Of course you have to change it
. It's best to change the water once in a while
This is the best way. The taste
will be better!
Spring is here, eat which vegetables
The law of nature is spring, summer growth, fall harvest, winter storage. In the spring, the spring sun rises, the first warmth is still cool, not only to rationally adjust the diet, but also purposefully choose some suitable for the spring food. Cherries Cherries have the reputation of "the first branch of spring fruit", and are now cultivated all over China. Cherry fruit meat thick, juicy taste, bright color, rich in nutrients, its iron content is particularly prominent, more than citrus, pear and apple more than 20 times, ranking first in the fruit. Eating cherries in spring can be sweating, beneficial to the gas, wind and through the rash. It should be noted that the cherry is fire, not to eat, the body of yin deficiency fire, nosebleeds and other diseases and fever should be avoided or eaten sparingly. Leeks Leeks are evergreen, can be eaten all year round, but in the spring to eat the best. Chives are delicate and fresh, and have the name of natural "Viagra". Not only is a good flavor, but also rich in nutrients, good vegetables and good medicine. Generally speaking, the stomach is weak and hot, the lower part of the fire, dyspepsia, are not advisable to eat more leeks. Spinach Spinach is a year-round vegetable, but the spring is better. Spinach listed in the spring, on the detoxification, spring dryness is quite beneficial. Chinese medicine also believes that spinach is sweet and cool, can nourish blood, stop bleeding, astringent yin, moisten dryness. Because spinach contains more oxalic acid, hindering the body's absorption of calcium and iron, eat spinach is appropriate to first use boiling water to soften, fish out and then fried. Onion, ginger, garlic Onion, ginger, garlic is not only a good seasoning, there are important medicinal value, not only can enhance appetite, help spring sun, but also has the effect of sterilization and disease prevention. Spring is the most nutritious spring onions and garlic in a year, but also the most tender, the most fragrant, the most delicious time to eat at this time to prevent the most common respiratory infections in the spring. Honey In the windy season of spring, honey is the ideal health drink. Drinking a cup of honey every morning and evening can laxify the bowels, prevent colds and remove toxins from the body. It can be brewed, no need to be decocted.
Spring is here,_____________The flowers bloom and the creeks melt.
Spring is here"Jasper makeup a tree high, ten thousand hanging down the green silk tapestry", "Spring sleep does not sleep, everywhere heard the crowing birds." ...... The ancient people's love for spring is evident in this beautiful poem after poem. My favorite season is also the spring of the recovery of all things.
Every spring, the red as fire kapok, pink as Xia's peony flowers, white as jade moonflower competing open. Some of them are full of buds, some are budding, and some are in full bloom. A refreshing fragrance of flowers attracted a lot of bees, buzzing song and dance.
I love spring, like the fish can not leave the gurgling river. I love spring, like a newborn baby is fond of the warmth of the mother's embrace. I think every moment, spring you can stay a little longer? Even if it's just for a moment!
Spring also happens to have a relationship with me, I was born in the spring, born in this season of blossoming flowers, I think this life is the most beautiful thing. Whenever the flowers bloom and the ice melts mom and dad are singing a birthday song to me, and the gentle breeze brushes my cheeks as if they are also congratulating me.
In winter, whenever the sunset and the moon meet. I will give vent to the thoughts of spring. In my heart, I also thought, when will you come in spring. Finally, spring is here, I can not wait to that just issued buds on the grass, gently walking, gently caressing, for fear of disturbing that has not yet awakened the grass. I used my nose to sniff, smelled the pollen flavor of the spring girl, look at a look to see the growing seedlings. Spring is finally here, do you know how long I have been looking forward to you? The whole 275 days. Every day I spend as many days as years, do you know spring?
Spring has gone at some point, and my face is still hanging with the tears not dry. In the past, the court in front of the delicate and enchanting flowers have long been silently withered, fell into the soil, only a vague residual aroma. My once favorite flower also thankful, just like my dream-like fleeting happiness. And that bubble-like phantom has deepened my loneliness.
