- Ingredients: bean curd, pepper, salt, minced meat, minced garlic.

Operation: 1, pot of water with peppers and salt to boil, let cool. Wash and cut the beans into pieces, and dry them with a kitchen towel or dry them completely (if you have a large jar, you can also drown the whole beans).

2, pickle altar washed and dried the cool pepper salt water and bean curd into the altar, the water should be no more than bean curd, but do not add full, try to account for 3/4 altar space, and then add a bit of white wine, like to eat spicy put some dry chili peppers, and finally sealed the altar with clean water, placed in a cool, ventilated place for 4 - 5 days.

3, this is pickled. Eat when adding some minced meat and garlic, fried and then eat. Because it is summer, pickle pickle time should be a little shorter, flavor can be, a long time will be rotten.

Sour bean curd practice

Simple and fast way to make sour bean curd

1, first long bean curd washed and cooled dry.

2. Chop the cooled and dried string beans.

3, chop the garlic.

4, the chopped string beans and minced garlic into a plastic bottle (preferably glass), I am using a plastic bottle filled with chocolate with salt to mix well. The amount of salt just put the usual amount of cooking on the line.

5, will cover the lid, put up on it. Under normal circumstances after two days to see the color of the beans yellow can be eaten, the weather is hot only need to put a day can be eaten, like to eat more acid can be put one or two more days.

I was the first to do, but the second just thought of taking pictures, so special instructions, the third can eat, not too sour, because it is easy to do, but can not be put too long, generally do to eat two meals can be, put a long time too sour.

Sour bean curd practice

Materials: fresh cowpeas, cooking salt. Chili. Garlic. Meat. Sugar

Practice: wash cowpeas, pay attention not to stick to the oil

2): chopped, add salt, salt than the usual frying vegetables put a little more.

3): Bottle, without a lid, with a plate on the bottle upside down, and then the plate with water. Change the water in the plate once a day. Prevent the water from becoming tasteless.

4): In the heat of the day for about three days, the beans will be sour, yellow color. In winter, you need to leave it for a few more days.

5):Preparation: minced meat (mixed with cornstarch), ginger. Garlic. Chili

6:)Stir fry the ginger and garlic in oil, then put the meat to stir fry.

7:) Pour in the capers.

8:) Put chili peppers and stir-fry

9) Put a little sugar in the stir-fry

Sour radish

Fresh radish (red and white radish each half) 2500 grams, washed and put in the shade to dry the surface of the water, earthenware altar in the 2500 grams of cold boiled water, 1,000 grams of salt, 100 grams of ginger, 20 grams of dried chili pepper, 10 grams of dried pepper, garlic cloves, 100 grams of pickled sea peppers, 15 grams of pickled sea peppers, 15 grams of pickled sea peppers, 15 grams of pickled sea peppers. 15 grams, pickled sea pepper 100 grams (to enhance the flavor with), spice bag 1 (star anise, sannay, grass nuts, cinnamon 5 grams each), plus 250 grams of white wine (60 degrees of sorghum), radish sealed for about a month and a half, until the radish skin wrinkled, tough outside and inside the crunchy when you can eat.

The first pickle with the "altar water", if you put a little "mother of water" is best, usually can be to the home already have a pickle altar friends to ask for a little of their pickle water (commonly known as "mother water Usually, you can ask your friends who already have kimchi altars at home for a little bit of their kimchi water (commonly known as "mother water") and put it into the new altar water, just like when people in the north make steamed buns at home and borrow a little bit of "hairy noodles" from their neighbors for yeast. "Mother water" contains a lot of lactic acid bacteria, can produce a good flavor. Add a little pickled sea pepper that has this effect.

Sichuan kimchi pay attention to "raise altar", and winemaking, the more aged kimchi water, soak out the more delicious vegetables; but if you do not pay attention to "raise altar", altar water is easy to flower (white mold), taste, it means that there is a stray bacteria growth, to be poured out! Start over.

2, fishing kimchi chopsticks should be special, not greasy.

3, in case the altar water is raw. Kill 'white mold' vegetables are: red skin white heart radish, baby ginger, garlic, white wine. Easy to produce white mold vegetables are: lettuce, cabbage, cucumber, eggplant, these dishes do not soak for a long time, overnight fish out that can eat.

4, every once in a while, to the altar put chili, white wine.

