Practice of Sichuan pickles
material
Radish, cowpea, carrot, celery.
50 grams of red pepper, green pepper and white wine.
Salt100g, 20-30 prickly ash and 2 star anise.
method of work
1, first put the pot on the fire, then add a proper amount of' water to the pot, then add 20-30 pieces of pepper and 2 pieces of star anise, turn off the fire and cool for later use after boiling.
2. Wash radish, cowpea, carrot, celery, red pepper and green pepper, cut them into strips or blocks, and put them on the curtain to dry for half a day.
3. Blanch the pickle jar with boiling water and dry it (absolutely no water).
4. Then we can pour the cooled pepper water into the jar, add a proper amount of white wine, put a little more salt than usual, and it will be salty.
5. Put the vegetables dried in step (2) into the jar, which must be completely submerged in water, then seal the bottle mouth with cold boiled water and place it in a cool and ventilated place to keep the water in the sink dry.
6. After sealing, leave it for about a week (depending on the temperature). After 2-3 days, you can observe carefully to see if there are steam cannons around the green peppers. At first, there are one or two very small bubbles, which are almost invisible without careful observation.
7. If there is a bubble, even if it is a bubble, it means that the fermentation is normal. After the green pepper turns yellow completely, it can be put for 2 to 3 days.
Pickles, Sichuan Style
material
250g of white radish, 250g of carrot and 0/00g of cucumber/kloc.
200g pepper, ginger 1 piece, proper amount of aniseed and pepper.
Cooking wine 1 tbsp, refined salt about 2 tbsps, sugar 3 tbsps.
method of work
1. First of all, we should clean the white radish and carrot and drain the water, then cut them into strips, then cut the cucumber into blocks, clean the pepper and drain it for later use.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on pepper and leave it for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make spice bag.
3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Press the paved dish tightly, add appropriate amount of water, seal it, and eat it after about 7 days.