The method of making pickles, the process of making pickles

Exercise 1:1First of all, you need to prepare cucumber, green pepper, garlic tip, red pepper, ginger, salt, chicken essence, rock sugar, soy sauce, vinegar, and white wine.

2.Then wash the cucumber and cut it into strips, then cut the green pepper into chunks, wash the ginger and garlic and slice it.

3.Then pour the soy sauce into the pan and add a little chicken bouillon, rock sugar, pepper, red pepper and a little white vinegar.

4.Once boiled, the cucumbers and green peppers are mixed with salt and marinated for 3 hours, then the moisture is removed to control drying.

5.Put the cucumber, green pepper, ginger, garlic in a container, then pour in the sauce to dry, cover with a bowl and cover again.

6.Marinate for about 3 to 4 days before serving.

Exercise 2:1First prepare all the mustard and snow red salt, then wash the snow red and tie it, then put it in a container and arrange it, and sprinkle a little salt on each layer.

2.After filling, press it with a top cover, pour it into the jar once in 2 days, knead it again on the third day, and then put it in salt for a week.

There are many types of pickles, so this determines that there are also many pickles, which is familiar to friends who usually eat pickles or like to eat pickles. In fact, strictly speaking, pickles are still very common in our real life, so we can often see pickles on our daily tables, but most of them are seen when we have breakfast.

Because of the taste of pickles, most people eat pickles when they drink white porridge. In fact, the edible value of pickles is far more than that, we can also eat a few bites of pickles when we eat instant noodles and fried rice, as long as we don't eat too much, it is generally not very salty. Let's talk about the recipe for pickles.

Pickles are common side dishes of the Han people, and are generally eaten with porridge. The history of Han sauce making can be traced back to the Spring and Autumn Period and the Warring States Period, and Chinese pickles can be divided into two categories: northern and southern. The northern flavor is represented by Beijing.

Liubiju, Tianyuan, Baoding "Dacige Pickles" are famous, and the taste is sweet and salty. The southern flavor is represented by Yangzhou pickles, and the trademarks are "Sanhe" and "Simei". Pickles are salty in the north and sweet in the south.

It seems that anything in China can be used for sauce. Radish, melon, lettuce, garlic sprouts, nectar, lotus root, peanuts, walnuts, almonds, all have sauce.

Ingredients: 830g cucumber, 35g garlic, 35g ginger, 25g peanut oil, 80g salt, 35g brown sugar, 10g Sichuan pepper, 420g light soy sauce, 35g white wine

Steps: Pickles are prepared in step 1830g cucumber to the stem and cut into thin strips (**forgot to shoot, next time make up) take 80g of salt and marinate for 3 hours to control the moisture of the pickled cucumber.

Put brown sugar, light soy sauce, garlic slices, ginger slices, white wine, and peanut oil in a bowl; b.Drain the cucumber and put it in the sauce prepared in a.

3.Fry the hot pan with cold oil and peppercorns, let it cool and introduce it into the cucumber, marinate for 12 hours before eating, the fourth step of the pickle method.

4.Pick the pickles out and place them in an airtight container and store them in the refrigerator with a clip on your go. Pickles are prepared in step 5 of 5See, the condition is not bad. Pickles are prepared in step 6.

6.Served with self-made steamed buns (steamed buns made from bean dregs left over from soy milk) and a side dish, it is a delicious breakfast.

Tips for how to make pickles.

After 12 hours, you can take out the pickles (note that you should use water-free and oil-free tools to avoid bringing in raw water and long hairs), put them in a clean glass bottle, and put them in the refrigerator to refrigerate; The remaining soup can be marinated repeatedly or with other dishes, but it must be salted.

Therefore, now we know that there are so many types of pickles, but there are only a few pickles that ordinary people usually eat, which may be due to regional differences. In fact, in addition to the above-mentioned ways to eat, pickles can also be eaten as dishes, and people in many areas like to stir-fry pickles and edamame rice together, and those who have eaten them should know that the taste is still very good.

The weather is getting cooler, and many people in the village are starting to have a cat winter, which is the pickle season in the rural areas of Jiaodong. At this time of year, the large radish and devil ginger in the countryside.

Peppers and other harvests are harvested home, there are too many to eat, while it is fresh, my mother-in-law will make a vat of pickles, put them in a cool place and store them, and there is no problem in eating them for winter and spring. The pickles shared today are the secret recipes she has studied for more than 30 years, which are simple and easy to make, and the taste is super invincible and delicious.

A few days ago, a neighbor sent his family a ghost ginger that had just been dug out of the soil, and the devil ginger was also called Jerusalem artichoke.

Artichoke looks very much like a large ginger.

