What is it called and how is it pickled? What is called pickling

It is mainly salted things.

The sound quality is something that has been salted with oil for a long time, such as pickles, such as bacon, etc., all of which belong to pickling.

I think it's very easy to pickle, just marinate it and you can marinate it.

After the tender ginger is pickled, the taste is very refreshing and delicious, the method is very simple, and you only need to pay attention to some small details if you want to pickle, and you can pickle a very delicious ginger. Below I will talk about how I pickle it in detail, I hope it can help you.

Tender ginger] - crisp and refreshing, sweet and sour.

Ingredients: ginger, salt, rock sugar, white vinegar, water.

Method]: 1. First of all, clean the prepared ginger and dry it, then peel it and cut it into thin slices, put it in a basin, add an appropriate amount of edible salt, make the ginger pickled out of the water, and pour out the water.

2. Soak the pickled ginger in a cool boil, soak it for about 3 hours, and then pour off the water and dry it for later use.

3. Pour water from the pot, put in an appropriate amount of rock sugar and white vinegar and boil slowly over low heat after the water boils, and let it cool to form the sweet and sour juice we need after the rock sugar is fully melted.

4. Put the dried ginger slices into a clean glass container, pour in the cooled sweet and sour sauce, the amount of sweet and sour sauce is just more than the ginger slices, and the marinade can be used for about 10 days.

Tips for tender ginger:

I think that in fact, there are not too many skills in pickling young ginger, only some aspects need to be paid attention to, and in general, the pickled young ginger is very delicious.

1. The choice of ginger: try to choose plump and tender ginger, so that the final taste will be more full and tender, and more delicious.

2. On the thickness of ginger: when cutting ginger slices, try to cut them thinner, and the thin cut will be more crispy in taste and taste better when pickled.

Pickled is a local colloquial word that means unclean, dirty. It is used to describe the clutter, foul smell and uncleanliness of the environment and objects.

Henan dialect. pickled: originally meant that the location or thing was unclean and disgusting, and by extension, it referred to someone who was dirty and had a dark mentality; Pickles: It refers to someone's moral corruption and disgrace. For example, this person is really pickled, and he is a pickled dish.

Shandongfang dialect. It means to be annoying and unpleasant. You're such a pickled person! Dialects of Nanchang and many other places.

The Jiangsu dialect agrees with dirty, meaning unclean, usually with a derogatory connotation. Refers to a very unpleasant environment. It refers to something nasty, and it also refers to people who talk a lot.

It is a metaphor for a person's heart that is particularly dirty and dirty. It refers to people eating dirty food that they don't want, such as I don't eat your pickled food.

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, etc. Vegetable pickled products can be divided into three categories:

Pickles (dry, semi-dry and wet salted products), pickles (salted products with sweet or salty sauces). Rice wine and rice grains are also used at home when pickling. Cured meat includes fish and meat cured products, such as salted pork, corned beef, salted fish, wind meat, bacon, duck, etc.

Pickled poultry eggs are products prepared by soaking in brine or salty soil and adding lime, soda ash and other auxiliary materials, mainly including salted eggs, salted duck eggs, salted goose eggs and preserved eggs.

1. Dry pickling method.

Dry salting method is the use of dry salt (crystalline salt) or mixed salt, first wipe through the surface of the food, that is, there is juice extravasation (generally pickled fish may not be wiped through first), and the subsequent layer is piled on the pickling rack or packed in the marinade container, the layers should also be evenly sprinkled with salt, each layer is compacted in turn, under the condition of external pressure or no addition, relying on the extravasation juice to form a salt solution for pickling. At the beginning of pickling, only table salt is added, and no salt water is added, so it is called dry salting. Pros:

Easy to operate. The product is dry and easy to preserve. No need to be careful.

Less loss of nutrients (the amount of protein lost during meat curing is ( Disadvantages: uneven pickling, weight loss, too salty taste, poor color, if sodium nitrate is added, the color can be improved.

2. Wet pickling method.

Wet curing is the brine curing method, which is to immerse the food in the pre-prepared salt solution in the container, and through diffusion and water transfer, let the pickling agent penetrate into the food, and obtain a relatively uniform distribution, until its concentration is finally the same as the salt concentration. Disadvantages: The color and flavor of its products are not as good as those of dry-pickled products.

The curing time is the same as the dry curing method, which is relatively long. The amount of labor required is greater than that of the dry curing method. When marinating meat, the meat is soft and the brine is appropriate, but the protein loss is large (.

