A variety of pickles practice Daquan Tu

Pickles are the classic Chinese companion to rice and congee, and as the saying goes, "If you have pickles at home, you won't be scared in winter, and if you roll with pickles, you'll have a good meal". Vegetable pickling is a time-honored method of processing meat, fish, vegetables and other foods with salt and other ingredients for preservation, which can prevent the growth of harmful microorganisms and extend the storage period of food.

Come to a jar of pickles, especially in winter, whether it is the unique flavor of the cured meat or the refreshingly unctuous Chinese cabbage, the color, aroma and taste, which can never be replaced by other dishes. Sour, sweet, spicy, salty all encapsulated in the kitchen ~

1. Pickled sugar garlic

Materials

Fresh garlic 10 pounds (5000g), 4 bottles of white vinegar (2,000ml), 500g of crystal icing sugar, 400ml of honey

Practice

1. Fresh garlic one by one to peel off the outer layers of the dry skin, the root part of the whiskers cut off, the stems of the cut neat. Cut the stems flush.

2. Wash the garlic under running water, then soak it in a large sink or basin of water for 1 hour, then continue to rinse it thoroughly again under running water. Leave to drain for 8-10 hours.

3. Add all the white vinegar and yellow crystallized rock sugar to a cooking pot and bring to a boil over medium heat until the rock sugar melts to make the sweet and sour broth for the pickled garlic. Turn off the heat and let it stand and cool to room temperature.

4. Take a clean and dry kimchi jar, first put the drained garlic into the jar, then pour the cooled sweet and sour soup into it (the amount of water should be enough to cover all the garlic), and finally pour the honey evenly on the surface.

5. Cover and seal the kimchi altar. You can start eating after 2 months of pickling, and can pickle for up to 12 months.

2. Home made pickled cucumber

Materials

500 grams of cucumber, 50 grams of green chili peppers, ginger, 1000 grams of soy sauce, star anise, cinnamon, peppercorns

Practice

1. Wash the cucumber, control the water.

2, green chili washed, cut with a knife to facilitate the flavor, ginger cut large pieces of cut cucumber, green pepper, ginger slices into a small pot.

3, pour soy sauce in the pot, put star anise, cinnamon, high heat to boil.

4, wait for the simmering soy sauce to cool down and pour it into a small pot containing cucumbers and peppers.

5, another frying pan, add peppercorns to heat.

6, the burning pepper oil poured into the cucumber pot, marinated for 24 hours can be eaten.

3. Pickled Ginger

Materials

500g of ginger, 250g of brewing white vinegar, 250g of rock sugar, 2 tablespoons of salt (5ml x 2), 1 handful of wolfberries (can be omitted)

Methods

1. Brush and wash the ginger, do not peel.

2, cut the ginger into thin slices.

3. Put the sliced ginger into a bowl and sprinkle with salt to marinate for 20-30 minutes to force out the water.

4, white vinegar and rock sugar in a pot, open low heat to simmer the rock sugar, and then set aside to cool.

5. Squeeze the water out of the ginger, the drier the better.

6, squeeze the dry water of the ginger into a clean glass bottle, and then pour the cooled rock sugar vinaigrette, marinated for a day can be

4. pop pickled radish

Raw materials:

White radish 700g, white vinegar 50g, 30g of icing sugar, 6g of salt, chili peppers

Do:

1. Preparation of raw materials

2, white radish washed and cut off the root (skin does not need to be removed)

3, change the knife into a large piece (not too small, too small is not crispy to affect the texture)

4, into a sealed jar or waterless and oil-free airtight containers

5, chopped small red chili peppers into a sealed jar

6, rock candy cracked, sprinkled with salt, put the rock candy, put the lid on the vinegar, and put the lid on the vinegar. Pour white vinegar, cover the lid, shake well, marinate for half a day can be eaten (冰糖自己会慢慢融化, small particles do not care about it)

Tips: This pickle is characterized by fast, with pickling with eating, need to eat as soon as possible, soak too long will affect the taste will also deteriorate.

