The method and recipe of sour water, and the production method of sour syrup water

Ingredients: cowpeas, white radish, red pepper to taste.

Excipients: old sour water, salt, white vinegar, cool boiled water.

Production method: 1. Clean the cowpeas and put them in a cool place for 1 day (they become soft and no longer stiff).

2. Clean the white radish, cut it into small pieces, and put it in a cool place to dry for 1 day.

3. Clean the red peppers and control the moisture, and cut off each pepper by about 1 cm.

4. Blanch the kimchi jar with boiling water inside and out to ensure that there is no oil, and control the dryness for later use.

5. Put the prepared materials into the jar, add the old sour water, add some cool boiling, salt, white vinegar, and stir well.

6. Seal the mouth of the altar in a cool place, and it can be used after 7-10 days.

How to make sour water for the first time.

1. Cut off the oil star, and cut off the cool water.

Do not drip oil or cold water into the kimchi water, otherwise it will kill a lot of lactic acid bacteria drinks, and then grow milky white foam, which is often referred to as bad water. In order to prevent this situation, the following four points should be strictly controlled in practice:

First of all, the kimchi jar needs to be cleaned, scalded and drained before application to ensure that there is no oil star and no cold water inside it; secondly, cold water should be boiled and cooled before being put into the jar to make salt water, and drinking water should not be used immediately; Third, vegetables and fruits must be billet before entering the altar, this step is very important; Fourth, there should be professional rubber gloves or wooden chopsticks for scooping vegetables, and they should not be taken casually.

2. Avoid gases.

Pickles should be made in a professional pickle jar, with a buckle bowl at the mouth of the jar and a stainless steel sink around it. When soaking, the jar is best to be filled with raw materials, immediately after scooping up the vegetables, to immediately replenish the granules, try to avoid leaving gaps, salt water should be close to the mouth of the altar, soaked in vegetables and fruits, and then need to introduce cool boiled water in the stainless steel sink, cover the buckle bowl to block the gas into, store in the shade, natural ventilation, shading, when the water along the altar due to volatilization and the water line is reduced, to immediately replenish.

3. Add flavor according to the material.

When soaking, add 50 grams of salt and 5 grams of sugar for every pound of fresh vegetables and fruits, and pour a bottle of pure grain wine when the vegetables and fruits are invested in the jar; After putting in the fruits and vegetables five times, you have to invest in the spice packet again.

4. Clean up regularly.

The sauerkraut grows longer and grows newer, and the salt water can maintain its charm. Every two or three months, the altar should be cleaned once, and all the old sauerkraut pressed at the bottom of the altar should be scooped up, the residue should be filtered out, and then put into the innovative vegetables for soaking.

5. Rescue methods.

Put some spring bamboo shoots when sauerkraut, cut in half, and keep the jar water from blooming for more than half a year; If you neglect to maintain the salt water and make the white foam float up, you can pour some high wine to extinguish the flowers.

The practice of the sour water jar.

First, add 100 grams of brown sugar to the water (about half a jar) and boil, add 50 grams of salt after cooling, and cover the altar lid after 50 grams of liquor is loaded into the altar, and the water on the altar bears to seal it. After three to five days, you can pickle things, such as red pepper, ginger, garlic, and the things you want to pickle, and the things you want to pickle must be cooled and dried before you can put them in the jar, otherwise the jar will grow white mold when the raw water enters the jar. The first pickling turned sour after a week, and the second time I put in the sour, it soured even faster, and you can eat it in about 24 hours.

About to find white mold once a day with chopsticks stirring is good). Remember that no raw water or oil can be put in the jar. If you want the contents of the jar to be fragrant, it is best to put some raw garlic or garlic white.

After a long time, salt and wine are added from time to time to ensure that the things in the altar are fragrant and do not deteriorate. It's that simple. Try it, folks.

Ingredients: 100 grams of brown sugar.

Table salt 50 grams.

50 grams of high liquor.

The practice of the sour water jar is practiced.

First bring the brown sugar and water to a boil. Put it cool and put it in the jar.

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Kimchi is the soul of Sichuan cuisine, and sometimes it is perfect to add a little bit of cooking to it, and kimchi is needed for fish-flavored shredded pork, mapo tofu, etc.

Most people do it with cool boiled water, and to dry the vegetables, the operation process is very complicated, if you are not careful, the kimchi will be easy to spoil, and every time you take the kimchi, it must be oil-free and water-free, which is particularly troublesome. My method is to use raw water, which is my mother's experience accumulated over the years, which is convenient and not easy to break.

Sour water is not very mastered by many people, and I don't know how to carry out the selection of it, sour water can be made into delicious put, which has a very good effect on improving the taste of ingredients, but the demand for sour water should also be carried out appropriately, and it can not be applied too much, otherwise it will let the nutrients of the ingredients flow out.

