How to make pickled papaya, how to make pickled papaya, pickled papaya s homely practice

Ingredients. Ingredients.

Raw papaya. 1 pc.

Accessories. Sugar.

Amount. Balsamic vinegar.

Amount. Chili sauce. Amount. Salt.

Amount. Steps.

1.Wash the raw papaya.

2.Peel off the outer layer of green skin.

3.Cut in half.

4.Cut into equal strips and cut into small pieces 3-4 mm thick.

5.This is a sliced raw papaya.

6.Add salt to taste.

7.Rub with your hands so that the papaya slices are well blended with the salt. Marinate for an hour.

8.Pour out the salted water in the basin and add an appropriate amount of sugar.

9.Pour in an appropriate amount of balsamic vinegar.

10.Put some chili sauce.

11.Stir well, leave for about 2 hours and eat.

The required ingredients are traditional.

Ingredients: raw papaya.

1 pc. Accessories.

Sugar. Amount.

Balsamic vinegar. Amount.

Chili sauce. Amount. Salt. Amount.

How-to feedback.

1.Wash the raw papaya.

2.Peel off the outer layer of green skin.

3.Cut in half.

4.Cut into equal strips and cut into small pieces 3-4 mm thick.

5.This is a sliced raw papaya.

6.Add salt to taste.

7.Rub with your hands so that the papaya slices are well blended with the salt. Marinate for an hour.

8.Pour out the salted water in the basin and add an appropriate amount of sugar.

9.Pour in an appropriate amount of balsamic vinegar.

10.Put some chili sauce.

11.Stir well, leave for about 2 hours and eat.

Wash the raw papaya.

Peel off the outer layer of green skin.

Cut in half. Cut into equal strips and cut into small pieces 3-4 mm thick.

This is a sliced raw papaya.

Add salt to taste.

Rub with your hands so that the papaya slices are well blended with the salt. Marinate for an hour.

Pour out the salted water in the basin and add an appropriate amount of sugar.

Pour in an appropriate amount of balsamic vinegar.

Put some chili sauce.

Stir well, leave for about 2 hours and eat.

1. Rubbing papaya slices with salt can force out the water of papaya while making the papaya slices soft and crispy.

2. The ratio of sweet and sour depends on the taste, and raw chili peppers can also be used instead of chili sauce.

3. Because it is pickled with acetic acid, you can't eat too much at a time, and you should pay attention to it if you have a bad stomach.

4. The whole production process can not be stained with oil.

11.Shave off the green skin of a green papaya, and then cut it into slices, when slicing, it should not be too thin or too thick, generally about 3 mm.

2.Put the sliced papaya into a small basin, then pour water into the water again, pour out the water in the basin, pour in the appropriate amount of salt, add a quarter of the water, and grasp the papaya slices and table salt evenly, which can make the papaya slices taste softer and smoother.

3.Wash the papaya skin and remove the salt.

4.Take an appropriate amount of raw chili peppers, wash and chop, pour in an appropriate amount of sour vinegar, stir well, pour into papaya slices, wait until free fermentation, generally speaking, you can eat in an hour.

Prepare a book of cracked papaya, appropriate amount of green and red peppers, sugar, salt, and white vinegar.

Papaya selection is not so ripe, so that it will taste more crispy, cut the skin in half after removing the skin, and then dig out the core inside, cut it into slices and put it in the salt to marinate for about five hours, you can also put more, so that the astringency can be removed, and then clean the pickled papaya, put it in the pickled container, pour in the appropriate amount of white vinegar, you need to have no sour papaya, you can also add an appropriate amount of chili sugar, cover the lid for about a day or so.

2. When choosing papaya, you can't choose overripe, you should press it by hand, if it's too soft, it means that it's overripe, so the papaya made of papaya sour taste is not so good, and it is best to use green papaya to make papaya sour.

3. There are many ways to eat sour papaya, it is okay to eat it directly, you can also make some tea to drink, and you can also eat it in vegetables, which can achieve the effect of strengthening the spleen and eliminating food.

4Prepare sour papaya, shredded meat, shredded carrots, coriander, chicken powder, salt, Sichuan pepper powder, green onion ginger, garlic.

After the papaya is cleaned, cut into shreds, cut the shredded meat for later use, add oil to the pot, put the shredded meat pepper powder down and fry it until it changes color, then add some green onions, ginger and garlic, shredded carrots, and bean paste to fry it, and then add some sour papaya shreds, salt, chicken powder, and add some coriander after stir-frying.

