Sichuan pickle practice 1: Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc.) and add half a glass of salt (the amount depends on the taste, but it should not be less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and then the soaked vegetables can be taken out for eating. But at this time, the mother water is not enough to taste, and it needs to be refined several times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to add flavor, preferably from Hanyuan, and avoid using Thailand. After the first dish is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put into the refrigerator for later use. Tips: 1, the trick of making kimchi is not to make mother water for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you feel that the salt water is not acidic enough, you can take spare water out of the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour off part of the salt water and add water and salt appropriately. 2, sometimes meet with white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used. 3, if you want to pursue high precision, you can use ginger, nest bamboo shoots, tender ginger. You need to add another process: soak in light salt water for one night, and then put it in the pickle jar, and you can eat it in one day. Good standards are fresh color, mellow taste (not too sour), slightly spicy and pithy. 4. Cucumber can also be soaked, but another bottle must be used. Because cucumber is easy to spoil salt water. After soaking, it can be eaten overnight at room temperature. 5. Pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. Fresh fish slices can also be added to it, and the so-called pickled fish-a new Sichuan dish popular in recent years-can be served immediately. 6. Dumped salt water can be used as mother water for other families. 7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden to enter the air and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there must be no oil stain. Practice 2: Raw materials: Nenjiang beans, carrots, cabbage, ginger, water, salt, dried peppers, brown sugar, white wine, white vinegar and ginger. Method: Wash the pickle jar and dry it. Wash the dried pepper first, remove the pedicle and control the water. Scrape the ginger and wash it. Put the above seasonings in the jar for later use. Pour clean water into the jar, put water in the jar edge, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in the jar and cover them tightly. Put them in a cool outdoor place in summer 1 2 days, and eat them in winter 4-5 days. Features: diverse colors, salty and sour, slightly sweet. 1, kimchi must have good salt water (some comrades upstairs call it mother water, but Sichuanese generally call it old salt water-in the past, when the daughter of Sichuan got married, the mother must prepare an altar of old salt water as a dowry, so an altar of old salt water can be passed down from generation to generation, and it is passed on from woman to child). Making salt water is very simple, but it takes a lot of time-first, buy some cheap vegetables, wash them, dry them (just one or two hours), put them in a ceramic jar (the introduction on the jar upstairs is very detailed, and I added that the ceramic jar for making salt water must not be glazed or made of glass), then add a lot of coarse salt (don't use iodized salt, you can use large grains of salt in the north). Repeat this for 3-5 times, leaving only salt water each time until the amount of salt water is about half an altar. The salt water made in this way is still not as fragrant as the real "old" salt water, but it can make do. 2. When the salt water is made, almost everything will be fine. Be sure to soak the dishes at any time, and pay attention to adding salt at any time with the dishes. But meat oil is strictly prohibited, and the water seal of the jar must be tight. This kind of old salt water is very useful. For example, the first step is to make salt water. If there is old salt water, it will be simple: a quarter of the old salt water can be directly added with salt, water and spices to make kimchi, which is very simple. 3, some tips for making delicious kimchi: radish, cabbage (not tender leaves) and other crisp dishes are put into the jar for 3 days to eat, combined with the fragrance of the dishes, crisp and delicious, oh, the saliva is all out. Pepper and ginger can be soaked for a long time, which is not only delicious, but also salty. If the radish is soaked for a long time, it can be made into sour radish and sour radish soup to sober up. 4. In addition, someone mentioned sauerkraut upstairs. The production of sauerkraut is different from kimchi, so don't confuse it with others. Add: kimchi doesn't have to be soaked in a special jar. Pickled kimchi in a can bottle tastes quite good. 1, the first key to soaking kimchi is to find a well-sealed cake or jar, which will help pickle water fermentation, and the soaked vegetables will be crispy and delicious without sour teeth. 2. The turnover rate of kimchi should be fast. Why is the kimchi in restaurants delicious? It is because their kimchi is "bath kimchi" (soaked in the evening and eaten in the morning, and eaten in one day), and it is killed when it tastes best. Therefore, if there are not many people at home, it is recommended to soak in a small jar or a big bottle. If a bottle is used, it is necessary to check whether the sealant of the bottle cap is in good condition. When covering the cap, it is necessary to cover the bottle mouth with two layers of plastic paper or oil paper and then tighten the bottle cap. The tighter the better. 3, it is best to use kimchi salt, that is, salt that does not contain iodine, otherwise kimchi is easy to soften and sour quickly. Either add enough salt, but the disadvantage is that it is too salty. I don't like it. 4, it is best to use raw water to make brine, such brine is not delicate, and it is not easy to produce mildew. 5. Pepper, dried pepper, ginger and a little yellow wine are essential (I think it is best not to use fennel or something). Adding some rock sugar or sesame sugar will make the taste better (sugar will do). 6. Everything can be soaked. Besides radish, I also soaked sweet pepper, cucumber, lettuce, celery, radish fungus, cowpea, tender ginger, watermelon peel, radish peel, cauliflower stalk, leaves and stalks of cabbage, Chinese cabbage gang, green vegetable gang (Sichuan people say that the gourd ladle is white) ... It is more effective than Sichuan people. Haha ... It is suggested that the materials should be dried a little before they are put into the bubble (sweet peppers and leaves should not be dried for too long), and I feel much better than those that have not been dried! 