Pickle vegetables with soy sauce, but the soy sauce is too salty, can you mix it with pepper water?

If you pickle pickles in soy sauce, you can add pepper water in the middle, but the fish maw water must be boiled, only in this way will it not cause mold and deterioration of the pickles after adding pears.

Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans or black beans, wheat or bran, and salt through oil-making, fermentation and other processes. The composition of soy sauce is more complex, in addition to the composition of salt, there are a variety of amino acids, sugars, organic acids, pigments and spices and other components, mainly salty, but also umami, aroma, etc., it can increase and improve the taste of dishes, but also add or change the color of dishes.

It is mainly classified by fermentation method. (In addition, it can also be distinguished from salt-free, low-salt, high-salt, solid-thin, warm-brewed, digested, etc.) Only the most common customary differentiation methods in the industry are used here.

1.Low-salt solid-state process: Compared with the high-salt dilute process, low-salt solid-state fermentation adopts a relatively low salt content, adds a large proportion of bran, part of the rice husk and a small amount of wheat flour to form a non-fluidity solid sauce paste, which is fermented in the form of coarse salt sealing pond, and can be matured after about 21 days of heat preservation and fermentation.

The way to extract soy sauce is to transfer the pool to pour the oil or the original pool bubble to extract the oil.

Characteristics: short fermentation time, fragrant sauce, dark color, low amino acid conversion rate.

2.Watering process: fermentation is carried out in the fermentation tank, the fermentation pool is set with a false bottom, and the sauce below the false bottom is filtered, and the sauce under the false bottom is pumped on the surface of the sauce to be poured to achieve the purpose of uniform fermentation.

It is an improved process of low-salt solid-state soy sauce, and the reason why it is separately distinguished is because it has more and more tendency to replace low-salt solid-state soy sauce, and is accepted by most manufacturers because of its advantages of high utilization rate of raw materials, good flavor and small transformation investment in low-salt solid-state process.

3.High-salt dilute process: a fermentation process that uses soybean meal and wheat as raw materials, through raw material treatment, high-pressure cooking of soybean meal, wheat roasting, mixed koji fermentation, and pressing to extract juice.

From the fermentation process, it can be divided into "Cantonese high-salt dilute state"."and "Japanese-style high-salt dilute".

The difference between Cantonese high salt and Japanese high salt is that the fermentation method used is different. Cantonese high salt is fermented at room temperature, naturally dried, with average flavor and good color, but it is greatly affected by fermentation equipment and weather. Among them, Hong Kong's traditional soy sauce garden and Haitian are representatives, and most of them are mainly engaged in the production of colored soy sauce products.

Japanese high salt adopts heat preservation, sealing, low temperature fermentation, the fermentation cycle is longer, the color is lighter, the flavor is fragrant, generally to make light soy sauce, extremely fresh flavor and so on is more suitable, after adding caramel pigment dark soy sauce products not only have good color, but also outstanding flavor.

Characteristics: The raw materials are high-protein soybean meal and northern durum wheat; Dilute mash fermentation and pressing juice extraction process is adopted. The utilization rate of raw materials is high and the flavor is good, but the fermentation time is long and the one-time investment is large.

As we all know, if you want to pickle delicious pickles, the process is long, and every process is very important, whether it is time or the selection of dishes, the control of seasonings will directly affect the taste of pickles and the finished product, and even can not be eaten, it can only be wasted. One of the most important seasonings for pickling pickles is soy sauce, but how to boil soy sauce is very important, so how to boil soy sauce?

First, wash the peppers. Some people are accustomed to drying the chili peppers for a few days to let them remove the moisture and wilt, and then pickle them.

After washing, control the moisture, let it dry, make a knife from the side, and open it. It can also be left unslipped or cut into segments or slices. Pour a little bit of soy sauce into the container and put the chili peppers in it. Cover and marinate and you're good to go. This is the easiest way to marinate.

To deepen the taste, you can cut some green onions, ginger and garlic and put them in the chili pepper along with the peppercorns. It tastes better when marinated. If you are not afraid of trouble, you can first process the soy sauce and marinate it. Here's how: Heat the pan and pour in the peanut oil.

Add green onions, ginger, garlic and Sichuan peppercorns, stir-fry until fragrant, pour soy sauce and boil. When it cools, pour in the chili peppers. You can also marinate the chili pepper with salt first, marinate it until soft, and then take it out and soak it in soy sauce. It's good to store it in the fridge and eat it freshly.

Pure soy sauce is not enough, 1At seven o'clock in the evening, ten pounds of cucumbers, cut into the following shapes.

2.Sprinkle a pound of salt after cutting (if you make a small amount, just decrease it according to this ratio, don't worry about salty, put salt in order to kill the water in the cucumber, and the salt will mostly flow away with the water.) )

3.Mix the salted cucumbers and press them with a weight to squeeze out as much water as possible.

4.According to your own taste, prepare ginger and garlic, I like to eat spicy, and I also prepare spicySet aside for tomorrow morning.

5.Three bags of soy sauce and sugar.