5. Tasty kimchi

Raw materials

600ML of hot water, 120ML of pickling water, 4 slices of ginger, pickled peppers, 1 sachet of enoki mushrooms, 150 grams of carrots, 100 grams of green bamboo shoots, 300ML of white vinegar, 2 teaspoons of salt + 1/4 teaspoon, 3 teaspoons of pepper, 150 grams of cabbage, 250 grams of red radish, carrots, 100 grams of carrots. 100g

Methods

1: Take a clean container without oil or water, and put the peppercorns and ginger slices in the container

2: Pour hot water into the container, and then pour in the pickled pepper water when the water cools a little

3: When the water cools down, put the pickled peppercorns into the container, pour in the white vinegar, and then add the salt and the pickled pepper water and mix them well

4: Except for the cabbage and enoki mushrooms, all the rest of the vegetables in the ingredient don't need to be blanched. The rest of the vegetables in the ingredients do not need to be blanched, cut directly into the shape you like to spare

5, cabbage blanching

6, mushroom blanching

7, the blanched vegetables must be drained of excess water to spare

8, all the vegetables in the recipe into a box

9, refrigerator for 24 hours can be eaten refrigerator 24 hours can be eaten

9, refrigerator for 24 hours can be eaten

9, all the vegetables in the recipe can be eaten

9, the refrigerator for 24 hours can be eaten

9, the refrigerator for 24 hours can be eaten 6. Pickled Shredded Radish

Materials

Radish 5 pounds, 100 grams of salt

Methods

1, remove the radish from the roots and leaves and wash it well.

2, cut into almost half a millimeter so thick julienne, choose a sunny day to spread the sun for a day.

3, the sun until the radish skin without water, half dry on it.

4, add salt and rub vigorously.

5, until the radish skin has a small amount of water.

6, into a clean, oil-free, water-free jar, layer by layer, put a layer of pressure and then put a layer.

7, sealed with plastic wrap and put almost 2-3 weeks can be eaten.

7. Pickled Sauerkraut

Materials

1 cabbage

Seasoning:

5 dried chili peppers, 2 teaspoons of pepper, 1 teaspoon of aniseed, 1 teaspoon of cumin seed, 1 apple, salt, 1 tablespoon of sugar, 1/2 cup of wine, 1/4 cup of lemon juice

Methods

1. Separate each leaf of Chinese cabbage, wash and air-dry;

2. Coat each leaf of Chinese cabbage with salt and put it in a bowl for about half a day;

3. Put dried chili peppers, peppercorns, aniseed, cumin, apples, high level of wine and lemon juice in a cooking machine and beat them until it becomes a pulp;

4. Pour it into a bowl, add 3 tablespoons of salt, 1 tablespoon of sugar, and put the Chinese cabbage in it, mixing it well with your hands;

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5, the pre-washed gas dead mosquito cans inside with a high degree of wine rubbed once;

6, the vegetables into the can;

7, cover the lid, pour water over the rim, labeled with the date, usually about 10 days for consumption.

Tips

One, the material is best to use a large mustard, can not find available cabbage or cabbage;

Two, the vegetables should be air-dried, or oozing out of too much water and no space for flavor;

Three, the jar should be rubbed with wine is to pickle does not mildew.

8. pickled beans

Materials

beans a catty, salt, garlic, asahi peppers

practice

1, a catty of beans washed, spread out to dry the water and then cut into small sections you like, mixing salt (portion is if you fry so much food will be put how much salt according to how much salt put a little bit of salt can be put)

2, Garlic three or four (you can also put as much as you like), two or three chopped bell peppers (the original recipe to put dry, I put freshly dried)

3, all the materials mixed well, packed into a glass sealed box, cover, put three or four days to your favorite acidity can be fried to eat.

9. Pickled potherb mustard

Materials

Snowpea (gross weight) 8 pounds, 1 pound of salt

Practice

1. Snowpea choose and wash clean, take off the yellow leaves on the right, if you buy new from the farmland, let it wilt for two days;

2. Cleaning: this step can be omitted, and so on, such as pickling good uniform cleaning; those who Snowdrops pickled in the open mat do not need to be cleaned.

3. If the operation of step 2 is carried out, then it must be dried in a ventilated place; (choose to wash the snowy vegetables in sunny weather, otherwise the snowy vegetables are easy to deteriorate. Even if it is not spoiled, then it is easy to become rotten soon after pickling.)

4. brake water: with half a catty of salt brake water, I impregnated with salt after work, the next morning before going to work to clutch the water. Experience: while spreading salt while gently rubbing the stems of snow peas (borrowed from the principle of biology, with salt to gently rub), this can help snow peas pickling process to maintain the turquoise.

5. snowy vegetables clenched net, and then layers of yards into clean pots and jars, each layer should be sprinkled with some salt, do not cover the lid, placed for three days, every day to turn once (heat), the top of the bottom to go.

6. Once again, the water will be clutched a clutch, the altar, the remaining salt and water to boil, cool and pour, the water did not exceed the snowy vegetables. If the family has a stone or something the best, pressed on top of the snowy vegetables.

7. Pickles in the twentieth day after the lowest nitrite content, consumption of the most healthy. Before eating, use rice water to wash off excess salt.

