Crisp and delicious diving pickles(shuang cui ke kou tiao shui pao cai )

Crisp and delicious diving pickles

Introduction:

"Sichuan people's pickles can be roughly divided into two categories: old brine pickles and diving pickles. Among them, diving pickle is the most simple and easy to make. It is usually soaked the first day and eaten the next day. Chengdu people also call this kind of pickle "bath pickle". Diving pickle belongs to the small fresh pickle, crisp raw, sweet and refreshing. The contents of pickles vary from season to season, such as ginger, cucumber, pepper, vegetable head, lettuce, radish and cabbage All bits and pieces of vegetables can be the protagonist of kimchi. But for the heavy taste people, it may not be as mellow as the old salted pickles, so when eating, you can also add some red oil and hot pepper to mix a little, in order to be more refreshing and delicious. "

Production steps:

Step 1: blanch the pickle jar with boiling water and let it dry.

Step 2: set the pot on fire, add water, add pepper, salt, rock sugar, star anise, boil, turn off the fire and cool.

Step 3: wash all the vegetables one by one.

Step 4: drain and cut into cubes.

Step 5: put it outdoors in the sun and dry it for half a day until wrinkled, and the water will come out completely.

Step 6: scrape the excess white grease off the pig's ears.

Step 7: add appropriate amount of ginger, cooking wine, Chinese prickly ash and a little salt to the pot and bring to a boil. Add pig ears and simmer for 30 minutes.

Step 8: take out the pig's ears, clean them and slice them.

Step 9: let the water flow down for half an hour to remove the surface colloid.

Step 10: put diced vegetables and pig ears into the pickle jar, and slowly pour in the pickle seasoning soup.

Step 11: immediately cover the sealed bowl, fill the edge of the jar with cold boiled water, and refrigerate for 8-12 hours.

Step 12: take food and mix it with chili oil.

Materials required:

Lettuce: moderate

Carrot: right amount

Cherry Radish: right amount

Celery: moderate

Zingiber: right amount

White radish: right amount

Red pepper: right amount

Pig ear: 1

Water: 800 ml

Salt: 20g

Rock sugar: 20g

Highly Baijiu: 10 ml

Zanthoxylum bungeanum: 20

Star anise: 2 capsules

Note: 1 pickled cabbage is too sour and salt; not crisp and baijiu. Master the balance of pickle water. 2. When making diving pickles, you should pay attention to using earthenware jars. If you don't have jars, you can make do with glass jars. 3. Don't peel radish. The radish with skin protection is not easy to rot, not bad for water, and tastes crispy. 4. Do diving pickles, vegetables do not need to completely dry, you can enter the altar. 5. The most important characteristic of Sichuan pickles is ginger, so you can't put too little ginger. 6. Meat dishes are usually pig ears, chicken feet and pig miscellaneous. Cook the ingredients first, and then put them into the pickle jar. The whole pickle jar needs to be refrigerated, and the temperature should be kept at 0 ~ 5 degrees, so as to ensure that the meat dishes will not deteriorate and taste better. 7. The soaking time of laotan pickle is longer, less than 3 months, more than half a year. In contrast, diving pickles are much simpler. They are usually made in transparent glass cans for up to five days. 8. Sugar plays a key role in the crispness of pickles. Maltose is the best sugar, and can also be replaced by rock sugar or sugarcane stalk. 9, every time when placing ingredients, add proper amount of salt and baijiu. Salt can ensure that the water is not diluted. Baijiu helps to ferment and prevent raw flowers. 10. The color of pickle soup is dark, turbid, viscous (similar to thin rice soup) and sour, which means that pickle has been rotten and can no longer be eaten.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: hot and sour

Chinese PinYin : Shuang Cui Ke Kou Tiao Shui Pao Cai