Did you get the oil?
Why can't pickles be put in the porcelain jar? Natural materials are non-toxic, porcelain jars are easy to clean after being stuck with oil fume, and plastics stuck with oil fume cannot be brushed off for a long time. If it is plastic, it will smell like plastic after a while, and it is easy to absorb odor. Ceramics will not age, as long as they are not broken, they can be used for a lifetime, and plastics have a service life. After a few years, they will age and become brittle and yellow. Hey hey! Finally, ceramics look better, and the color of plastic will darken if it is permanent.
How to submerge peppers and pickles without destroying materials?
Pepper, salt, vinegar
working methods
1. Wash the peppers and put them in a jar with a layer of salt and a layer of peppers.
2, finally put some old vinegar, cover it, and seal it in the refrigerator for one day!
The method of soaking green lentils and pickles is not bad. Pickled lentils Ingredients: 500 grams of tender lentils and 200 grams of leeks. Salt 125g, a little pepper.
The practice of pickled lentils:
1) Wash the tender lentils, drain the water, then put them in a tank with a layer of lentils and a layer of salt, and marinate them for 8 ~ 10 days (stirring once a day).
2) Mash fresh leek flowers with a little salt, put them into a jar, add pepper and1000g cold water, mix well and soak for 5 days.
Pickled lentil horn
Ingredients: tender lentils 500g refined salt125g leek flowers 200g pepper.
Production method: 1. Wash the tender lentils with water, drain the water, then put the tender lentils into a porcelain jar with a layer of salt and marinate for 8 ~ 10 days (stirring 1 time every day).
2. Mash fresh shallots with a little salt, put them in a jar, add pepper and 1000ml cold water, mix well and soak for 5 days. If there is no fresh leek flower, you can use leek flower sauce instead, but you don't need to add salt.
This product is turquoise in color, crisp and delicious in taste, and it is a light side dish to eat in summer.
In autumn, radishes and pickles are flooding, and radishes are wilting. Why wash the radish, put it in a washing basket or sieve, and hang it on the radish skin with water when cleaning? Then put it into a container (we use a vat here, preferably ceramic, and generally do not use iron or plastic containers), put the big radish into the vat (or other containers) layer by layer, sprinkle a layer of salt, finally find a clean flat pebble to hold it down, put some water (it is appropriate to put half of it, because the radish comes out with salt), and finally cover the vat tightly to avoid dust. Such a big radish will not go bad for more than a year as long as it is free from dust and rain. Note: the amount of salt depends on the mouth. Salt is salty and salt is sour. We put a lot of salt here, and the vegetables are salty. Just cut and wash it several times when eating. If there is less salt, it should not be stored.
How to make bamboo shoots and pickles The main ingredients of bamboo shoots and pickles: bamboo shoots, pickles, pork belly and dried bean curd. Specific method: 1. Chop pickles (buying vegetarian dishes, wholesale vegetarian dishes will take a long time), cut fresh bamboo shoots, pork belly (or bacon) and dried beans into small cubes, and it is best to fry them in the same pot until they are half cooked (the reason why bamboo shoots are not fried is that they are relatively half cooked)
How to drown pickles to be delicious? Pickling method of pickled vegetables
Method a
The easiest way is to wash and dry the vegetables to be pickled, then put them in 10: 2 salt water and leave them for 20 days before eating. Use clean tableware, or the dishes will go bad easily.
Note: Curing time is too short to be poisoned. Water is best boiled in cold water.
Method b
First, boil the water, add salt, preferably more salt, and then let the water cool. Pour into a container, and it is best to choose a special pickled food container. Wash the radish, blow dry, put the radish into the container in turn with clean non-stick pot chopsticks, and cover it, preferably for better sealing effect. You can eat it in about half a month. It is best not to open the lid during the period, and take it with clean non-stick chopsticks when eating.
The first pickling method is:
① Remove rotten leaves from fresh potherb mustard, put them in a corner, wash and dry them after most leaves turn yellow, then cut them into sections, put them in a basin, rub them evenly with salt, put them in a large glass bottle, plug them tightly and cover them tightly. /kloc-you can eat it after 0/month.
(2) Picking and cleaning potherb mustard, air-drying until half-dry, adding salt and dozens of prickly ash, kneading evenly, putting into a porcelain basin, and covering. After 2 days, turn it over; In two days, spread a big plastic food bag on the dish and press the stone. Stir-fry again after half a month, and the stone will still be salted under pressure.
