Why do Sichuanese have a "fascination" with kimchi?

Sichuan pickle, also known as sauerkraut, is a traditional specialty dish and belongs to Sichuan cuisine. The taste is salty and sour, crisp, bright in color, fragrant and delicious, appetizing and refreshing, suitable for all ages, but it can be cooked all year round. But when making it, the climate and environment are very particular. It is a regular side dish in home life and a well-known side dish in China and Sichuan.

Sichuan pickle is simple to make, easy to preserve and convenient to eat. Raw materials include radish tassels, cabbage sticks, green vegetable stalks, cucumbers, beans and so on. Vegetable raw materials are soaked, pickled and fermented, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber, shredded pork and so on. In terms of medicinal functions, such as soaking radish to remove cold, soaking vegetables to clear away heat and relieve summer heat, soaking eggplant to treat mumps, soaking ginger to remove cold and dampness, etc.

Sichuan pickles can be divided into seasoning dishes and next meal according to their uses.

The production history of Sichuan pickles is one or two thousand years. According to textual research, kimchi was called stone in ancient times, and there were records of kimchi jars in the Three Kingdoms period. Qi Yao Min Shu in the Northern Wei Dynasty recorded the method of making sauerkraut with Chinese cabbage. In Sichuan, the land of abundance, the technology of making kimchi has been gradually improved through the long-term practice of housewives, forming the present Sichuan kimchi [2].

Classification of dishes

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Sichuan pickles can be divided into two kinds according to their uses: seasoning dishes and appetizers-seasoning dishes can be used as seasonings for cooking dishes, such as pickled peppers (lantern peppers and wild peppers), pickled ginger and pickled garlic; The next meal can be served with rice and porridge, such as radish, celery stalk, Chinese cabbage, Ye Er and so on.

Sichuan kimchi can be divided into boiled vegetables and deep-water vegetables according to the brewing time-boiled vegetables are also called "bath vegetables", which means that it takes a long time to soak in kimchi water for one or two days, such as radish skin, lettuce strips and vegetable leaves. As for deep-water dishes, as the name implies, they are those that can often stay in kimchi water, such as ginger, garlic, pickled peppers and xinmei. Sichuan pickles can be divided into boiled vegetables and deep-water vegetables according to the length of brewing time. Boiled vegetables, also called bath pickles, are made by soaking vegetables in raw water for a day or two. It will turn sour after a long time, such as radish skin and lettuce. Deep-water vegetables are vegetables soaked in feed water for a long time, such as ginger, garlic, pepper, radish and so on.

However, the above classification is sometimes a bit vague, and the most clear classification is meat and vegetables in kimchi. Not only vegetarian dishes can be soaked, but also chicken feet, pig ears and blinds can be soaked.

manufacturing method

Exercise 1

Make ingredients

Liquor, ginger, salt, pepper, aniseed (star anise), pepper (I use powder), sugar, white radish.

production process

1. Wash and dry the pickle jar and set it aside.

2. Wash the white radish, cut into pieces and marinate with a little salt.

3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pan and heat it over high fire.

4. After the water is boiled, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.

5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce. Tip: You can add some wild pepper water to it to make kimchi taste better, otherwise the previous kimchi will not taste good.

6. Marinate for a few days and you can eat it.

Exercise 2

Make ingredients

250g of white radish, 250g of carrot, 20g of cucumber 1 00g of pepper, 20g of ginger1slice, proper amount of aniseed and proper amount of pepper. Seasoning: 65438+ 0 tbsp cooking wine, 2 tbsp refined salt and 3 tbsp sugar.

production process

1. Wash and drain white radish and carrot, and cut into strips; Wash cucumber and cut into pieces; Wash the peppers and drain the water; Peel and slice ginger.

2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on the pepper and let it stand for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make seasoning bag.

3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Compacting the paved vegetables, adding appropriate amount of water, sealing, and eating in about 7 days.

Features: sweet and sour appetizer, crisp and delicious.

Bottled wild pepper can be used instead of morning pepper, which not only tastes delicious, but also saves time.

Tips for making kimchi delicious.

1. When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make pickled kimchi colorful.

2. When making kimchi, if you pour some beer into the kimchi jar, it will make kimchi more colorful and delicious.

Exercise 3

Features: diverse colors, salty and sour, slightly sweet.

Make ingredients

500 grams of Chinese cabbage, 250 grams of green bamboo shoots, 250 grams of carrots, 2500 grams of clear water, 250 grams of refined salt, 75 grams of white wine, 25 grams of pepper, 50 grams of dried peppers and 50 grams of brown sugar.

production process

(1) Select fresh and tender Chinese cabbage, remove roots and lateral leaves, wash and dry.

(2) Peel the green bamboo shoots and carrots.

(3) Put clean water into a jar or basin, add the above seasonings and mix well, add Chinese cabbage, green bamboo shoots and carrots, cover and soak for two days.

When eating, if it is used as a side dish, you can cut green bamboo shoots and carrots into filaments and remove Chinese cabbage. Two kinds of shredded vegetables were rolled into small rolls with a diameter of about 1.2 cm with leaves, which were cut into horse-ear-shaped inclined sections and placed in a tray to form a tower shape. If you eat and taste kimchi at home, you can take it out of the jar without packaging.

Sichuan pickle enjoys a high reputation and is an integral part of Sichuan cuisine. This dish is beautiful in appearance, bright in color, fragrant, salty and sweet, sweet and sour.