However, it has a very crisp texture and is rich in amino acids.

Sugar, vitamins, etc., are an inconspicuous but nutritious ingredient. Use devil ginger to make pickles, not to mention how good the taste is, with radish, carrots and peppers marinated in a jar, it tastes crispy and fragrant with rice.

Many people like to go out to buy pickles, and the ones sold outside are clean or not, and they are afraid that additives such as preservatives are added, and it is not healthy to eat. Today's pickles are the secret recipe that my mother-in-law has studied for many years, in fact, the method is very simple, boil a pot of sauce, match the appropriate amount of seasoning, put the ingredients in the knife, and after marinating and flavoring, it will not be bad if it can be stored for a winter.

Homemade pickles] Ingredients] 1 radish, 2 carrots, 6 chili peppers, appropriate amount of devil ginger, 3 bowls of light soy sauce, 1 teaspoon of sugar, 1 handful of Sichuan peppercorns, 2 large ingredients.

Steps] 1. Wash the radish, cut it into finger-thick strips, and put the rest of the ingredients in a dustpan.

medium, dry in water.

2. Slice the dried carrots and devil ginger for later use.

3. Put all the ingredients in a water-free and oil-free basin.

4. Wash the pot, remember not to have oil, and boil the pot dry.

5. Pour in an appropriate amount of light soy sauce, the amount of soy sauce should be controlled by yourself, and it must be more than the ingredients.

6. Pour in a handful of Sichuan peppercorns, two large ingredients and an appropriate amount of sugar.

7. Bring the soy sauce in the pot to a boil, remember to bring it to a boil.

8. Put the boiled soup in a waterless and oil-free basin and let it cool.

9. Pour in the prepared ingredients.

10. Stir the ingredients evenly, put them in the refrigerator and refrigerate, you can take them out in the middle and stir them several times to absorb the flavor.

Have you learned the super easy way to make pickles? Try it if you like it.

Tips: 1. All ingredients must be dried without excess water.

2. Do not stain all utensils with oil during the production process.

3. Sichuan pepper and sugar are the secret recipes for making pickles, remember to use them.

Regardless of the pickling method, the pickled billet must first be desalted and dehydrated before pickling.

There are four types of sauces: bagged sauce, bulk sauce, soaked sauce, and mixed fermented sauce with flour cake and billet. The process of mixing and fermenting the sauce is complex, and the sweet melon in Yangzhou is made by this method. Taking the bagging process as an example, the process is introduced as follows:

Process flow: billet cutting, desalting, dehydration, bagging, first sauce (second sauce), Fupu (new sweet sauce), pickle finished product.

1 Cutting. Depending on the nature of the pickles, they are cut into strips, pieces, dices, shreds, slices, and other shapes.

2 Desalination to de-form. Pickles need to be soaked in 10 times the water, and at room temperature, it needs to be used for days in spring and autumn. It takes 2 days in summer and 3 days in winter.

3 Dehydration: Drain or press the soaked and desalted rai to remove the water so that the sauce can be prepared.

Made with 4 sachets of sauce. Put the desalted and dehydrated Chenglai billet into the cloth bag. Generally, the length of the cloth bag is about 33 cm.

Diameter 20-25 cm is appropriate. When loading vegetables, you can fill 4 5 of the capacity of the sauce bag to keep the bag loose and facilitate the sauce to penetrate evenly. After bagging, the pellets are put into the second sauce for about 3 days, and then taken out and replaced with a new sweet noodle sauce.

During the sauce making process, it is necessary to turn the vegetable bag on time every day, especially in the early stage of pickling. Usually turn 3 times a day.

The quality of pickles can be improved by using more sauce, generally 50 100 kg of sauce per 100 kg of desalted and dehydrated finished vegetable blanks. Sauce time. It takes about 10 days in spring and autumn. Half a month in winter.

How to make pickles:Ingredients: 2500 grams of cucumber, 1 head of garlic, 6 slices of ginger, 2 chili peppers.

Excipients: 700 grams of soy sauce, 100 grams of vinegar, 200 grams of sugar, 30 grams of monosodium glutamate, 50 grams of liquor.

Steps: 1. Wash the cucumber and dry the surface moisture, and then cut the cucumber into thin strips.

2. Sprinkle with salt and marinate for 5 hours (the container for cucumbers should be waterless and oil-free).

3. Pour out the water from the pickled cucumbers, place the cucumbers on the grate, and let them dry until they wilt slightly.