Method 2:
1, take15kg of potherb mustard, 0.5kg of salt, 5-7 heads of garlic, 50g of pepper and 2 red peppers. Wash potherb mustard with clear water, cut off roots, remove yellow leaves, and dry in the shade in a ventilated place until the whole potherb mustard leaves are a little wilted. Cut potherb mustard into small pieces of about 1 cm and put them in a basin for later use.
2. Cut garlic, ginger and pepper into fine powder, put them into a basin filled with potherb with pepper and salt, stir well, and then knead them by hand until potherb becomes dull. Put the mixed potherb mustard into the jar, then pack it with the height of 10 cm, then compact it until it comes out slightly, and then compact it until it is completed one by one.
3. After all the mustard seeds are packed, seal the jar mouth tightly with plastic sheets and put it in a cool place, and you can eat it in about 20 days. The wild vegetables pickled in this way are fresh, crisp, spicy and unique in flavor.
In order to keep wild vegetables fresh and not spoiled, it is best to use a pair of special chopsticks when picking vegetables and seal the jar mouth after picking vegetables.
In hot summer, people always like to eat refreshing food, and kimchi has become a common side dish. It's really a delicious food for all ages. Although kimchi is slightly spicy and salty, it makes people want to eat more and more for some reason. They can't stop talking when they eat it. Listen to the "crunchy" sound, don't say how cool it is.
Here's how my friend made it. Although she failed once (she said it was a failure, in fact, we both ate a lot, although it was salty), after all, I will give you a recipe. Everyone's skills and details are different, so you have to try and practice again and again.
Practice: buy about a catty of Chinese cabbage, a bag of salt, and add carrots (about 2) as appropriate.
1. Wash the yellow leaves, rotten leaves and old leaves of Chinese cabbage, drain the water, air them for 2 days, and prepare to put them in the jar.
2. Sprinkle a layer of salt every time you put a layer of vegetable leaves in the jar, so that the salt can fully contact the vegetable leaves, and press them by hand while filling.
3. At this time, the cabbage will soften, ooze juice and seal the cylinder head.
4. Continue to press the vegetables the next day to make the vegetables in the jar firm. When the juice inside exceeds the surface of the vegetables, stop squeezing the vegetables.
5, cover the cylinder head, put it in a ventilated place, wait for it to ferment naturally, and you can taste it in about a month, so that the sour cabbage is ready.
The sour cabbage made in this way is yellowish but bright, fragrant, a little sour and refreshing.
How to soak kimchi with soy sauce method for soak kimchi with soy sauce
First, raw materials:
1, 5 kg of pepper (washed, cut and dried) or cucumber and bamboo shoots (washed, cut and dried);
2. 2.5 kg of soy sauce (placed in the open air to cool);
3, 350 grams of clear oil (boiled and finally cooled);
4. 200 grams of ginger and garlic each (sliced);
5. 350g of sugar, 350g of salt and 350g of liquor;
6, monosodium glutamate 100 grams.
Second, practice:
A layer of pepper and a layer of ginger, then sugar, monosodium glutamate and salt are dissolved in soy sauce and poured into the jar; Then pour the white wine into the jar; Finally, pour the clear oil into the jar and cover it for a week before eating.
How to drown radish and kimchi? Hello, landlord.
1. Pickled radish: Wash the radish for 2-3 times, remove the hair roots and tips, and then put it in a container. The containers for pickled vegetables should not use metal and plastic products, but must use ceramic anti-corrosion products. Sprinkle a layer of salt on each layer of 20 cm thick radish (the salt is mainly green salt, and 0.2 kg of pepper, 0.4 kg of fennel and 0.5 kg of fresh ginger are mixed into each 10 kg of green salt). Every 100 kg of radish uses about 8 kg of salt. When the container is full, put stones and other heavy objects on the radish, and water will seep out in about 5 days, allowing it to overflow by itself. If you add some celery or pepper to the radish, the taste will be fresher. The curing of radish generally ends at 10 and begins at 1 10. It can be eaten after pickling for half a month, with good color, flavor and taste.
2. Making radish: First, prepare feed water, and add 30 kg of green salt and 2 kg of pepper to every 100 kg of water. 4 kg fennel, 5 kg fresh ginger and 0.5 kg incense. Boil for 20 minutes, pour into a porcelain container to cool, then finish or chop the cleaned radish, put it into the container for compaction, ensure that the radish is submerged in water, and then seal the container mouth. You can eat it on the 7th.
3. Pickling radish: the radish is washed, softened in the sunlight of 1℃ ~ 15℃, and then soaked in the prepared soy sauce (100 kg soy sauce, 2 kg pepper, 4 kg fennel and 0.5 kg star anise) for about 10 day.
I hope it helps you.