Pickles, Sichuan Style(si chuan pao cai )

Pickles, Sichuan Style

Introduction:

"Sichuan pickle is very popular because of its unique taste and sweet and sour taste. Until the turn of summer and autumn, it's delicious to marinate a jar of Sichuan pickles with breakfast and make wine and vegetables

Production steps:

Step 1: pickles are rich in raw materials, rhizome vegetables and leaf vegetables can be used as raw materials for pickles. Only after washing to dry, can not touch raw water, otherwise it will damage the quality of pickle soup.

Step 2: red pepper is one of the essential ingredients of pickles.

Step 3: adding ginger to pickle not only greatly improves the taste of pickle, but also provides a good seasoning for stewed fish in the future.

Step 4: cut the radish into strips, which is conducive to the pickling speed of pickles. It can be eaten in 24 hours at least.

Step 5: celery can be cut into sections, leaf vegetables had better be torn into "walnut pieces" by hand, do not cut with a knife.

Step 6: in a clean skillet (preferably a casserole), add water (according to the size of the pickle jar, about 2 / 5 d), about 30 Chinese prickly ash and 2 star anise, and bring to a boil to cool. Add salt, sugar and sorghum baijiu. Then add the dried ingredients to the jar. Seal the lid, seal the mouth of the jar tightly with water, and put it in a cool place for 2-3 days. Before eating, wash the pickle juice with clean water, and then stir it with other seasonings such as sugar and red oil according to your taste.

Materials required:

Cowpea: right amount

Carrot: right amount

White radish: right amount

Cabbage: moderate

Ginger: right amount

Red pepper: right amount

Green pepper: moderate

Sorghum Baijiu: moderate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Salt: right amount

Note: pickle juice can be added as you like. Generally, the ingredients in the pickle jar should be added with new soup after three or four times. Preserved pickle juice can be used for two or three years. The practice is to boil the pepper and star anise water before the ratio (before the ratio), add salt and Baijiu (with sorghum Baijiu), and add some sugar. Good old soup not only saves fermentation time, but also tastes more and more mellow.

Production difficulty: simple

Technology: seasoning

Production time: several days

Taste: slightly spicy

Chinese PinYin : Si Chuan Pao Cai