottle of white vinegar lots of sugar every time I make it, so that the flavor can be good. After all seasoned into the box, and stored in the refrigerator, after a day or two can be eaten.
8. sweet and sour cucumber
Tender cucumber 5000 grams, 250 grams of sugar, 250 grams of salt, vinegar 20 grams.
Wash the cucumber, cut, remove the seeds, dry to half dry, and then immersed in sugar, vinegar and salt into a solution, sealed for 15 days. And white radish strips mix well into the altar, pour salt water. The side of the altar is sealed with water and kept for 5 days, then it can be eaten.
9. Spicy cabbage
Raw materials raw materials: cabbage, 5,000 grams; salt, 50 grams; sugar, 500 grams; vinegar, 150 grams; sesame oil, 100 grams; dried chili peppers, 100 grams; 50 grams of green onions; 50 grams of ginger;
Method
Method of preparation
Method of production: the old gang of Chinese cabbage, the root is removed, washed, and rewritten into two halves, and then cut into 1.5 cm wide strips.
(2) put the cut cabbage into the pot, sprinkle salt pickle 2-3 hours, in the cabbage in the water squeeze out, set into the pot.
(3)Cut the dried chili pepper, white onion and ginger into thin julienne strips. Go to the fire pour into the hot oil hot, into the chili, fried spicy flavor into the onion and ginger fried flavor, pour vinegar, sugar, cool, pour the cooled juice on the cabbage, marinated for 4-5 hours can be.
Features
Bright color, fresh and tasty.
10. Pickle mixed vegetables
Cabbage, garlic cloves, wild rice, garlic shoots, bitter melon, lentils, scallions, moss cabbage, radish, gaiwan, green bamboo shoots, cucumber, young ginger buds, fresh red pepper *** 2800 grams, 100 grams of dried chili peppers, 120 grams of pepper, 120 grams of ginger, 150 grams of salt, 40 grams of white wine, brown sugar 80 grams.
Wash the kimchi altar and wipe off the water with a clean cloth. Put 2 kilograms of cool water into the altar, under the salt, dried chili peppers, peppercorns, ginger, brown sugar, white wine, etc., to become soaking water; to soak all kinds of vegetables, choose and wash, dry, into the altar; cover the altar lid, add enough altar along the water, and often check, do not make altar along the lack of water. Soak 7-10 days, can be eaten.
11. Sauce eight treasure dishes
1000 grams of cucumber, lotus root, bean curd, 800 grams of red beans 400 grams of peanuts 300 grams of peanut rice, 200 grams of chestnut kernels, walnuts 100 grams of almonds 100 grams of almonds (the above raw materials should be salted first) 2,000 grams of soy sauce, 100 grams of sugar color, 1,000 grams of soy sauce.
The above raw materials are processed into equal size and shape mixed together, with water to soak out part of the salty flavor, fish out to dry, into a cloth bag into the tank, the tank put the yellow sauce, sugar soy sauce stirred once a day 5-7 days later that is.
The main ingredients first pickled with salt should not be too much, the time to be a little longer, 5-8 days, the jar of seasoning should be submerged in the main ingredients, such as insufficient can be added to cool water.
12. Sauce cucumber
Fresh cucumber 5000 grams, 400 grams of coarse salt, 700 grams of sweet flour sauce.
The *** with the melon washed, drained, must be long split into two (can also be cut) plus coarse salt mixing compaction, the surface with a clean stone pressed. Pickling 3-4 days later, the cucumber out, drain the brine;
Wash and dry the pickling jar, pour into the drained cucumber with sweet flour sauce, cover the jar with a good sauce can be eaten for 10 days.
13. Sauce lettuce
3000 grams of fat tender lettuce, 50 grams of salt, 150 grams of soybean paste.
The lettuce peeled off the skin, washed; placed in a clean small tank with salt in a clean tank, placed in the sun to dry;
The bean paste will be coated in lettuce, re-introduced into the small tank. The sauce is ready to eat after 3-4 days.
The lettuce on the smear bean sauce should be smeared, so as not to sauce out of the dish flavor inconsistency; if a large number of sauce, you can pick off the dregs of the beans dried, stored in the altar, not bad for a long time. This dish is delicious, sauce flavor, comparable to the Sichuan mustard.
14. Sour cabbage
5000 grams of cabbage, 100 grams of chili peppers, 500 grams of salt, 250 grams of ginger, 1000 grams of rice vinegar.
The cabbage to the old leaves washed and cut into strips, dry to half-dry, into the altar, add seasoning mix, pickle about 2 days.
15. sugar sauce onion
Raw materials onion head, 5000 grams; red pond, 300 grams; ginger yo, 150 grams; salt, 75 grams; pepper, a little; seasoning, a little;
Method
(1) will be removed from the root of the onion and the outer layer of the shell skin, washed with water, drained of water, and then knifed into the hobbies block, put into a pot for use.
(2) the soy sauce, red pond, salt, pepper, dashi and other poured into the pot, on the fire after boiling to cool;
(3) take a clean altar, the onion and blended with the juice can be stirred together evenly into the altar, seal the mouth, about 3-4 days can be eaten.
Features
Slightly reddish in color, crisp and sweet, appetizing and appetizing.
16. Mixed pickles
Cabbage, garlic moss, scallions, bamboo shoots, cucumbers, fresh red pepper, radish, lentils, young ginger, garlic 250 grams each, 100 grams of dried chili peppers, 100 grams of peppercorns, 100 grams of ginger, 150 grams of salt, 40 grams of white wine, 80 grams of brown sugar.
Sanitize and wash the kimchi altar, dry the water with a clean cloth. Put 2 kilograms of cold boiled water into the altar, put salt dried chili peppers, peppercorns, ginger, brown sugar, white wine made of pickle water. To soak all kinds of vegetables to wash and dry into the altar, cover the lid, add enough water along the altar, often check the altar can not lack of water, soaking 7-10 days can be.
17. bubble ginger
5000 grams of ginger, salt 1000 grams, 500 grams of chili pepper, 100 grams of five-spice powder, 80 grams of peel, 9 grams of peppercorns, 5 slices of ginger.
Prepare kimchi altar, inside and outside the wash, dry with a dry cloth; the ginger peeled, washed, sliced, half-dry, and the above seasoning mix, into the altar, seal the mouth marinated for 1 month can be.
18. pickled hot and sour dried radish
White radish 5000 grams, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, peppercorns, 10 grams of each of the big material, MSG, 2000 grams of water.
First choose and wash the radish, and then processed into 3 cm long, wide, thick 0.5 meters of the strip, drying to eighty percent dry standby; sesame oil is hot, add chili powder fried to slightly yellow when poured into the radish dry inside the mix; salt, sugar, peppercorns, dashi into a pot of water boiled to add monosodium glutamate (MSG), to be cooled and then poured into the tank, mixed with the radish dry, turning once a day, 15 days or so is the finished product, the requirements of reddish-yellow. Reddish-yellow color. Texture tendon crisp, sour and spicy flavor.