Spring is here, the grass Spring is here, the swallows help
The grass revived the swallows came back
Autumn drowning spicy pickles pickles with soaking
Pickle practice
Pickle practice pickles (kimchi) is a cabbage and radish or cucumber with salt, garlic, onion, ginger, red pepper and seafood and other pickled pickled into the spicy dishes. It is a fermented food that is not only tasty and refreshing, but also rich in nutrients, making it an indispensable main appetizer for the table. Kimchi is prepared with fish sauce, chili peppers, garlic and other ingredients. The flavor and nutrition of kimchi varies from family to family. There are many kinds of Korean kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and radish chunks in fall, and various kinds of kimchi in winter.
Here is how to make spicy cabbage. Production process 1. Clean up the whole cabbage in two halves or four equal parts (Note: vertical cut), pickled in brine; 2. Cut the radish into thin julienne. 3. oysters (sea oysters) and seafood washed with salt water; 4. radish julienne into the appropriate amount of chili powder, mix it; 5. various seasonings (garlic, ginger, etc.) pounded into a puree added to (4), add the appropriate amount of fish sauce, salt, sugar to taste and mix evenly; 6. finally add the oysters and mix evenly (stuffing production is complete); 7. stuffing sandwiched into the pickled cabbage leaves between the leaves; 8. from the core of the cabbage to start smearing stuffing, until the outer layer of the leaves smearing is complete 9. Finally wrapped in the outermost leaves, the spicy cabbage neatly yards into the jar, the top with a layer of pickled cabbage leaves lightly pressed.
Types of pickles (***187 kinds) 25 kinds of cabbage pickles 62 kinds of radish pickles 10 kinds of cucumber pickles 54 kinds of other vegetable pickles 5 kinds of seaweed pickles.
The main ingredients of kimchi
Main ingredients: cabbage, radish, radish, eggplant, cucumber, chili, lettuce and so on. Secondary ingredients: soybean sprouts, chili leaves, sasanqua, sea cress, pumpkin, pears, scallions, leeks, chestnuts, pine nuts, frozen mentaiko, pheasant, chicken, Haliotis gigantea, halibut, cuttlefish, shrimp, pomelo, sticky rice, yuba, yellow croaker, scallops, and wild garlic. Seasonings: chili pepper, garlic, ginger, onion, salt, sugar, sesame, etc. Fish sauce: shrimp sauce, scallop sauce, to the lake sauce, yellow croaker sauce, etc..
Kimchi characteristics
Kimchi as a fermented food, fermentation degree of its flavor and nutrition are different. Kimchi is a vegetable-based raw materials, a variety of fruits, seafood and meat as ingredients for a comprehensive nutritional food. The flavor and aroma of kimchi varies depending on the ingredients used, the container used, the weather, and the craftsmanship. Especially in Korea, each family retains its unique production methods and flavors.
Nutritional composition of kimchi
Vitamin A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, fiber, protein and so on.
Health effects of pickles
Pickles in the green vegetables and chili peppers contain a large number of vitamin C and carotene, can play a role in anti-cancer. Vegetables in the fiber to prevent constipation and inhibit colorectal cancer has a therapeutic effect. The fiber in kimchi lowers cholesterol and is effective in preventing high blood pressure, arteriosclerosis, and other diseases of the adult circulatory system. Chili pepper, garlic, ginger, onion and other *** ingredients in kimchi can play a role in sterilization and promote the secretion of digestive enzymes.
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1 "Sichuan kimchi production strategy
Sichuan kimchi, more elaborate. Sub: bubble seasoning dishes, bubble rice dishes, bubble water dishes. Like bubble red pepper, young ginger, garlic, etc. are generally used as cooking seasonings, seasoning dishes; like bubble green cabbage, radish, green onions and other seasonal vegetables are generally used as a small dish of rice, for the rice dishes. Some dishes should not be soaked for a long time, such as pickled radish skin, radish, lettuce strips, just rush to soak a little bit, figure a raw crispy to catch the mouth, more than one night can be pickled. This kind of pickle, people usually call it "rolling water dish". Soak rolling water dishes, soak brine the wider the better, before hurrying. So, in order to use the convenience, people are used to several separate soak, so the general family, there will be a few pickle altar.