4. To make the marinade when drying the cucumbers: bring the soy sauce to a boil.

5. Add sugar and vinegar and bring to a boil.

6. Turn off the heat, add monosodium glutamate and liquor, stir well, and cool for later use.

7. Slice the garlic.

8. Shred the ginger.

9. Slice the pepper diagonally.

10. Collect the dried cucumbers together, add garlic slices, ginger shreds, and chili flakes and mix well.

11. Pour in the marinade, marinate for 1-2 days and serve.

12. It's best to have a little porridge when you drink it.

In family life, some pickles are absolutely indispensable for meetings, but these pickles can be purchased outside and can also be made by yourself.

1. Sauce eight treasure dishes.

1000 grams of cucumber, lotus root, 800 grams of beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, (the above raw materials should be pickled first) 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.

The above raw materials are processed into the shape of equal size and mixed together, soaked in water to bring out part of the salty taste, taken out to dry, put into a cloth bag into the tank, put yellow sauce in the tank, and stir the sugar soy sauce once a day for 5-7 days.

When the main ingredient is marinated first, add salt should not be too much, the time should be longer, 5-8 days, the seasoning in the tank should be submerged in the main ingredient, if it is insufficient, you can add cold boiled water.

2. Pickled cucumbers.

5,000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.

1. Wash the common melon, drain the water, cut it into two (or not), add coarse salt, mix and compact, and press it with a clean large stone on the surface. After marinating for 3-4 days, remove the cucumbers and drain the brine;

2. Wash and wipe the marinade jar, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days before eating.

IIISauce lettuce.

3000 grams of fatty and tender lettuce, 50 grams of salt, 150 grams of bean paste.

1. Peel off the skin of the lettuce and wash it; Place it in a clean and clean vat, marinate it with salt and hands, and dry it in the sun;

2. Spread the bean paste on the lettuce and put it back into the small jar. After 3-4 days of cooking, the sauce is ready to serve.

1. Spread the bean paste on the lettuce evenly, so as to avoid inconsistent flavors of the sauce;

2. If a large amount of sauce is made, you can pick up the bean paste residue and dry it, and store it in the jar to last for a long time. This dish is delicious and fragrant, which is comparable to Sichuan mustard.

Method of pickling chili peppers and peanuts and pickles.

Raw materials: pepper, carrot (10 kg in total, any proportion), 1 kg of ginger, 1 kg of garlic, 2 kg of peanuts.

Seasoning: 8 taels of refined salt, 2 taels of light soy sauce, 4 taels of sugar, 4 taels of monosodium glutamate, 4 taels of liquor above 50 degrees, and 1 pound of salad oil.

Method: 1. Wash and dry the chili pepper and leave the stems and cut the mouth. If you're afraid of pepper seeds, cut off the bottom, the pointed end.

2. Wash and dry the carrots and cut them with a flower knife. There is no flower knife to cut at will.

3. Wash the ginger and dry the cutting knife.

4. Slice the garlic.

5. A total of 12 catties of the above should be stirred in a stainless steel basin for later use.

6. Pour the seasoning into the carrot and chili pot, turn it three times a day, you can use it after a week, turn it once a day after a week, and you can install the jar after three weeks.

7. If you put peanuts, wash the peanuts three days later, steam them dry, soak them in hot water for half an hour, remove them and put them at the bottom of the basin immediately, and then turn them after one day.

Another simple way to pickle chili peppers: cut the chili peppers into large pieces, add the freshly harvested peppercorns, add garlic, add salt and white wine, and the simple spicy pickled peppers are ready. It can be consumed after a month.

Stir-pop pickled peppers. Cut the chili pepper into sections, put it in a glass bottle, add three teaspoons of sugar, then add light soy sauce and vinegar to cover the chili, vinegar and light soy sauce are one to one, cover the lid and shake well and marinate for two hours before eating.

2. The amount of sugar should be larger, so it has a sweet and sour taste, basically sweet and sour and light soy sauce are one to one.

How to pickle cucumber pickles.

Ingredients: cucumber, garlic, ginger, chili pepper, soy sauce, salt, Sichuan pepper, seasoning, pepper, sugar, salad oil.

How to pickle cucumber pickles.

1. Wash the cucumbers and cut them into strips, place them in a pot with a layer of cucumber and a layer of salt, and marinate for about 12 hours.

2. Put a cage drawer in the basin, control the cucumber water, put it in the plastic ribbon, and put it on.

3. Put a wooden board on it, press a heavy object, and press it until there is no water.

4. Pour soy sauce, half a teaspoon of salad oil, sugar, spices, Sichuan pepper and pepper into the pot and bring to a boil and let cool.

5. Gently pat the ginger and garlic, cut the ginger and pepper into strips and put them into the dried cucumber.

6. Pour in the cooled soy sauce, cover the lid, marinate in the refrigerator for one hour, and take it as you go.