8. The entire pickling process should not be oiled.

10. Sichuan pickles

Materials

White radish 500 grams, 100 grams of chili peppers, 50 grams of spices, 100 grams of ginger, 50 grams of salt, 50 grams of rock sugar, 50 grams of garlic

Practice

1. First, put the right amount of salt into the cold water, and then bring the water to a boil. The amount of water is about 20-30% of the capacity of the altar, not too much. Salt a little more than usual cooking, feel very salty that is. (If you use bottled drinking water, then you don't need to boil it, just put the salt directly.)

2. When the water is completely cooled, fill the altar, and then add one or two sorghum wine. Other wines do not work, kimchi mushrooms are actually from the sorghum wine koji.

3. Put red pepper, ginger, garlic in, you can put more, can increase the flavor of the dish. And this kind of dish to keep the altar all the time, they have the effect of sterilization and flavor. (Green pepper can also be, but the color is not as good as red pepper)

4.2-3 days after careful observation to see if there are bubbles formed around the pepper, the beginning of the time , is one to two very small bubbles, do not pay attention to observe almost invisible. If there are bubbles, even a bubble, it means that the fermentation is normal. (In fact, it does not matter to observe, put 2-3 days on it)

5. kimchi juice is so good (kimchi bacteria culture is good), kimchi bacteria belong to anaerobic bacteria, pay attention to the mouth of the altar sealing is very important, you can directly put radish and cabbage and so on, you want to eat the kimchi

Tips

1. altar walls must be cleaned, and then dry the raw water or simply scalded with boiling water is also a good idea. simply scald it with boiling water.

2. Absolutely no raw water. The dishes that have been washed must not have any raw water in them. They must be dried before putting them in.

3. The altar must be sealed, it is best to use the earth fired with the kind of mouth. Always pay attention to the water along the mouth can not dry out, if you have to go out for a few days in the summer, you can add a little salt along the mouth, can absorb the moisture in the space, to avoid the water to dry out.

4. altar do not stick oil, take up the oil will flower, serious the whole altar of vegetables will rot.

11. Spicy cabbage

Materials

Main ingredients: cabbage, ginger, garlic, apples, pears, chili pepper, salt, monosodium glutamate (MSG)

Practice

1. Cabbage, peel off the outer layer, washed, inside and outside the uniformly smeared with salt, pickled for half a day

Note: Spicy cabbage production from start to finish can not be stained with a little oil

2.

2. After half a day of pickling, squeeze out the water

3. ready: ginger, garlic, apples, pears

4. ginger, garlic, apples, pears minced, apples, pears with 1/3 or half can be

5. chili pepper, salt, monosodium glutamate (MSG), chili pepper, chili pepper, depending on their own amount of how much they like to taste the spice, but also depends on the freshness of the chili pepper, add the appropriate amount of cold water, chili pepper, salt, MSG mix well

5. chili pepper, salt, MSG, chili pepper, chili pepper, salt, MSG, chili pepper, salt, salt, MSG. Add the amount of cold water, mix the chili noodles, salt, and MSG

6. Pour the ginger, garlic, apple, and pear ends into the chili noodles and stir

7! Starting from the innermost layer, smear the seasoned chili paste on the cabbage, inside and out

8. Take a container with a lid, take care to wash it and make sure there's no oil, if there's no lid, sealing it with a plastic wrap will do

9. Successful after 3-5 days

12. Korean water pickles

Materials

300g of water radish, 50g of carrot, 50g of cucumber, 50g of apple, 30g of green onion, 50g of garlic clove, 30g of ginger, 40g of coarse salt, 30g of chili powder, 60g of sugar

Practice

1. Prepare all the ingredients.

2, take a small pot add water and boil add coarse salt.

3, Add sugar.

4, stir well and cook switch off the heat, cold and standby.

5, ginger and garlic cloves tapped.

6, ginger and garlic into the cooking tea bags.

7, chili powder into the cooking tea bags.

8, put the garlic and ginger packet and chili powder packet into a tupperware.

9: Wash and slice all the ingredients.

10: Put the cut ingredients into a plastic box.

11: Pour the cold sugar-salt water into the plastic box.

12, put the plastic box with a lid into the refrigerator to chill overnight and serve.

Tips

This kimchi do not need to do a lot at a time, it is best to eat 1-2 days, long time sour taste is not good.

The ingredients can also be any one of their favorite sky.

The best use of coarse salt, flavor faster.

13. Salt-cured olives

Materials

Fresh olives 1000g, 200g of salt, 800g of water

Practice

1, fresh olives, so that I let a few days in the refrigerator, did not just buy back the color of the good

2, washed with water, soaked in lightly salted water for 10 minutes

3, fished out and dried.