Pickles, also known as pickles. Pickles, taste salty and sour, crisp texture, bright color, aroma, appetizing and refreshing, sober and greasy, suitable for young and old. It is a small dish for home life. However, to soak up the fragrant dishes, first of all, you have to choose a good pickle altar.
Pickle altar, terra cotta, glass, fine magnetic, if not specifically used to soak the restaurant "rolling water dishes", generally choose to avoid the light of the terra cotta or fine magnetic pickle altar is good. Selection, pay attention to test its closed performance. Not open air altar to soak out good food. How to test? Earthenware altar, with the common, how to choose, may wish to teach you a few tricks. One is to light, raise the altar, light, from the altar mouth to see the altar with or without bright eyes; two is to listen to, ears sticking to the altar mouth to listen to the "buzzing" sound the louder the better; three is to point, light a sheet or two of paper, thrown into the altar, Geng that is buckled on the altar cover, hurry from the top of the altar cover to the altar edge of the pour full of water, this time if the altar along the water, "gulp" a few times. Gudu" a few times was ripped off, that is, a good altar. Back then, it was with these a few, the team took me to pick pick pickles altar custodian, surprised flabbergasted: "Hey, or a veteran it! Hey, also said you can not choose, asked me to give you a choice Oh!" In fact, this is what? Since childhood, living in the compound, on the left and right neighbors, mother-in-law, mother's experience, has long been familiar with, just lack of a practice just.
The first thing you need to do is to get your hands on a good pot of salt water. Wash the altar, dry the raw water, pour into the cool water, put in the Sichuan production of pickle salt, shake, salt dissolved, and then put into the tender ginger, garlic, green onions, green peppercorns and other seasoning dishes, and then pickled into the fresh seasonal vegetables. It's better and faster to find good quality old pickling water to mix in some. Now, pickling brine, very convenient, supermarkets have special pickle salt for pickles, some spices are contained in it, just follow its instructions can be operated. In the past, it was more troublesome to buy this and that, but also to prepare a period of time. Life is like this, more and more simplified, businessmen are getting more and more sophisticated. This is also true for kimchi. However, in the past, I just use the general Zigong well salt to make brine according to the above method, not for kimchi salt. Sometimes also use some heard of the local method, such as: copy some dry beans, while hot, thrown in; or with a little brown sugar, and so on. The fresh mountain spring water is the best brine for pickles, and it is not raw but also parsley. When I was a youth, the mountain spring water under the rock in the team induced people in a bay to go there to draw water no matter how far away they were, and then take it home to make brine for pickles. （The scene naturally came back to me when I was writing.) The only way to get to the top of the list is to use tap water to make the brine.
You should also take care of the brine. With the season to the altar when adding some seasonal cilantro, such as: coriander, white celery, green celery, garlic shoots, white section, young garlic, onion, fennel, red pepper, young ginger, small peppers, green peppercorns, bitter melon and so on. These flavored parsley, stop flowers, fragrant brine. Also often wash the altar along the altar lid, often change the water along the altar. Vegetable altar should be placed in a cool place. Some people pickle altar and tall and big, they often dig a pit to bury the pickle altar into half, figure is solid, convenient, cool. In summer, inadvertently, the altar flowers, how to do? Pour wine, put brown sugar, will make the vegetable baloney, affect the taste. The best, is to put into the green peppercorns and bitter melon, or peppercorn leaves, will quickly eliminate flowers and taste extraordinarily fragrant.
Sichuan can be thrown into the altar all year round to make pickles of vegetables, many. Like: spring onion, bok choy, garlic shoots, summer cowpeas, beans, pumpkins, fall taro, radish, winter lamb's quarters, son of vegetables, beetroot, etc.. I learned about the pickled pumpkin from a youth back in the day. Fist size of the tender pumpkin, picked, washed, thrown into the altar, two or three days to eat, boom crisp, especially beautiful! Their house was full of pumpkins, front and back. Soak tender pumpkin to eat, really make farmers jaw-dropping: only fist size, picked, a pity yo! However, now, farmers are often in the market, selling a fist-sized tender pumpkin.
