1, vegetable processing treatment. Will wash clean vegetables (water radish, carrot, cucumber, beans, cauliflower , green pepper, ginger, garlic, chili and other kinds of pick, the more vegetables the better, so that there is a unique flavor of pickles) 5 kg, cut into slices or pieces. 200 grams of ginger slices, 200 grams of garlic, 350 grams of salt evenly mixed, pickled for 2 hours after taking out, drying, and then put the drying of a variety of vegetables into the material to pickle.
2, ingredients: 200 grams of peanut oil, soy sauce 2500 grams, 350 grams of sugar, 100 grams of monosodium glutamate, 350 grams of white wine.
3, processing and production: first peanut oil boil boiled, add soy sauce after boiling and then put sugar and monosodium glutamate (MSG), after boiling and then add white wine boiled, cold and put the vegetables into the marinade can be eaten for 10 days. After eating the pickles, such as pickling again can be the original ingredients boil, boiled continue to pickle with.
Pickled pickles experience, precautions and know-how
Selected pickled raw materials Pickled pickled raw materials, must meet the two basic standards: one is fresh, not bacteria infection, in line with the hygiene requirements; the second is that varieties must be on the road, is not any vegetables are suitable for pickled pickles. For example, some vegetables contain a lot of water, afraid of extrusion and fear of pressure, hysterical decay, such as ripe tomatoes should not be pickled; there are a number of vegetables contain a lot of fibrous, such as leeks, a pickled water extraction, leaving only crude fiber, not how much nutrients to eat and no taste; there are also a number of single way of eating vegetables, such as lettuce, suitable for raw food or soup dishes, fried food, stewed food, also not suitable for pickling. Therefore, pickles, to choose those resistant to storage, not afraid of pressure, squeeze, meat solid varieties, such as cabbage, radish, skillet, jade root (datura) and so on.
Pickled vegetables, it is best to choose fresh vegetables. If the vegetables are left for a period of time, they will consume a certain amount of nutrients as the water disappears and aging occurs. Unsuitable for pickles: one is thick skin, hard seeds; two is more sugar, meat surface, not tender and not crisp; especially more chlorophyll vegetables fibrous hard, pickled into pickles "leather strip", not easy to chew, taste is not good. So it is best to use six or seven mature fresh vegetables.
Pickled pickles, whether whole, whole or processed shredded, strips, blocks, slices, should be neatly shaped, size, thickness and basic proportionality, pay attention to the color, taste, aroma, beautiful appearance.
2, accurately grasp the amount of salt Salt is the basic auxiliary raw materials for pickles. Whether the amount of salt is appropriate, is the key to the standard pickle into a variety of flavors. Pickled vegetables with the basic standard of salt, the highest not more than 25% of vegetables (such as pickling 100 pounds of vegetables, with a maximum of 25 pounds of salt); the minimum amount of salt can not be less than 10% of the weight of the vegetables (except for quick pickles). Pickled fruit and root vegetables, the amount of salt used is generally higher than the amount used to pickle leafy vegetables.
3, pouring the cylinder on time Pouring the cylinder is an essential process in the process of pickling pickles. Pouring the jar is the pickle or pickles up and down. This can make the vegetables constantly heat, subject to uniformity, and can maintain the original color of the vegetables.
4, the edible time of pickles. General vegetables contain nitrates, not fresh vegetables nitrate content is higher. Nitrite is harmful to the human body. Such as nitrite into the blood for a long time, people will be weak.
Freshly pickled vegetables. Nitrite content rises, after a period of time, and then fall to the original level. Pickled vegetables, the lower the salt content, the higher the temperature, the faster the rise of nitrite, generally pickled five to ten days, nitrate and nitrite rise to peak, fifteen days after the gradual decline. Twenty-one days can be harmless. Therefore, pickled vegetables should generally be consumed after twenty days.
5, the choice of vegetable pickling tools Pickles should pay attention to the use of appropriate tools, especially the choice of containers is particularly important. It is related to the quality of pickles.
Korean pickles, like to use radish as raw materials pickled radish pickles.
... You said earlier that first a number of peanut rice soak on the day, and then boiled standby (can not be boiled, the taste to be crisp); carrots diced put a little salt drowning; lotus root, celery diced with boiling water blanching; hydroponic fungus also blanched with water. Well, mixed together according to their own taste mix up. Willing to eat spicy can fry some chili oil, willing to eat hemp can fry some pepper oil, like punch pour some mustard oil, figure to save time directly sprinkle sesame oil. In short, it is arbitrary, a hundred taboo.