Guizijiang
8 jin
pepper
2 jin
vinegar
4 bags
soybean
2 bags
Sichuan pepper
Proper amount
Star Anise
Proper amount
sugar
Proper amount
salt
Proper amount
peppery
Someone's taste
pickled vegetables
craftsmanship
one hour
time consuming
simple
difficulty
Steps of pickling cinnamon sauce
The steps of pickling Guizijiang are as follows: 1 1 Guizijiang, washing pepper and controlling water.
The steps of pickling cinnamon sauce are as follows: put a tablespoon of oil in 2 2 pots, add a few aniseed and a handful of pepper when the oil is hot, add vinegar 2: 1 soy sauce to enhance fragrance, add a few tablespoons of sugar and more salt, cook until saccharified, turn off the heat and cool after boiling.
Steps of pickling Guizijiang: 3 3 Cut Guizijiang into small pieces.
The steps of pickling Guizijiang are: 4 4 Chili peppers are cut into small pieces.
Pickling steps of cinnamon sauce: 5-5 mixing
Pickling steps of Guizijiang ginger: 6 6 This big basin belongs to a friend.
The steps of pickling cinnamon sauce are as follows: 7 7 bottles, wait a month before eating.
skill
The amount of pepper depends on personal taste. Try to put as much salt as possible when cooking the gravy.
Can Guizijiang be eaten raw? How to prepare for Guizijiang? Guizijiang can be eaten raw or cooked.
Guizijiang can promote the growth of bifidus factors.
Don't call it "Yangjiang" or "Guizijiang". Underground tuber of Jerusalem artichoke (Helianthus annuus, Compositae). Native to North America. The tuber of Jerusalem artichoke is rich in inulin, pentosan, starch and more phosphorus and iron. Sweet, flat and non-toxic. Has the effects of clearing away heat and toxic materials, promoting diuresis, removing dampness, harmonizing middle warmer and benefiting stomach. Inulin has an auxiliary effect on diabetes. Edible can be fried and pickled.
Fried shredded pork with Jerusalem artichoke
Raw materials: Jerusalem artichoke tuber 300g, pork100g.
Seasoning: yellow wine, soy sauce, refined salt, shredded ginger, edible oil, starch and sugar.
Method: 1 Wash the tubers of Jerusalem artichoke, scrape and shred. Shred pork, mix yellow wine, soy sauce, a little salt, sugar and starch into shredded pork and mix well for later use.
2 Heat the wok, put oil in it, add shredded pork and shredded ginger, stir-fry until the shredded pork is scattered and discolored, and pick it up and put it on a plate for later use.
3 pots of hot oil, stir-fry shredded Jerusalem artichoke, add appropriate amount of salt and a small amount of water to cook for a while, pour shredded pork and a small amount of yellow wine, stir-fry evenly over high heat.
Features: the meat is tender and smooth and delicious.
Efficacy: It has the functions of nourishing yin, moistening dryness, invigorating middle energizer and benefiting qi.
Pickled Jerusalem artichoke
Raw materials: 5000 grams of Jerusalem artichoke tuber and 900 grams of salt.
Method:
1 Select Jerusalem artichoke tubers with uniform size, remove impurities, clean them, put them in a clean jar, put a layer of Jerusalem artichoke, sprinkle a layer of salt, and then add a proper amount of water to submerge Jerusalem artichoke.
After 2 1 day, pour the jar once. After 15 days, take it out as a side dish.
Efficacy: It has a certain auxiliary effect on diabetes.
How to eat kimchi?
1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic. 2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious.
3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with pickled vegetables can also be spicy or not, depending on the taste. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish.
Ingredients and raw materials
Raw materials: all kinds of seasonal vegetables, such as Chinese cabbage, Chinese cabbage, radish, pepper, celery, cucumber, kidney beans, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi.
Ingredients: salt, ginger slices, pepper, fennel, yellow wine and pepper.
The first method is to choose a clean pickle jar with clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic cloves and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have fermented and turned sour (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables and eat them. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If possible, you can add some red peppers from China to enhance the taste, preferably from Hanyuan, and never from Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.
Tips: 1. The trick of making kimchi is not to make mother water for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.
2. White flowers sometimes appear in the bottle, so you can pour a few drops of white wine into it. Generally speaking, mustard, radish (preferably its skin), Chinese cabbage, cowpea, celery and so on can be used.
3. If you want to pursue high precision, you can use foreign ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and crisp. Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature. 5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish-a new Sichuan dish popular in recent years-can be eaten immediately.
6. Dumped salt water can be used as mother water for other families.
7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.
Practice 2: diving kimchi
1. Wash and dry the vegetables that need to be soaked.
2. Boil the clean water and add a proper amount of salt (about 80g salt per kloc-0/kg water) for later use.
3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water.
4. Add seasoning, pepper, fennel, white wine and jar water to make it.
5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade.
6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine.
7. When soaking peppers and vegetables, you can use a little mother water, add peppers, and then add salt, one layer of peppers and one layer of salt, and brine does not need to flood kimchi.
How to pickle ginger (Guizijiang) pickles;
Raw materials:
500 grams of cinnamon sauce, a small bag of sweet noodle sauce, three spoonfuls of sugar, three spoonfuls of white wine, a little oil consumption, a little soy sauce, a little pepper and a little aniseed.
