Winter Pickle Fabulous

Winter Pickle Fabulous shows you how to make delicious pickles!

How to eat fall and winter vegetables? In addition to cooking and eating, you can also add sauce modulation pickle with rice to eat. Sweet and savory, salty and delicious, a goodbye to the fat meat in autumn and winter, you can also fully enjoy the delicious vegetables. In the era of relatively backward living standards, pickled vegetables are mainly homemade home-cooked, the purpose is to extend the storage and consumption of vegetables to make up for the lack of food. With the continuous improvement of modern living standards, people's life structure has changed greatly, modern people eating pickles is no longer to solve the problem of food and clothing, but to adjust the taste, especially pickles have a digestive, eliminating grease, regulating the role of the spleen and stomach, is favored by the people. So you will do pickles? Today to introduce you to three home pickles practice.

One: radish pickles

Materials: dried radish shredded moderate, oil moderate, dry chili noodles moderate, green onion shredded moderate, ginger moderate, garlic a head of about the right amount of soy sauce moderate, salt moderate

Practice:

1, soak dry radish strips, half an hour can be, otherwise the texture of the loss of the toughness, and then clench dry water standby. Use this half hour to prepare the rest of the ingredients. Dry tree pepper grinding powder, coarse and fine at will, I personally do not like to grind too fine.

2, green onion shredded, ginger sliced, a small amount of garlic sliced, while sitting in a pot of hot oil. The rest of the garlic cut into minced garlic, reserved for the last step. Onion, ginger, garlic and chili pepper mix standby. Chili pepper on the bottom, to prevent pouring hot oil when hot paste.

3. Pour the hot oil, and the aroma will come out. Mix in radish strips, minced garlic, soy sauce and salt while it is still hot, mix well, marinate for about half a day, and then serve when it tastes good.

Tips:

1, pouring hot oil with canola oil will be more fragrant, but in order to nutritional balance, I have always been canola oil, soybean oil, peanut oil, corn oil, olive oil mixed together to use.

2, garlic to use a few cloves of sliced and onion and ginger in the hot oil together, this is to better force out the flavor, the rest of the garlic cut into pieces.

3, this pickle in the amount of ingredients is not strictly required, and not the kind of pickle can pickle a jar, and then a put a winter of the kind of pickle, will be bad, so it is best to eat now mix.

Two: spicy cabbage

Materials: 1000 grams of cabbage, apple 1, pear 1, small white radish 1, 50 grams of chili pepper, 40 grams of salt, 20 grams of glutinous rice flour, 50 grams of ginger, 200 milliliters of water

Practice:

1, materials: 1000 grams of cabbage, apples, pears, small white radish each one, chili pepper 50 grams, 40 grams of salt, 20 grams of glutinous rice flour, 50 grams of ginger (you can increase or decrease according to their own portion)

2, first of all, wash the vegetables, generally do spicy cabbage, is the outside of a few bad leaves after removing, rinse, and then all four petals, but I do not advocate. Particularly southern cabbage, the heat, water gibberish, not clean, it is best to take down a sheet to wash, to the heart of the cabbage rinsed under all two petals is more or less the same. Baby cabbages are much better, the inside can not even wash. If there is rotten, must be removed ha, a little can not stay.

3, with a thing that can filter water, stand up and loaded, get a ventilated place to blow, and then do the preparatory work behind. Blow on it, you can wash apples, pears, white radish, ginger, and remove their skin. Rinse the apples and pears after peeling them so they don't brown too soon. Wipe them moisture dry.

4, prepare a thing that can be simmered, prepare 200 ml of water, first use a little water in it to dissolve the glutinous rice flour, then pour all the rest of the water into it, and slowly simmer over medium heat. Stir as it cooks. As soon as you notice that it starts to come on, you have to turn off the heat to a lower level and keep stirring until it becomes a glistening glutinous rice flour paste, with this, the texture is very different and good for flavor.

5, first go to the chili noodles and then beat fine, and then the ginger cut grain also beat fine. Now the glutinous rice flour paste is warm, pour the chili powder down and mix well. Ginger does not put it in ha, hot, moisture is not put first. Spicy cabbage ah, the flavor has come out. Chili powder beaten fine, a little fermentation will also be more red.

