Methods and ingredients for pickles, how to make pickles

Pickled radish slices.

Ingredients. Radish, salt, sugar, light soy sauce, lemon, cool boiled.

Method. 1. Slicing: Cut into round slices along the cross-section of the radish.

2. Add salt: Spread the radish slices into a large pot, and stack the radishes in the order of spreading a layer of radish and sprinkling a layer of salt. Marinate for 10 minutes.

3. Add sugar: Add a tablespoon of sugar to one radish, stir well, marinate for another 10 minutes, and squeeze out the water of the radish slices.

4. Add light soy sauce: Add two more spoonfuls of light soy sauce to color the radish.

5. Add lemon juice: Use a lemon for a radish and squeeze out the lemon juice.

6. Add cool and white: Add the cool and white boil of the radish, cover the lid and put it in the refrigerator, marinate for 30 minutes and eat

Pickled cucumbers. Ingredients.

Cucumber, green pepper, ginger, salt, Sichuan pepper, dried chili, star anise, soy sauce, rice vinegar, sugar, chili oil.

Method. 1. Chop vegetables: cut the cucumber and cut it into strips. Cut off the green pepper and remove the seeds from the inside.

2. Pickling: Add green pepper and salt, stir well, and pour out the water after marinating for 10 minutes.

3. Cooking ingredients: pour in the oil after the pot is hot, and add Sichuan pepper, dried chili pepper and star anise after the oil is hot. After stir-frying, add two tablespoons of soy sauce, two tablespoons of rice vinegar, and two tablespoons of sugar. Once boiling, let cool and set aside.

Kimchi. Ingredients.

Cabbage, half a catty of chili noodles, half a catty of chili powder, half a catty of sugar, 3 apples, a piece of ginger, glutinous rice flour, white sesame seeds.

Method. 1. Pickled cabbage: Cut the cabbage into four cloves and marinate it with salt to remove moisture, which takes about half a day.

2. Make hot sauce sauce: half a catty of chili noodles and chili powder, and half a catty of sugar.

3. Three large apples with the core and a large piece of ginger, puree and mix with the chili flakes. (The ratio of chili flakes:paprika:sugar:apples is 2:2:1:2).

4. Boil the glutinous rice flour until it is viscous and pour it into the chili powder to turn into glutinous rice paste. Glutinous rice flour is boiled into a pulp, which helps to color the chili sauce and speed up fermentation.

5. A pound of chili noodles, after stirring well, the sauce is ready, if it is not urgent, it is best to put it in the refrigerator for half a day, the taste is better. Add white sesame seeds to enhance the flavor before serving.

6. Spread the sauce: Put on gloves and spread the sauce on the cabbage. From the outside to the inside, every layer and every place should be wiped out. Put it in a water-free and oil-free container and refrigerate it.

Diving kimchi, the reason for diving kimchi is because this dish is soaked in the jar and quickly taken out and eaten. Can be used as a specialized dish. Usually, the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type.

Ingredients: Usually cut into long strips of melon-like vegetables or hard roots, stems, leaves, fruits, etc. Pork ears are usually eaten in meat dishes.

Phoenix's feet and pig offal.

Method: Boil the water, add salt (about 50-60 grams of salt per 1 kg of water), wait for the salt to be completely dissolved, put the appropriate amount of ingredients, and pour the kimchi jar (it is advisable to flood the brine to the jar of 3 5). Allow the brine to cool completely, then add the cubes.

Use special chopsticks to eat kimchi, do not bring oil, avoid oil and raw water into the altar, otherwise there will be flowers (white mold will grow on the surface of the water). The sink at the mouth of the altar should be kept clean and filled with water frequently.

How to eat: Lettuce, radish and other vegetables only need to be soaked for eight to twelve hours, so that the soaked vegetables are crisp and raw, with a moderate amount of saltiness, which is very refreshing. If you like spicy food, you can pour some chili oil.

Stir in a little MSG.

It's a rare delicacy.

The other is used as a condiment. There are many famous dishes in Sichuan cuisine that are made with this kind of kimchi, and if you want to make a special dish, this kind of kimchi can be soaked for a few days longer than diving pickles, almost a week.

