How to make Sichuan pickles?

Equipment:

Sichuan pickle jar (sealed with water)

Materials:

Wild pepper 1 bottle

salt

White granulated sugar

Chinese hard liquor

monosodium glutamate

Star Anise

old ginger

Sichuan pepper

Cold water

Exercise:

1. Wash and dry the pickle jar for later use.

2. Put the cold boiled water into the jar (about half a jar), and then adjust the juice from the wild pepper bottle.

3. Put salt, sugar, liquor, monosodium glutamate (chicken essence, mushroom essence), aniseed, ginger (peeled and sliced), pepper (10 or more) in the jar, and add wild pepper if you like spicy food.

4. Mix well with clean chopsticks, add the vegetables to be soaked, cover them and seal them with water. Usually you can eat it after 8 hours. After a long time, it will be kimchi, which can be used for cooking and making pickled fish.

Precautions:

1. The soup in the pickle jar should not be exposed to oil, raw water and air for a long time. Always use clean chopsticks every time you take kimchi.

2. Vegetables, such as radish, cabbage, cowpea, garlic bolt, celery, etc. You can put it in a pickle jar. It's best to cut vegetables and put them in. Be sure to dry them before putting them in.

If the temperature is too high in summer, it should be put in the refrigerator, not next to the heating in winter, but in a relatively low temperature place.

4. After the kimchi tastes weak, you can add seasonings such as salt, aniseed and monosodium glutamate at any time.

5. After a few months, the pickle soup became turbid and should be washed again. First remove all the pickles, then pour out the soup and filter it. After washing the jar, pour the filtered soup in and continue kimchi.

Production of Sichuan pickles

Article source: The food forum zhlizh was provided and published in September 2008-10.

All kinds of vegetables in season, such as Chinese cabbage, Chinese cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves and fruits, can be used as raw materials for making kimchi. Of course, we also need some ingredients, such as salt, ginger slices, pepper, fennel, yellow wine and so on. Kimchi jars are naturally essential for making kimchi. In Sichuan, people use a kind of jar mouth protrusion, and there is a circle of concave tray (that is, water tank, which can hold water) around the jar mouth. The jar mouth can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi under anaerobic conditions and produce a lot of lactic acid. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight.

Method for making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put appropriate ingredients into the pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces.

You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar.

Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in the jar for pickling. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade. 7 ~ 10 days later. If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.

When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.

Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently. If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the "Sichuan kimchi" that is often seen in Sichuan restaurants.

Sichuan style pickle

Exercise 1:

Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables to eat. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.

Tips:

1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.

2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used.

3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and pithy.

Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.

5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish, which is a new Sichuan dish popular in recent years, can be eaten immediately.

6. Dumped salt water can be used as mother water for other families.

7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.

Exercise 2:

Raw materials:

Nenjiang bean, carrot, Chinese cabbage, ginger, clear water, salt, dried pepper, brown sugar, white wine, white vinegar and ginger.

Method:

Wash the pickle jar and dry it. First, wash the dried peppers, remove the pedicels and control the water. Scrape the ginger and wash it. Put the above seasonings into a jar for later use. Pour clean water into the jar, put water on the edge of the jar, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in a jar and cover them tightly. They can be eaten outdoors in cool weather for 0 to 2 days in summer and 4 to 5 days in winter.

Features:

Various colors, salty and sour, slightly sweet.

1, kimchi must be good brine (some comrades upstairs call it mother water, but Sichuanese generally call it old brine-in the past, when Sichuan's daughter got married, the mother had to prepare an altar of old brine as a dowry, so an altar of old brine could be passed down from generation to generation, from woman to child). Making salt water is very simple, but it takes a lot of time-first, buy some cheap vegetables, wash them, dry them (only one or two hours), put them in a ceramic jar (the introduction on the jar upstairs is very detailed, and I added that the ceramic jar for making salt water must not be glazed or made of glass), and then add a lot of coarse salt (don't use iodized salt, you can use large grain salt in the north). Repeat this for 3-5 times, leaving only salt water each time until the amount of salt water reaches about half an altar. The salt water made in this way is still not as fragrant as the real "old" salt water, but it can make do.

The salt water is ready, and almost everything is fine. Be sure to pickle at any time, and pay attention to adding salt with the dish at any time. But meat oil is strictly prohibited, and the water seal of the jar must be tight. This old salt water is very useful. For example, the first step is to make salt water. If there is old salt water, it is simple: a quarter of the old salt water can be directly added with salt, water and spices to make kimchi, which is very simple.

3, some tips for making delicious kimchi: radish, cabbage (not tender leaves) and other crisp vegetables can be eaten in the jar for 3 days, combined with the smell of vegetables, crisp and delicious, oh, the saliva is flowing out. Pepper and ginger can be soaked for a long time, not only delicious, but also salty. If the radish is soaked for a long time, it can be made into sour radish and sour radish soup to sober up.

4. In addition, someone mentioned sauerkraut upstairs. The production of sauerkraut is different from kimchi, so don't confuse it with others.

Supplement: Kimchi doesn't have to be soaked in a special jar. Canned kimchi tastes quite good.

1, the first key to making kimchi is to find a sealed cake or jar, which will help the kimchi to ferment in water, and the pickled vegetables will be crispy and delicious without sour teeth.

2. The turnover rate of kimchi should be fast. Why is the kimchi in the restaurant delicious? It is because their kimchi is "pickled in the bath" (soaked in the evening and eaten in the morning, and eaten in one day), and they are killed when they are the best. Therefore, if there are not many people at home, it is recommended to soak in a small jar or a big bottle. If a bottle is used, it is necessary to check whether the sealant of the bottle cap is intact. When you cover the bottle cap, you need to cover the bottle mouth with two layers of plastic paper or oil paper, and then tighten the bottle cap. The tighter the better.

