Pickles, Sichuan Style(si chuan pao cai )

Pickles, Sichuan Style

Introduction:

"People's wisdom is reflected incisively and vividly in the storage of food. Fermented food is one of the most wonderful creations, among which pickle is probably the most famous one. No other ingredient can be as varied as pickle. It can wash its own sour taste in pickled cabbage vermicelli soup and pickled radish duck soup for a while, and become the key to determine the taste in fish flavored shredded pork for a while, and then lie down at the bottom of the bowl and become the "God product" of rice. It seems that it is different from each other It's delicious, but it doesn't lose its own unique taste. In Sichuan, if a housewife is diligent or not, just look at her pickle jar. It's strange to say that pickle is a very personal thing. Some people can make it successfully for the first time, and some people can't make delicious pickle no matter how they make it. This is the so-called "smelly hand". My mother said that in the past, it was very difficult for such a woman to marry a good family, and it seemed that she couldn't make delicious pickle Food, not a qualified Sichuan woman. Generally speaking, there are many kinds of pickles, such as bath pickles, pickled sauerkraut, pickled ginger, pickled sea peppers, etc., which can not be mixed together. Therefore, people who pay attention to the point have many pickle jars, large and small, and will be proud of the large number of pickle jars. Bath pickle is a kind of pickle that can be eaten directly after soaking in a jar for one or two days. It is usually packed in a glass jar, which is easy to eat. The pickles are seasonal vegetables that are easy to be cooked, such as radish and asparagus head. However, vegetables with too much water, such as lettuce and cucumber, usually don't even enter the jar. They are directly cut and packed in a covered bowl, poured with acid and salt water, and pickled overnight The pickled cabbage is usually pickled with radish and green vegetables for at least two or three months, or even several years and decades. Due to its sour taste, it is usually not eaten directly, but it is the most important seasoning for Sichuan cuisine. Pickled cabbage fish and pickled radish duck soup are the most famous representative dishes. Pickled ginger and pickled sea pepper are the favorite dishes of Sichuan people Condiments, usually appear together, but absolutely can not be pickled together, otherwise the pepper will become soft, leaving only empty skin. The longer you use kimchi water, the more things you soak, the more fragrant it tastes, the richer the active substances, and the faster kimchi matures. Everyone's kimchi water is basically handed down from generation to generation. It is said that grandma's kimchi water has a history of at least 140 years. Through this small jar of kimchi, our tradition has been passed down in this humble way. It's probably the biggest headache for every pickle maker. At the beginning of making pickles, the jar often turns white when they don't pay attention to it. Later, by consulting experienced predecessors, they mastered many tricks to stop the white flowers. Like all pickles, pickles must not be stained with oil and raw water. The pickled water will be bad if it is stained with oil, while the pickled water will produce flowers if it is stained with raw water. Kimchi oil is easy to avoid, but raw water is difficult. After pickled cabbage is washed, dry the surface moisture with the oil free and water free bamboo basket in the shade, then put it into the jar, avoid bringing raw water into the jar, and add salt and Baijiu, especially Baijiu, according to the number of dishes. In addition, I also have a sharp weapon that can completely eliminate white flowers - bamboo shoots. I can't remember where I saw this little recipe. After I tried it for the first time, it was amazing. I've made pickles many times, but those with bamboo shoots have never seen white flowers. As for the choice of bamboo shoots, we must choose fresh bamboo shoots. Many bamboo shoots have a bitter taste. However, there is no need to worry about the bitterness of pickled water because there is no need to put in a large amount. Apart from the most basic salt, Baijiu and boiling water, other accessories are the key to the unique flavor of their own. Basically, Chinese prickly ash is essential, the most common is "Dahongpao" red prickly ash, now also popular green prickly ash, our family is used to using fresh red prickly ash, spicy with a fresh fragrance. Spices are also essential, but the amount must not be large, otherwise it will rob the original aroma of food. For the first time, you don't need to add too much. You can add some every few months, such as an anise, a fragrant leaf, a few cloves, a small section of cinnamon, a pinch of fennel, a Sannai, and a small half of grass fruit. You can wrap them with gauze, but I prefer to let the spices float in the water one by one And quietly present its beauty. Sichuan people are fond of spicy food. Hot and sour is a very popular flavor recently. For those who like spicy food, you can also add a few millet peppers and wild peppers, but you must not cut off the pedicels, otherwise the peppers will soon become empty shells. Baijiu Baijiu is a kind of fermented product. But in fact, it is more traditional to mix Baijiu and distilled grains. Fermented grains make the food fermented faster and have a unique sweet taste. While liquor can be sterilized at the same time of fermentation, it can prevent the effect of white flowers, and the two complement each other. The real delicious pickle should have a sweet aftertaste besides sour taste. My grandmother added brown sugar and sugarcane to my prescription, but sugarcane is the same as bamboo shoots. It's better to put it in after the pickle is ready, so as to avoid the pickle water getting too much water and not fermenting successfully. My favorite pickle material, canniuniu, also known as the local silkworm, is a very traditional Sichuan vegetable, but it's hard to buy in many places now. Canniuniu pickle tastes crisp and doesn't need to be soaked for a long time. It's slightly sour, so it won't cover up its sweet taste. "

Production steps:

Step 1: get all the materials ready.

Step 2: clean the jar, blanch it with boiling water and dry it.

Step 3: mix the pickle salt and cold boiled water and put them into the pickle jar.

Step 4: add spices and pepper.

The fifth step: add baijiu.

Step 6: add mash.

Step 7: add pickle mother water.

Step 8: mix all the materials well.

Step 9: mix all the materials well.

Step 10: cover the jar and ferment until there are fine bubbles on the surface of millet. Then add vegetables to make it.

Materials required:

Vegetables: moderate

Pickle salt: 1 bag

Cold boiled water: 3L

Baijiu: 100ML

Pickle mother water: 300ml

Zanthoxylum bungeanum: 20

Xiaomilia: 10

Ginger slices: 5

Garlic: 3 cloves

Sugar: 20g

Star anise: 1

Fragrant leaf: 1 piece

Cinnamon: a short piece

Fennel: right amount

Note: 1. The first time out of the pickled vegetables due to lack of fermentation, usually more salty, less sour, more bubble a few times, the taste will be better and better. 2. Every time you add vegetables, there must be no water and oil. According to the amount of vegetables, add an appropriate amount of salt and wine, and add pickle spices once every three months or half a year. 3. if the flower is in the altar, we should put the flowers out in time, add some Baijiu to eliminate white flowers, and pay more attention to the cleanliness of the jars. 4. If it is easy to water more vegetables, it is best to separate the bubble, in order to avoid bad jar water. 5. If you want the water to be as beautiful as I am, you can add some red radish.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: hot and sour

Chinese PinYin : Si Chuan Pao Cai