Put half a catty into the pot together, turn off the heat after the soy sauce is boiled and the sugar melts, find a container and pour it to cool. The next day, at seven o'clock in the morning, the cucumber that had been killed in the water.

6.In the cold miso broth, add the cucumber, ginger, garlic, chili pepper and mix well.

7.Add liquor, monosodium glutamate.

Crumb. 8.Make a pot on the fire, put oil, add a little pepper after the oil is hot, wait until the oil temperature is close to room temperature, pour it on the cucumber that has just been soaked, and you're done!

9.Put it in a container with no water or oil, put a small bowl underneath, and marinate for 4 to 5 days.

Although most people like to pickle pickles by themselves, not everyone can pickle delicious pickles, and some people's pickles will fail, so what should I do if the pickles are too salty? What soy sauce is good for pickles?

What to do if pickles are too salty:

Before serving. If the pickles are too salty, you can pass them through the water before eating, and if the saltiness is too high, you can soak them for a while before eating.

When serving. You can add a little sugar and vinegar when eating, which can mask a little saltiness of the pickles.

Pickled pickles are a delicious dish. Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled and processed foods are called pickled products. Salted products include pickled vegetables, pickled meat, pickled poultry eggs, pickled cucumbers, pickled dried radish, etc.

What soy sauce is good for pickles?

It is good to use light soy sauce, which has the fragrance of soy sauce, and the dark soy sauce is too strong in color and the taste is not as good as light soy sauce.

Light soy sauce is the umami flavor of the prepared dish, and dark soy sauce is the main color.

Well, friends, you all have to remember that it is better to use soy sauce and light soy sauce.

When cooking, the soy sauce is also relatively idle, you can mix the soy sauce with some pepper water and boil it, and then go to pickle the vegetables after it cools, so that he is not very idle.

Pickled soy sauce can be used because stir-fry or use as a dipping sauce. However, relatively speaking, the nutritional value will also be somewhat lost. And the moisture that has pickles in it is easy to spoil, so be careful to preserve them.

Here's how to make a pickle:

Method 1: Ingredients: carrots, coriander, chili oil, ground peppercorns, sesame oil, salt, vinegar, sugar, light soy sauce, monosodium glutamate, pickle containers.

Method: 1. Wash the prepared carrots with water to remove the moisture on the surface, and then use a knife to cut the carrot slices like that, do not cut them, turn over and turn the direction after cutting them and cut them into slices but do not cut them, so that the radish will be like a spring after cutting, which is particularly easy to taste.

2. Hang the cut carrots with thread and dry them in the sun, it takes eight to ten days for the red carrots to disappear, put away the dried carrots, wash them with water, and soak them in water for ten minutes.

3. Take out the soaked dried radish and squeeze out the water vigorously, then tear it into small pieces, wash the coriander and cut it into sections, put it together with the dried carrots, add edible salt and vinegar, sugar, light soy sauce and pepper powder and other seasonings, mix thoroughly, and marinate in a cool place.

4. After three or four days, the dried red carrots can be flavored, and the dried carrots pickled by yourself will be pickled and ready to eat.

Method 2: Ingredients: 10 carrots, appropriate amount of salt, 2 tablespoons of flour, 2 tablespoons of pickled dried shrimp, 6 cloves of garlic, 4 tablespoons of chili powder, shallots, nine vegetables, sugar.

Method: 1. Cut the carrot into small pieces and sprinkle with salt.

2. Mix the carrot pieces with salt, press a heavy object on top, leave it for more than 2 hours, and stir it once in the middle, so that the pickle is more even.

After more than an hour, the carrot pieces become soft, and when the water comes out, they are pickled, rinse them with water, leave them for another half an hour, and drain the water.

4. While draining the water, find a small pot, put in half a cup of water, 2 tablespoons of flour, 2 tablespoons of marinated dried shrimp, stir while boiling over medium heat, and finally form a paste, turn off the heat and let it cool. When burning, pay attention to stirring frequently, otherwise it will be easy to paste the pot.

5. After cooling, mix in the garlic paste made of 6 cloves of garlic, a piece of ginger the size of a thumb chopped minced, 4 tablespoons of chili powder, a handful of chopped shallots, a small handful of nine vegetables cut into sections, 2 tablespoons of sugar, and mix well. Mix with the dried carrots.

6. Bottle, cover tightly, put in a dark place, and you can eat it after 2 or 3 days.

Hello, my friend personally thinks that the soy sauce used for the sauce last year will no longer be available this year. Because it's too long.

In addition, after a long time, the nitrite content is very high. This year, the use of pickles will be harmful to the human body, thank you.

The soy sauce water for pickled chili peppers can be reused, but it needs to be carried out under strict hygienic conditions, and the saltiness of the soy sauce water for the second use will be reduced, and new soy sauce needs to be added to increase the saltiness. Here are some specific steps and recommendations for reusing soy sauce water:

1.Ingredient list:

Fresh chili peppers (choose the spiciness according to personal taste).

Cooking oil. Garlic.

Soy sauce (you need twice the weight of the chili pepper for the first use, you can add it as needed for the second use).

Sugar (can be added according to personal taste).

Table salt (a small amount is required for the first use, and can be added as needed for the second use).

