Pickles, Sichuan Style(si chuan pao cai )

Sichuan pickle method:

Sichuan pickle processing steps:

Put the seasoning into the water to boil, pour it into the basin to cool thoroughly, and then put it into the bubble jar to soak for about 5-7 days.

Characteristics of Sichuan pickles:

Crispy, spicy, sour, easy to make.

Pickles, Sichuan Style

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Sichuan pickle, also known as pickled sauerkraut, is a traditional specialty of Sichuan cuisine. It tastes salty and sour, tastes crisp, has bright color, and has a strong fragrance. It is suitable for young and old people. It can be made all year round. However, the climate and environment are very particular when making it. It is a common dish for living at home and a well-known accompaniment dish in Sichuan, China.

Sichuan pickle is easy to make, store and eat. Raw materials are radish tassel, cabbage, green stem, cucumber, beans and so on. The raw material of vegetables is pickled and fermented. 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. Pickle is also used as seasoning and medicine, such as sauerkraut fish, pickled pepper crucian carp, pickled mustard shredded pork and many other dishes have pickle; medicinal functions, such as pickled radish to cold, pickled vegetables to heat, pickled eggplant to mumps, pickled ginger to cold and damp, etc.

Sichuan pickles can be divided into condiments and meals according to their uses.

In 2010, Sichuan pickles were successfully declared as national geographical indication protection products. The protected area covers 144 counties of 21 cities (prefectures) in Sichuan, with a protected area of 20 million hectares.

History of dishes

Sichuan pickle has a history of one or two thousand years. According to textual research, pickle was called Potamogeton crispus in ancient times. It was recorded in Zhouli that there was pickle jar in the period of Three Kingdoms. The method of making pickle with cabbage was recorded in Qimin Yaoshu of Northern Wei Dynasty. In the land of abundance in Sichuan, after the long-term practice of housewives, the technology of making pickles gradually improved, forming the present Sichuan pickles

.

Classification of dishes

Sichuan pickles can be divided into seasoning dishes and cooking dishes - seasoning dishes can be used as seasoning for cooking dishes, such as pickled peppers (lantern peppers, wild peppers), pickled ginger, pickled garlic; cooking dishes can be fished up or mixed or poured with chili oil to accompany rice with porridge, radish Keer, celery bar, cabbage leaf and so on. Most pickles are in this category.

Sichuan pickles can be divided into boiling water dishes and deep-water dishes according to the time of making pickles. Boiling water dishes are also called "bath dishes", which means to stay in the pickle water for one or two days. You need to eat pickled pickles, such as radish peels, lettuce strips and leaves. As for deep-water dishes, as the name suggests, they are those that can stay in the pickle water, such as ginger, garlic, pickled pepper and XinLiMei. Sichuan pickles can be divided into boiling water dishes and deep water dishes according to the length of time. Boiled vegetables are also called bath pickles. They can be soaked in raw water for one or two days. They can be eaten as they are soaked. After a long time, they will turn sour, such as radish skin, lettuce, etc. Deep water dish is a dish that is soaked in raw water for a long time, such as ginger, garlic, pepper, radish, etc.

But the above classification is sometimes a little vague, and the most clear-cut classification is meat and vegetable in pickles. Not only vegetables can be pickled, but chicken feet, pig ears and shutters can also be pickled.

Production method

Practice 1

Make food

Baijiu, ginger, salt, hot pepper, big grain (star anise), Chinese prickly ash (I used powder), sugar, white radish.

Production process

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

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

3. Then, add proper amount of water (depending on the size of the pickle jar) into the oil-free pan and heat it over high heat.

4. after boiling, pour the materials into the top (Baijiu, ginger, salt, pepper, raw material, pepper, sugar). After boiling again, the time of heating will continue for 10 minutes, then turn off the fire and put it into full cooling.

5. Wash the white radish to clean the salt, then filter the dry water, put it into the pickle jar, and then pour in the cool sauce. Tip: you can add a little water of wild pepper in it to make the pickle taste better, otherwise the pickle of the previous several times is not delicious.