How to make sour water:

Sour water, in fact, is a kind of condiment to take, especially in the case of fish, if you put sour water, the taste is more delicious and appetizing, sour water is made of white rice vinegar, if you do it with fish, it will melt into the fish Tender and delicious, the nutrients in the fish are stronger digestion and absorption, generally more suitable for people who have no appetite, there is a certain beauty skin care and spleen appetizing effect, long-term application of words, there is also a certain **** effect, therefore There are still many benefits to eating sour water in moderation.

How to make homemade kimchi sour water.

Clean up the laminated glass kimchi jar with cold water, pour it into the appropriate sorghum as the main raw material, lie the pickle jar horizontally on its side, rotate the pickle jar and let the wine go through and throw it away.

In the cleaned pickled vegetable jar, sesame pepper, a bowl of drinking water, raw salt, tender ginger, garlic cloves, perilla stems, green peppers, small rice peppers, and sorghum were used as the main raw materials.

Cover the pickle jar with a lid and pour drinking water into the jar to seal the jar. Keep the water along the pickle jar not dry, and add it if it is less.

Until bubbles begin to appear next to the green peppers in the pickle jar, it will take another day or two for the sour water soup to be made.

Once the original soup is ready, you can put the vegetables in it.

The production process of sour water is not very complicated, and the raw materials it uses are also relatively single, the practice of sour water, it is also not suitable for too much in the case of each production, otherwise it is also very easy to damage, sour water can be put into the refrigerator, but its freezing time is also about ten days.

Answer pro, you can do this [shy] 1, the choice of the jar must be well sealed, that is, the altar lid is covered, the altar side is watered, to see if there are old bubbles, so as to judge the tightness of the jar. Wash the jar and dry it for later use. 2. Put the cool boiled water into the jar about half of the jar, and then adjust the juice in the wild pepper bottle.

That's how to make jar sour, you have to have an introduction, or you go to the jar sour shop on the street to buy some sour and pack it, and then pour some of this sour water into the jar. 3. Put an appropriate amount of salt, liquor, etc. into the jar, and add chili pepper if you like spicy. 4. Mix well with clean chopsticks, put in the dried radish that has been cut into pieces, cover with a lid, and seal with water.

You can eat it in about a week. 5. If you want to keep the acid for a long time, it is very important: after the acid water is successful, you must not get water and saliva!

Otherwise, it is easy to bloom and even stink. Even if you put the food in it, dry the water. After each time the acid is taken and used, it should be covered and sealed with water to isolate the air.

And if there is water on the side of the jar for a long time, something grows slippery, then you have to wash it carefully, otherwise if you accidentally enter the jar, it will not be good for the stomach. 6. After a long time, it will become Laotan sour water, which is very sour, and the more sour the water, the shorter the time for kimchi. At this time too.

Method 1How to make sour water: If you have ready-made water for syrup vegetables, you can use it directly, if not, you need to put a bag of cold rice soup and vinegar to make it yourself.

2.How to make the syrup cabbage: After cleaning the spicy cabbage (scoop cabbage), put it in boiling water and let it cool for a day. After a day, pour out the first water and add vinegar and rice broth. Ready to serve after one day.

Summary. Hello dear, this is the practice of sour water:1Clean the glass kimchi jar with clean water, pour in an appropriate amount of sorghum wine, put the jar sideways, turn the jar and let the wine pour it out.

2.Put Sichuan pepper, a large bowl of tap water, coarse salt, ginger, garlic cloves, perilla stems, green peppers, small red rice peppers, and sorghum wine into the cleaned jar in turn.

3.Cover the jar with a lid and pour tap water into the jar to seal the jar. Keep the water on the edge of the jar dry, and add it if it is less.

4.Wait until small bubbles begin to appear on the sides of the green peppers in the jar, and after a day or two, the sour water soup will be ready.

5.Once the soup is ready, you can add vegetables to it.

The practice of sour water.

Hello dear, I have seen your question and am sorting out the answer, please wait a while

Hello dear, this is the practice of sour water:1Clean the glass kimchi jar with clean water, pour in an appropriate amount of sorghum wine, put the jar sideways, turn the jar and let the wine pour it out.

2.Put Sichuan pepper, a large bowl of tap water, coarse salt, ginger, garlic cloves, perilla stems, green peppers, small red rice peppers, and sorghum wine into the cleaned jar in turn. 3.

Cover the jar with a lid and pour tap water into the jar to seal the jar. Keep the water on the edge of the jar dry, and add it if it is less. 4.

Wait until small bubbles begin to appear on the sides of the green peppers in the jar, and after a day or two, the sour water soup will be ready. 5.Once the soup is ready, you can add vegetables to it.

What to do when there is no jar and only ordinary bottles?

Wait a minute.

What kind of wine is needed, is vinegar okay?

