How to marinate pickles, how to marinate pickles and ingredients

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.

Pickles have been prevalent in ancient China, and there are many types of it, which can be pickled with various vegetables, such as pickled vegetables, pickled cucumbers, pickled peppers, pickled peanuts and so on. Pickles have a unique flavor, mainly by using salt to pickle fresh vegetables, and then use the method of pressing or soaking in water to remove excess brine from the pickles, and finally use different sauces to make sauces. So how is pickled pickles?

How to marinate pickles

Pickles can be freely mixed and matched according to personal preferences, and the 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.

A complete list of pickles

Once the pickles are ready, you can take out a plate at any time and use it as a side dish for breakfast and dinner or as a side dish for the main dish. In addition, there are many ways to make pickles, so let's take a look.

1. Many pickled pickles can be eaten directly without processing, like that kind of individual is relatively small, and everyone can eat with steamed bread and millet.

2. Take out the pickled pickles and clean them in clean water, slice or shred them with a knife, and add some onions, garlic, coriander, and chili peppers to mix.

3. Stir-fried pickles are more common, and they can also be fried with other vegetables and meat. Increases its color and fragrance.

4. Cut the pickles into strips or blocks, put them in an oil pan and fry them, or add some batter and ingredients; It can also be made into pickle balls and fried, which also has a unique pickle flavor.

5. Cut the pickle gnocchi into shreds, beat two eggs, put a small amount of flour, and spread it in the pot, so that it makes a delicious pickle flatbread.

Can pregnant women eat pickles

Pickles are fragrant and delicious, and can also increase appetite, which is edible for pregnant women during pregnancy, but not too much. And you should also pay more attention when choosing, you can buy old brands of bulk pickles, you can see the good and bad of pickles.

Pickles are foods that are too salty, and if they are not pickled well, a large amount of nitrite will appear, so you must be careful when eating. If there is white salt cream, it is best not to eat it again.

Pickles should not be eaten too much at one time, otherwise it may cause nitrite poisoning. And when eating, you should also pay attention to the fact that if there is a peculiar smell or a bad taste, it is forbidden to eat it again.

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.

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.

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.

In family life, some pickles are absolutely indispensable for meetings, but these pickles can be purchased outside and can also be made by yourself.

1. Sauce eight treasure dishes.

1000 grams of cucumber, lotus root, 800 grams of beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, (the above raw materials should be pickled first) 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.

The above raw materials are processed into the shape of equal size and mixed together, soaked in water to bring out part of the salty taste, taken out to dry, put into a cloth bag into the tank, put yellow sauce in the tank, and stir the sugar soy sauce once a day for 5-7 days.

When the main ingredient is marinated first, add salt should not be too much, the time should be longer, 5-8 days, the seasoning in the tank should be submerged in the main ingredient, if it is insufficient, you can add cold boiled water.

2. Pickled cucumbers.

5,000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.

1. Wash the common melon, drain the water, cut it into two (or not), add coarse salt, mix and compact, and press it with a clean large stone on the surface. After marinating for 3-4 days, remove the cucumbers and drain the brine;

2. Wash and wipe the marinade jar, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days before eating.

IIISauce lettuce.

3000 grams of fatty and tender lettuce, 50 grams of salt, 150 grams of bean paste.

1. 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;

2. 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.

1. Spread the bean paste on the lettuce evenly, so as to avoid inconsistent flavors of the sauce;

2. If a large amount of sauce is made, you can pick up the bean paste residue and dry it, and store it in the jar to last for a long time. This dish is delicious and fragrant, which is comparable to Sichuan mustard.

Method of pickling chili peppers and peanuts and pickles.

Raw materials: pepper, carrot (10 kg in total, any proportion), 1 kg of ginger, 1 kg of garlic, 2 kg of peanuts.

Seasoning: 8 taels of refined salt, 2 taels of light soy sauce, 4 taels of sugar, 4 taels of monosodium glutamate, 4 taels of liquor above 50 degrees, and 1 pound of salad oil.

Method: 1. Wash and dry the chili pepper and leave the stems and cut the mouth. If you're afraid of pepper seeds, cut off the bottom, the pointed end.

2. Wash and dry the carrots and cut them with a flower knife. There is no flower knife to cut at will.

3. Wash the ginger and dry the cutting knife.

4. Slice the garlic.

5. A total of 12 catties of the above should be stirred in a stainless steel basin for later use.

6. Pour the seasoning into the carrot and chili pot, turn it three times a day, you can use it after a week, turn it once a day after a week, and you can install the jar after three weeks.

