Tips for how to make pickles, pickles and ingredients

Every autumn, around the Mid-Autumn Festival, I prepare a part of pickles and save them for the winter or when I drink porridge in the morning, so I will give you an answer on how to make homemade pickles.

Material. Light soy sauce Appropriate amount of Sichuan pepper, spices, bay leaves, cinnamon, chili pepper Appropriate amount of garlic slices, ginger slices, white wine Appropriate amount of various dishes that need to be pickled I generally pickle cucumbers, diling, radish, ginger, etc.

The production process. 1. Wash all kinds of vegetables that need to be pickled, cut them into strips or pieces and mix them with salt, marinate them for half a day, and after the water comes out, the vegetables wilt. Drying vegetables for about 2 days, preferably sunny and windy days;

2. Boil the light soy sauce, Sichuan pepper, bay leaves, spices, cinnamon and chili pepper together and let it cool;

3. Wash the glass jar in advance, scald it with boiling water, dry it, put the wilted side vegetables and garlic and ginger slices in the jar together, pour in the cold sauce, pour a little liquor, seal it, shake the bottle every day, you can eat it in about a month, and you must marinate the vegetables thoroughly.

4. The pickled vegetables can be taken out and put in the refrigerator, or they can be picked out with clean chopsticks when eating, cut into small pieces, and served with gruel and steamed buns, which are very fragrant.

The above method of pickling side dishes is very simple and can be done at home, that is, you have to be a little patient, and it takes almost a month to pickle it.

Pickles can be eaten on their own, stir-fried with meat, or served cold, which way do you prefer? Let's introduce how to make pickles!

1. Stir-fried meat with pickles.

1. Cut the lean meat into small cubes, slice the green onion and ginger;

2. Wash the beans and peanuts and soak them in cold water for one hour. Cut the soaked dried radish into peanut-sized cubes;

3. Pour oil into the pot, stir-fry the meat, shallots and ginger under the heat of oil;

4. Stir-fry beans, peanuts and radish. Add water over the beans, pour soy sauce and peppercorns. Bring to a boil over high heat, turn to medium heat, and add salt until the soup is dry;

5. Put it in a container and take it as you go.

Tips: When stir-frying meat, put less oil, otherwise the dish will have "hard oil" after it cools.

2. Stir-fry pickles.

1. Prepare pickles, ginger, chili peppers and garlic;

2. Shredding pickles and other materials;

3. Heat the pan and add oil;

4. Put the prepared ones in a pot and stir-fry;

Remove from heat after 5 minutes.

3. Pickled vegetables stewed with three layers of meat.

1. First prepare pickles and pork;

2. Spread a layer of pickles under the pot;

3. Then put a layer of three-layer meat; After that, add another layer of pickles;

4. Put the pot until it is full;

5. Cover the pot and steam;

10 minutes, when cooked, remove from the pan.

There are many, many pickles. You can use kohlrabi, pickles, or you can use turnips, cucumbers, pickles. Different things are pickled in different ways, vinegar can be used, salt can be used, soy sauce can be used.

The pickle method and ingredients are as follows:Ingredients: 100 grams of cucumber, 100 grams of carrots, 100 grams of white radish.

Excipients: 10 grams of sugar, 30 grams of vinegar, 5 grams of salt, 6 grams of dark soy sauce, 2 grams of dried chili peppers.

1. Prepare your favorite ingredients.

2. Dice the three vegetables: cucumber, carrot and white radish.

3. Add salt, then put it in the refrigerator and marinate it overnight.

4. Add an appropriate amount of water to the soup pot, and add dark soy sauce, vinegar and sugar after the water boils.

5. Put a few dried chili peppers, cook for 10 minutes, turn off the heat, and wait for the sauce to cool through.

6. Take out the crisper box, pour out the marinated water, and then pour in the cooled sauce.

7. The sauce should be marinated on the surface of the vegetables.

8. Pickled and laughed for three days, it can be eaten.

Here's how to make homemade pickles:Ingredients: 500 grams of cucumber, 200 grams of ginger.

Excipients: 100 grams of salt, 500 grams of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of Baizhidan sugar.