3, it is best to use kimchi salt, that is, salt that does not contain iodine, otherwise kimchi will easily become soft and sour soon. Either add enough salt, the disadvantage is too salty. I don't like it.

4, it is best to use raw water as brine, such brine is not delicate, and it is not easy to produce mildew.

5. Pepper, dried pepper, ginger and a little yellow wine are essential (I think it is best not to use fennel or something). Adding some rock sugar or sesame sugar will taste better (sugar will do).

6. You can soak anything. In addition to radish, I also soaked sweet pepper, cucumber, lettuce, celery, radish fungus, cowpea, tender ginger, watermelon skin, radish skin, cauliflower stalk, leaves and stalks of Chinese cabbage, Chinese cabbage gang, green vegetable gang (Sichuanese say the ladle is white) ... It is more useful than Sichuanese. Haha laugh ... I suggest that the materials be dried a little before soaking (sweet peppers and leaves should not be dried for too long), which feels much better than not drying!

7. Finally, there is the carrot mentioned by the landlord, which is the key to raising kimchi water. Water soaked with carrots is not easy to get moldy, and tastes better than water without carrots. It is highly recommended that "Rouge Radish" in Nanchong, Sichuan, which is red inside and outside, has a special hydrating effect. Some people used to say that the water in Shanghai is not suitable for soaking vegetables, but this can be changed. After I returned to Shanghai, I specially asked someone to buy "rouge radish" in Sichuan and bring it back. This is a panacea. The taste of kimchi suddenly changed!

There are many dishes in Sichuan cuisine, and kimchi is one of the characteristics. Usually go to Sichuan restaurant, there are always two dishes on the table before dinner. Usually one dish is kimchi and the other is peanuts. There are also two kinds of peanuts, one is fried crispy and the other is pickled peanuts. Kimchi has a lot to pay attention to. In Sichuan, every household has pickle jars of all sizes. In the past, a Beijing MM thought Sichuan kimchi was really delicious, so she asked her neighbor, Sichuanese, how to cook it herself, but it was always bad. So people who can cook this kind of kimchi will find it too simple, and those who can't cook it will find it too strange. Why are they always broken?

Tool: A special pottery pickle jar. The unglazed jar outside is called a crock, and the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad. A kind of glass jar is popular now. This jar is beautiful, and plates of various colors can be seen from the outside. This is also a means to attract customers' attention in restaurants.

Sichuan pickles are usually divided into two kinds. Different types, different uses and different practices.

One is diving pickles. The reason for diving pickles is to soak in the jar and take it out quickly. It can be a specialty. Usually the assorted pickles in Sichuan restaurant and the side dishes on the table before meals are this kind.

Materials: Cucumber vegetables or hard roots, stems, leaves and fruits are usually used. , and cut into long strips. Meat dishes are generally pig ears, chicken feet and pig viscera.

Practice: Boil the clean water, add salt (about 50-60g per 1 kg of water), and after the salt is completely dissolved, put some ingredients into the pickle jar (the salt water should cover 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. Use special chopsticks to eat kimchi. Never bring oil to avoid oil and raw water from entering the jar, or it will grow flowers (white mold will grow on the water surface). The water tank at the altar mouth should be kept clean, and water should be added frequently.

How to eat: Lettuce, radish and other vegetables only need to be soaked for eight to twelve hours, so that the soaked vegetables are crisp and raw, with a little salty taste, which is very refreshing. If you like spicy food, you can pour some Chili oil and mix some monosodium glutamate, which is a rare delicacy.

The other one is for seasoning. Many famous dishes in Sichuan cuisine are made from this pickle. If you want to make a special dish, this kind of pickles can be soaked for a few days longer than diving pickles, almost a week to ten days, and generally a little more sour than diving pickles. The other is to soak in the jar for a long time and only take it out as seasoning when cooking.

Ingredients: Chili, green vegetables, white radish, cowpea and ginger.

Exercise:

1. Wash and dry the vegetables that need to be soaked.

2. Boil the clean water and add a proper amount of salt (about 80g salt per kloc-0/kg water) for later use.

3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water.

4. Add seasoning, pepper, fennel, white wine and jar water to make it.

5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade.

6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine.

7. When soaking peppers and vegetables, you can use a little mother water, add peppers, and then add salt, one layer of peppers and one layer of salt, and brine does not need to flood kimchi.

How to eat:

1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic.

2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious.

3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with sauerkraut can also be spicy or not, depending on the taste.

Settings. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish.

4. Soak cowpea: Fried minced meat is an ordinary but delicious side dish.

Remarks: if the prepared kimchi is not suitable for eating, you can make some adjustments: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.

Every year when pickles, peppers and ginger are ripe, every household in Sichuan will buy dozens of kilograms of air-dried pickles. These dishes can be kept in the jar for one year, but the more bittern is used, the better it tastes, just like the old cellar, which has been kept in Micari for a long time.

Raw materials:

Nenjiang bean, carrot, Chinese cabbage, ginger, water, salt, dried pepper, brown sugar, white wine, white vinegar and ginger.

Method:

Wash the pickle jar and dry it. First, wash the dried peppers, remove the pedicels and control the water. Scrape the ginger and wash it. Put the above seasonings into a jar for later use. Pour clean water into the jar, put water on the edge of the jar, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in a jar and cover them tightly. They can be eaten outdoors in cool weather for 0 to 2 days in summer and 4 to 5 days in winter.

Features:

Various colors, salty and sour, slightly sweet.