7. Finally, there is the carrot mentioned by the landlord, which is the key to raising kimchi water. The water soaked with carrots is not easy to mildew and tastes better than that without carrots. I strongly recommend the "Rouge Radish" in Nanchong, Sichuan, which is red inside and outside and has special water-nourishing effect. Some people used to say that the water in Shanghai is not suitable for bubble vegetables, but this can be changed. After I returned to Shanghai, I specially asked someone to buy "rouge radish" in Sichuan and bring it back. It was a panacea. The taste of pickled vegetables was suddenly different! There are many dishes in Sichuan cuisine, among which kimchi is a feature. 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 fragrant, and the other is marinated peanuts. Kimchi has a lot to pay attention to. In Sichuan, every household has large and small pickle jars. In the past, a Beijing MM thought Sichuan kimchi was really delicious, so she asked her neighbor Sichuanese how to make it, and made it by herself, but it was always bad. Therefore, people who can cook this kimchi think it is too simple, and people who can't cook it will think it is too strange. Why do they always break? Tools: A special pickle jar made of pottery. The unglazed jar outside is called a earthen jar, while the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave tray (that is, water tank, which can hold water) around the jar mouth, and the jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a lot of lactic acid. When making kimchi, fill the tray next to it with water to seal the jar to prevent air from entering. If there is no pickle jar, it can also be replaced by other containers, but the container mouth is required to be large and tightly sealed, and it can't breathe. When I was a child, I went to buy a pickle jar with my mother. She always looked carefully at the outside of the jar for sand holes and cracks, which was related to whether it would be bad when making pickles. A kind of glass jar is popular now. This jar looks good, and you can see dishes of various colors from the outside. This is also used as a means to grab customers' attention in restaurants. Sichuan pickles are usually divided into two types. Different types, different uses, and different practices. One is diving pickles. The reason for diving pickles is that it is soaked in a jar and quickly taken out to eat. Can be used as a special dish. Usually, the assorted pickles in the Sichuan restaurant and the side dishes on the table before meals are of this kind. Materials: usually use melon vegetables or hard roots, stems, leaves, fruits, etc., and cut into long strips. Meat dishes are usually pig ears, chicken feet and pig offal. Practice: Boil clean water, add salt (about 50-60 grams of salt per kloc-0/kg of water), and after the salt is completely dissolved, put a proper amount of ingredients into the pickle jar (it is advisable to submerge brine to 3/5 of the jar). After the brine is completely cooled, add the vegetable blocks. Use special chopsticks to eat kimchi, and never bring oil to avoid oil and raw water from entering the jar, otherwise flowers will grow (white mold will grow on the surface of water). The tank at the altar mouth should be kept clean and filled with water 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 a little monosodium glutamate, which is a rare delicacy. The other is for seasoning. Many famous dishes in Sichuan cuisine are made of this pickle. If you want to make a special dish, you can soak this pickle for a few days longer than diving pickles, almost one week to ten days, and it is usually a little more sour than diving pickles. The other is to soak in the jar for a long time and only fish it up as seasoning when cooking. Ingredients: Chili, green vegetables, white radish, cowpea, ginger. Practice: 1. Wash and air-dry the vegetables to be soaked. 2. Boil the clean water, add a proper amount of salt (about 80g salt per kloc-0/kg water) and set aside. 3. Pot water: Use the "mother water" from the previous pickle jar, or you can ask some friends who already have pickle jars at home, and put them in fresh jar water, which will have a better taste 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. The vegetables should be filled with as little space as possible, and the liquid level should be close to the jar mouth, so it is advisable to submerge the 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 the kimchi in a cool place, and keep water in the jar mouth to ensure that no air and bacteria enter the jar. If flowers are found in the altar, add a little white wine. 7. When soaking peppers and vegetables, you can use very little mother water, add peppers, then add salt, one layer of peppers and one layer of salt, and the brine does not have to drown kimchi. How to eat: 1. All the dishes with fishy smell in Sichuan cuisine will use pickled peppers and ginger as seasoning. Kimchi is not authentic, and Sichuan cuisine is definitely not authentic. 2. Soak radish: choose radish, which will make it fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious. 3. Pickled sauerkraut: Pickled sauerkraut is usually added when cooking fish, and pickled fish can also be spicy or not, depending on its 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 a common but delicious side dish. Remarks: If the prepared kimchi is not suitable for eating, some adjustments can be made: 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 too high hot air in the jar or unclean tools. At this time, the mildew should be removed, salt and a small amount of white wine should be added, and it should be placed in the shade for about 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 sauerkraut, pepper and ginger are ripe, every household in Sichuan will buy dozens of kilograms of air-dried kimchi. These dishes can stay in the jar for a year, but the more you use the brine, the better it tastes, just like the old cellar, which lasts for a long time in Mika. Ingredients: Nenjiang beans, carrots, cabbage, ginger, water, salt, dried peppers, brown sugar, white wine, white vinegar, and ginger. Method: wash the pickle jar and dry it. Wash the dried peppers first to control the water. Scrape the ginger and wash it. Put the above seasonings in the jar for later use. Pour clean water into the jar, put water in the jar edge, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in the jar and cover them tightly. Put them in a cool outdoor place in summer 1 2 days, and eat them in winter 4-5 days. Features: diverse colors, salty and sour, slightly sweet.

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