There are many ways to pickle vegetables, and different methods have different tastes. The following small series will introduce you to the "Pickle Book".
Pickled cucumbers and pickles
material
Cucumber, 2 cups of light soy sauce, 1 cup of sugar, 1/4 cups of white wine, 3 slices of ginger, 2 cloves of garlic and onion.
working methods
1, two packs of cucumbers, about1700g, washed.
2. Cut into finger length, cut into four and a half pieces, sprinkle about 1/4 cup of salt on cucumber strips and kill water. After half an hour, pour out the water and wash it twice with clear water.
3. Put it in a leaking container below, press a heavy object on it and stay overnight. There were obviously fewer cucumbers the next day.
Prepare juice
1, 2 cups of soy sauce, 1 cup of sugar, 1/2 cups of white wine, 3 slices of ginger, put them in a pot, heat them on low heat, and turn off the heat after boiling.
2, garlic 2 large petals, cut into small slices, add juice.
3, onion slices are free; Add the juice.
Final result
1, cucumber is added to the juice, and corn oil is sprinkled on the mixed cucumber. It is ready to eat and tastes great.
2. After cooling, bottle these cucumbers to get two bottles.
salted vegetables
material
500g of dried radish, cabbage leaves 1 kg, 500g of pepper leaves, 2 cups of malt yeast, 2 cups of glutinous rice paste, 2 cups of pepper noodles, 0//4 cups of onion 1/4 cups of garlic 1/4 cups, 2 cups of fish sauce and 3 tablespoons of whole sesame seeds.
working methods
(1) Dry radish strips and pepper leaves are soaked in warm water.
(2) Marinate the cabbage with salt water, dry it and wash it with hot water.
(3) Pour water into malt yeast powder, put it on a sieve, and put glutinous rice flour into the screened malt yeast water to make paste.
(4) Put the glutinous rice paste into dried radish strips, pepper leaves and Chinese cabbage, mix the pepper noodles, onion, garlic and catfish, and sprinkle sesame seeds.
Pickle
material
Cucumber, pepper, peanut, garlic, carrot, small red pepper, olive oil, monosodium glutamate, soy sauce and star anise.
working methods
1, wash cucumber and cut it into short strips, and cut pepper into two knives. After washing, put it in a pot and gently blanch it, take it out and drain it, and let it cool. Peel the peanuts and cook for two minutes.
2. Put soy sauce, pepper and aniseed in the pot, add a little rock sugar, white wine, ginger slices and small red pepper, add some monosodium glutamate after boiling, and then drop a little olive oil or sesame oil.
3. After cooling, pour in cold cucumber and peanuts and mix well, then serve.
skill
It can be kept in the refrigerator for a long time.
Shredded pickles in the north
material
A taro (a pickle), onion, oil and monosodium glutamate.
working methods
1. Wash the bought taro roots, shred them, and soak them in cold water for several hours to remove the bitterness.
2. Heat the oil in the pan, add the drained shredded taro and onion and stir fry.
3. After frying, add a small amount of monosodium glutamate. Tips When frying, you can add a small amount of Chili noodles or not. After frying, taste the salt, and then consider whether to add salt, because salt is salty.
Old pickle
material
50g of old pickles, 3 pieces of old tofu, chicken soup, refined salt, monosodium glutamate, essential oil, chopped green onion and pickled pepper.
working methods
1, cut the old tofu into small pieces, blanch it, put it in a pot and add chicken soup to stew.
2. Saute the old pickles and pickled peppers with refined oil and put them on the tofu. Add refined salt and monosodium glutamate to taste, then stew until fragrant and sprinkle with chopped green onion.
skill
1, tofu should be stewed thoroughly, and old pickles should be cooked by people in Zhouzhuang, Jiangsu.
2, this soup should not be too much.
Radish head pickle
material
Pickled radish, carrot, onion, coriander.
working methods
1. Wash and shred carrots, onions and parsley.
2. Mix various ingredients with vinegar, sesame oil, sugar, chicken essence and Chili oil.
Yiguo fresh kimchi
material
Green radish, radish cherry, salt.
working methods
1. Wash the radish and cherry, cut into large sections and put them in a pot.
2. Sprinkle salt and rub it hard to make it soft.
3. Wash the radish irregularly and cut it into pieces, and put it in a basin soaked with radish and cherry.
4. Sprinkle salt again and mix well, cover the pot and marinate for half an hour.
Second, eating pickles in summer has many advantages.