Sour Eight Treasures

- Ingredients:

cucumber, cabbage, lentils, potatoes, lotus root, carrots, lettuce, green pepper

Seasoning: sugar, vinegar, salt, sesame oil

-Features: colorful, slightly sour taste.

-Operation:

1, cucumber, cabbage, lentils, carrots, lettuce, green peppers, lotus root, potatoes, evenly cut into small slices of elephant's eye, scalded with boiling water, control the water;

2, the above eight kinds of vegetables into a plate with salt, sugar, vinegar, sesame oil, and mix well that is to say, eat.

Sour cucumber

Sour cucumber practice

Method 1:

Cucumber a number of strips, cut into segments, in a large bowl. Boil a pot of water with peppercorns and two or three dried chili peppers, rock sugar, salt, boil, add white vinegar, then pour this pot of peppercorn water into the large bowl where the cucumber segments are placed, and put the water in the refrigerator overnight after it cools down, on the line. Note that the production process used in all eating utensils should be carefully brushed beforehand, there can be no grease stains.

It is best to eat it within two or three days after making it.

Method 2:

First, you need to buy a pickle jar, which has an upside-down bowl on top. Then I asked my colleague for some of the old broth from their pickle jar as a guide, in fact, you can pickle without the old broth, but with the old broth, the acid is quicker and so on. The water for pickles should be boiled and cooled. Inside can put some pepper, put more salt. My first time is the salt put less, sour and slow, and not salty, may be usually rarely cooking on the salt put how much no concept of the relationship it. Then it is in the mouth of the altar with plastic wrap sealed and then buckle on a small bowl, in the bowl side into the water. When pickling in the summer, you have to soak the altar in a bowl of cold water.　It tends to rot when it gets too hot!　Pickles are very afraid of oil, so prepare a new pair of chopsticks to hold the vegetables, I always wash my hands clean and use my hands to get it. Don't get oil on the outside of the jar either!

Method 3:

Cucumber 4, washed, remove the core, cut diagonally (not too thin, because it will soak out of the water)

Garlic 1 head, peeled, slightly patted

Dry red chili pepper ten or so (do not like to eat spicy students can be reduced in portion size), chopped

Put these things together into a plastic box, add vinegar to cover it can be, do not forget to put some salt! Seasoning. Put in the refrigerator, the next day the color of the cucumber changed is to taste, you can fish out to eat, eat out can continue to add new melon strips into the refrigerator, I have been using this box for several months, the more to the later bubble melon strips the more delicious ~!

PS: This is a recipe prepared for people who are particularly keen on sour and spicy, it is really very sour and spicy

Sour chili

I, production tools:

Old squash tank, dumpling leaf handle or straw handle, small stones, spoons, pots and so on.

Second, process formula:

To process a press jar of sour chili as a standard, 10 kilograms of fresh chili, 10 grams of licorice, 10 grams of peppercorns, 250 grams of candy, 500 grams of salt.

Three, process:

1. The squash tank, dumpling leaf handle or straw handle, small stones, etc., rinse, dry and wait for use.

2. Pick off the chili peppers with insect eyes or with rot holes, then cut off the stalk of the good fresh chili peppers and wash them, and then dry them well.

3. Pour half a jar of cold water into the squash tank, then add sweet paddle, peppercorns, candies and salt, mix well and leave it for a few days.

4. When the water in the tank has a slightly sour taste, you can add fresh chili peppers, pay attention to all submerged in the water, do not let the chili peppers exposed to the surface of the water. After pressing the chili, use dumpling leaves or straw to cover it, and then use small stones to press on it.

5.10 days later, the chili pepper has been sour can be fished out on the market or packaged for sale. Fish out the chili, and can be re-added to the fresh chili, so that the cycle of processing, not a waste of raw materials.

Four, Note:

1. chili, radish, bean curd, etc., after washing, must be fully dry, never with half a bit of water into the tank, otherwise it will affect the shelf life and product quality.

2. Fresh chili peppers, etc. into the tank, we should not regularly put our hands into the tank and stir, such as in the mouth of the tank appeared some white foam, it is necessary to fish out in a timely manner.

Sour material--Yulin specialty. Yuzhou District, Renhou Town, Xingye County, the town of the city ditch two production of pickled known, a variety of varieties (sour radish, sour cabbage, sour duck pear, sour bean curd, sour garlic, etc.) delicious and refreshing, do not need to re-processing, that is, to take that food.