Made out of Sichuan pickles, eat a lot of ways. Thin rice, steamed bread, on the crunchy pickles, as if it is very common. That pickles, or mix, red oil wantonly, mouth-watering; or fried, supplemented with knife tip chili pepper, fragrant; or vegetarian, fish out that food, without dressing, original flavor, simple and unrestrained, that is rich and frugal by the people, take it at will! In fact, with sauerkraut, can make a good variety of loud dishes!
For example: the most famous when the number of "pickled fish"! Soup hot and sour, tender fish, smooth and delicate, doubling the appetite, become a lot of restaurants signature dishes, specialties. It is the people's homes on weekdays, but also from time to time, the whole pot of pickled fish, joyful, lively, the family ate beautifully. By the "pickled fish" interpretation of the "Tai'an fish" "diving fish" and so on, its main ingredient is pickled pickles.
In summer, with the altar of the old pickled pickled radish (old that is, soaked for a long time) stewed duck, is a cool summer nourishing delicacies ah! The flavor, fresh ah, refreshing and dissipation, comfortable. The best thing is the old pickled radish after stewing, which is the most sought-after! There are pickled pickled cabbage vermicelli soup, pickled pickled cabbage rice noodles, pickled pickled cabbage beans flower, pickled pickled cabbage noodles, pickled pickled cabbage egg fried rice, pickled pickled cabbage meat round son soup ...... the whole a pickled pickled pickled cabbage delicacies series!
Kimchi, also makes some traditional Sichuan home cooking charm. For example: sliced pork with baby ginger, sliced pork with red pepper and so on. Now, to do these dishes, we often first tender ginger, red bell pepper into the kimchi altar "boiling water", and then fish out, sliced, and into the meat fried. That flavor, extraordinarily chic. Dry pepper fried lotus root, usual. However, if you change into the bubble pepper ginger as a supplementary material fried lotus root, then you will definitely feel special fresh and delicious! Sichuan, there is a kind of soybean, after harvest, boiled and peeled skin, water bleaching, or cold or fried to eat. To stir fry the bean shredded delicious, but also have to use the pickled pepper bubble ginger it! Kimchi, but also make some meat to give new life. Such as like kimchi like production: pickled chicken claws, pickled ear leaves, pickled ...... those meat flavors, such as kimchi, fresh and refreshing, not greasy. The most characteristic of Sichuan home rice: pickle blanch dry rice. This, I am afraid to enjoy the most common, cooking the simplest of a fast food meal! Fish out pickles, chopped, set the iron pot, put the oil to burn hot, pour into the pickles under the copy, add water to boil, pour dry rice, boil can be eaten. Some people, the operation, more simple: set the pot, boil water, fishing pickles, thrown into the pot, boil, micro-fire and then cook for a while, pour dry rice, boil can be. Of course, this can be added to the vegetables or eggs, etc., to increase the nutrition. When I was a child, I saw those who are a local dignitary, and often ate such a fast food meal!
In Sichuan, pickles, people can not leave! No matter what level of banquet, no matter what level of restaurant, no matter what level of family, dishes certainly have kimchi. In the restaurant, eat to the end, there will always be a dish of kimchi. Small plate of white, kimchi children or red or yellow or white or green or mixed colors, colorful, fragrant, which is mostly free to guests. If not, the guests, naturally, will shout: boss, kimchi! If you are not polite, you will be blamed: what? You don't even know how to make kimchi? The boss can only apologize and make amends.
The unobtrusive Sichuan pickles, but also people out of poverty. I know a woman entrepreneur, from the production of Sichuan kimchi started, created a large-scale food factory.
For thousands of years, the diet has accumulated as a culture. Sichuan pickles, just a small dish in the Sichuan food culture is inconspicuous. However, has long been out of the basin. A bag, a can, spread to the four corners of the world, is being accepted by friends from all over the world, but also quietly changing the eating habits of people from all over the world. In this sense, Sichuan pickles, or Sichuan food culture in a bright pearl. For its development, quite proud!
