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Anonymous users2024-02-07If vinegar is required, the required raw materials and pickling methods are as follows:
1. Raw materials Three catties of small white radish, foreign yam and carrot, marinate and control the moisture. Boil the pepper water and set aside, boil one and a half to two packets of soy sauce and set aside. Ginger shreds, garlic slices, red pepper two or three taels each, add an appropriate amount of white wine and sugar, pour in pepper water, monosodium glutamate, soy sauce, stir well, and you can eat it after a few hours.
The longer the time, the more fragrant and tasty.
Second, the pickling step.
1 Wash the yam and dry it.
2 Bring all the seasonings to a boil in water and let cool.
3 Put the dried yam in the crisper box.
4 Pour the cooled condiment water into the crisper box.
5 Add a layer of plastic wrap first.
6 Cover again, put it in a cool place, and marinate for more than a week.
7 When eating, cut the yam into thin strips, add some cooked sesame seeds, and then pour some soy sauce, vinegar and sesame oil, and it will go well with the rice.
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Anonymous users2024-02-06When pickling yams, vinegar can be omitted.
Ingredients: Chinese yam.
Seasoning: appropriate amount of water, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of cloves, appropriate amount of cinnamon.
1 Wash the yam and dry it.
2 Bring all the seasonings to a boil in water and let cool.
3 Put the dried yam in the crisper box.
4 Pour the cooled condiment water into the crisper box.
5 Add a layer of plastic wrap first.
6. Cover the lid again, put it in a cool place, marinate for more than a week and then eat.
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Anonymous users2024-02-05Ingredients: 2500 grams of Ghost Sakura Shenzi ginger, 500 grams of chili pepper, 200 grams of fresh ginger, 150 grams of garlic cloves, 180 grams of umami soy sauce, 760 grams of soy sauce, 50 grams of peanut oil, 50 grams of high liquor, 30 grams of salt, 20 grams of monosodium glutamate, appropriate amount of Sichuan peppercorns, 75 grams of rock sugar.
1. Wash off the sediment and control the moisture of the artichokie you bought.
2. Cut the artichoke into slices and put salt on it to kill the water, which takes about 4 hours.
3. Wash the chili pepper and scrape the fresh ginger and peel the garlic.
4. 75 grams of rock sugar, 180 grams of umami soy sauce, 380 grams of soy sauce*2, 20 grams of monosodium glutamate, about 30 grams of salt, 50 grams of high liquor, 50 grams of peanut oil.
5. Put two bags of 760 grams of soybean soy sauce in a cooking pot, add 180 grams of umami soy sauce, and put rock sugar.
6. After boiling, wait for the rock sugar to melt, turn off the heat and let it cool for later use.
7. Cut the chili pepper into sections, and slice the ginger and garlic.
8. Use a large container to dry the water, put the ginger and garlic at the bottom and then put the chopped chili pepper.
9. Kill the artichoke slices and put them in a container with their hands.
10. Pour the cold soy sauce soup into the container and press it down with disposable gloves.
11. Pour in the high liquor.
12. Heat peanut oil in a pot and grab a handful of peppercorns, stir-fry until fragrant.
13. When the temperature drops, pour the pepper oil into the container.
14. Cover the lid and seal it in a cool place or refrigerator for 5 days before eating.
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Anonymous users2024-02-04Artichoke cut the gear to remove impurities, wash and control the moisture.
Cut into slices, add salt and mix well to marinate. Minimum 12 hours of marinating. Cover tightly.
Prepare the dressing. Put the vinegar, soy sauce and seasonings in a pot, add a little water (the water is controlled by yourself according to the size of the container) and bring to a boil, pour into a bowl and let cool.
Shred the peppers and slice the garlic.
Pickled artichokes.
Put the artichoke in gauze or mesh cloth and squeeze the water dry, the drier the better.
Pick up the artichokes that have been drained.
Remove the seasoning from the boiled juice.
Pour the vegetables and sauce into the squeezed dried cabbage or mix well and bottle.
Compacted in a large-mouth glass bottle. It can be enjoyed in a few days.
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Anonymous users2024-02-03Yangyam cannot be pickled, but can only be made into fried pickles. Here's how:
Materials. Ingredients: 250g of Chinese yam, 100g of persimmon pepper.
Seasoning: Appropriate amount of blending oil, appropriate amount of pickles.
1. Peel the yam, wash it and slice it.
2. Wash the green peppers and cut them into shreds.
3. Prepare the pickles.
4. Remove the oil from the pan, add the yam and stir-fry.
5. Add shredded green pepper and stir-fry together.
6. Add pickles and stir-fry well.
7. Add a little water and stir-fry.
8. Remove from the pan and serve on a plate.
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Anonymous users2024-02-02Yangyam cannot be pickled, but can only be made into fried pickles. Here's how:
Main ingredients: 250g of Chinese yam, 100g of persimmon pepper.
Seasoning: Appropriate amount of blending oil, appropriate amount of pickles.
1. Peel the yam, wash it and slice it.
2. Wash the green peppers and cut them into shreds.
3. Prepare the pickles.
4. Remove the oil from the pan, add the yam and stir-fry.
5. Add shredded green pepper and stir-fry together.
6. Add pickles and stir-fry well.
7. Add a little water and stir-fry.
8. Remove from the pan and serve on a plate.
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Anonymous users2024-02-01Three catties of small white radishes, yams, and carrots are pickled to control the moisture. Boil the pepper water and set aside, boil one and a half to two packets of soy sauce and set aside. Ginger shreds, garlic slices, red pepper two or three taels each, add white wine, sugar in a moderate amount of friends, pour in pepper water, monosodium glutamate.
Soy sauce, stir well, and serve in a few hours. The longer the time, the more fragrant and tasty.
Pickled yams. Ingredients.
Chinese yam (a small basket).
Seasoning. Water (appropriate amount), salt (appropriate amount), Sichuan pepper (appropriate amount), large ingredients (appropriate amount), cloves (appropriate amount), cinnamon.
appropriate amount) kitchen utensils.
Not. 1 Wash the yam and dry it.
2 Bring all the seasonings to a boil in water and let cool.
3 Put the dried yam in the crisper box.
4 Pour the cooled condiment water into the crisper box.
5 Add a layer of plastic wrap first.
6 Cover again, put it in a cool place, and marinate for more than a week.
7 When eating, cut the yam into thin strips, add some cooked sesame seeds, and then drizzle some Kaibifeng soy sauce, vinegar and sesame oil, and it will go well with the rice.
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