Bath pickles(xi zao pao cai )

Bath pickles

Introduction:

"Bath pickle is not pickled with bath water, it means that the pickle is not soaked for a long time, just like the pickle is fished out after a bath in the pickle water. Kimchi is a common dish in our family in Xishu. The traditional method of pickling kimchi is to take water and put it into a special kimchi jar. That method is more suitable for large families, but it is not suitable for families of three or even single people. It is estimated that our pickles are the same as most other people's pickles. It's just a slight change according to the characteristics of ordinary people's life. The first change is the container of pickles. Instead of traditional pickle jars, we use the "Lele button" food box bought in the market to solve the problem of sealing and isolation. The second change is the storage environment. The traditional jars are usually placed in the shady place of the kitchen. The temperature changes with the temperature at any time, so the stability of pickle water is difficult to control. My method is to put the "Lele button" food box in the refrigerator. In this way, the environmental temperature of pickles is always kept constant, prolonging the preservation time of the dishes and maintaining the freshness of the dishes. "

Production steps:

Step 1: This is the "Le Kou" food box used by my family. When I get water, I can use pure water directly without boiling. The advantage of this is that when I add new vegetables in the future, even if there is no completely cool and dry water vapor, there will be no flowers. I don't know why.

Step 2: the raw material of water is very simple: ordinary salt, a little sugar, dozens of Chinese prickly ash, 2 or 3 large ingredients (star anise), the right amount of fresh millet spicy (see the degree of like spicy), remember: when buying millet spicy, be sure to select the surface without scars and the pedicle (handle) is complete, and then use scissors to cut the excess handle, do not use hands to pull, otherwise millet spicy is easy to change Soft.
It's very important to keep the pedicel intact.

Step 3: the raw materials for brewing are traditional ones: ginger, celery, melon, radish peel, Chinese cabbage heart, lotus white, lettuce or tender cucumber (the seeds must be removed, and the tender ones must be removed), etc.
It should be noted that: gourd is not easy to taste, to cut thin, cucumber and lettuce is easy to soften, to fish out in time (generally not more than two days).
All kinds of raw materials are cut into strips (slices).

Step 4: for the first time, you should cut the spicy millet with a knife, so as to quickly soak out the flavor, and then you can put it in the whole.
All kinds of raw materials are put into the food box of lelekou, and several kinds of seasonings are also put in. The amount of salt is slightly more than that of soup.
Add good ingredients, add direct drinking water.

Step 5: put all the main and auxiliary materials close to the box. When the temperature is relatively low in winter, or if you want to make the lactic acid bacteria ferment quickly, you can add a little fresh yeast for yogurt, about 0.5-1g is enough.

Step 6: after loading, it should be put in the refrigerator so that it will not deteriorate and taste good.

Step 7: look at the finished product!!!

Materials required:

Common salt: moderate

Fresh millet: moderate

Anise: 2, 3

Pepper number: 10

Sugar: a little

Note: cover well, put it under normal temperature for half a day, then put it in the refrigerator. It's that simple! If you like the taste slightly sour, you can have a little more sugar. In the future, you can adjust it according to the taste of the finished product when you fish and add vegetables. Generally, you need to add a small amount of salt when you add vegetables. As for the maintenance of water, it is also relatively simple. After a long time, there may be some sediment at the bottom of the box. At this time, pour the water and vegetables into a clean container, take out the vegetables, clean the food box, put the vegetables back, pour the clear pickle water back for further use, and at the same time, fill some mixing and ingredients. It is necessary to repeat some common knowledge of Sichuan pickles: pickle water and containers are the most taboo oil, and all tools, fingers, including raw materials that come into contact with pickle water and containers should be strictly prohibited from oil.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Xi Zao Pao Cai