3, fished out to dry the surface water, I put in the sun half a day

4, salt and water according to the ratio of 1:4 ready

5, boiling salt water and salt until completely melted, and then cool

6, containers of olives boiled in boiling water to disinfect

7, the olives into a container, pouring into the cooled brine, the brine should be no more than the olives, the cover sealing, and then you can eat a week. Marinate for a week you can eat it

8, marinated after two weeks, the color is lost, but this can be preserved for a long time, take it with you

14. Soy sauce flavor bacon

Raw materials

5 pounds of pork, 8 leaves, angelica 1 slice, star anise 3, a grasshopper, cardamom, cardamom, 4, cloves, cinnamon, 2 slices of 4 grams of peppercorns, 1 cup tall white wine, 3 bowls original soy sauce, 2 tbsp granulated sugar, 2 tbsp maltose, 3g black pepper.

How to make it

1: Purchase the pork, scrape the skin with a knife and remove the hairs.

2, cut into small strips according to customary arrangements, I cut into 6 strips. Put the meat all smeared with white wine marinade for half an hour height white wine 1 cup 50 degrees on.

3, pour the spices into the water to clean and wash, if pepper, star anise seeds to remove clean so as not to affect the flavor.

4, the spices and black pepper all poured into a small pot, add 3 bowls of water using low heat to simmer until the remaining half bowl. Add the sugar and maltose while still hot and stir to melt, then allow to cool.

5, original brewing soy sauce and spice water mix together, wipe a smear of meat poured into the marinade up.

6, according to the weather can be put outside or refrigerator refrigerator marinade, marinade 2 days can be fished out, can be used in straw knot rope or other rope through the tie up.

7, hanging air dry for several days to reach the required dryness and humidity can be collected and preserved.

8, then with the passage of time, delicious generation.

15. white wine pickled salted duck eggs

Raw materials

Light duck eggs 5 pounds, 700 grams of salt, 150 grams of white wine.

Practice

1, prepare a high degree of white wine, and refined salt. I used nearly 1 ? packets of salt.

2, duck eggs washed and dried.

3, the white wine poured into a bowl, duck eggs put inside a circle.

4, put the salt in the bowl, as shown in the rolling salt.

5, put the plastic bag sealed, stored in a cool place.

6, 15 days later, wash the duck eggs above the salt.

7, cold water in a pot, water boiling boil for about 10 minutes.

8, want to eat bubbling oil, but also a few days to marinate.

The amount of refined salt is in your control, store in a cool place.

16. Assorted pickles

Materials

120g of white radish, 50g of carrot, 80g of cabbage, 30g of ginger, 1 red pepper, 14g of salt, 30g of white vinegar, 18g of sugar, 3g of white wine, 30g of plain water, 1 slice of lemon.

Practice

1, prepare the required ingredients.

2, wash all kinds of vegetables and cut small pieces.

3, put 4g salt.

4, mix well and cover with a lid to marinate for about 1 hour.

5: Pour off the water from the marinade.

6: Put vinegar, sugar, 10g salt and cold water into a bowl and mix well.

7: Take a lemon slice and divide it into small pieces.

8: Put the vegetables with the brine squeezed out into a pickle jar.

9: Pour the marinade.

10: Cover with a heavy glass lid.

11: Cover with another dust cap, then place in the refrigerator overnight.

12, to the next day can be enjoyed, if you like can put some sesame oil and oil hot pepper more appetizing yo.

17. Pickled chopped pepper

Materials

Hunan day small red pepper, ginger, garlic, salt, long red pepper (in order to neutralize the spiciness of the next, and added a part of the not so spicy)

Practice

1, chili peppers cleaned and slightly drying water, minced into a small minced grain, add the right amount of salt, do not put too much at a time, the back can also be adjusted.

2, scrape the skin off the ginger chopped into pieces, garlic also chopped into pieces, the amount of ginger and garlic and chopped peppers total ratio: 1:6 or so, of course, according to their own home preferences to put.

3, all the materials mixed well, again to remind you must wear good gloves ha, mixed well after the taste of salty, and then make the appropriate adjustments, salt can be appropriate more, the chopped pepper to do a little salty, so that the freshness, because it is into the dishes, salty is okay.

4, loaded into a washed and dried glass bottle, bottle mouth plus plastic wrap cover tightly into the refrigerator to keep, generally a week after the open eat it, of course, longer more delicious.

18. Mixed pickles

Materials:

5 cucumbers, carrots 1, chili peppers 3, with brine boiled peanuts 100 grams, salt, ginger 1, garlic 2, chili pepper crushed moderate, chicken or ground beef 2 grams of oil 60 grams of soy sauce 120 grams of sugar 10 grams, chili oil 10 grams.