It is not easy to preserve because of the high water content.

Hello! Pickled peppers and turnips, for example.

Ingredients: 2000 grams of chili pepper.

Seasoning: 600 grams of salt, 1200 grams of 25 degrees of brine.

Method: (1) Wash the fresh chili peppers and prick 4 to 5 small holes with bamboo skewers at the bottom of each chili.

2) Wash the pickle tank, then a layer of pepper and a layer of salt (about half of the salt), and finally inject the brine and press the stone on it, so that the pepper is all soaked in the salt water, pour the tank once the next day, take it out and put it into the water filter basin on the third day, and pour the salt water used for the first time on the fourth day, and then sprinkle the remaining half of the salt, which can be used in about 20 days.

Characteristics: Salty and spicy taste.

Pickled radish cubes. Ingredients: 500 grams of radish.

Seasoning: refined salt, garlic, green onion, sugar, ginger, chili powder, shrimp paste, celery to taste.

Method: (1) Wash the radish pieces, cut them into 2 cm square pieces, put them in a basin and sprinkle 25 grams of salt, marinate for about 30 minutes, and then remove them.

2) Peel and chop the green onion, peel and wash the garlic and chop into minced garlic, wash and cut the ginger into minced ginger, wash and cut the celery into 3 cm long sections.

3) Sprinkle the chili powder on the radish cubes and stir well, then add the shrimp paste, green onion, ginger, minced garlic, celery segments, sugar, refined salt, and put the flavor into a clean small pot, store at a temperature of 20 degrees for 48 hours before eating.

Introduction: Pickling is a very effective way to preserve vegetables in the early days. Nowadays, the pickling of vegetables has changed from a simple preservation method to a processing technology for unique flavor vegetable products.

The traditional food of pickles is the crystallization of the wisdom of the Chinese people for generations, and it is a part of the precious cultural wealth and wealth of the motherland.

Pickling is a method of salting fresh fruits or raw materials that have been processed by other methods to make food by using the preservation effect of salt.

Main purpose: The main spine type of food pickling is to prevent spoilage, but at the same time, it also provides consumers with pickled foods with special flavors. In order to achieve these goals, the curing process needs to be properly controlled.

The rate of diffusion and penetration is the key to the curing process, and if the factors affecting both are not properly controlled, it is difficult to obtain high-quality pickled food. The factors that affect salting are: the purity of salt, the amount of salt used or the concentration of salt, temperature, air, etc.

Summary. a) Dry pickling.

The dry curing method is to spread the salt directly on the surface of the food raw materials, use the high osmotic pressure generated by the salt to dehydrate the raw materials, and at the same time the salt dissolves into brine and penetrates into the food tissue, or presses a heavy object on the top of the food to accelerate the penetration of the brine and make it evenly distributed inside the raw materials.

Features of the dry curing method:

The advantages of the dry curing method are that the equipment used is simple, the operation is convenient, the amount of salt is less, the water content of the pickled products is low and is conducive to storage, and the loss of food nutrients such as protein and extract is less than that of other methods;

Its disadvantage is that the salt is unevenly spread and affects the uniform distribution of salt inside the food, and the product has a large dehydration and weight loss, especially the parts with less fat content of the meat corpse, the water content is large, and the weight loss is also large (10% 20% of the meat, and the by-products reach 35% 40%). To a certain extent, the taste and nutritional value of the product are reduced. When the salt brine cannot completely submerge the raw materials, it is easy to cause the deterioration of vegetables such as long film, raw flowers and mold.

How to marinate during the marinating process.

1) Dry curing method Dry curing method is to directly spread salt on the surface of food raw materials, use the high osmotic pressure generated by salt to dehydrate the raw materials, and at the same time dissolve the salt into brine and penetrate into the food tissue, or press on the top of the food with a heavy object to accelerate the penetration of brine and make it evenly distributed inside the raw materials. Characteristics of dry curing method: the advantages of dry curing method are that the equipment used is simple, easy to operate, the amount of salt is less, the water content of pickled products is low and conducive to storage, and the loss of food nutrients such as protein and extract is less than that of other methods; Its disadvantage is that the salt is unevenly spread and affects the uniform distribution of salt inside the food, and the product has a large dehydration and weight loss, especially the parts with less fat content of the meat corpse, the water content is large, and the weight loss is also large (10% 20% of the meat, and the by-products reach 35% 40%).

