Quantity: a handful of beans, two long peppers, three spoonfuls of salt, and the water will prevail if the beans can be submerged.

Practice: boil the water the first night, put the washed beans and long peppers into the boiling water until the water is cold, remove the beans and peppers and dry the boiling water. Then cut the beans into small pieces, shred the peppers, put them in a container, add some salt according to the amount, stir them evenly and put them in the fresh-keeping area of the refrigerator if the weather is very hot. The next morning, put some oil in the pot, stir fry a few times, and you can eat sour and crisp beans.

Note: This method can be cured quickly before beginning of autumn, but it is different after beginning of autumn, and it can be cured for a long time.

There are many dishes in Sichuan cuisine, and kimchi is one of the characteristics. Usually go to Sichuan restaurant, there are always two dishes on the table before dinner. Usually one dish is kimchi and the other is peanuts. There are also two kinds of peanuts, one is fried crispy and the other is marinated peanuts. Kimchi has a lot to pay attention to. In Sichuan, every household has pickle jars of all sizes. In the past, a Beijing MM thought Sichuan kimchi was really delicious, so she asked her neighbor, Sichuanese, how to cook it herself, but it was always bad. So people who can cook this kind of kimchi will find it too simple, and those who can't cook it will find it too strange. Why are they always broken?

Tool: A special pottery pickle jar. The unglazed jar outside is called a crock, and the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad. A kind of glass jar is popular now. This jar is beautiful, and plates of various colors can be seen from the outside. This is also a means to attract customers' attention in restaurants.

Sichuan pickles are usually divided into two kinds. Different types, different uses and different practices.

One is diving kimchi. The reason for diving in kimchi is that this dish is soaked in a jar and quickly taken out to eat. It can be a specialty. Usually the assorted pickles in Sichuan restaurant and the side dishes on the table before meals are this kind.

Materials: Cucumber vegetables or hard roots, stems, leaves and fruits are usually used. , and cut into long strips. Meat dishes are generally pig ears, chicken feet and pig viscera.

Practice: Boil the clean water, add salt (about 50-60g per 1 kg of water), and after the salt is completely dissolved, put some ingredients into the pickle jar (the salt water should cover 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. Use special chopsticks to eat kimchi. Never bring oil to avoid oil and raw water from entering the jar, or it will grow flowers (white mold will grow on the water surface). The water tank at the altar mouth should be kept clean, and water should be added 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 some monosodium glutamate, which is a rare delicacy.

The other one is for seasoning. Many famous dishes in Sichuan cuisine are made from this pickle. If you want to make a special dish, this kind of pickles can be soaked for a few days longer than diving pickles, almost a week to ten days, and generally a little more sour than diving pickles. The other is to soak in the jar for a long time and only take it out as seasoning when cooking.

Ingredients: Chili, green vegetables, white radish, cowpea and ginger. Exercise:

1. Wash and dry the vegetables that need to be soaked.

2. Boil the clean water and add a proper amount of salt (about 80g salt per kloc-0/kg water) for later use.

3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you 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. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade.

6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine.

7. When soaking peppers and vegetables, you can use a little mother water, add peppers, and then add salt, one layer of peppers and one layer of salt, and brine does not need to flood kimchi.

How to eat:

1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic.

2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious.

3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with sauerkraut can also be spicy or not, depending on the taste. 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 an ordinary but delicious side dish.

Remarks: if the prepared kimchi is not suitable for eating, you can make some adjustments: 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 high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 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 pickles, peppers and ginger are ripe, every household in Sichuan will buy dozens of kilograms of air-dried pickles. These dishes can be kept in the jar for one year, but the more bittern is used, the better it tastes, just like the old cellar, which has been kept in Micari for a long time.