How to make carob kimchi, pickling method and ingredients of carob kimchi

Preparation of carob kimchi.

Materials. Ingredients: 1 handful of cowpeas.

Seasoning: Appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, appropriate amount of water.

Preparation of carob kimchi.

1.Put water in a pot, add peppercorns and salt to a boil and let cool.

2.Appropriate amount of beans, wash and cut into sections, use a kitchen towel to absorb the water or dry it completely (if there is a large jar, the whole beans can also be submerged).

3.Wash the pickle jar and let it dry.

4.Put the cool pepper salt water and beans into the jar, the water should not be over the beans, but do not fill up, try to occupy 3 4 jar space, and then add a little high liquor, like to eat spicy put some dry chili, and finally seal the mouth of the altar with clean water, and place it in a cool and ventilated place for 4-5 days.

Menu features. It's a hot day, and every now and then I make something to eat for my family. Personally, I prefer a sour and slightly spicy taste, so kimchi is one of my favorite side dishes.

Capers, carrot pickles, cucumber pickles, and pickled pepper chicken feet are all my favorites.

Capers pickles.

Ingredients needed: Kitchen utensils.

Ingredients. Cowpeas (2 pounds).

Seasoning. Dried red pepper (to taste), salt (slightly more), Sichuan pepper (to taste), and large ingredients (to taste).

Kitchen. Boil the pot.

Steps: 1 Buy fresh cowpeas and wash them.

2 Bring to a boil in a pot of water, add cowpeas and cook for 2 minutes.

3 Remove the supercooled water to keep it green.

4 While boiling the cowpeas, boil another pot of water, add salt (slightly more), dried red pepper, Sichuan pepper, and ingredients, and then boil for another 10 minutes to turn off the heat.

5 Soak the cowpeas in cold water directly into the seasoning water.

6 And add a plate to press the cowpeas, cover the pot and marinate.

7 You can eat it 24 hours later, because there is no meat at home, so you can refrigerate him in the refrigerator first. What do you think? The color is still very good!

Tip: Cowpeas are a seasonal dish, so you can make a little spice up and the bitter summer is unbearable.

Throw the beans into the kimchi jar and after a while, you'll be fine.

Raw material preparation] Take: 5 kg of long beans, 2500ml of cold boiled water, 15ml of high liquor, 250 g of salt, 3 g of Sichuan pepper.

Capers pickling method]:

Step 1: Remove the head and tail of the long beans, and then soak the long beans in salted water for 20 minutes. When the time is up, clean the long beans with running water and set aside.

Step 2: Expose the washed long beans to the sun for 2-4 hours until the surface of the long beans is slightly exposed.

Step 3: Mix all the cold boiled water, high liquor, and salt together, then put the long beans into a glass jar, then put the prepared salt solution into the jar, and finally sprinkle with pepper, seal for a month, and the capers are ready to eat.

Step 4: This is the capers after marinating for 1 month. After taking out the appropriate amount of capers and eating, the glass jar must be sealed.

Principle of salting capers]: Salt can reduce the solubility of oxygen in water, thereby better inhibiting the activity of aerobic bacteria, thereby preventing water quality from deteriorating. And as long as the concentration of salt in the water is right, there are more lactic acid bacteria in the water, which can multiply, thus making the capers more acidic.

Master Hu has something to say]:

1.To make capers, 1 kg of capers corresponds to 500 ml of water and 50 grams of salt. This ratio can make the pickled capers more sour, crisp and refreshing. If it's too hot, add 5 grams of salt per 500 ml of water.

2.Washed capers need to be exposed to the sun for 2-4 hours, which can make the capers lose the right amount of moisture, so that the pickled capers taste more crispy.

3.If the pickled capers are not moldy, in addition to adding an appropriate amount of high liquor and chili peppers, you should also be careful not to touch oil and raw water during the whole process of making capers, otherwise the capers will soon grow white mold.

4.Pickled capers are best eaten after 1 month, because after 1 month, the nitrite content in the beans is getting less and less.

The capers that come out of this way are very sour and crispy, and those who have eaten them are full of praise. If your local beans are cheap, do it quickly! That's all for today, Master Hu's pickling method of capers.

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I've heard that through attention and praise, we will be more fortunate to meet in the old place!

Carob kimchi is loved by everyone in daily life, it is very refreshing and refreshing, whether it is used as a family dinner or to receive pot friends, it is a very good choice, and its practice is also very simple and easy to learn, if you prepare the food you need, and then according to the process step by step you can pickle, there are friends who want to learn can try to do it yourself.

Method 1: 1-2 catties of long beans, 3 cups of water, 3 cups of white rice vinegar, 3 tablespoons of edible salt, 2 tablespoons of small chili flakes, 12 cloves of garlic, 18 peppers.

