Homemade Sichuan pickles(zi zhi si chuan pao cai )

Homemade Sichuan pickles

Introduction:

"Pickle is a unique food in Sichuan Province. It has a history of more than 1500 years. Sichuan pickles taste salty and sour, appetizer spleen, fish flavored shredded meat, sour radish duck soup, pickled cabbage vermicelli soup, pickled cabbage fish, fried cowpea with minced meat and other classic dishes are all made from them. The selection of authentic Sichuan pickles is very particular. Rouge radish is the first choice for radish, red radish is also acceptable, followed by white radish. My family likes to add some red radish, which tastes crisp and crisp, and is better than white radish as a meal. Qingcaitou is a unique vegetable variety in Southwest China with high yield. Fuling mustard tuber, which is famous in China, is made from it. Now a small amount of fresh qingcaitou can be seen in other regions. Cowpea, which is called long bean in some places, is also called pickled cowpea. As the name suggests, it is suitable for making pickles. It has a thin and compact appearance. Ginger should be fresh, old and tender. Old ginger is suitable for cooking, and tender ginger is suitable for cooking. Pepper, Sichuan and Chongqing area called sea pepper, also called pickled pepper, slender shape, red and green with, as accessories is a good embellishment. Sichuan pickled cabbage is mainly made from Baijiu, pepper, sesame candy (maltose) or rock sugar and salt. The first choice for pickle jars is clay, which is good for fermentation. Nowadays, families seldom use clay jars, and glass and ceramics are more beautiful. "

Production steps:

Step 1: wash and dry the pickle jar

Step 2: wash ginger, radish and pepper

Step 3: wash and dry Zanthoxylum bungeanum

The fourth step: Ingredients: salt, Baijiu, sugar.

Step 5: cut the radish into strips, cut the ginger into sections, spread them out with the pepper, and dry them in the sun for several hours

Step 6: put salt in the pickle jar

Step 7: sugar

Step 8: put the wine in

Step 9: Pepper

Step 10: put the vegetables in

Step 11: add cold boiled water that has been dried in advance

Step 12: cover the jar and fill the edge with water. Keep it in a cool and ventilated place, avoid direct sunlight, and replenish the water on the edge of the jar every three or five days. After more than 20 days of fermentation, you can eat it

Materials required:

Radish: right amount

Ginger: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Sugar: right amount

Baijiu: moderate amount

Precautions: 1. The whole process of making pickles should not be stained with oil or raw water; 2. The volume of vegetables should not exceed 4 / 5 of the jar's capacity, and the water should not exceed the vegetables; 3. It's best to have pickle salt, but it's OK for my family to use iodized salt all the time; 4. The amount of salt, sugar and wine depends on the actual situation. If the pickles are sour, add salt, or too salty, add sugar, and add wine to changbaihua; 5. The pickles will open from the third day At the beginning, the content of nitrite gradually increased, reached the highest level in a week, then began to decline, and basically disappeared after 20 days, so it is best to eat pickles for a month.

Production difficulty: ordinary

Process: fresh

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zi Zhi Si Chuan Pao Cai