To a certain extent, the taste and nutritional value of the product are reduced. When the salt brine cannot completely submerge the raw materials, it is easy to cause the deterioration of vegetables such as long film, raw flowers and mold.

2) Wet curing method Wet curing method is to immerse food raw materials in a container containing a certain concentration of salt solution, and use the diffusion and osmosis of the solution to make the salt solution evenly penetrate into the raw material tissue. When the concentration of the solution inside and outside the raw material tissue reaches dynamic equilibrium, the process of wet curing is completed. Cut meats, fish and vegetables can all be marinated using the wet curing method.

In addition, olives, plums, plums and other fruits are mostly used in the wet pickling method. The advantage of the wet curing method is that the food raw materials are completely immersed in a salt solution with a consistent concentration, which can not only ensure the uniform distribution of salt in the raw material tissue, but also avoid the oxidation and deterioration of the raw materials in contact with air; Its disadvantage is that the amount of salt is large, which is easy to cause more loss of nutrients in raw materials, and because of the high water content of the product, it is not conducive to storage.

Pickled is a local colloquial word that means unclean, dirty. It is used to describe the clutter, foul smell and uncleanliness of the environment and objects.

Henan dialect, pickled: the original meaning is that the location or things are not clean and disgusting, and by extension, it refers to someone's dirty work and dark mentality; Pickles: It refers to someone's moral corruption and disgrace. For example, this person is really pickled, and he is a pickled dish.

Shandongfang dialect, which means annoying and unpleasant. You're such a pickled person! Dialects of Nanchang and many other places.

The Jiangsu dialect agrees with dirty, meaning unclean, usually with a derogatory connotation. Refers to a very unpleasant environment. It refers to something nasty, and it also refers to people who talk a lot.

It is a metaphor for a person's heart that is particularly dirty and dirty. It refers to people eating dirty food that they don't want, such as I don't eat your pickled food.

The first pickling method:

If you use 5 catties of white radish skin, you have to match it with a bottle and a half of black vinegar, half a bottle of white vinegar, a quarter bottle of Weidamei, a spoonful and a half of sugar, a spoonful of dark soy sauce and 3-4 slices of ginger, so as to make a marinade, and then soak the prepared radish skin in the prepared marinade, soak it for 24 hours in a row, and then you can take it out and eat!

Second pickling method:

Carefully mix the shredded radish with fine salt, then marinate for about half an hour, add the fresh chili pepper and garlic, and then add aged vinegar, sugar and some light soy sauce according to your taste, and then put the prepared things in the refrigerator, refrigerate for about 8 hours, and then take them out and enjoy.

The third pickling method:

First of all, we need to prepare 1500 grams of white radish skin, the ingredients are: two spoons of salt, two spoons of soy sauce, one spoonful of vinegar, one spoonful of white wine plus 12 dried chilies, 60 grams of rock sugar and a little MSG. Then remember that the radish skin is to be dried into a semi-dried radish skin first, then cut the dried chili pepper into small pieces, put it in a prepared small pot, pour rock sugar and half a bowl of water in it, boil it for 10 minutes, then turn off the heat and let it cool.

After cooling, the marinade can be poured into the radish skin, and then the prepared soy sauce, salt, vinegar, high-precision liquor, and monosodium glutamate are poured in, and be sure to stir well. Finally, use plastic wrap to seal this mouth, and you can take it out and enjoy it after marinating for about three days.

The fourth pickling method:

In the dried radish skin, add an appropriate amount of white sugar, aged vinegar and edible salt, and then pour in the cool white boil, which can probably soak the depth of the radish skin, and then seal and marinate for about three days to complete. If you have water that has run vinegar garlic candy at home, you can also use this water to marinate it directly, which tastes better and is more trouble-free.

Hope it helps!! Thank you!!

What meat? There are three ways to marinate pork: dry, wet, and sake.

Introducing a wet curing method:

Smear each 454g pork chops with 5g of salt, 5 g of pepper on both sides.

Marinade: 45g olive oil, 45g lemon juice, 1 bay leaf, 1 pinch of parsley, thyme or sage, 1 garlic clove, mix and match.

Put the pork in the marinade for at least 2 hours, 6 hours is recommended, and if it is a chilled meat, add another 1 3 hours.

Flip the pork 3-4 times to evenly coat both sides of the marinade.

Once marinated, wipe off the surface of the meat with your fingers and blot it dry with kitchen paper.