Steps: 1. Cut the cucumbers you bought and kill the water with salt.

2. Wash the fresh ginger. Respectfully.

3. Slice, sprinkle with salt and remove water.

4. Boil soy sauce, add salt, sesame oil, sugar, and let cool thoroughly. Pour into a jar with cucumbers.

5. After a day, pour out the sauce. Bring to a boil in a small pot and let cool.

6. Put the processed ginger in the jar, pour in the sauce, pour out the sauce after a day, and bring to a boil. After the sauce is cooled and thorough, pour it into the jar and repeat 3 times.

【Pickled cabbage in soy sauce】

Ingredients: 1 cabbage, 4-5 peppers, 4-5 spicy millet, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 1 bag of light soy sauce (500ml), 2 tablespoons of sugar, 10 peppercorns, 2 large ingredients

1.Peel off the cabbage leaves, put them in clean water and wash them, and then tear the cabbage into evenly sized pieces by hand. Remove the leaves of the celery, wash it, and then cut the celery into sections, and cut the pepper and millet spicy into sections diagonally.

2.Put the cabbage, the pepper section, and the millet pepper section into the basin together, stir evenly, sprinkle with salt, stir evenly, knead the cabbage, marinate for 2 hours, and pickle the cabbage out of the vegetable water. Prepare the seasoning, cut the green onion into strips, slice the garlic, shred the ginger, and use ordinary light soy sauce for soy sauce, and it tastes better with seafood soy sauce.

3.Add oil to the pot and heat it, add green onion strips, ginger shreds, garlic slices, Sichuan peppercorns, spices, and stir-fry over low heat to bring out the fragrance of the seasoning. Pour in soy sauce, add sugar, bring to a boil, simmer for 4-5 minutes, cook the flavor of the seasoning, turn off the heat, take out the green onions, ginger, garlic and Sichuan peppercorns, and let the boiled soy sauce juice cool.

4.After the cabbage is pickled to the time, grab the cabbage with your hands, grab the water of the cabbage, put the cabbage in the container, wipe it clean in the container, there is no raw water, the container is best with a lid, and you can use a fresh-keeping box or glass jar. Pour the cold dried soy sauce juice into the cabbage, the soy sauce juice should not pass the cabbage, it can be eaten after 2 hours of pickling, you can't eat it all at once, cover the rest with a lid, put it in the refrigerator for refrigeration, take it as you eat, after the pickles are eaten, the remaining juice, after boiling, can be used for pickling next time.

Method 1:

1.First of all, you need to prepare cucumber, green pepper, garlic, red pepper, pepper, ginger, salt, chicken essence, rock sugar, dark 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 cut it into slices.

3.After that, pour the dark soy sauce into the pot, add a little chicken essence, rock sugar, Sichuan pepper, red pepper, and a little white vinegar.

4.After boiling, then mix the cucumbers and green peppers with salt and marinate for 3 hours, then remove the dry water.

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

6.Marinate for about a few days before serving.

Method 2: 1Prepare all the mustard greens and snow red salt, then wash the snow red and bundle it, then arrange it in a container, and then sprinkle some salt on each layer.

2.After filling, press it with a top cover, pour the jar once after 2 days, rub it again on the 3rd day, and then put it in salt and marinate for a week.

Answer: Pickles can be freely matched according to personal preferences, and your favorite vegetables can be used as the main ingredients to make delicious pickles. Pickles can be used as an adjunct to flavor them with chili peppers and the like. Seasonings include peanut oil, salt, soy sauce, sugar, ginger, garlic, star anise, bay leaves, etc.

Here's how to make it:

1. Wash all kinds of raw materials, dry them and cut them into strips of uniform size.

2. Mix the cut raw materials with salt and marinate for a day and night, turning several times in the middle.

3. Drain the pickled vegetables thoroughly and set aside.

4. Put the soy sauce, sugar, star anise, and bay leaves together and boil, add a spoonful of peanut oil and continue to boil for a while, let cool thoroughly and set aside.

5. Mix the pickled vegetables with the cold sauce and mix well, let it stand, and turn it several times in the middle.

6. When the vegetables are basically submerged by the sauce, they can be stored in a closed container.

I hope it helps, remember to like oh thank you.