2 "exquisite Sichuan kimchi
There are a lot of dishes in Sichuan cuisine, including kimchi is also a feature. Usually go to the Sichuan restaurant, in the meal before there are always two small dishes on the table. Usually a plate is kimchi, a plate is peanuts. There are two kinds of peanuts, one is the fried crunchy peanuts and the other is the brined peanuts. And there are a lot of things to be said about kimchi. In Sichuan, every household has a large or small kimchi jar. Previously, a Beijing MM think Sichuan kimchi is really delicious, asked the neighbors how to do Sichuan people, their own follow the gourd to draw a dipper, the results do out always bad. So this kimchi will do people feel too simple, will not do people will feel too strange. Why is it that the ones you make yourself are always bad?
3 "Sichuan kimchi
Ingredients:
1 bottle of wild peppercorns, 1/2 white radish, 1/2 carrot in the heart of the American radish, cherry radish, 1/2 carrot, salt 1 tablespoon (15g), 2 teaspoons of sugar (10g), 1 tablespoon of white wine (15ml), 1 teaspoon of Mrs. Luck mushroom extract (10g), 3 daijiu (star anise), ginger 1 piece, 10 peppercorns, cold pepper 1 piece, 1 teaspoon (10g). 1 piece of ginger, 10 peppercorns, 2 bowls of cold water (500ml)
Directions:
1. Wash and drain all kinds of radish, cut into strips about 4 to 5cm long and 0.5cm square in cross-section. Ginger peeled and sliced.
2. The cool white water into a sealed bottle (about half a bottle), and then the wild pepper bottle of juice into half.
3. Then salt, sugar, white wine, Mrs. Le mushroom essence, dashi, ginger, pepper into, such as like spicy can add some wild pepper or finger pepper.
4. In a sealed jar, use chopsticks to stir the sauce first, then put in the radish strips, screw the lid to seal it, place it in the refrigerator, and you can eat it after 8 hours.
4 "Sichuan kimchi
Ingredients:
Young river beans, carrots, cabbage, ginger, water, salt, dry chili, brown sugar, white wine, white vinegar, ginger.
Method:
1, the kimchi altar washed and dry, dried chili peppers first washed and de-tipped water control, ginger scraped and washed, put the above seasonings in the altar standby;
2, will be injected into the altar of water, water along the edge of the altar, cover, that is, into the kimchi water;
3, will be a variety of vegetables washed and dried water, put into the altar with the lid cover tightly, the summer put the outdoors in the cooler In summer, put it outside in a cool place for 1 to 2 days, and in winter, it can be eaten in 4 to 5 days.
Characteristics:
Diverse colors, salty and sour taste, slightly sweet aroma.
5 "Sichuan kimchi and Guangdong kimchi characteristics
Sichuan kimchi salty and spicy; Guangdong kimchi sweet and sour. You want to eat sichuan kimchi add some more chili, put a little more salt, bubble out of sichuan salty and spicy kimchi; eat guangdong kimchi you slightly add some sugar, bubble out of the sweet and sour kimchi is the flavor of guangdong kimchi.
It should be noted that:
1, no matter what dishes, what flavor of kimchi, do not add vinegar.
2, to soak the vegetables as long as the wash to remove the floating water can be, can not be dried in the sun or cowhide, so that the pickle is not crisp.
3, if you want to pickle fragrant, can not only pickle one or two kinds of vegetables, vegetables, the more miscellaneous the better, the altar water can be used continuously and forever, and the more Chen the more fragrant.
4, pickles made, can not let the raw water fall into the altar, every time you put new vegetables, must be no raw water.
5, pickle chopsticks are best used exclusively, there can be no oil star.
6, kimchi altar afraid of heat, can not be placed on the side of the heater or stove.
6 "Sichuan flavor pickles
Ingredients:
2 pounds of fresh ginger (young ginger), 1 two Sichuan salt, 2 pounds of old brine, 4 money white wine, fresh small red chili pepper 1 two, spice packet 1 (star anise 2 points, 4 points of peppercorns, white fungus 2 money, 2 points of pai cao), brown sugar 2 points.
