Sichuan pickle is simple to make, easy to store and convenient to eat. The raw materials are radish tassels, cabbage sticks, green vegetable stems, cucumbers, beans and so on. Vegetable raw materials are fermented by soaking and pickling, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber and shredded pork. In terms of medicinal functions, such as soaking radish to remove cold, soaking vegetables to clear away heat and summer heat, soaking eggplant to treat mumps, soaking ginger to remove cold and damp, etc.
Sichuan pickles can be divided into seasoning dishes and next meals according to their uses.
The production history of Sichuan pickles is one or two thousand years. According to textual research, kimchi was called Shi in ancient times, and it was recorded in Zhou Li that there was a pickle jar in the Three Kingdoms period, and Qi Min Yao Shu in the Northern Wei Dynasty recorded the method of making sauerkraut with Chinese cabbage. In Sichuan, a land of abundance, the technology of making kimchi has been gradually improved by housewives' long-term practice, forming the present Sichuan kimchi [2].
Dishes classification
feature article
Close-up (1 1 piece)
Sichuan pickles can be divided into two types according to their uses: seasoning dishes and appetizers-seasoning dishes can be used as seasonings for cooking dishes, such as pickled peppers (lantern peppers, wild peppers), pickled ginger and pickled garlic; The next meal can be accompanied by rice and porridge, such as radish, celery sticks, cabbage, Ye Er and so on.
Sichuan pickles can be divided into boiled vegetables and deep-water vegetables according to the brewing time-boiled vegetables are also called "bath vegetables", which means that they can be made in kimchi water for one or two days, and they need to be soaked and soaked for a long time, such as radish peels, lettuce strips, leaves and so on; As for deep-water dishes, as the name implies, they are those that can stay in kimchi water often, such as ginger, garlic, pickled peppers, and heart beauty. Sichuan pickles can be divided into boiled vegetables and deep-water vegetables according to the length of brewing time. Boiled vegetables, also known as bath pickles, are made by soaking vegetables in raw water for one or two days. They will turn sour after a long time, such as radish skin and lettuce. Deep-water vegetables are vegetables soaked in feed water for a long time, such as ginger, garlic, pepper, radish and so on.
However, the above classification is sometimes a little vague, and the most clearly defined classification is the meat and vegetables in kimchi. Not only vegetarian dishes can be soaked, but also chicken feet, pig ears and blinds can be used for soaking.
Production method
Practice 1
Make ingredients
Liquor, ginger, salt, pepper, aniseed (star anise), pepper (I use powder), sugar, white radish.
Production process
1.Wash and dry the pickle jar and put it aside.
2. Wash the white radish, cut it into pieces and pickle it with a little salt.
3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pot and heat it over high fire.
4. After the water boils, 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, then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce on it. Tip: You can add a little water from wild pepper in it to make the kimchi taste better, otherwise the kimchi of the previous times is not delicious.
6. Marinate for a few days and eat.
Practice 2
Make ingredients
250 grams of white radish, 250 grams of carrot, 200 grams of cucumber 100, 200 grams of pepper, ginger 1 piece, appropriate amount of aniseed and pepper, note: ingredients can be made as appropriate; Seasoning: cooking wine 1 tbsp, refined salt 2 tbsp, sugar 3 tbsp.
Production process
1.White radish and carrot are washed, drained and cut into strips; Wash cucumber and cut into pieces; Wash capsicum and drain; Peel and slice ginger.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on pepper and leave it for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make spice bag.
3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Press the paved dish tightly, add appropriate amount of water, seal it, and eat it after about 7 days.
Features: sweet and sour appetizer, crisp and delicious.
Bottled wild pepper can be used instead of morning pepper, which not only tastes delicious, but also saves time.
Tips to make kimchi delicious.
1.When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make the pickled kimchi colorful.
2. When making kimchi, if you pour some beer into the kimchi jar, it will make the kimchi more colorful and delicious.
Practice 3
Features: diverse colors, salty and sour, slightly sweet.
Make ingredients
500 grams of Chinese cabbage, 250 grams of green bamboo shoots, 250 grams of carrots, 2500 grams of clear water, 250 grams of refined salt, 75 grams of white wine, 25 grams of pepper, 50 grams of dried peppers and 50 grams of brown sugar.
Production process
(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 clean water in a jar or basin, add the above seasonings and mix well, add Chinese cabbage, green bamboo shoots and carrots, cover and soak for two days.
When eating, if served as a side dish, the green bamboo shoots and carrots can be cut into filaments, and the Chinese cabbage can be removed. The two kinds of shredded vegetables are rolled into small rolls with a diameter of about 1.2 cm with vegetable leaves, and the rolls are cut into oblique sections in the shape of horse ears, and placed in a disc to form a tower. If you eat at home and taste kimchi, you can take it out of the jar without wrapping it.
Sichuan kimchi enjoys a high reputation and is an integral part of Sichuan cuisine. This dish is beautiful in appearance, bright in color, fragrant in smell, salty, sweet and sour, crisp and palatable.