[How to make pickles]_ pickles _ how to make _ practice Daquan
Chinese pickles are pickled, pickled, pickled, etc.
Many vegetables can be marinated, common radishes, cucumbers, lettuce, cabbage, etc. These vegetables are more delicious after they are marinated and fermented.
Many people have a hard time eating without pickles for a few days, which also illustrates the popularity of pickles.
So how to make pickles?
How to make 50 kinds of pickles with pickles and bacon dishes: 1000 grams of cucumber, 800 grams of coriander, 400 grams of red beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnuts, 100 grams of walnuts, and 100 grams of almonds.Marinated) 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.
The above raw materials are all processed into an equal size and mixed together. Soak a portion of the salty water with water, remove it to dry, put it in a cloth bag and put it in the tank, put the yellow sauce in the tank, and stir the sugary soy sauce once a day for 5-7 days.
When the main ingredients are marinated first, do not add too much salt. It should take a little longer, 5-8 days. The seasonings in the tank should submerge the main ingredients. If insufficient, add cold water.
5,000 grams of cucumber, fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.
1. Wash the common melon, drain the water, cut it into two (or not cut), thicken the salt, mix and compact it, and press the surface with clean large stones.
After 3-4 days of marinating, remove the cucumbers and drain the hay; 2. Wash and dry the pickling tank, pour the drained cucumbers and add the sweet noodle sauce and mix well. Cover the tank with the sauce for 10 days and serve.
Mushroom lettuce with 3,000 grams of mast and tender lettuce, 50 grams of salt, and 150 grams of watercress sauce.
1. Peel and peel the lettuce and wash it; place it in a clean and clean small tank, pickle it with salty eyes and dry it in the sun; 2. apply the bean paste to the lettuce and put it back in the small tank.
Ready to eat after 3-4 days.
1. Spread the bean paste on the lettuce so as not to replace the taste of the sauce; 2. If the sauce is made in large quantities, pick the bean paste residue to dry and store it in the jar.
This dish has a delicious flavor and strong sauce flavor, which can be replaced with Sichuan mustard.
Sour cabbage 5,000 grams of cabbage, 100 grams of pepper, 500 grams of salt, 250 grams of ginger, 1000 grams of rice vinegar.
Wash the old leaves of the cabbage and cut into strips. Dry to half dry, put in the altar, mix in the seasonings, and marinate for about 2 days.
Spicy eggplant size 2000g medium eggplant, 2000g old noodles, 20g brown sugar, 100g dried red pepper, 50g salt, 15g white wine, 1 spice wrap.
Rinse the eggplant (leave 1 cm without cutting), mix and mix the various seasonings and put them into the altar. Put the eggplant and spices in the bag, fasten with bamboo clips, cover the lid, fill the water along the altar, soak 15Serve in a few days.
Assorted kimchi cabbage, garlic, green onion, green bamboo shoots, cucumber, 250 grams of fresh red pepper, radish, lentils, tender ginger, garlic, 100 grams of dried chili, 100 grams of pepper, 100 grams of ginger, 150 grams of salt, 40 grams of white wine,80 grams of brown sugar.
Sterilize and wash the kimchi jar, and wipe off the water with a clean cloth.
Inject 2 kg of cold water into the jar, add salt, dried chili, pepper, ginger, brown sugar, and white wine to make kimchi water.
Wash all the dishes to be dried, put them into the altar, cover them, and add enough water along the altar. Always check that there is no water shortage in the altar. Soak for 7-10 days.
Pickled ginger 5,000 grams, 1,000 grams of salt, 500 grams of pepper, 100 grams of spiced powder, 80 grams of peel, 9 grams of pepper, 5 slices of ginger.
1. Prepare kimchi jars, wash them inside and outside, and dry them with a dry cloth. 2. Peel the ginger, wash, slice, and sun-dry. Mix well with the above seasonings, put in the jar, and seal and marinate.After 1 month of preparation.