1, appetizing
Because of the hot weather in summer, people have no appetite for many foods, but pickles especially like them because they can stimulate people's appetite, especially pickles and porridge.
Step 2 clear away heat and fire
Summer is easy to make people hot and dry. Besides drinking some Chinese herbal medicines for clearing away heat and removing fire, we might as well try eating pickles, such as pickled cucumbers, which have a very good effect on clearing away heat and removing fire!
Step 3 disinfect
Garlic itself has a strong bactericidal effect, so does pickled garlic. Pickled garlic is also a kind of pickled vegetables, which is very popular among people. Eating in moderation every day is of great benefit to the human body.
Step 4 supplement trace elements
Dried salted bamboo shoots are rich in nutrients and contain many trace elements, such as amino acids, calcium, phosphorus, iron, vitamin B 1, B2, etc. Can promote the intake of human nutrition.
5. Disease prevention
Pickled olive vegetables not only have unique taste, but also have medicinal functions such as regulating qi and resolving phlegm, promoting fluid production and quenching thirst, so you may wish to eat them in small quantities at ordinary times. In addition, it also contains more protein which is beneficial to human body.
Third, homemade authentic Sichuan pickles.
In fact, it is not difficult to make Sichuan pickles, and the materials inside can be added according to your own taste. Here are some ways to introduce kimchi to you.
Method one
material
About 20 pieces of pepper, star anise, fennel, fragrant leaves, wild pepper, wild pepper, ginger, 1 ~ 2 pieces of garlic, onion, a little rock sugar, carrot (peeled), cowpea, pepper, Chinese cabbage (that is, lotus white in Sichuan), cucumber, carrot and celery.
working methods
1. Pour half a bottle of purified water into the pot, add about 20 slices of pepper, star anise, fennel, geranium and appropriate amount of salt, and turn off the heat after boiling. I think you can use your imagination here and add other spices. If you have it at home, add a little of everything.
2. To make kimchi, the most important thing is to produce kimchi bacteria in the jar. That is, lactic acid bacteria produced during fermentation. They not only make kimchi more delicious, but also inhibit other bacteria in the jar. It's not easy to make kimchi for the first time. The easiest way is to go to China supermarket to buy bottled wild peppers.
3. When the water is completely cooled, pour it into the glass bottle. Then pour in the water soaked in wild pepper. If the pickled vegetables are a little spicy, you can add a few to dozens of wild peppers according to your own taste. In addition, add ginger slices (young ginger is the best, if not, old ginger can be peeled), 1 ~ 2 garlic grains, onion and a little rock sugar.
Ok, you can start soaking. The most common soaking methods are: carrot (with skin), cowpea, pepper, cabbage (lotus white as Sichuan people say), cucumber, carrot and celery. Others use their imaginations. In the first few altars, you can soak more carrots. It is said that it can improve kimchi water and make the color of kimchi water look good.
5. Soaking kimchi is to soak it for one night or one day, take it out and eat it, then mix it with red oil and a little monosodium glutamate/chicken essence, which will be very refreshing. In addition, you can also chop the soaked cabbage and radish. Then stir-fry it with minced meat, which is very delicious.
skill
1. You must remember the containers for boiling water, glass bottles, chopsticks, chopping boards, etc. No oil. Pickles stained with oil are easy to fail.
2. Never run water, it is easy to produce bacteria. Wash and dry the glass bottle before soaking, and wash and dry the vegetables to be soaked.
3. Be sure to pay attention to sealing when soaking. Afraid of lax sealing, you can add another layer of plastic wrap.
Method 2
material
Liquor, ginger, salt, pepper, star anise (star anise), pepper (I use powder), sugar, white radish.
working methods
1. Wash and dry the pickle jar and set it aside.
2. Wash the white radish, cut it into pieces and marinate it with a little salt.
3. Next, add a proper amount of water (depending on the size of the pickle jar) to the oil-free pan, and then heat it with 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, and then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain it, put it in a pickle jar, spread it out, and pour the cold sauce on it.