Process: 1. Clean and cut the long beans, wash the clay pot and bottle stoppers and put them in boiling water for disinfection and sterilization, and then take them out when used;

2. Pour water, vinegar and salt into the pot and stir well until the salt melts;

3. Remove the clay pot from the boiling water, put in 2 cloves of garlic, 3 peppers, and half a tablespoon of small chili flakes;

4. Then put in the long beans, pour in the pickle and put it into the cork, not too much, and cover the outer lid. After refilling the pot and letting it boil, put the glass bottle into the boiling water and remove it after 10 minutes;

5. Refrigerate with a cotton towel and put it in the refrigerator room, and then eat it after a week.

Method 2: 1. Add water to the pot, add pepper and salt to boil and let cool. Long beans are appropriate, wash and cut into strips, use a kitchen towel to absorb the water or dry them thoroughly (if there is a large pickle jar, it is okay to drown long beans).

2. Cleaning and drying of the pickle jar Put the cool pepper salt water and long beans into the pickle jar, the water needs not to be too long beans, but it does not have to be full of oil, as much as possible to occupy 3 4 pickles The indoor space of the pickle jar, and then add a little high wine, put some dried peppers if you like to eat peppers, and finally seal the mouth of the altar with clean water, and place it in a cool and cool place for 4-5 days.

3. It is pickled. In the case of eating, add some minced meat and garlic, stir-fry and then eat. The pickled vegetables should be pickled for a short time, and the flavor can be consumed, and it will rot after a long time.

The best special type of kimchi jar for making kimchi, with a concave stainless steel sink on the altar. Wide-mouth sealable glass bottles can also be used, but it is best not to use plastic bottles. When making, first wash the pickle jar and blanch it with boiling water, dry it, put in cool boiled water and salt (generally a bowl of water and a spoonful of salt), and then put in the pepper, garlic, Chaotian pepper, pure grain wine, make marinade, and then the vegetables and fruits to be soaked (sour cowpea) have been cleaned and dried for a day, cut into strips, blocks, and shreds (sour cowpeas can be rolled up and immediately put into the pickle jar) into the jar, and the pickle jar is sealed and placed in the shade for 7 10 days (the newly made kimchi marinade should be soaked for a few more days, After that, it doesn't need to be so long), you can take it off.

The raw materials of vegetables and fruits of kimchi can be only one, and a variety of vegetable and fruit raw materials can be mixed and soaked stronger, such as cabbage, loofah, basket, Chinese cabbage, long beans, green bamboo shoots, fresh ginger, etc. After the kimchi in the jar is delicious, the remaining kimchi can be re-applied, and you can take it after two or three days after putting it in the granules. If the kimchi is light, add some salt; If the taste is sour, you can add some pure grain wine.

The main ingredient is unknown.

30 grams of celery.

30 grams of beans.

30 grams of cauliflower.

20 grams of potato chips.

Excipients 30 grams of carrots.

Appropriate amount of green and red peppers.

Onions to taste. Light soy sauce 5 grams.

1 gram of pepper.

3 grams of salt, 2 grams of sesame oil.

5 ml of cooking oil.

5 grams of shredded ginger. Drunkard peanuts in moderation.

Step 1: A complete list of cold dishes.

Put water in the pot and boil, pour in 30g of celery, blanch for 30 seconds and remove the method of cold vegetables in step 2**.

Put 30g of beans in boiling water, blanch for 30 seconds and remove them.

Step 3: Home-cooked recipe for coleslaw.

Add 30g of cauliflower, blanch for 30 seconds and remove.

Step 4: A simple recipe for coleslaw.

Add 20g of potato slices, blanch for 30 seconds and remove.

Step 5: How to eat salad.

Put 30g of celery, beans, cauliflower, potato chips, and carrots in a bowl, then add cold skin, green and red peppers, onions, and finally add 5g of light soy sauce, 1g of pepper, 3g of salt, 2g of sesame oil and an appropriate amount of pepper.

Step 6: How to make coleslaw.

Add 5ml of cooking oil and 5g of shredded ginger to stir-fry over high heat.

Step 7: How to fry cold vegetables.

Add the drunkard peanuts to a bowl and drizzle with hot oil.

Step 8: How to cook cold vegetables.

Stir to combine. Finished product diagram cooking skills none.

Cowpea Kimchi: Cowpea pickle, is a dish made from 1 handful of cowpeas, salt and other ingredients.

Ingredients: tender cowpeas, sharp red pepper, brine (12 cups of water and 12 tablespoons of sea salt to bring to a boil and cool, add a tablespoon of white wine, brown sugar, and Sichuan pepper) and ginger.

Method: 1. Wash the kimchi jar with dishwashing detergent and dry it.

2. Peel and wash two or three pieces of ginger and let them dry.

3. Tender closed bend high cowpeas and sharp red peppers are left to dry in the sun all day.

4. Take the wilted cowpeas and sharp red peppers back and wash them and dry them.

5. After washing your hands, put the cowpeas and chili peppers into the jar and pour in the brine.

6. Cover the lid that seals the mouth of the altar, and then pour a little water into the edge of the altar.

7. Put the jar in a cool and dark place at home for 8 to 12 days, and the sour cowpeas are ready.

Tip: After 4 days, a large number of bubbles start to form, which is a good sign of fermentation.

After 8 days, the bubbles are basically gone, which is a sign that the fermentation is almost complete.