6. It can be eaten after marinating for several days.

Practice 2

Make food

White radish 250g, carrot 250g, cucumber 100g, Chaotian pepper 200g, ginger 1, large amount of material, pepper right amount, note: optional ingredients; seasoning: cooking wine 1 tbsp, refined salt 2 tbsp, sugar 3 tbsp

Production process

1. Wash white radish and carrot, drain water and cut into strips; wash cucumber and cut into blocks; wash Chaotian pepper, drain water; peel and slice ginger

2. Sprinkle radish, carrot and cucumber with salt and place them for 24 hours; sprinkle Chaotian pepper with salt and place them for more than 4 hours; wrap Zanthoxylum bungeanum, soybean and ginger with gauze to make spice bag

3. Put the pickled vegetables into the sealed bottle (jar) layer by layer, lay a layer of capsicum and ginger on every other layer of vegetables, and put the sachet in the center of the sealed bottle; press the paved vegetables tightly, add appropriate amount of water, seal them, and eat them after about 7 days.

Features: sweet and sour appetizer, crisp and delicious.

We can use bottled wild pepper instead of Chaotian pepper to make pickles, which not only tastes delicious, but also saves time.

Tips for making pickles delicious

1. When making pickles, add a small amount of alkali to protect the chlorophyll in vegetables and make pickles bright.

2. When making pickles, if you pour some beer into the pickle jar, it can make the color of pickles fresher and taste more beautiful.

Practice 3

Features: various colors, salty and sour taste, slightly sweet.

Make food

Chinese cabbage 500 grams, 250 grams of green shoots, 250 grams of radish, 2500 grams of clear water, 250 grams of refined salt, 75 grams of Baijiu, 25 grams of pepper, 50 grams of dried chili, 50 grams of brown sugar.

Production process

(1) Choose fresh and tender Chinese cabbage, remove root and side leaves, wash and dry.

(2) Peel the green shoots and carrots.

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

When eating, if the side dishes are on the table, you can cut the asparagus and carrot into thin strips, remove the cabbage, roll the two kinds of shredded vegetables into small rolls with a diameter of about 1.2 cm, and cut the rolls into oblique sections of horse ear shape, and put them into a tower shape. If you are eating at home, you can taste the original flavor of pickles. You can take them out of the jar without wrapping them.

Sichuan pickle enjoys a high reputation and is an integral part of Sichuan cuisine. This dish is beautiful in shape, bright in color, fragrant in smell, salty, sweet, sour and spicy, crisp, tender and palatable.

Practice 4

Make food

Long beans, green pepper, red pepper, cherry, radish, cucumber, cabbage. Main ingredients: pickled cabbage (50g), sugar, dried pepper, ginger 4, octagonal 4, fragrant leaf, high Baijiu 50 milliliters.

(pepper, Zanthoxylum bungeanum, coriander seed, tsaokuo) if not, just 20 Zanthoxylum bungeanum will do. (scented)

Production tools

A 1500 ml oil-free wide mouth glass bottle and an oil-free stainless steel pot.

Production process

(1) First, soak all the ingredients in water, wash them and let them dry naturally. Then cut the part into pieces and set aside.

(2) Pour 1000 ml of water into a clean, oil-free skillet.

(3) Pour 50 grams of pickle salt into the water

(4) Bring the water to a boil and let it cool thoroughly.

(5) Pour the cooled pickle water into the glass bottle, not too full, and then pour in all the ingredients.

(6) Put the dried vegetables in the bottle in the order shown in the picture above. First, put beans, cherry, and two kinds of peppers.

(7) Finally, put the white radish, cucumber and cabbage on it. Slice the cucumber and tear the cabbage by hand

8. I found a small mistake: all the ingredients of small particles were floating on it, so it was inconvenient to pick them up. Finally, I decided to put them into a small non-woven bag. (9) Soak all the vegetables in the pickle water, and then cover them.

(10) This kind of glass bottle has very good sealing performance. It doesn't need to change the water in the sink like the old jar, and it can be put into the refrigerator. The pickles are more crisp.

Make food

Pepper, green vegetables, white radish, cowpea, ginger.

Production process

1. Wash and air dry the vegetables to be soaked.

2. Bring the water to a boil, put in the right amount of salt (about 80 grams of salt per kilogram of water) and set aside.

3. Jar water: use the "mother water" in the old pickle jar, or ask friends who have pickle jars at home for some. If you put them in the fresh jar water, it will have a better taste. There are a lot of lactic acid bacteria in it. If you can't find it, you have to remake it yourself. Pour the cooled water into the mother water.

4. add seasoning, pepper, fennel and Baijiu, and make the altar water.

5. Marinate the prepared vegetables in the jar. The vegetables should be filled with as little space as possible. The liquid level should be close to the mouth of the jar and the salt water should submerge the vegetables. Pour cold boiled water into the sink around the opening of the jar, and fasten it

Chinese PinYin : Si Chuan Pao Cai