production process
1. Wash and dry the pickle jar and set it aside.
2. Wash the white radish, cut into pieces and marinate with a little salt.
3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pan and heat it over high fire.
4. After the water is boiled, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce. Tip: You can add some wild pepper water to it to make kimchi taste better, otherwise the previous kimchi will not taste good.
6. Marinate for a few days and you can eat it.
Exercise 2
Make ingredients
250g of white radish, 250g of carrot, 20g of cucumber 1 00g of pepper, 20g of ginger1slice, proper amount of aniseed and proper amount of pepper. Seasoning: 65438+ 0 tbsp cooking wine, 2 tbsp refined salt and 3 tbsp sugar.
production process
1. Wash and drain white radish and carrot, and cut into strips; Wash cucumber and cut into pieces; Wash the peppers and drain the water; Peel and slice ginger.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on the pepper and let it stand for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make seasoning 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; Compacting the paved vegetables, adding appropriate amount of water, sealing, and eating in about 7 days.
Features: sweet and sour appetizer, crisp and delicious.
Bottled wild pepper can be used instead of morning pepper, which not only tastes delicious, but also saves time.
Tips for making kimchi delicious.
1. When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make pickled kimchi colorful.
2. When making kimchi, if you pour some beer into the kimchi jar, it will make kimchi more colorful and delicious.
Exercise 3
Features: diverse colors, salty and sour, slightly sweet.
Make ingredients
500 grams of Chinese cabbage, 250 grams of green bamboo shoots, 250 grams of carrots, 2500 grams of clear water, 250 grams of refined salt, 75 grams of white wine, 25 grams of pepper, 50 grams of dried peppers and 50 grams of brown sugar.
production process
(1) Select fresh and tender Chinese cabbage, remove roots and lateral leaves, wash and dry.
(2) Peel the green bamboo shoots and carrots.
(3) Put clean water into a jar or basin, add the above seasonings and mix well, add Chinese cabbage, green bamboo shoots and carrots, cover and soak for two days.
When eating, if it is used as a side dish, you can cut green bamboo shoots and carrots into filaments and remove Chinese cabbage. Two kinds of shredded vegetables were rolled into small rolls with a diameter of about 1.2 cm with leaves, which were cut into horse-ear-shaped inclined sections and placed in a tray to form a tower shape. If you eat and taste kimchi at home, you can take it out of the jar without packaging.
Sichuan pickle enjoys a high reputation and is an integral part of Sichuan cuisine. This dish is beautiful in appearance, bright in color, fragrant, salty and sweet, sweet and sour.
Exercise 4
Make ingredients
Long bean, green pepper, red pepper, cherry radish, white radish, cucumber, Chinese cabbage. Ingredients: pickles (50g), one crystal sugar, four dried peppers, four ginger, four star anise, fragrant leaves, 50ml of high-alcohol liquor,
(Zanthoxylum bungeanum, Zanthoxylum bungeanum, Xiangcaizi, Tsaoko) Just put 20 Zanthoxylum bungeanum instead. (with fragrance)
make tools
1500ml one oil-free wide-mouth glass bottle and one oil-free stainless steel pot.
production process
(1) Soak all the ingredients in water, wash them and dry them naturally. Then cut the parts into pieces for later use.
(2) Pour 1000 ml of water into a clean oil-free small pot.
(3) Pour 50g pickle salt into water (it doesn't matter if it is light, you can add salt later, and try not to be too salty).
(4) After the water is boiled, it is completely cooled.
(5) Pour the cooled kimchi water into the glass bottle, not too full, and then pour all the ingredients.
(6) Put the dried vegetables into the bottle according to the order shown above, first add the beans, cherry radish and two kinds of peppers.
(7) Finally, put carrots, cucumbers and cabbages. (Cucumber sliced, cabbage torn to pieces by hand)
8. I found a small mistake: all the small ingredients are floating on it, which is not convenient to pick up. Finally, I decided to put them in a small non-woven bag. (9) Soak all the vegetables in kimchi water, preferably full, and then cover them.
(10) This kind of glass bottle has very good sealing performance. It doesn't need to change water in the sink like an old jar, but it can also be put in the refrigerator, so that kimchi is more brittle.
The basic technological conditions of pickle production and the effects of raw material selection, pretreatment, fermentation temperature and time, crispness preservation, color protection, starter selection and sterilization conditions on product quality were analyzed. The results showed that the raw materials were pretreated by sterilization, hardening, blanching and color protection. Inoculate 0.2% lactic acid bacteria; Use 16% physiological saline; Fermentation at 26℃ for 7d; Lactic acid production 0.6%; Adding auxiliary materials to taste, vacuum packaging, and sterilizing at 90℃ for 65438 05 minutes.