A jar of home dishes and seasonings to make "sour corns and pickled peppers"(jia ting xiao cai diao liao yi tan zuo suan jiao he pao jiao )

A jar of home dishes and seasonings to make "sour corns and pickled peppers"

Introduction:

"Homemade" sour horn and pickled pepper "is more delicious and hygienic than those bought outside, and never add preservatives and sorbic acid and other substances. "Sour horn" can produce many dishes, such as "stir fried sour horn with minced meat, fish with chopped pepper and spicy tofu with sour horn", etc. "Pickled peppers" can be made into chopped peppers, which can be used to fry fish like dishes, and also can be used as "chopped peppers fish head, chopped peppers fried beef, chopped peppers spicy fried cuttlefish", etc., which are very delicious. It's very easy to make "sour horn and pickled pepper" at home. The simplest way is to soak in cold boiling water, salt and baijiu. A little more complex, you can put some spices and so on, that will taste better. The key is to use qualified pickle jar to make. Only when pickle jar is used to soak vegetables can we be sure that they will not deteriorate. The old soup soaked with vegetables is also very delicious. You can use it to make "sour soup fish". It is absolutely appetizing and delicious. You will never tire of eating it, ha ha! Making "sour corns and pickled peppers" is the same way as making pickles, and the most taboo way to make pickles is to get mixed bacteria inside. After entering the miscellaneous fungi, it will deteriorate, and the pickles can no longer be eaten! "Pickle jar" is a good sealed container. The pickled vegetables are sealed with clean water at the mouth of the jar. As long as there is no lack of water in the sealing groove, no miscellaneous bacteria can enter. During the fermentation process of soaking vegetables, a large number of lactic acid bacteria will be produced, which are beneficial to human body. During the fermentation expansion process, lactic acid bacteria will produce carbon dioxide. Due to the expansion pressure, the carbon dioxide with acid gas will be continuously discharged from the jar mouth. Due to the water seal in the groove of the jar mouth, the water belongs to the flowing liquid, and the excess gas inside can be discharged from the jar, The dirty air outside can't get into the jar because there is no back pressure, so it can keep the high purity of bacteria in the jar. All beneficial substances such as lactic acid bacteria and vitamins will be kept in good condition, which will make it taste pure and delicious, and won't be easily polluted by miscellaneous bacteria. It is suggested that the use of water to soak vegetables, must be high temperature sterilized boiled water after cooling, or use pure water or mineral water, in order to maintain the high purity and hygiene of pickles. It can add some fragrant Baijiu to high spirits, and prevent the deterioration caused by negligence. The containers and utensils used must not contain oil. Special chopsticks, spoons or clips should be used to eat. These small objects should be disinfected frequently to ensure that the pickles are not polluted by foreign bacteria. It is recommended to use cold boiled water to seal the mouth of the jar. In general, there will be miscellaneous bacteria in the water, which will make the groove of the mouth of the jar appear a layer of sticky material quickly, which is caused by the unclean water. In addition, wipe the sealed sink every three to four days, and then use a towel dipped in 1% 200 sodium hypochlorite water to wipe it. When wiping, do not splash the water into the jar. Screw the towel dry and wipe it again. Clean the back cover, and then inject new cold water to seal it. Here's a simple way to make "sauerkraut and pickled peppers" at home. By the way, you can use the pickled sauerkraut to make a "sauerkraut fried with minced meat" that Chairman Mao liked most in the past

Production steps:

The first step: cowpea, red pepper, fragrant leaf, pepper, star anise, ginger, salt, high Baijiu, clear water.

Step 2: first wash the cowpea, cut it into three sections with a knife, and then dry the cowpea with a sterilized dry towel (air drying is OK).

Step 3: wash the fresh pepper and wipe the water with dry towel.

Step 4: put star anise, Chinese prickly ash and fragrant leaves into the spice box, cover them well, then put them into a clean water basin, pour 40 grams of salt into the basin, boil them in high heat, boil them in low heat for 3 minutes, turn off the fire, and let them cool.

Step 5: put the washed and dried cowpea plate into the pickle jar and press it firmly.

Step 6: add the washed dried pepper.

Step 7: wash and slice the ginger.

Step 8: put ginger slices into the pickle jar and smooth.

Step 9: pour in the cool flavored water, and the water will not exceed the raw materials.

Tenth step: finally pour the Baijiu liquor with a height of about 30ml to cover the lid.

Step 11: pour cold boiled water into the sealed water tank of the jar cover, and fill it with eight minutes.

Step 12: place the pickle jar in a cool and ventilated place. If the indoor temperature is 22-28 ℃, it can be eaten after soaking for one week (15-22 ℃ for 15-20 days, and above 28 ℃ for 4 days).

Step 13: stir fried sour corns with minced meat.

Step 14: main ingredients: 200g sour horn, 100g minced pork; < br > ingredients; 30g pickled pepper; < br > seasoning; 20g dried lobster sauce, 1g salt, 2G chicken essence, 10g yellow rice wine, 15g minced chives, 10g ginger and 15g cooking oil.

Step 15: cut the pickled pepper into circles, and then cut the sour corns.

Step 16: heat up the frying spoon, add proper amount of cooking oil, and stir in dried Douchi.

Step 17: stir fry with pickled pepper.

Step 18: stir fry the minced meat, stir fry the minced meat thoroughly, then stir fry the minced scallion and ginger.

Step 19: stir fry the flavor, then stir fry with sour corns, stir fry with sour corns for 3 minutes, consume dry water, cook with yellow rice wine and stir well.

Step 20: season with a little salt and chicken essence. Don't use too much salt, because the sour horn has a salty taste.

Step 21: stir well and serve on the code plate.

Materials required:

Cowpea: 850g

Red pepper: 300g

Water: 2000ml

Fragrant leaves: 2 pieces

Chinese prickly ash: 4G

Star anise: 3 G

Ginger slices: 60g

Salt: 40g

Highly Baijiu: 30 grams

Note: sour horn characteristics; salty fresh slightly acid, smell fragrance, can be used pepper oil, pepper oil mixed food, can also be fried or cooked. It is salty, fresh, slightly spicy, rich in black bean flavor, strong in taste, very good for drinking and eating. Warm tips: 1, to choose fresh cowpeas to bubble, wash cowpeas, dry water or wipe water before bubble. 2. You can use spices according to your own taste. It's better to make the flavor lighter. You should put less spices such as star anise and slightly improve the flavor. The tender ginger and pepper can be put more appropriately, and can be used to stir fry after soaking. 3. When making chopped peppers with pickled peppers, it's better to soak them for more than 20 days, which can be used to fry fish flavor dishes. When using, you can chop pickled peppers into Rong, or stir them into chili sauce with a cooking machine. It will taste better when used with Pixian chili sauce! Fried dishes taste more authentic! 4. The pickle can be changed into a new soup after being pickled for more than three times, otherwise it will be pickled too fast and taste too strong, and it will lose the crisp feeling of fresh vegetables. When there is no need to change the new soup, the old soup should be boiled to cool before making new vegetables, so as to keep the food clean, especially in summer. The purpose of changing the old soup after several times of brewing is to keep the pickles fresh and crisp without making the taste too sour. After repeated fermentation, lactic acid bacteria must be replaced. Only when they are often eaten, can they ensure the safety of food hygiene. 5. Old pickle soup can be used to make "sour soup fish" and other delicious dishes.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty

Chinese PinYin : Jia Ting Xiao Cai Diao Liao Yi Tan Zuo Suan Jiao He Pao Jiao