Pickling method and ingredients of Sichuan style pickles

material

Radish, cowpea, carrot, celery, red pepper, green pepper, 50g of white wine, 0/00g of salt/kloc-,20-30 pieces of pepper and 2 pieces of star anise.

working methods

1, add a proper amount of cold water to the pot, add 20-30 pieces of pepper and 2 pieces of star anise, bring to a boil, turn off the fire and let it cool for later use.

2. Wash radish, cowpea, carrot, celery, red pepper and green pepper, cut them into strips or blocks and put them on the curtain to dry for half a day.

3. Blanch the pickle jar with boiling water and dry it (absolutely no water).

4. Pour the cooled pepper water into the jar, add 50 grams of white wine, and put a little more salt than usual when cooking, and it will be salty.

5. Put the vegetables dried in step (2) into a jar, which must be completely immersed in water, then seal the bottle mouth with cold boiled water and put it in a cool and ventilated place to keep the water in the sink dry.

6. After sealing, leave it for about a week (depending on the temperature). After 2-3 days, you can carefully observe whether there are steam cannons around the green peppers. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, the fermentation is normal. After the green pepper turns yellow completely, it can be put for 2 to 3 days.

Sichuan pickle practice II

material

Radish, cowpea, cabbage, salt, water, pepper, pepper, ginger, garlic.

working methods

1. Step 1: Prepare the jar. To make kimchi, you must first have a jar. There are many kinds of jars on the market now, and some people use lock lock's crisper. I think it's still an old-fashioned pottery jar, which looks more sensible. This kind of jar is available in the market. Pay attention to check whether there are cracks and leaks when buying. Choose the jar, take it home and wash it with detergent, then rinse it thoroughly and fill it with water for a day or two to make sure it doesn't leak. Then pour out the water, rinse it again and air it upside down.

Step 2: Prepare the materials. Basic raw materials: salt, water, pepper, prickly ash, ginger, high-alcohol liquor and garlic are optional. As for salt, I think it doesn't matter if you can't buy special pickle salt from other places, just use ordinary coarse salt or refined salt. It is also said that iodized salt is not conducive to the cultivation of lactic acid bacteria. I don't know if this is scientific, but judging from the pickle jar I opened, it didn't work. Where can I buy salt without iodine now? Sichuan Dahongpao is the best pepper, so there is no need to force it. Zanthoxylum bungeanum is very fragrant, you can add more, and it won't smell hemp when soaked.

3. You can put more peppers and ginger, and it is not bad to fish a little for seasoning or side dishes. The wine must be strong, then I will use Erguotou, which is cheap enough and strong enough, hehe. Don't use too much wine, just add one or two caps according to the size of the jar. It is also said that there is no need to add wine at first, but it is absolutely right to prepare high-alcohol wine, which will be very useful in the future.

4. Step 3: All materials are washed and dried. Pickled vegetables can be eaten directly, so no matter what blisters are used later, the raw materials should be washed first.

5. If it is soaked in cold boiled water, it should be fully dried. If it is soaked in raw water, it can be put directly into the altar after being drained a little.

6. Wash and dry pepper and ginger.

7. Wash the peppers, cut off the stalks, leave the pedicels and dry them.

8. Wash cowpeas, cut them short and dry them. Don't cut it for convenience. After washing garlic, cut off the spotted parts.

9. Wash and dry the radish. Carrots can be peeled and soaked separately to make vegetables, which is very crisp. Wash the cabbage, cut into pieces according to the size of the jar mouth, wash it again and dry it. If you can't ensure that the cutting board is free of oil, you can put a layer of plastic wrap under it to prevent oil stains.

10. Step 4: Mix salt water and pickles. The newly opened jar can be slightly salted, which is easier to succeed. Pay attention to the order of the dishes, put the ones that are resistant to soaking below, eat them first and then put them last, so as to facilitate the selection. All the materials are ready. Add salt, water, pepper, pepper, ginger and garlic in turn. Add radish, cowpea and cabbage in turn. After all the materials are put in, add one or two bottles of high-altitude white wine, take a small dish slightly larger than the inner mouth of the jar, cover it on the inner mouth, fill the edge of the jar with water, cover it, and find a cool corner to let it stay. The bamboo mat below is to prevent the jar from directly infiltrating into the ground.

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12. Step 5: Eat kimchi. According to the different brewing time, kimchi can be divided into bath kimchi and deep-water kimchi. Pickle in a bath refers to vegetables that can be taken out in a jar for one or two days, such as radish skin, cabbage, lettuce and so on. , mixed with a little pepper oil and pepper oil and eaten raw. At this time, the food is crisp and refreshing, and the salt is slightly sour. There is also a kind that has been soaked in the jar for a long time as a seasoning or side dish, such as pepper, ginger and cowpea. These dishes are generally sour and sweet, and they are very delicious as side dishes.