Pepper: 5 kg washed and cut into two pieces (cool)
Soy sauce: 2.5 kg. Boil (use after cooling).
Salt: 0.5kg.
Cooking oil: 0.2kg (peanut oil) (boiled)
Ginger: 0.2kg.
Garlic: 0.2kg.
Liquor: 0.35kg.
White sugar: 0.35kg.
Monosodium glutamate: 0. 1 kg
You can also pickle other pickles of the same type: carrots, white radishes, Chinese cabbage roots, heads, cucumbers and so on. You'd better add salt first, or there will be too much water.
Exercise:
1, cook peanuts until they are just cooked, take them out and let them cool.
2. Boil celery (cut celery leaves into sections) until it becomes discolored, and immediately remove it and let it cool.
3. Wash carrots, peel and slice flowers.
4. Pour the cooled peanuts, celery and carrot slices together and add a little salt; Zanthoxylum bungeanum; Fennel mixed together.
5, you can also put some shredded cabbage as a partner.
You can eat it in about an hour. You can also add some sesame oil when eating.
1. The selection of raw materials for pickled sensitive vegetables must meet two basic standards: first, they are fresh, free from mixed bacteria infection and meet the hygiene requirements; Second, the variety must be right, not all vegetables are suitable for pickled pickles. For example, some vegetables have a lot of water, and they are afraid of being squeezed and crushed, and they are easy to rot. Like ripe tomatoes, it is not suitable for pickling. Some vegetables contain a lot of fiber, such as leeks. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stew are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties with storage resistance, pressure resistance, extrusion resistance and solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi).
Pickled vegetables, it is best to choose fresh vegetables. If vegetables are left for a period of time, they will consume certain nutrients with the disappearance of water and become aging. Not suitable for pickling pickles: first, the skin is thick and the seeds are hard; Second, the sugar content is high, the meat is fat, not tender or crisp; In particular, vegetables with more chlorophyll are hard and pickled into pickles, which are not easy to chew and taste bad. Therefore, it is best to choose fresh vegetables that are 67% ripe.
Pickled pickles, whether whole, whole or processed into silk, strips, blocks or slices, should be neat in shape, basically symmetrical in size and thickness, and pay attention to color, taste, fragrance and beauty.
2. Accurately grasp the amount of salt. Salt is the basic auxiliary material for pickling pickles. Whether the amount of salt is appropriate or not is the key to whether pickles with various tastes can be pickled according to the standard. The basic standard of salt content of pickled vegetables is not more than 25% of vegetables (for example, 100 kg of vegetables, the salt content is not more than 25 kg at most); The minimum salt consumption should not be less than 10% of the weight of vegetables (except for quick-pickled pickles). The salt consumption of pickled fruits and vegetables and root vegetables is generally higher than that of pickled leafy vegetables.
3. It is an essential process to pour the jar on time in the process of pickling pickles. Inverting the jar means turning the sauce or pickles in the marinade machine up and down. In this way, vegetables can continuously radiate heat and receive light evenly, and the original color of vegetables can be maintained.
4. the eating time of kimchi. Generally, vegetables contain nitrate, and stale vegetables have higher nitrate content. Nitrite is harmful to human body. If nitrite enters the blood for a long time, people will be weak in limbs.
Fresh pickled vegetables. The content of nitrite increased, and after a period of time, it decreased to the original level. When pickling vegetables, the lower the salt content and the higher the temperature, the faster the nitrite rises. Generally, nitrate and nitrite rise to the peak after five to ten days of pickling, and gradually decrease after fifteen days. 2 1 day can be harmless. So pickles usually take 20 days to eat.
5. Selection of Vegetable Pickling Tools Pay attention to the use of appropriate tools, especially the selection of containers. It is related to the quality of pickles.
(1) Pickling device: For those with large pickling amount and long storage time, tank is generally used for pickling. Pickled semi-dried pickles, such as dried spicy radish and kohlrabi, are generally pickled in jars. Because the jar has a small belly and is easy to seal, the number of pickled vegetables is very small and the time is short, and small pots and bowls can also be used.
Generally speaking, it is better to use clay pots for salt pots, not metal products.
(2) Pickling with a cloth bag: Generally, lettuce should be cut into pieces, blocks, strips, shreds, etc. So that the sauce can soak into the vegetable tissue. If fresh vegetables are pickled in whole sauce, it will not only take a long time, but also be difficult to pickle thoroughly. Therefore, cutting vegetables into smaller shapes, putting them into cloth bags, and putting them into sauces, the sauces exert pressure on the cloth bags, which can accelerate the ripening of pickled products. It is best to sew the cloth bag with coarse emery cloth, so that the sauce is easy to get; The size of the cloth bag can be determined according to the size and quantity of pickles, and 5 kg of pickles is appropriate.
(3) The sauce rake should be made of wood, not metal. Sauce and pickles need to be raked frequently, that is, the pickles are turned up and down with a sauce rake. The wooden sauce harrow is light and buoyant. It is put in the sauce jar, which is not afraid of salt corrosion, has no peculiar smell and meets the sanitary conditions. In addition, pickles also need tools such as hedges and forks, which can be selected flexibly according to needs.
6. Pickling temperature and location of pickles (1) Generally speaking, the temperature of pickles should not exceed 20 degrees Celsius above zero, otherwise pickles will rot and deteriorate quickly. In winter, we should keep a certain temperature, generally not less than minus five degrees Celsius, and it is best to keep it at two to three degrees above zero. If the temperature is too low, pickles will go bad and taste bad if they freeze. (2) The place where crispy vegetables are stored should be cool and ventilated. After vegetables are pickled, except fermented kimchi, kimchi which is generally used for reprocessing should be opened at the initial stage of pickling, and the kimchi should be placed in a cool and ventilated place to facilitate the kimchi to generate heat. Pickles rot and deteriorate, mostly because the storage location of pickles does not meet the requirements, the temperature is too high, the air is not circulating, and vegetables can not breathe in time. Don't expose pickled pickles to the sun.
7. Hygienic pickles of pickled products and utensils, especially pickles, directly affect human health. So we must pay attention to keep pickles clean and hygienic.
(1) Clean vegetables before pickling. Vegetables themselves contain some harmful bacteria and toxic chemical pesticides. Therefore, vegetables must be thoroughly cleaned before pickling. Some vegetables need to be dried after washing. Ultraviolet rays can kill all kinds of harmful bacteria in vegetables.
(2) Strictly control the amount of food additives. Food additives refer to a small amount of chemical synthetic substances or natural substances added in the process of food production, processing and preservation. Such as pigments, saccharin, preservatives and spices, which can prevent food from spoilage, enhance food sensory characteristics or improve food quality. However, some food additives have trace toxins, which are harmful if put too much, so the dosage must be strictly controlled according to the standards. According to the national standards, the maximum dosage of amaranth and carmine per kilogram of food and pickled products should not exceed 0.05g; Lemon yellow and indigo shall not exceed 0.5g per kilogram of food and pickled products. The maximum dosage of preservatives in pickles shall not exceed 0.5g per kg. Saccharin, the maximum dosage, shall not exceed 0. 15g per kilogram of food and pickled products.
(3) The pickled utensils should be clean. Generally, pots and pans for pickling vegetables at home are mostly used for half a year. Therefore, it must be scrubbed clean to remove dust and oil stains. It is best to put the washed utensils in the sun for half a day to prevent bacteria from multiplying and affect the quality of pickled products.