Cooking method:
1, scrape off the coarse skin of the sub ginger, washed with water, into the billet brine (out of the billet brine composition ratio: 1 kg of Sichuan salt, 4 pounds of water) out of the billet for two to five days (out of the billet is to soak the first course of the vegetables. Vegetables in the altar before the first hit a bottom, under the action of brine, chasing out the vegetables contain too much water, so that part of the salt flavor better penetrate into the vegetables, in order to avoid the altar to reduce the quality of brine and pickles. In addition, the vegetables by out of the blank, can kill the microorganisms attached to the vegetables, to remove some of the vegetables bitter, earthy odor and other odors), fish out, dry the water.
2, the old brine poured into the altar (refers to more than two years of kimchi brine, its color, aroma and flavor are good), add white wine, brown sugar half, salt, stir, put the small red chili pepper (bottom), add out of the blank after the sub ginger. To be installed to half of the sub ginger, and then into the remaining brown sugar and spice packets, continue to fill the other half of the sub ginger, with gabion card tight (do not make the vegetables in the altar to move), immediately cover the altar lid, altar along the edge of the full of water, soak for about six days, you can take out to eat. It can also be mixed and eaten with sweet, sweet and sour, spicy flavor. Its color is yellowish, tender and fragrant, can be stored for about two years.
7 "pickle pickling tips
Wash the cabbage (best to take the heart of the small vegetables, large vegetables to cut in half), shake off the floating water.
North of Shanhaiguan, to wash the cabbage in a pot of boiling water for 3 minutes; fish out and spread to dry, and then layered cabbage in a large tank, compacted with heavy objects, to prevent mold, and then add 15% -10% brine, seal the lid, placed in 8-10 ℃ room temperature, 10-15 days can be eaten. -15 days can be eaten.
South of Shanhaiguan, higher temperatures, winter is not cold, room temperature is also high, stained sauerkraut method is more simple. Wash the cabbage, shake off the water and press it in the tank, put it full of tap water, wait for the water to soak through the cabbage, and press a big stone on it. After twenty days or so, you can eat sauerkraut. Sauerkraut does not rot the trick is: tank, water, hands, all utensils should be washed, can not be stained with a little oil, otherwise the sauerkraut will rot in the tank, can not eat.
8 "the production of pickles
(1) pickle raw materials where the organization of dense, brittle texture, soaked vegetables do not soften, can be used as raw materials for pickles. Such as kale, mustard hearts, radish, chili peppers, cowpeas, young ginger, garlic, celery, lettuce, cucumber and so on. Vegetable beans, cowpeas for pickles should be picked appropriately early, after the fruit pods begin to soften is not suitable for soaking. Celery only uses the leaf stalks, high shoots and cucumbers have a high water content and should be soaked separately. Raw materials should be washed, cut and dried surface water.
(2) the preparation of kimchi water is generally prepared with cold boiled water into 6% to 8% of the salt water, and then add 2% sugar, 2.5% white wine, 2.5% of the yellow wine and chili peppers, peppercorns, ginger, garlic and other spices and condiments to enhance its flavor, in order to speed up the bubble, often adding a small amount of old kimchi water, inoculation, can also add a small amount of vinegar, in order to inhibit the activity of the early stage of fermentation of harmful microorganisms, so that lactic acid fermentation proceeds normally. The lactic acid fermentation is carried out normally.
(3) soaking process kimchi water modulation, loaded into the kimchi altar, will be ready to dip into the raw materials, cover, and in the sink full of water, the altar in a cool place, let the natural fermentation, about a week can be eaten. And can then add fresh raw materials, add salt and spices to continue to soak.
9 "vegetable pickling methods
(1) pickling method mainly using high concentrations of salt to preserve vegetables, and through pickling, enhance the flavor of vegetables
(2) soaking method in a low concentration of salt, the use of lactobacilli fermentation of vegetables within the sugar to generate lactic acid, so as to achieve the purpose of preserving vegetables. And give the vegetables a special flavor.
(3) Sauce method After salting the vegetables, immersed in the sauce for sauce, so that the sauce of freshness, aroma, color and nutrients penetrate into the vegetable tissues to increase its flavor, known as sauce method.
(4) Sugar and vinegar method After salting, vegetables are immersed into the prepared sugar and vinegar liquid to make the products sweet and sour, and use the preservative effect of sugar and vinegar to store the vegetables.
