How to pickle all kinds of pickles

How to pickle all kinds of pickles? This is a bit of a wide range. If you say pickling a certain kind of pickles, then it can be answered in detail, but to pickle all kinds of pickles, then it may be a little complicated, however, I can recommend several pickling methods for you, for your reference, right?

Pickled chili peppers

Main ingredient: 2,000 grams of chili peppers

Seasoning: 600 grams of salt, 1200 grams of 25-degree brine

Making method:

(1) Wash the fresh chili peppers, and tie 4 to 5 small holes in the bottom of each pepper with a bamboo stick.

(2)Wash the pickle jar, then a layer of chili pepper layer of salt (with salt about half of the child), and finally injected into the brine above the stone, so that all the chili peppers immersed in brine, the next day inverted the jar once, the third day to put the fish into the filtering pot of water in the control of the net brine, the fourth day to fill the jar with brine poured for the first time, and then sprinkle the remaining half of the salt, can be used in 20 days or so.

Features:

Taste salty and spicy

★23 degrees of brine, (that is, 24.5 salt, added to 75.5 grams of water, mix well)

Pickled radish pieces

Main ingredient: radish 500 grams

Seasoning:

Salt, garlic, green onions, sugar, ginger, chili powder, shrimp paste, celery, appropriate amount

Preparation:

(1) Wash the radish cubes, cut them into 2 cm square pieces, put them into a basin and sprinkle 25 grams of salt on them, marinate them for about 30 minutes, then fish them out.

(2) peeled and washed green onions chopped, garlic peeled and washed and cut into garlic, ginger washed and cut into ginger, celery washed and cut into 3-centimeter-long segments.

(3) Sprinkle chili powder on the radish pieces and mix well, then add shrimp paste, green onion, ginger, garlic, celery segment, sugar, salt, adjust the flavor into a clean small pot, stored at a temperature of twenty degrees forty-eight hours can be eaten.

Features:

Spicy and salty, crisp in the mouth

Pickled fern

Main ingredient: 500 grams of young fern

Seasoning: 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, 20 grams of shredded green onion, 15 grams of garlic, 50 grams of salt, 100 grams of pork chop

Production method:

(1) put the ferns in the amoy water soaked with the Amoy water and boil it together, cool it as it is and wash it with water, then continue to soak it in cold water.

(2) soak until the fern stalks smooth, fish out and squeeze out the water and cut the stem strips about 6 centimeters long.

(3) cut fern, put in a pot with sesame oil fried, add onion, garlic, soy sauce, turn once, and then pour into the spare ribs soup, cook out the flavor and then add refined salt can be.

Pickled toon

Main ingredient: 5000 grams of toon

Seasoning: 1250 grams of refined salt

Production method:

(1) Raw materials: choose to open the village issued by the toon buds, fresh and fat about ten centimeters long or so is more suitable.

(2) cleaning: the toon into the water, wash off the toon buds above the impurities.

(3) salt curing: a layer of toon a layer of salt, sprinkle less water, prompting the salt to melt, (all melted, brine concentration control for 18 degrees).

(4) turn to: three hours after the opening of the cylinder inverted once, two days and nights out of the cylinder, to be all dissolved salt, fishing out of the control drying to seven or eight dry pile up bundles, into the altar pressed, placed in a cool ventilated place to store that is the finished product, in the altar can be kneaded on the bit of vinegar, to maintain the green.

Characteristics: fragrant flavor, green color

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