Sliced ginger (can be added according to personal taste).

2.Steps:

First of all, prepare a clean container, make sure the container is oil-free and water-free, filter out the chili pepper residue with the soy sauce water used for the first time, and pour it into the container.

Cut the new peppers into the right size, add a small amount of salt, mix well, and let the peppers come out of the water for a while.

Put the chili peppers out of the water into a clean cloth bag, tie it tightly, put the cloth bag into the soy sauce water, let the soy sauce water submerge the cloth bag, and then press the cloth bag with a heavy object to soak it in the soy sauce water.

Place in a cool place and wait a few days until the pepper flavors to suit your taste.

During the production process, if the saltiness of the soy sauce water is not enough, you can add an appropriate amount of salt, and if you feel that the taste is too monotonous, you can add an appropriate amount of sugar and ginger slices to increase the taste.

In conclusion, it is feasible to use soy sauce water with pickled chili peppers for a second time, but it is necessary to pay attention to hygiene and saltiness control, and at the same time, some seasonings can be added according to personal taste to increase the taste.

Generally, the soy sauce water used in pickled vegetables can be reused, but it should not be reused many times because it is easy to spoil.

Pickled chili peppers do not need to use soy sauce, even if soy sauce is needed, I personally think that used soy sauce water should not be used twice, because the used soy sauce water will become light after being absorbed by the chili pepper, and the soy sauce water that has been stored for a long time is not nutritious and easy to deteriorate.

Marinate salted garlic and boil soy sauce without water, the specific method is as follows:

Tools Raw materials.

Ingredients; 3 garlic and 2 coriander.

Accessories; Appropriate amount of chicken essence and 200 ml of soy sauce.

1. Peel the fresh garlic and leave the garlic cloves.

2. Put soy sauce in a pot and bring to a boil. Allow to cool.

Root the coriander, remove the leaves and leave the stems, cut into sections and put in a garlic bowl.

4. Pour in the cooled soy sauce and sprinkle with chicken essence. Cover with plastic wrap or lid. Refrigerate for 48 hours and serve.

5. Picture of the finished product of pickled salted garlic.

It depends on the kind of soy sauce you put in. If it's seafood soy sauce, it doesn't taste salty; If it is a soy sauce with a heavy color, such as dark soy sauce, it will be better to add a little vinegar as a neutralization, but you should also pay attention to the quantity. Or you can add a little sugar (white sand, rock sugar, sugar cubes).

It is also a way to improve freshness.

Don't let it go! Just use soy sauce!

It is recommended that you use Puyuan's fish stuffed soy sauce or Puyuan fish sauce to increase the flavor!

They have ***:

No Here's how to marinate salted garlic.

Ingredients: Ingredients: 2500 grams of garlic (white skin).

Seasoning: 400 grams of salt.

Characteristics of pickled garlic: milky white and translucent, crisp and tender texture, delicious taste. Preparation of pickled garlic:

1.Peel off two or three layers of garlic (spring new garlic) skin, put it in a small tank, when loading the tank, a layer of garlic and a layer of salt (a total of 180 grams of salt), press, marinate for seven to eight days, take it out, and pour out the wastewater.

2.Garlic in a jar, a layer of garlic, a layer of salt (the rest), press, a month later ready to eat.

Tips for making pickled garlic: Prevent raw water from soaking when eating.

Chili peppers marinated in soy sauce are very good to eat, whether it is rice or steamed buns. Today I will tell you a good way to pickle chili peppers in soy sauce, so let's take a look!

How it works: 01 Pick the peppers one by one, don't have insect eyes, don't have rotten ones, soak the peppers in clean water after picking, add baking soda to the water, soak them for half an hour and then clean them to control the moisture.

02Put more light soy sauce in the bowl, add a spoonful of dark soy sauce, and then put in a spoonful of sugar, two spoons of oyster sauce and some salt, taste the saltiness yourself, it must not be too light, otherwise the pickled pepper will have no taste.

03 Pour some cooking oil into the pot and heat it, put the ginger slices in, then put in some star anise and bay leaves, then stir-fry to bring out the aroma, pour all the juice just mixed into the pot and turn it on the heat to cool.

04Put the chili peppers into a container, pour all the juice that has just cooled into it, add a few garlic cloves, cover and marinate.

Wine-flavored pickled chili peppers] Ingredients: fresh peppers, salt, high liquor, sugar, white vinegar.

Method: Wash the fresh peppers (do not remove the peppers to prevent raw water from pouring into the peppers), control the water, sprinkle with salt, and mix evenly. Marinate for about an hour, until the peppers are soft and watery.

Control the water, pour the chili pepper into a clean glass bottle without raw water, then pour in high liquor, white vinegar, a little sugar and shake evenly.

Put it in the refrigerator and marinate it for about half a month, and when you see the pepper change color, it means that it is marinated thoroughly and can be taken out and eaten. The finished pickled chili wine is fragrant, sour and spicy and appetizing.

1. To make pickled chili peppers, the chili peppers should be picked one by one to prevent moldy chili peppers.

2. The container for making pickled peppers should be clean and free of raw water to prevent the peppers from growing in the pickling process.