Xingye Chenghuang sour material with the ancestral recipe made in the Qing Dynasty, sour material fine work, the original flavor, moderately hot and sour, sweet and slightly salty, tender and crisp, after eating the mouth full of afterglow, the teeth are not soft, aftertaste. Shing Wong Sour Food is most famous for "Fat Kee" and "Hong Chao" Sour Food. Sour food is new in color and taste, rich in nutrients, in line with health standards, and varieties, both sour radish, sour plums, sour chili peppers, sour buckwheat, and added sour cabbage, sour cucumber, sour garlic, sour green beans, sour seasonal flat, sour Buddha's hand melon, sour lemon, sour plums, and so on, more than 20 varieties. The products are exported to Nanning, Liuzhou, Guilin, Guangdong as well as Hong Kong, etc., and are very popular among customers.

Dipping sour material technology is a widely used processing method in fruit and vegetable processing, due to the abundance of raw materials, simple equipment, easy to operate, households can make, and its products are easy to preserve, good flavor, can enhance appetite, and popular among the masses.

I. The drugs involved in the process of soaking sour material and its role

(1) whitening block: play a role in whitening;

(2) sodium metabisulfite, insurance powder: antiseptic effect;

(3) alum: to play a role in brittle and acid;

(4) calcium chloride: the role of the firm;

(5) sodium benzoate: Fruits and vegetables for disinfection and antiseptic effect;

(6) citric acid: the role of acid;

(7) lemon yellow: the role of coloring.

Each of these drugs must be of food grade or they cannot be used.

Two, selection:

Selection of materials to determine the effect of good or bad, so we must put this pass, different varieties have their own different requirements for selection of materials, the principle is to choose the green, firm, fresh, no deterioration

Three, the necessary processing:

Leafy vegetables should be fresh and tender as the principle of eliminating the yellow leaves, old leaves; fruit and vegetables, roots and tubers, should be selected one by one, eliminating the insect pests and other unqualified raw materials. Some varieties also require peeling, pod removal and head cutting. In order to prevent the vegetables have broken phenomenon, but also need to sunshine for a few hours, and then carry out the necessary washing and cutting and other work.

Four, several commonly used acid-soaked technical formulas (all 100 kg of raw materials)

1. dip March Lee, papaya, persimmon: sodium metabisulfite 0P kilograms, alum 0.5 kilograms, 0.5 kilograms of calcium chloride, 0.15 kilograms of sodium benzoate, 3.5 kilograms of salt, a small amount of lemon yellow.

2. dip pear formula: sodium metabisulfite 0.2 kg, alum 0.8 kg, sodium benzoate 0.15 kg, 0.5 kg of calcium chloride, 0.15 kg of insurance powder, citric acid 0.2 kg, salt 3.5 kg.

3. Dip radish, bamboo shoots, lotus root slices, raise the head, garlic formula: whitening block 0.05 kg, 0.07 kg of insurance powder, sodium metabisulfite 0.5 kg, 0.5 kg of alum, calcium chloride 0.5 kg, 0.15 kg of sodium benzoate, salt 3 kg.

4. soak sauerkraut, bean curd, cow GanYu, chili pepper, taro seedling formula: calcium chloride 0.5 kg, alum 0.5 kg, sodium metabisulfite 0.8 kg, sodium benzoate 0.2 kg, 0.05 kg of insurance powder, salt 4 kg, a small amount of lemon yellow.

5. dip cucumber, poplar, peach formula: sodium metabisulfite 0.2 kg, alum 0.8 kg, calcium chloride 0.5 kg, sodium benzoate 0.15 kg, 0.06 kg of insurance powder, salt 3.5 kg.

Fifth, dip method:

First put the salt in the cylinder, pour a small amount of water for dissolution, the fruit into the cylinder and then add water soaked over the surface of the fruit about 12 centimeters, and then the drug will be sprinkled on the surface of the water and stirred; pay attention to can not be added to the sealing, 1 week will become.

Sixth, fruit seasoning:

Soak good fruit with water rinse with chili, molasses, licorice and other seasoning. Practice is: another - ... only empty tank will be chili, molasses, licorice and other flavorings dissolved, and then put the fruit dip for a certain period of time that is made. Dip chili peppers, pickled bean curd is not sour enough, you can adjust the amount of citric acid.