The northerners learned to make sichuan pickles
I've read the ten million: the family's three key points for pickles. It is mentioned that pickles contain a wealth of active lactate, which regulates the micro-ecological balance of the intestinal tract and promotes the absorption of nutrients. Improved intestinal functioning also has many benefits, such as reduced serocholesterol levels and blood resin concentrations. Because my stomach and my children are weak, and often this is a problem, it looks like this pickle is simple, it's popular, and it can effectively improve the gastrointestinal function, and it's decided to try it right away。
At noon on the day i received the altar, i couldn't wait to search for the vegetables i could use in the house, wash them and dry them. The following day, at noon, i made them in a million-dollar manner, and soon the vegetables were sealed。
To be honest, at first, i was trying to prepare my stomach for pickles. It's been less than half a month, and i didn't realize i'd become so interested in pickles and even become attached。
Because pickles needed to be at low temperatures, only the kitchen was not heating, so i had to leave the pickles on the corner of the kitchen stove. Now when the kitchen's busy, but whenever there's some free time, i'm going to open up the pickle and look at it. Hey, you're being childish and funny. In the kitchen, there is also a willow basket with a side corner full of cutlery, cabbage roots, celery roots, cabbage roots, and some sliced carrots. Because my pickles are too small, and when i take out a bowl, i'm going to grab a new dish and go in and fill it up. After each pickup of pickles, salt, alcohol and ice cream are added at any time, depending on the taste。
But there's a difference in the taste of human beings, and my child's father himself is not interested in acid, and he's still willing to eat pickled pickles, and he's keeping his eyes on us both, and i'm putting pickles in a chopstick。
It's the first vegetable i ever made. It's a small variety. It doesn't look attractive, but it doesn't taste normal. The variety of vegetables in the altar is now rich, and the taste is getting thicker. I'm learning to do it for the first time, but i don't have enough experience. As an interested friend, i put some information behind the text. It can also be based on kimchi from 10,000 people, dog-tailed grass, and guacamole。
I really don't believe i'd fall for pickles if it wasn't for food blogs. This is an article documenting the joy of a northerner learning to make sichuan pickles。
Raw materials:
#1: radish, cabbage root, ginger, beetles, peppers。
2: sorghum, wild pepper, half bottle, salt, sugar, pepper, eight horns, fragrance, cinnamon, water。
Approach
1. Cleaning, cutting and drying of vegetables
2. Clean up the altar, dry it, and pour some white wine into it and shake it, so that the inside of the altar is evenly attached to it, and then pour it out and dry it
3. Burn salt, ice cream, peppers, eight horns, fragrance, cinnamon and water, then boil the scent for five minutes, cool it down, pour it into the altar, add half a bottle of wild pepper with juice and sorghum, then join the vegetables and bathe the pickles over the vegetables
4 and then cover the plaque with clean water in the dent, seal the balconies and keep them at low temperatures。
Then we can wait. The cabbage roots and the cabbage can be eaten in three days, and the radish smells sour in five days. Bearing in mind that in a few days it will be necessary to see if the water in the dent needs to be replenished or replaced, the tools used to pick up vegetables must be free of water and oil。
Pickles (source network below):
Pickles are canonettes, a fermented food。
Vegetables of various seasons, such as cabbage, kale, radish, peppers, celery, cucumbers, beans, cucumbers, etc., can be used as raw materials for making pickles。
In addition to the main material, we need some ingredients such as salt, ginger, peppers, aroma, yellow wine, etc。
Of course, it's the kimchi altar that is essential for making pickles. In china, people use an accelerator, with a condensed tray around it (i. E., a sink, water content), a sealable jar, a complete isolation of the air from the outside after the sink, and a fermentation bubble, which can also be drained out through the sink, which can accelerate the fermentation of pickles in the absence of oxygen, produce a large amount of lactating acid, some of which has an inner cover, which can be replaced by other containers to block the water vapour in the sink, if there is no pickle jar, but requires large and secure containers that are not able to breathe, but which do not taste well by professional pickles。
The kimchi production process is one of the country's long-standing and fine culinary heritage. More than 1,400 years ago, sichuan pickles, unique in their taste, were glorified, summed up the basics of the bubbled vegetables and proved that pickles originated in china。
Pickle salt:
The water is burned open and salt is added (80 grams of salt per kilogram of water) and, after the salt has been fully dissolved, the suitable ingredients are released into the pickle table (3/5 per cent of the halogenation). Once the halogen is completely cooled, it will be put into the dish。
The ingredients can be added according to their respective tastes, and if you like them, you can add some peppers, garlic and ginger; spicy, you can add a little pepper; sweet food, you can add sugar。
The roots of vegetables and yellow leaves are stripped and dryed before bubbles are made, strips are cut into bars and pickled. The food must be full, with as few gaps as possible, and the water should be so close to the altar and salt water should flood the vegetables. Influencing cool water in the sink around the jarhead, buttoning the bowl and putting it in the shade. Seven to ten days. When a pickle is made which is uneasily eaten, it can also be adjusted: not only can it be filled with wine; too much acid can be added with salt; it is caused by too much heat in the jar, or by the unhygienic use of tools, it should be removed and added to the salt and a small amount of white wine, which is put in the shade, open for about 10 minutes a day, and about three to five days of the odour disappears. If pickles are found to stink, this means that pickles have deteriorated and cannot be eaten, nor can they be used again。
Some vinegar or sugar can be used, as appropriate, to accelerate fermentation, increase lactation and reduce the time taken to make pickles. If you make pickles with soup, you can eat them in two or three days. The more pickles are used, the more fresh and beautiful the pickles are. However, each pickle is provided with a quantity of cauliflowers, with appropriate additions of salt, peppers, ginger chips and white wine。
The pick-up of pickles uses special chopsticks, which are not allowed to carry oil and prevent oil and raw water from entering the altar. Pickles cannot be stored on a permanent basis. They must be eaten as they are made. The sink must be kept clean and regularly refilled. If you like spicy, you can cut the pickles to the right size, with chili oil, and the smell of it all coming up on the table, which is what's common in chinese restaurants。
Pickles:
1. The pickle trick is not the first time that a jelly is made and the dynamic balance of hydrochloric acidity is maintained at any time thereafter. If salt water is not acidic enough, the spare water may be removed from the refrigerator to be added to the altar to promote fermentation. If saline is too acidic, a portion of the saline should be dropped and properly added to the water and salt。
In some cases, white flowers appear in the bottle of the meeting, which can be poured into the wine. Generally, mustard, radish (preferably its skin), cabbage, beans, celery, etc。
Three, if you want to be tall, you can use ginger, nest, ginger. There is also a process to be added, i. E. One night with salt water and then one day with pickles. The good standard is fresh, stench alcohol (not too acidic), spicy and spicy。
4 cucumbers may also enter bubbles, provided that another bottle is used. Because cucumbers are bad salt water. When you get in, you can eat the night at room temperature。
The pickles can be put into the bone soup and have a very good taste. It can also be supplemented by fresh fish chips, now called sourfish -- a new-style canal that has been popular in recent years。
6. The lost salt water may be used for other household bellies。
The key to pickles is oil and bacteria. So, the pickles must be cleaned and dried before they are used; water should be sealed around the top of the pickles, and the air must be cut into the air to breed bacteria; and the tools to extract pick the pickles from the pickles must be exclusive and must not be oily。
