How to cook Sichuan pickles?

Ingredients: pickles, cold water, white wine, rock sugar, dried peppers, red peppers, prickly ash, star anise, cinnamon, garlic, ginger and white vinegar.

Production: Wash the jar, dry it, mix salt with cold boiled water, pour it into the jar, and add white wine, crystal sugar, dried pepper, red pepper, pepper, star anise, cinnamon, garlic, ginger and white vinegar.

Remarks: It is recommended not to open the jar cover when the mother liquor is fermented!

The daily management of kimchi should master the following points:

1. After washing pickles, be sure to control the water to dry, otherwise it will easily grow hair. If the raw material itself contains a lot of water, you can add salt first to make the water overflow.

2. No matter what kind of raw materials are brewed, a proper amount of salt should be added every time.

Don't use manual ingredients when brewing, because there will be a lot of bacteria on your hands. If it must be done by hand, it must be disinfected.

4. Don't bring too many pickles.

The water beside the altar must be changed and cleaned frequently. When the lid is lifted, raw water cannot flow into the altar.

6. Don't put the pickle jar in a place where the temperature is too high. Generally, it should be placed in a cool, ventilated and humid place. If kimchi is hairy, you can add a small amount of white wine to relieve it.

7. Pickled peppers can be used slowly in the pickle jar, and the more soaked, the more fragrant.

8. jars and chopsticks with pickles should not be stained with oil, otherwise the pickles will "bloom", that is, white mold will grow in the pickles. When you encounter "raw flowers", use clean utensils to remove mildew, add a proper amount of pickles and white wine, move the pickle jar to a cool and ventilated place, and open the lid for 10 minutes every day. It will be better in 2-3 days. If pickles are rotten, soft and smelly, they will go bad and cannot be eaten. They must be thrown away.

9. If kimchi tastes too sour, you can add some salt; If it is too salty, you can add some sugar; If it's not crisp, you can add some white wine.

10. Kimchi water can also be used to soak chicken feet, pig feet, pig tails, pig ears and other leeks, but you must not put leeks in Kimchi water for a long time. Leeks should be cooked separately.