Ten days is enough, and it usually has a little more sour taste than diving pickles; The other is to soak in the jar for a long time, and only pick it up as a condiment when cooking.

Ingredients: peppers, greens, white radish, cowpeas, ginger.

Method:1Wash and air dry the vegetables to be pickled.

2.Bring water to a boil and put in an appropriate amount of salt (about 80 grams of salt per 1 kg of water) and set aside.

3.Altar water: Use the "mother water" in the previous kimchi jar, or you can ask for some from friends who already have kimchi jars at home, and put them in fresh jar water, which will have a better taste, and there are a lot of lactic acid bacteria in it.

If you can't find it, you'll have to remake it yourself. Pour the cooled water into the mother water.

4.Add the condiments, Sichuan peppercorns, fennel.

Liquor, jar water is made.

5.Marinate the prepared vegetables in the jar. The vegetables should be filled, leaving as few gaps as possible, and it is advisable to use the liquid surface close to the mouth of the jar and the salt water to flood the vegetables. Pour cool boiled water into the sink around the mouth of the altar, buckle the bowl and place it in a cool place.

6.The place where the kimchi is placed should be cool, and care should be taken to keep the mouth of the jar with water at all times to ensure that there is no air and bacteria in the jar. If you find that there are flowers in the jar, add a little liquor.

Dry cooking: Teach you how to pickle sour and refreshing pickled vegetables and pickles, it is recommended to collect.

The production method of pickles, in order to eat vegetables in the cold winter, there are customs of making pickles in the north and south of our country, and the following will share with you two kinds of pickles, you can do it yourself at home, clean and hygienic, fresh and delicious, come and see how to make pickles and try it together, I believe you will be full of praise!

Pickled radish

Material:

Appropriate amount of white radish, 2 tablespoons of white vinegar, 3 tablespoons of light soy sauce, 15 grams of sugar, 4 cloves of garlic, 4 chili peppers.

Method.

1. Rinse the radish without peeling, divide the white radish into four, and then cut the radish into a clamping blade, breaking it every three times, and cutting it into a clamping blade.

2. Add two spoonfuls of salt, put on gloves and mix well with your hands, marinate for 20 minutes, so as to remove the spicy taste of the radish; If you are afraid of saltiness, marinate and rinse with cool boiled water to control the moisture.

3. Prepare the ingredients when pickling the radish slices, slice the ginger into slices, slice the garlic into slices, and cut the millet pepper into chili rings for later use.

4. Pour out the water pickled in the white radish, add ginger, garlic and chili, pour in white vinegar and light soy sauce, sprinkle some sugar according to the taste, put all the ingredients in, and stir well;

5. Find a sealed jar, put it in, and finally seal and refrigerate for a few hours or overnight.

Pickled peppers (chili peppers).

Material:

500 grams of chili pepper, appropriate amount of millet pepper, 1 ginger and garlic, half an onion, 1 small handful of chives, 1 bay leaf, 1 star anise, 1 handful of Sichuan peppercorns, light soy sauce, balsamic vinegar, 2 teaspoons of salt, 2 teaspoons of sugar.

Method.

1. Cut off the pepper stalks first, then rinse the peppers, dry them, and then cut them into chili rings;

2. Sprinkle a handful of salt and sugar on the pepper rings, marinate for 20 minutes, and marinate the peppers out of the water;

3. Cut the chives into sections, chop the prepared ginger and garlic for later use, chop the millet pepper, and cut the onion into small pieces.

4. After the chili pepper is marinated, add minced garlic and ginger, stir well, and set aside for later use;

5. Put an appropriate amount of oil in the pot, add green onions and garlic slices, peppercorns, star anise, bay leaves and onions to fry until fragrant, and remove all the ingredients after frying.

6. After turning off the heat, put in the chili rings, use the residual temperature to fry the chili rings to bring out the fragrance, then pour in light soy sauce and balsamic vinegar, stir well, and let it cool naturally.

7. Pour the chili rings into a waterless and oil-free glass container, the sauce should be submerged over the chili peppers, and then put them in the refrigerator overnight.