Prepare a fresh fish, sour papaya, an appropriate amount of sugar, green onions, chicken essence, pepper, soy sauce, cooking wine, a tomato, an appropriate amount of dried chili, Chaotian pepper, ginger, garlic.

First remove the seeds of the sour papaya and cut into shreds, then the fish is salted with cooking wine for ten minutes, put it in the oil pan and fry until it is slightly yellow on both sides, and then prepare another pot to heat the oil, stir-fry the dried chili, ginger and garlic, then add the appropriate amount of sour papaya shreds and stir-fry, add some chili peppers, the tomatoes continue to stir-fry evenly, then add the appropriate amount of soy sauce, cooking wine, salt, and then add the appropriate amount of water to boil, put the water in the fish after boiling, stew over medium-low heat, and then put some sugar to enhance the freshness, simmer for about 20 minutes on low heat, Add some chicken bouillon, pepper to taste, and some green onions before cooking, and that's it.

1. Appetizing papaya sour (sour, spicy and slightly salty), raw materials: Ingredients: a raw papaya, auxiliary materials:

Appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of sugar, three to four spicy green and red peppers, method: A papaya (the size is according to your own needs), you should choose the raw, more crisp, peeled and cut in half, remove the core with a hard spoon, slice it, put the cut papaya slices in the salt and marinate for four to five hours, the salt can be put more, as long as the astringency in the raw papaya is removed, the pickled papaya is washed with water, the papaya is put in a vessel that can be pickled, the white vinegar is poured in, just full of papaya, Put the right amount of sugar and chili pepper according to your preference, cover it with a lid, and you can eat it after a day.

2. Sour papaya stewed chicken, raw materials: Ingredients: half a chicken, 1 fresh sour papaya, auxiliary materials:

Millet spicy 6 8 (spicy can be added), 6 dried chilies, a small slice of ginger, an appropriate amount of garlic, 2 eight fruits, 4 grass fruits, a small handful of peppercorns, method: Wash the chicken, slice the fresh sour papaya and remove the seeds for later use, put oil in the pot to fry the dried chili, star anise, grass fruit (pat it open with a knife and finch back), and fry the peppercorns to make a fragrance, add ginger, garlic, and millet spicy and stir-fry, and then put the chicken (in fact, you can marinate it in advance to make it more flavorful) and fry it until the chicken is 60 into 3, cooked, Pour it into a small saucepan, add boiling water and salt, simmer for 10 minutes, then add sour papaya and cook (sour papaya will come out in six or seven minutes), add a little sugar before the pot to adjust the sourness.

Many of us often eat papaya in our lives, of course, the taste of papaya is very delicious, so many people like to eat papaya very much, but how much do you know about sour papaya? In fact, sour papaya is also papaya, but sour papaya needs a series of processing before it can be made, let's take a look at the production method of sour papaya.

The processing technology of the product that produces lactic acid flavor through lactic acid fermentation using papaya as a raw material is as follows:

Raw material handling

Choose fresh papaya that is free of pests and diseases and has no rot, because raw papaya has a certain crispness, and if it is cooked, the taste of papaya is not good. Papaya should be peeled and seeded, sliced into centimeter-thick papaya slices, and set aside.

Preparation of fermentation broth

After we have prepared the materials introduced above, we can start to ferment the papaya, of course, the natural fermentation time is very long, so in order to speed up the fermentation speed of the papaya, it is best to use cold boiled water to add 1% sugar and 3% salt, after the sugar and salt are added, a series of chemical reactions will occur, which can play a good role in promoting fermentation.

Fermentation process

Pour the fermentation broth into the papaya slices, or add the papaya slices to the fermentation broth, but press tightly, try to expel the air, add 1-2% peeled garlic, chili pepper, ginger slices, etc. on the melon slices, and require the fermentation broth to soak over the surface of the raw materials, that is, do not expose the air, and finally add a small amount of Sanhua wine on the top, and then cover and seal.

Milk sour fermentation

In the fermentation broth, these lactic acid bacteria grow and develop quickly, and produce lactic acid, at a temperature of about 25, generally 3-4 days of lactic acid production can reach the peak, and then the amount of production decreases, so that 4-5 days of fermentation can end, and the tasteless papaya will become a sour papaya with soft sour meat and lactic acid aroma.

Sour papaya is also very common in our lives, many people will eat some sour papaya in their spare time, but although sour papaya is very common, but many people do not know how to make sour papaya, of course, we also know how to make sour papaya, so if we want to eat sour papaya in life, we can eat it ourselves.