Method 3
food
250g of white radish, 250g of carrot, 20g of cucumber 1 00g, 20g of pepper, ginger1slice, star anise and appropriate amount of pepper.
condiment
1 spoon cooking wine, 2 tablespoons refined salt and 3 tablespoons sugar.
working methods
1. White radish and carrot are washed, drained and cut into strips; Wash cucumber and cut into pieces; Wash and drain the pepper; Peel and slice ginger.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on the pepper and leave it for more than 4 hours; Wrap Zanthoxylum bungeanum, Illicium verum and ginger in gauze to make spice bag.
3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger on 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 after about 7 days.
Method 4
food
500g of Chinese cabbage, 250g of green bamboo shoots, 250g of carrots, 2500g of clear water, 250g of refined salt, 75g of white wine, 25g of pepper, 50g of dried peppers and 50g of brown sugar.
working methods
(1) Select fresh and tender Chinese cabbage, remove roots and side leaves, wash and dry.
(2) Peel the green bamboo shoots and carrots.
(3) Put clear water into the jar or basin, add the above seasonings and mix well, add Chinese cabbage, green bamboo shoots and carrots, and cover and soak for two days.
Method 5
food
Pepper, green vegetables, white radish, cowpea, ginger.
working methods
1. Wash and air dry the vegetables to be soaked.
2. Boil clean water, add proper amount of salt (about 80g salt per kloc-0/kg water) and set aside.
3. Take water from the jar, use the "mother water" from the previous kimchi jar, or ask some friends who already have kimchi jars at home and put them in fresh jar water, which will taste better and contain a lot of lactic acid bacteria. If you can't find it, you must remake it yourself. Pour the cooled clean water into the mother liquor.
4. Add seasoning, pepper, fennel, white wine and jar water to make it.
5. Marinate the prepared vegetables in the jar. When loading vegetables, take up as little space as possible, the liquid level should be close to the jar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, buckle the bowl and put it in the shade.
6. Keep kimchi in a cool place and keep moisture at the mouth of the jar to ensure that no air and bacteria enter the jar. If you find flowers on the altar, add a little white wine.
7. When soaking peppers and vegetables, you can use a little mother liquor, add peppers, and then add salt, one layer of pepper and one layer of salt, and salt water does not have to drown kimchi.
Four, South Korea pickle cake practice and matters needing attention
Ingredients: kimchi 1 50g, pork belly minced 50g, common flour150g, leek moss 30g, bread crumbs 30g, red pepper1,and kimchi juice 30ml.
Accessories: 2 slices of ginger, cooking wine 10ml, appropriate amount of cold boiled water and appropriate amount of edible oil.
Practice: 1. Add shredded ginger into minced meat, stir well with cooking wine, and marinate for 10 minute to remove fishy smell.
2. Add a proper amount of cold boiled water to the flour and stir it into a semi-wet batter (semi-dry and semi-wet).
3. Add kimchi juice to the batter and continue to stir until the batter is completely wet (if the batter dries in this step, please add some water appropriately).
4. Add 30 grams of bread crumbs and mix well.
5. Add the chopped kimchi and continue to stir.
6. Wash the leek moss, cut it into sections and add it to the kimchi batter.
7. Add a small amount of cooking oil to the pot and stir-fry the minced meat until the oil changes color.
8. Cool the fried minced meat a little, and add it to the kimchi noodle lake and stir well.
9. Add the right amount of cooking oil to the pot. After a small fire, spread the kimchi batter on the pot, decorate some red pepper rings, and slowly fry until both sides are golden.
Matters needing attention in making delicious kimchi cake
1. Bread crumbs are the key to make this cake crispy and delicious. It's best to choose the one with fine lines. If it is coarse bread crumbs, it can be crushed properly. If there is no bread crumbs, you can also choose soft fried powder.
2. Kimchi juice must not be discarded as waste, because kimchi will produce a large number of lactic acid bacteria during pickling and fermentation, and the vc content is very high. It is a pity to throw it away. When it is used for mixing dough, it can add fragrance to pickled vegetable cake, and the effect will be better when it is used with 42-type Tai Ji Chuan.
3. Stir-fried pork belly powder, pork belly is also acceptable, fat and thin collocation is not greasy. Stir-fry the pork belly (the end) in advance, and the smell of pork belly can be fried. At the same time, remove the fishy smell and stir-fry a little oil to mix the batter. In the frying process, the oil should be combined with the outside, and the fragrance will be more overflowing.