Kimchi, also known as pickles, is Chongqing cuisine (also known as Yu cuisine) in a unique traditional fine, its varieties are divided into soaking seasoning dishes, soaking dishes, soaking diving dishes, etc., the impact is very large,

Chongqing cuisine for the "three great" (hot pot, small noodles, kimchi) one of the Eating method is also a lot: rice, steamed bread, on the crunchy pickles, as if it is very

universal. That kimchi, or mix, red oil wantonly, mouth-watering; or fried, supplemented by knife tip chili pepper, fragrant; or vegetarian, fish out to eat, no need to dress up, original flavor, simple

Forward, that is rich and frugal by the people, take it at will! It has a unique flavor, crunchy texture, bright color, aroma, appetizing and refreshing, sobering to get tired, tempting appetite, economic

Hui, the young and old suitable for the characteristics of the home life of the standing small dishes, so the average family will have a few pickle altar. The vegetables that can be thrown into the altar to make kimchi throughout the year are many,

Like: spring onion, bok choy, garlic shoots, summer cowpeas, beans, pumpkin, fall taro, radish, winter lamb's quarters, son of vegetables, beetroot, etc. Wash, throw into the altar, and the vegetables can be used to make the kimchi. Wash, throw into the altar, two

three days can eat, boom crunch, especially beautiful! Now it is introduced to the production method, interested friends can also try their hands Oh ~ ~ Material:

pottery kimchi altar a (glass and plastic boxes are only suitable for diving dishes, do not do Chongqing kimchi flavor), a package of salt,

green tea, star anise, Sannai, peppercorns, ginger, sesame sugar (icing sugar, sugar can be), carrots (carrot star anise is to increase the taste of brine to make the more delicious). make kimchi more delicious).

Practice:

1. Boil a pot of boiling water, put the green tea thoroughly cooled and poured into the altar.

2. Put three or four star anise; three or four Sannai, about thirty peppercorns, jaggery or rock sugar (sugar) one or two left, half a catty of salt, a large piece of ginger with a knife broken into the altar,

Stirred, poured two two Jiangjin old dried white.

3. into the red radish (water radish), this radish in addition to the altar water color, radish unique sweet juice on the altar water has a nourishing effect. When the altar water is a little steam, you can also add

In Chongqing, Sichuan unique rouge radish, altar water will be more beautiful.

4. In the altar of water in the altar along the edge of the water mixed with water, covered with a buckle bowl (buy altar supporting) on the completion, but also remember to maintain your old altar, weekly water, if the altar of water appeared to be white

flowers (commonly known as flowers), and then add two tablespoons of Jiangjin old white dry.

Guan Jian:

1. The kimchi altar should be placed in a low-temperature backlit place, and every time you take kimchi, you must use clean bamboo chopsticks, and the altar water should not be stained with raw water and oil.

2. Salt water without raw flowers: high degree of white wine (preferred Jiangjin old white dry), soaking fresh nanzhu bamboo shoots, cleaned pomegranate skin, fresh bitter melon, fresh green pepper, etc..