Hunan pickles(hu nan pao cai )

Hunan pickles

Introduction:

"Hunan pickle is a kind of pickled product processed by wet state fermentation. Pickles are easy to make, low cost, nutritious and hygienic, delicious flavor, and easy to store. The main raw materials of Hunan pickles are all kinds of vegetables, which are nutritious, moderately salty and sour, delicious, tender and crisp, and can increase appetite and help digestion. Hunan pickle does not add a lot of spices and pepper like Sichuan pickle, but more pepper and ginger. All regions in Hunan have the custom of self-made pickles. The pickles in Western Hunan are the most famous. They are made according to the tradition. When they are eaten, they are mixed with red and bright spicy oil to make them delicious! In the face of Guangzhou's high temperature of more than 30 degrees, people have no appetite. At this time, pickles are more delicious than meat. "

Production steps:

Step 1: wash the pickle jar and set aside after drying.

Second step: prepare ingredients: salt, sugar, and high Baijiu (home wine is used up, so it's not filming).

Step 3: wash all the vegetables to be soaked and put them into the basket to dry.. (the millet peppers and ginger in the finished product picture are made in the last time, hahaha)

Step 4: cover well and put cold boiled water into the eaves of the altar! Don't let the water on the eaves dry. Add water in three or two days. By the way, clean the eaves and the lid with a clean towel, and then add water!

Materials required:

Beans: right amount

Ginger: moderate

Millet pepper: right amount

Salt: right amount

Wine: moderate

Sugar: right amount

Precautions: 1. Pickles are rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestinal tract, weaken the toxic effect of spoilage bacteria in the intestinal tract, and help digestion, prevent constipation, prevent cell aging, reduce cholesterol, anti-tumor and other functions; 2. Pungent condiments in pickles, such as chili, garlic, ginger, onion, can play a role in sterilization and promote the secretion of digestive enzymes; 3 Kimchi can also promote the absorption of iron by human body; 4. Home brewed (sauted meat foam with sour beans) tastes very good. It's also sour to eat directly. You can try it! Sour beans sold outside will smell!

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty

Chinese PinYin : Hu Nan Pao Cai