10 "pickled cabbage pickling
knot cabbage harvest season, the package heart is not tight or not the package heart of cabbage, remove the residual roots and rotten leaves, after washing, will be cut into two halves of the large vegetable or four halves, in the boiling water hot scalded for 1 ~ 2 minutes, about five mature, and then cooled in cool water cooling, and then layer staggered rows of pots or urn pots in the big tank, above the pressure to clean heavy stones, filling clean cold water, pickled vegetable Did not about 25 centimeters or so, it is best to turn the dish a few days later, so that the fermentation is uniform, about 10 to 15 days or so, you can take food. Pickled sauerkraut, should be placed in a cool place. Pickling process, such as sticky, slippery or rotting phenomena such as available water washing, water draining, change clean water to continue pickling.
11 "pickle pickling during the attention should be paid to the problem
(1) altar must be dried down, a can add raw water.
(1) Pickle altar should be placed in a place with a lower temperature.
(3) should pay attention to keep clean and hygienic when taking, to prevent the grease dirty things mixed into the altar, otherwise it is easy to make the kimchi water corruption and odor.
(4) The sink should be kept full of water and pay attention to clean, often wash and replace. For safety reasons, you can also add 15% to 20% salt water in the sink.
(5) If you find a white film on the liquid surface, it should be removed immediately, and add a small amount of soju and fresh ginger, garlic and other inhibitors of the growth of stray bacteria. At the same time, the altar will be filled with vegetables to create anaerobic conditions can be stopped.
12 "brain system with the selection of vegetable raw materials
(1) dense vegetable tissue and contains less fiber, pickled crisp and tasty, general root and stem vegetables such as radish, carrot, daikon, squash, etc. are suitable for pickling. Some vegetables are pickled and processed for consumption, higher economic value than fresh food, such as potherb mustard, grass stoneworms, chrysanthemums and so on.
(2) rich in sugar, favorable fermentation. Such as knotty kale.
(3) has a good shape, color and flavor.
(4) Different types of vegetables, different processing methods, the specific requirements of the specifications of the quality are also different. Such as pickled mustard, the raw material is required to have the above conditions, but also have a protuberance rounded blunt, shallow grooves and small, spherical or oval and other conditions.
(5) appropriate harvesting period, such as harvesting too early, the flavor is light, moisture, low yield; such as harvesting too late, the skin is coarse and old, soft flesh, sugar reduction.
13 "characteristics of lactic acid fermentation in the process of vegetable pickling
1, sugar substances in anaerobic conditions, by the microbial action of the degradation of lactic acid into lactic acid is called the process of lactic acid fermentation. Fermented pickles mainly rely on lactic acid bacteria fermentation, lactic acid to inhibit microbial activity, so that the vegetables can be stored, but also salt and other spices of the preservative effect. Fermented vegetables in the pickling process, in addition to lactic acid fermentation, there are alcoholic fermentation, acetic acid fermentation, etc., generated by the combination of acids and alcohols, generating a variety of esters, so that the fermented pickles have a unique flavor.
2, lactic acid bacteria activities for the appropriate temperature of 26 ~ 36 ℃, salt concentration of less than 6% ~ 10%, PH value in the range of 3.0 ~ 4.4, raw materials in the sugar content of the lowest 1.5% ~ 3%, at the same time, must cause anaerobic conditions, to promote lactic acid fermentation of lactic acid bacteria, inhibition of the growth and reproduction of molds and yeast.
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Korean kimchi practice
Ingredients:
10 Pakchoy, 3kg of coarse salt, 3 radishes, 1 bundle of white onion, 1kg of mustard greens, 2 bundles of watercress, half a bundle of scallions (400g), 10 heads of garlic, 100g of ginger, chili powder 800g, 2 cups of warm water, 250g of shrimp paste, 200g of anchovy paste, 200g of raw oysters, 300g of raw shrimp, the right amount of salt and sugar
Preparation:
① Pick fresh and tender cabbage, take off the yellow leaves, and cut the thick cabbage into four pieces, and the small ones into two halves.
② appropriate amount of coarse salt into the water to dissolve, the cut cabbage into the water to macerate and then fish out, in the cabbage stems sprinkle appropriate amount of salt, cut side up, layer by layer into a large container marinade. After about 5 hours, switch the top and bottom so that all the cabbage is well marinated.