Steps:
1. Wash and dry ginger.
2. Air-dry it in a cool and ventilated place for about 2 days, and the surface looks wrinkled.
3. Put the dried Guizijiang into a fresh-keeping box or a closed bottle.
4. Boil pepper and aniseed in water, and then cool for later use.
5. Pour sweet noodle sauce, soy sauce, sugar, a little oil consumption and white wine into ginger.
6. Pour the cold pepper water into the fresh-keeping box without ginger.
7. Cover and marinate for about 10 days. The longer it takes, the better it tastes.
The practice of cinnamon sauce, how to eat cinnamon sauce and the daily details of cinnamon sauce.
A small basket of ginger
Proper amount of water
Proper amount of salt
Sichuan pepper
Illicium verum
Lilac right amount
Cinnamomum cassia proper amount
The difficulty is simple.
Time is a few days.
Delicious garlic
Process pickling
Steps of pickling foreign ginger
1.
Wash and dry ginger.
2.
Boil all seasonings with water and cool.
3.
Put the dried ginger in the fresh-keeping box.
4.
Pour the cooled seasoning water into the fresh-keeping box.
5.
Add a layer of plastic wrap first.
6.
Cover again and marinate in a cool place for more than a week.
7.
When eating, cut ginger into filaments, add some cooked sesame seeds, and then pour some soy sauce, vinegar and sesame oil. It's delicious! ^_^
Can the leaves of cinnamon be eaten? You can't.
ginger
Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herb of sunflower in Compositae. Native to North America, it was introduced to Europe in the17th century and then to China. It blooms in autumn and has small yellow flowers in the shape of chrysanthemums. In production, it is usually propagated by tuber. Its underground tubers are rich in fructose polymers such as starch and inulin, which can be eaten, cooked or cooked in porridge, pickled pickles, sun-dried Jerusalem artichoke, or used as raw materials for making starch and alcohol.
How to make Guizijiang tastes good, how to eat it, and how to eat it.
1. Wash and dry ginger.
2. Leave it in a ventilated and cool place to dry for about 2 days, and the surface will look wrinkled.
3. Put the dried Guizijiang into a fresh-keeping box or a closed bottle.
4. Boil pepper and aniseed in water, and then cool for later use.
5. Pour sweet noodle sauce, soy sauce, sugar, a little oyster sauce, white wine and salt into ginger and mix well.
6. Pour the cold pepper water into the crisper, and don't have the taste of ginger.
7. Cover and marinate for 10 days, and you can eat it. The longer the time, the better the taste (I think it is about the amount, put it at will according to my favorite taste, and put more sweet noodle sauce and sugar).
The practice of pickling cinnamon, how to make it delicious, often used cinnamon 1000g.
Accessories fish sauce salt 40g soy sauce sugar liquor 50g pepper aniseed garlic ginger pepper 200g.
step
1. Wash and dry ginger.
2. Slice the devil ginger and marinate it with salt. Generally, a catty of devil ginger is about 25 grams of salt, and I usually add 20 grams.
3. Wash and dry peppers and cut them into peanuts.
Adding salt and curing.
5. Slice garlic and ginger for later use
6. Dry and slightly cool the ripened Guizijiang and Hang Jiao.
7. Add soy sauce, aniseed and pepper to the pot and cook for 10 minutes. Add sugar, white wine and fish sauce and bring to a boil. Marinate 2 Jin of Guizijiang. It is more appropriate to put 50 g of wine. It's not fresh enough without it. Let it cool.
8. Pour it in after cooling, otherwise the ginger will go bad easily, and the amount of water sauce will be slightly less than that of ginger.
9. Marinate for two days and you can eat it.
10. It tastes better after a week or so.
Can ginger be eaten without peeling? Yes, it can be eaten as pickles or fried. It's crisp.
How to pickle pickles to prevent blackening? First, check whether the ginger is black before pickling. If the color of ginger is normal before pickling and turns black after taking out, it may be that ginger is not peeled before pickling.
There are some other reasons that may also lead to the blackening of pickled Guizijiang:
1. The curing time is too long, which leads to the deposition and accumulation of melanin. At this time, although the taste of cinnamon sauce is very good, the color becomes unattractive, so we should grasp the time when pickling.
2. Guizijiang didn't dry after washing, or the jar was not sealed properly. The circulation of water and air causes the color of Guizijiang to turn black. It should be noted that Guizijiang must be dried and the jar should be sealed firmly.
How to submerge Guizijiang (screw turn) pickles delicious 1. Wash Guizijiang;
2. Scraping, I see some people don't shave, but my habit is to scrape the skin off;
3. Cut into thin slices;
4. Wash a handful of coriander. You can cut it into small pieces and mix it together if you like. I don't like coriander, so I didn't cut it. It's convenient to pick it out when I eat it.
5. Add a proper amount of salt, balsamic vinegar, soy sauce and sugar, and you can eat it;
6. But it will be more delicious if you put it in a fresh-keeping box and put it in the refrigerator for one night. I made these this time and ate them five times;
7. Eat porridge for breakfast or dinner and mix it. It's really crispy and delicious. It's an appetizer. You don't need to cook too much at once. You can eat it within a week. It's still fresh and doesn't need to be marinated for long.