Pickle recipe.

3,000 grams of soy lettuce, 50 grams of salt, and 150 grams of bean paste.

Method: 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; 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. Spread bean paste on the lettuce to avoid inconsistent flavors; If a large amount of sauce is made, the watercress residue can be picked up and dried, and stored in the jar to last for a long time.

Pickled spiced peppers.

Ingredients: 10,000 grams of chili pepper, 1,000 grams of salt, 100 grams of five-spice powder.

Method: Wash the chili peppers, dry them semi-dry, add seasonings and mix well, and seal them in a tank. Ready to serve after 15 days.

3000 grams of cucumber and cucumber in sauce, 50 grams of garlic, 5 grams of dried chili peppers, 2 star anise, 50 grams of ginger, 20 grams of sugar, 5ml of high liquor, 2 bay leaves, 5 grams of Sichuan pepper, 2 grams of cumin, 50ml of purified water, 150ml of soybean soy sauce, a little salt.

Wash the cucumbers, then cut them into long strips and sprinkle with salt to marinate for an hour. Slice the ginger and crush the garlic with a knife. Rinse the pickled cucumbers with water and dry them dry.

Add purified water to the pot and bring to a boil, add the above seasonings, turn to low heat and cook for 20 minutes, let cool. Put the pickled cucumber into a basin, pour in the sauce, then put ginger slices of garlic and white wine, stir well, seal and refrigerate overnight.

All pickles must be salted and rinsed before pickled, so that the pickles have a crispy texture.

The raw material must be dried dry, or use a dry rag to absorb the moisture, otherwise it is easy to deteriorate.

The sauce must be boiled over low heat, otherwise the sauce will volatilize and the aroma of the ingredients will not be boiled.

When making pickles, all raw materials and utensils should not come into contact with oil, otherwise it is easy to mold.

Be sure to use high liquor, when the juice is boiling, do not put liquor first, otherwise it will not be effective.

When pickles are pickled, a large amount of nitrite will be produced, so everyone should be cautious and not greedy.

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.

1. Cut the radish into strips 4 cm long and the thickness of chopsticks, put them in jars or bottles, and then pour in soy sauce and sugar to marinate.

Pour out the soy sauce after right.

2. Put the poured soy sauce into the pot and boil, let it cool and pour it back into the container with radishes, repeat every - day - times, this.

Repeat 2-3 times.

Here's how pickles are made:

Ingredients: cucumber, ginger and garlic, salt, red pepper, Sichuan pepper, star anise, light soy sauce, aged vinegar, sugar.

1. Prepare 15 catties of yellow melons to clean them, and then Qi Yuan wash the ginger, garlic and red peppers, control all the moisture, cut the yellow melons into sections, and then cut each section of cucumbers in half into four parts, add an appropriate amount of salt to the cucumbers, mix evenly with your hands, marinate for 2 hours, cut the ginger and garlic into slices, and cut the red pepper into sections with an oblique knife.

2. Pour 1200 grams of light soy sauce, 400 grams of aged vinegar, 400 grams of water, 150 grams of rock sugar, a small handful of Sichuan peppercorns, and 3 star anise into a pot and boil over high heat, then turn off the heat and let cool for later use.

3. After the cucumber is pickled, first pour out the water inside, then put the cucumber in the gauze to dry the water, after the juice is cooled, add ginger and garlic slices and red pepper and stir evenly, then put the cucumber in and stir evenly, and finally add a few drops of high liquor and stir evenly, put it in a clean jar, cover it and seal it for 2 days to eat.

Cucumber pickling tips

1. Clean the cucumber first, then drain the water on the surface, then cut the cucumber into long strips, add salt to marinate the water inside, and drain the water first after washing the other ingredients.

2. After the cucumber is pickled, the water inside must be squeezed dry, this step is very critical, if the water is not squeezed dry, the pickled cucumber is easy to rot.

3. The juice must be cooled, and finally the ingredients are stirred evenly, stored in a clean jar, and can be eaten after 2 days of pickling.

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.