Practice:

1. Wash the cucumber and cut it into 7,8mm wide sections, put it in a large container and add the right amount of salt.

2. Cover with plastic wrap for 2 hours. 2 hours later, pour off the water that has seeped out of the cucumber.

3. While you wait for the cucumbers to seep, prepare the other ingredients for the sauce. Wash the carrots and cut them into diamond-shaped slices, and cut the chili peppers into 1-centimeter-wide segments with a diagonal knife, and set them aside. Peanuts can be used directly with brine well cooked peanuts, you can also brine their own, as long as the water with a little salt, pepper and seasonings can be.

4. Ginger and garlic are cut into thin slices.

5. Start preparing the sauce for the vegetables by adding cooking oil to a wok over medium heat.

6. When the oil is hot, pour in the soy sauce and cook until small bubbles form on the surface, then turn off the heat and pour the sauce into a bowl .

7. Continue to add sugar and chili oil to the bowl, mix well and set aside to cool.

8. When the sauce in the bowl is completely cool, add the ginger and garlic slices and set aside for 15 minutes to flavor the sauce.

9. Combine the cucumber and other assorted ingredients in a large container.

10. Add crushed chili peppers and chicken or ground beef.

11. Pour the sauce prepared in step 8 over the ingredients, mix well, cover with plastic wrap and marinate for 1 night. For more flavor, you can also press a weight on top.

12. Store the sauced chard in an oil-free, clean container in the refrigerator to keep it fresh and ready to eat.

19. Sauce big head of cabbage

Raw materials

Fresh big head of cabbage, 5000 grams; big sauce, 1000 grams; refined salt, 125 grams; sugar, 125 grams; peppercorns, dashi, a little; pepper, 25 grams of shredded chili pepper;

Practice

1, will be the big head of cabbage peeled, cleaned, drained of water, and then cut into slices.

2, the big sauce, refined salt, sugar, pepper, dashi, chili pepper shredded into the pot boil, pour into the basin cold; then cut the big head of cabbage slices poured into the basin and mix.

3, take an altar, will be mixed and big head of cabbage pieces poured into the altar, seal the mouth, about 2-4 days can be eaten.

20. Sweet and sour ginger

Materials

1000g of ginger, 2000g of 18% salt solution, 1500g of spice brine, 20g of white wine, 20g of mash juice, 50g of brown sugar, 1 spice packet, 800g of sugar, 1000g of Bowen's vinegar

Practice

1.Wash the fresh, non-knifed ginger. Wash the fresh ginger, drain the water, placed in the sun until 70% dry, cut into l cm thick slices, immediately soaked in salt solution for 4 hours.

2, the ginger, spice package into the altar, with a bamboo slice card tight, pour salt water, brown sugar, white wine, mash juice, cover the altar lid, mixed with enough water along the altar, soak for 6 hours.

3, the Bao Ning vinegar, sugar poured into another kimchi altar, try to stir (not completely dissolved can also be used), into the altar fished out of the ginger soak 6 hours into.

21. home made tofu milk

Raw materials:

Tofu moderate, salt, pepper, sesame oil.

Practice

1. Tofu cut into blocks and steam over high heat for 20 minutes.

2. Cool to about 40 degrees to the container, put in a warm place to ferment.

3. When the tofu grows fluffy, soak it in boiled and cooled peppery salt water for more than two days.

4. Add a little sesame oil when serving.

22.homemade Laoganeer's tempeh sauce

Materials

1 tablespoon of tempeh, 1 handful of small peppers, 1 handful of peppercorns, 1 scallion, 2 star anise, 1 piece of ginger, ripe peanuts, ripe sesame seeds, coarse chili powder, sugar, salt, light soy sauce, cornstarch, vegetable oil

Practice

1, tempeh with a small amount of vegetable oil mixed well, on the pot steamed 20 minutes.

2, steamed tempeh with a spoon crushed.

3, the oil is hot, low heat will be dry chili, pepper fried incense.

4, cooled into a plastic bag, crushed.

5, cooked peanuts crushed, cooked sesame seeds mixed, standby.

6, frying pan under the onion, ginger slices, star anise frying incense , the material clip out do not.

7, with the oil just fried onions and ginger, stir-fried edamame on low heat.

8, under the crushed dried chili peppers and peppercorns, stir fry.

9: Add the peanuts and sesame mixture and sauté.

10, under the dry chili noodles, stir fry, add the right amount of sugar, salt, a little soy sauce.

11, add the right amount of boiling water, boil.

12, add water starch thickening, start the pot.