③ Wash the pickled cabbage several times in cool water, then fish it out and buckle it in a basket to drain. Cut the large cabbage in half again and scoop out the thick roots.
④ Pick a firm and smooth radish to remove the radish beard, wash it well and control the water, then cut it into 2cm slices and shred it.
⑤ Select and wash the white onion, mustard greens, watercress and then cut into 4cm, and the scallion only take the white part and roughly cut into segments.
⑥ Peel and wash the ginger and garlic, then control the water and put it into a mortar to mash, while the shrimp paste is only fished out of the dry part and roughly mashed, leaving the sauce in the container.
⑦ raw oysters picked out of the shell, washed with lightly salted water and fished out.
⑧ raw shrimp pick out impurities, wash with water and control the water, then put into the powder mill crushed.
⑨ Soak the chili noodles in warm water, then add the shrimp paste and anchovy paste for further soaking.
Directions:
① Add the soaked chili noodles (step 9) to the shredded radish and mix to a red color, then season with salt.
② Add crushed garlic, ginger, dried shrimp paste and crushed raw shrimp and stir, then add watercress, mustard greens, scallions and green onions and gently mix.
③ Season with salt and sugar, and finally add the oysters.
④ Pour the seasoning stuffing into a spacious container, add it in between the layers of cabbage leaves, then wrap the whole cabbage with the outer layer of leaves and mix it so that the cut side is facing up.
⑤ Add the pickles to about four-fifths of the capacity of the tank, and put the outer leaves of the pickled cabbage on the top to compact it. If you want to store kimchi for a long time, sprinkle it with sufficient salt and store it.
Spring is here, which wild vegetables can eat
Spring is here,
The mountains can eat
There are actually a lot of wild vegetables,
such as amaranth.
Spiny sprouts. The horse's head.
And wild celery,
also known as watercress.
Spring is here, how to change pots for flowers?
No need to change the soil! If you want to change a bigger pot, put some soil in the bottom of that pot and pour some water in the flower, remembering to water it thoroughly! Wait a while, and then pour the flowers out, into another pot in the add some soil! It's OK!
Spring is here Spring is here I use crayons to draw spring what crayons draw what songWar Dance
Play
Singer: Shen Yi
Language: Mandarin
Subordinate Albums: Soundtrack
Release Date: 2008-01-18
Spring is here Write Words1, is pulling the knots of the wheat, like a green carpet, thickly spread on the ground. Carpet, thickly spread on the field. 2, the lovely spring girl, with light steps to the earth, that a scene of vitality then came to all sides, the whole world like just waking up from a long sleep. 3, spring, it is not as dry and hot as the summer, not as cold as the fall, not as cold as the winter. And spring is a vibrant, energetic spring. It makes me think of our mother, who is like the earth, who gives birth to us and we come to life, and when the earth comes back to spring, it means that everything is going to start all over again, and all life is coming back to life again.4. With the coming of spring, the earth is completely green, and the whole of the spring is covered with greenery, from the meter to the mind. 5. So, start to take a walk in the spring.6. In the spring, the animals also woke up from their slumber. The grass began to sprout, and a thriving scene appeared everywhere on the earth. At a glance, everywhere is a green scene, like a watercolor painting. 7, the arrival of spring, to the earth and put on the green clothes, from the surface to the inside are new. The distant rolling hills, become pale green. Nearby on the hillside, the grass also quietly drilled out of the ground. They are tender morning, green, fat leaflets like a fat doll just woke up. This piece, that a rustle, to the steep hillside embellished with new green. 8, spring came, the small trees issued new buds. The leaves of the trees have been nurtured over the winter, and now they are finally sending out new buds. The willow tree has also sprouted, the buds are tender and green, full of branches. The wind blew, as if a graceful girl is dancing. 9, for those who are obsessed with spring, this year's spring may be a little cruel, too late to appreciate the March grass bloom, ice and snow melt. Pear blossom with rain, cherry blossom flying spring April and to pass us by. Like running water from the fingertips of the east, so that I do not love the spring people also doubly deplorable.