6, go to the turnips, apples, pears, with the thinnest of the rubbing of the silk, rubbed like a filling can be made like a thin silk. Three kinds of julienne can not be separated, do not squeeze the water ha. What you want is their water to ferment. Good, now, the batter is cold, put them and ginger together inside the batter and mix well.

7. In this way, the ingredients are mixed, and once they are mixed, it starts fermenting. We let it set aside to ferment and start doing something else. Bring back the cabbage from outside, find a larger container, like a pot, and slice by slice, rub the cabbage with salt, especially the help. Work your way up in layers, don't push, the cabbage is very brittle, so be careful of breaking it up, don't push.

8, well, then now watch the time, half an hour later to turn a side. Once you start pickling, he is going to shrink, turned over has shrunk a lot, but this time it is still lighter. If the shrinkage is not much, is less salt, also had to do that slowly, also half an hour ha. This time after half an hour, you can gently press a little.

Guys if you usually do, you can not so look at the time, do your thing, want to get up to see. Turned again, this time rubbed, but not yet rubbed hard, has gone down a lot, you can see out a lot of water.

9, no more points, look out of the water, this time is to make a strong rub, you can make a strong rub. After a little while, you can knead again and squeeze out the water. This water must come out, otherwise not into the flavor. The cabbage should be completely soft and transparent. Squeeze out the moisture so that the flavor of the ingredients will be eaten in. One hour to go and you'll see the spicy cabbage. Finally kneaded and squeezed dry water

10, cut horizontally into one or two centimeters wide pieces, the leaf part can not cut or less cut. Put the ingredients in the cabbage, mix well, do the process is considered complete. Folks can taste a little, if the salt is not enough, this time you can add salt. Traditionally, at this point is not cut into sections, until before eating. That way it sticks again and again, the whole thing is everywhere. spicy cabbage is not cut at the beginning, it is for the sake of crispness. Once the moisture comes out, it doesn't matter. Okay, now it's ready to be packed up and sealed. O(∩_∩)O

Tips:

1, spicy cabbage is savory, put a long time, fermentation is good, the flavor is better. No glutinous rice flour, you can use rice flour or rice instead. Folks pay attention, the whole process, from the hands and the container you use to do it, can not stick to the oil ha. Must be washed, otherwise it will be rotten. 2, spicy cabbage may have different ingredients, you can adjust, such as apples, pears are not sweet, to add sugar, salt is not enough to add salt. Fermentation is not in place, to add some wine, spicy cabbage is done, today can not eat, to ferment at least one day, the longer the fermentation time the better the flavor. Sealed, spicy cabbage fermentation will produce gas, we put a gas every now and then.

Three: eggplant pickles

Materials: 3 pounds of small eggplant (according to the actual need to do), cilantro, chili pepper 4, a bag of soy sauce, sugar

Practice:

1, fried wilted ba out of the pot, cut the cilantro in large segments, sautéed in the pot, do not have to fry wilted, pulling a few times out of the pot, put on the small eggplant just fried

2, raw chili pepper cut into pieces, add to the eggplant and cilantro. Note: The chili peppers here do not need to be fried, and the raw ones can be used directly in the pot. Soy sauce bag into the pot to boil, put sugar, according to their own taste, I think more will be more delicious. Keep stirring with a spoon when boiling the soy sauce to prevent the sugar from blurring. Soy sauce boiling directly into the eggplant cilantro pepper.

3, finished! Do directly can eat, you can also soak overnight and then eat, the flavor will be more flavorful.

Tips:

1, small eggplants to pick before the frost to buy, after the frost hit the eggplant is not delicious.

2, some families love to hoard eggplant in the fall pickles frozen winter to eat, but this small dishes can not be frozen Oh, now eat now make?

3, I use the amount is 3 pounds of small eggplant, plus a bag of 380 ml of soy sauce. The amount of soy sauce can not be more than half of the vegetables can be.

See so many delicious pickles have not drooled? Learn how to make them for your family!