7. If you put peanuts, wash the peanuts three days later, steam them dry, soak them in hot water for half an hour, remove them and put them at the bottom of the basin immediately, and then turn them after one day.

Another simple way to pickle chili peppers: cut the chili peppers into large pieces, add the freshly harvested peppercorns, add garlic, add salt and white wine, and the simple spicy pickled peppers are ready. It can be consumed after a month.

Stir-pop pickled peppers. Cut the chili pepper into sections, put it in a glass bottle, add three teaspoons of sugar, then add light soy sauce and vinegar to cover the chili, vinegar and light soy sauce are one to one, cover the lid and shake well and marinate for two hours before eating.

2. The amount of sugar should be larger, so it has a sweet and sour taste, basically sweet and sour and light soy sauce are one to one.

How to pickle cucumber pickles.

Ingredients: cucumber, garlic, ginger, chili pepper, soy sauce, salt, Sichuan pepper, seasoning, pepper, sugar, salad oil.

How to pickle cucumber pickles.

1. Wash the cucumbers and cut them into strips, place them in a pot with a layer of cucumber and a layer of salt, and marinate for about 12 hours.

2. Put a cage drawer in the basin, control the cucumber water, put it in the plastic ribbon, and put it on.

3. Put a wooden board on it, press a heavy object, and press it until there is no water.

4. Pour soy sauce, half a teaspoon of salad oil, sugar, spices, Sichuan pepper and pepper into the pot and bring to a boil and let cool.

5. Gently pat the ginger and garlic, cut the ginger and pepper into strips and put them into the dried cucumber.

6. Pour in the cooled soy sauce, cover the lid, marinate in the refrigerator for one hour, and take it as you go.

Pickles are fresh vegetables, salted into pickle blanks, and then pressed or soaked in water to reduce the degree of composition, the excess brine in the pickle blanks is pulled out.

The dish is a method of fresh vegetables, salted into pickle blanks, and then squeezed or soaked in water to reduce the degree of composition, the excess brine (salt) in the pickle blanks is pulled out, so that the salinity of the finished cabbage blanks is reduced, and then different sauces (yellow sauce, sweet paste, etc.) or soy sauce are used for sauce, so that the sugar, amino acids, aroma and so on in the sauce penetrate into the pickle blanks, and become a pickle that is delicious, nutritious, appetizing and easy to preserve. So how to make refreshing pickles in summer, I share what are the pickling methods of pickles for your reference.

Pickled cucumbers

Ingredients: 5000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.

Method: 1. Wash and drain the melon together, and the water must be long and cut into two (also cut), add coarse salt, mix well, press and marinate with clean stones on the compacted surface, and take out the cucumber for 3-4 days, drain the brine;

2. Wash and wipe the marinade jar, pour in the drained cucumber and sweet noodle sauce, mix well, cover the jar lid sauce, and eat it for 10 days.

Sauce lettuce.

Ingredients: 3000 grams of fatty and tender lettuce, 50 grams of salt, 150 grams of bean paste.

Method: 1. Peel off the skin of the lettuce and wash it; Place it in a detoxification and clean small tank, salt, hand and eye quick, pickle, and dry in the sun;

2. Smear the lettuce with bean paste, and then put it into the sauce in a small vat for 3-4 days before eating.

1. Spread bean paste on the lettuce to avoid the flavor of the sauce;

2. If a large amount of sauce is made, the bean paste residue is removed, dried and stored in the jar for a long time, the dish is delicious, the sauce is fragrant, and it is comparable to Sichuan mustard.

Peppers, cucumbers, small pickles

Ingredients: 2500 grams of cucumber, 500 grams of chili pepper, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, refined salt, ginger slices, Sichuan pepper, appropriate amount of monosodium glutamate.

Method: Wash the vegetables and let them dry. Slice the peppers and set aside, cut the cucumbers into strips, soak them in salt for 2-3 hours, remove them and dry them for later use.

After the peanut oil is heated, add the Sichuan pepper, and then add soy sauce, white wine, refined salt, and ginger slices to boil after the Sichuan pepper turns yellow. Put it in a dry container, put in monosodium glutamate and sesame oil, let it cool, pour the cucumber and chili pepper into the soup, it is best to soak the vegetables, and you can eat it the next day.