1: according to the proportion of vegetables pour oil, oil open, with chopped scallions popping the pot, the aroma and then put the shredded pork, stir-fry a few times, and then put a little soy sauce (color)
2: stir-fry a few times, put sauerkraut shredded, almost out of the pot, put the fans, salt, chicken, fry a little while, out of the pot can be.
1, sichuan kimchi practice, I transferred from the Internet a more authentic, by the way, my experience to tell you, I hope to love eating kimchi friends try.
Tools: pottery made special kimchi altar, the outside of the unglazed called tile altar, glazed on some of the better looking. Altar mouth protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make kimchi in the absence of oxygen to accelerate fermentation, produce a lot of lactic acid. Do kimchi should be filled with water in the side tray to seal the altar, which can prevent air from entering. If you do not have a kimchi altar, you can also use other containers instead, but the container is required to have a large mouth and seal tightly, can not breathe. When I was a child, I went with my mom to buy a kimchi altar, and she would always look carefully at the outside of the altar to see if there were any sand holes and cracks, which is related to whether it will be bad when making kimchi. Nowadays, a kind of glass altar is popular, this kind of altar is more beautiful, and you can see all kinds of colorful vegetables inside from the outside. This also serves as a means of grabbing customers' eyeballs in restaurants.
Sichuan kimchi is usually divided into two kinds. The types are different, the uses are different and the practices are very different.
One kind is diving kimchi, diving kimchi comes from the fact that this dish is soaked in the altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind.
Materials: usually melon vegetables or hard textured roots, stems, leaves, fruits, etc., cut into long strips. In meat dishes, it is usually pig's ear, phoenix claw and pork mince.
Methods: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowned to the altar of the 3 / 5 is appropriate). After the brine cools down completely, put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The water tank at the mouth of the altar should be kept clean, and often change the water to fill up.
Eating method: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that the soaked vegetables out of the crunchy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.
Another kind is used as a condiment. There are many famous dishes in Sichuan cuisine are made with this kind of pickle, this kind of pickle if you want to do specialized dishes, then you can soak it for a few more days than the diving pickle, almost a week to ten days can be, more than the diving pickle usually a little bit more sour taste; the other is a long time to soak in the altar, and only fish it up as a garnish when you make the dishes.
Materials: chili peppers, bok choy, white radish, cowpeas, ginger.
How to do:
1. Wash and dry the vegetables to be soaked.
2. Boil water, put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side and set aside.
3. The altar water: use the previous kimchi altar "mother water", or you can ask for some from friends who already have a kimchi altar at home, put in fresh altar water, there will be a better flavor, which has a large number of lactobacilli. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.