Solution: White flowers can be removed by adding white wine, but this is when there are few raw flowers. If the raw flowers are not thoroughly treated with white wine for a period of time, the flowers will grow back. Another way is to pour it out and do it again, hehe ... be sure to wash it first, and be careful not to oil it. This is the safest way. It's not too much trouble to do it again, and there are not many pickles. I suggest that if you soak less, choose a suitable jar.
Question 2: Why does kimchi "bloom"? It's because you use oiled chopsticks to hold the dishes in the jar, or when you wash the dishes, the dishes get oiled. Remember that kimchi is oil-repellent. You'd better prepare a pair of chopsticks to hold pickles, and the same is true when washing vegetables. Wash the washbasin with detergent! ! As long as you pay attention to these things, your pickle jar will not grow flowers. Also, shake the jar less and put it underground (away from the hot edge of the stove).
Question 3: Why do my pickled vegetables bloom? Kimchi made with cold boiled water can be used as long as it is not in contact with raw water and oil. Just dry the vegetables thoroughly after washing, and then go to the pickle jar. There is no need to wash vegetables with cold boiled water every time. It is also good to add some white wine to the flowers. Some people say that adding fresh bamboo shoots can ensure that it will not bloom. My mother said it was better this way, and sealed the mouth of the pickle jar with plastic film. 1 Lou said that red pepper and raw food went into the pickle jar together. According to the old man, when these two things enter the pickle jar together, there will only be a layer of skin outside the red pepper, and the inside is all thin.
Question 4: What should I do if the pickle jar grows? Is it something long white? 1. You put less salt. You can't take the food in the pickle jar with raw chopsticks and hands. You can't dry the water at the mouth of the jar. Let air into the jar. 4. If there is the above situation; White floating objects will grow in the bottle. The solution is to take out the pickles in the jar and then pour the sour water in the jar into the pot to cook. Let it cool, then put it in a jar, then put the kimchi in it, that's all.
Question 5: Why does kimchi always bloom and how to soak without flowers is mainly because the weather is too hot, so put the jar in the shade.
Usually put a pot of water and put the jar in.
Then add a little wine.
Question 6: How to buy a fresh bamboo shoot (winter bamboo shoot and bitter bamboo shoot) without flowers for kimchi? Peel off the shell of the bamboo shoots, remove the big head (that is, the * * * part), and only take the bamboo shoots and put them in the pickle jar to ensure that no flowers will grow again.
Please note the following
1, always take and put, always clear the bottom of the altar, never put.
2. Change the water frequently, and clean the altar when changing the clean water.
3, wash vegetables to dry, can not bring raw water.
4. Spare special chopsticks.
5. Insist not to bring raw water or oil into the altar.
6. Don't soak vegetables and melons with too much water.
7, the jar sealing should be checked-just bought a pickle jar, check whether there is trachoma, put water on the edge of the jar, put a newspaper in the method, cover it, and see how much the jar is sucked in along the water.
8, just use kimchi water, it is best to use the water in the winter of March 9 as the base soup, because the nature of water is different. In addition, the water should be boiled thoroughly, and the salt content should be slightly heavier, and then it will gradually become normal-of course, the taste of kimchi is not beautiful at first. You can also ask for a cup of old soup, because lactic acid bacteria can accelerate the maturity of new water.
9. Always put some high-alcohol liquor and brown sugar.
10, the material package can be gauze or stainless steel (small commodities are available).
Open the cover less in yellow plum or rainy days. It doesn't matter if there are usually small white flowers. Too many white flowers will make kimchi taste bad. Make soup from scratch. Good water doesn't grow white flowers easily, and the food tastes good.
Question 7: What should I do if kimchi grows? Skim the flowers and add some salt and highly alcoholic liquor.
Question 8: What should I do to grow flowers in a pickle jar? Hello, the following two methods hope to help you.
1, put the peeled and washed bamboo shoots in 1-3 section into the pickle jar to keep the brine in the jar from blooming for at least one year. After fresh bamboo shoots are put into the pickle jar with flowers, the "flowers" will gradually disappear after a day or two.
2. Before adding a new dish, add some salt-to control the salty and sour taste, add a little rock sugar-to increase the sweetness and crispness of kimchi, and add a little wine-to increase the fragrance, which can also inhibit the flowering of kimchi.
When there are flowers in the kimchi jar, add some salt and wine, and be careful not to bring water when putting kimchi. When pickling, drain the water as much as possible and put it in a jar.
The main materials of kimchi
Ingredients: Chinese cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Accessories: bean sprouts, pepper leaves, Adenophora adenophora, celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish and shrimp. Ingredients: Chili noodles, garlic, ginger, onion salt, sugar, sesame and so on. Fish sauce: shrimp sauce, hairtail sauce, lake sauce, yellow croaker sauce, etc.
Method for making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put appropriate ingredients into the pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces.
You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar.
Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and marinate them 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. 7 ~ 10 days later.
If the prepared kimchi doesn't taste good, you can make some adjustments: if it's 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.
When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.
Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently.
If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the Sichuan kimchi that is often seen in Sichuan restaurants.
It is especially recommended to use these raw materials to make kimchi: white radish skin, carrot (red outside and white inside), stems and stems of Chinese cabbage and cauliflower, cowpea and tender ginger.
Question 9: Why do Sichuan pickles produce salty flowers? How to deal with it? 1, Sichuan kimchi, I transferred a more authentic one from the Internet. By the way, my experience, I hope that friends who love pickles will try it.
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. Pour cold water into the sink around the altar mouth, 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.
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 pickled vegetables can also be spicy or not, depending on the taste.
Settings. 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 kimchi is found to be soft, rotten and smelly, it means it has been soaked ... >>
Problem 10: It is urgent to solve the flowering problem of Sichuan pickles. Generally speaking, some white wine can solve the problem, and the soaked vegetables must be washed and dried before soaking. This problem is easy to occur if there are blisters. You can take out the vegetables and cook them before using them. Pay special attention not to touch oil and meat.
Please accept it, thank you!