Dear, for you to inquire, it is best to still have a jar, because the jar is well sealed, and the general bottle can also be done just by changing the tool, and the others have not changed, but you need to pay attention to the sealing.

For wine, ordinary sorghum wine is fine for two.

You can't use vinegar instead of alcohol.

Summary. Hello, 1. To make sour pulp, take a clean, oil-free and water-free sealable container, measure 1 2 cups of millet, wash twice with clean water, wash once with hot water, pour into the container, add 2 cups of warm water, without a lid, and overnight at room temperature (20-25 degrees).

2. After the next day, you can smell a slight sourness, pour out half of the millet and water, add enough water to the pot, after boiling, scoop a few spoonfuls of boiling soup and pour it into a container with sour pulp, it doesn't matter if you have a little rice in the soup.

3. Boil the remaining millet and water again, turn to low heat and cook until the rice blooms, and turn off the heat. The first sour porridge is made, the first time it will not be very sour, and generally the taste of the sour porridge will come out after the third time.

4. Maintenance of sour pulp: After boiling sour porridge for the first time, cover (no need to seal) and leave it at room temperature for 1-2 days to continue fermentation. The fermented sour pulp has a light milky white liquid and smells like rice and fruit.

The longer the sour paste is used, the stronger the flavor. If you don't make sour porridge every day, you can put it directly in the refrigerator and refrigerate. When you use it again, you should warm it up at room temperature one night in advance, wash the rice the next morning, pour a part of the sour water to make the rice, and cook porridge at night.

How to make sour slurry water.

Hello, 1. To make sour pulp, take a clean, oil-free and water-free sealable container, measure 1 2 cups of millet, wash twice with clean water, wash once with hot water, pour into the container, add 2 cups of warm water, without a lid, and overnight at room temperature (20-25 degrees). 2. After the next day, you can smell a slight sourness, pour out half of the millet and water, add enough water to the pot, after boiling, scoop a few spoonfuls of boiling soup and pour it into a container with sour pulp, it doesn't matter if you have a little rice in the soup. 3. Boil the remaining millet and water again, turn to low heat and cook until the rice blooms, and turn off the heat.

The first sour porridge is made, the first time it will not be very sour, and generally the taste of the sour porridge will come out after the third time. 4. Maintenance of sour pulp: After boiling sour porridge for the first time, cover (no need to seal) and leave it at room temperature for 1-2 days to continue fermentation.

The fermented sour pulp has a light milky white liquid and smells like rice and fruit. The longer the sour paste is used, the stronger the flavor. If you don't make sour porridge every day, you can put it directly in the refrigerator and refrigerate.

When you use it again, you should warm it up at room temperature one night in advance, wash the rice the next morning, pour a part of the sour water to make the rice, and cook porridge at night.

After the first boiling of water for each porridge, scoop a few spoonfuls of new slurry into the sourdough pulp jar, let it cool openly, and then continue to put it in the refrigerator for refrigeration. Every time you cook porridge and repeat this step, the sour pulp will slowly grow. 5. After the sour pulp is ready, make sour porridge.

Slurry rice is needed before cooking sour porridge every time: sour pulp room temperature warmed up one night in advance, take the fresh millet needed early the next morning, wash it twice with cold water, wash it with hot water, pour it into an open and clean bowl after washing, and then pour in a part of sour pulp water, sour pulp water has not passed the millet, open pulp rice for a day, add enough water at night to cook porridge. I hope mine can help you and have a great day!

Sour soup is a famous dish in Kaili, Guizhou, and the specific method and recipe are as follows

Ingredients: 350 grams of Kaili red sour soup, 26 grams of lard, 300 grams of tomatoes, 12 grams of ginger, 3 grams of salt, about 3 catties of grass carp, dipping sauce: 8 grams of paste chili, 2 cloves of garlic, 2 grams of salt, 5 grams of wood ginger oil, a few drops of lemon juice, about 700 grams of water for making fish, a green onion, two corianders.

Steps: 1. The materials are ready, the fish is washed and cut into the body, and the following is continuous.

2. Sour red soup and ingredients.

3. These two magic weapons.

4. Heat the lard in a pan and bring to a boil, stir-fry the green onion and ginger slices.

5. Remove the stems of the tomatoes and cut them into cubes and fry until soft.

6. Add the sour red soup.

7. Add water to a boil, put in the whole fish, cover over medium heat and cook for about 8 minutes.

8. At this time, you can make a dipping sauce, add minced garlic, wood ginger oil, lemon juice and salt to the paste chili pepper and mix well.

9. When the fish is just put in, you can use a spoon to dig the soup and pour it on the fish, so that it is more even.

10. When cooked, add salt to taste, scoop a spoonful of soup and add dipping sauce.

11. Add chopped green onions, white sesame seeds, and the unique dipping sauce is ready.