The practice of authentic Sichuan pickles(zheng zong si chuan pao cai de zuo fa )

The practice of authentic Sichuan pickles

Introduction:

"Although you can't eat more pickled food, pickles are my favorite dish, especially for breakfast. Friends also like to eat, and often bring a lot of friends to eat. Many people ask me how to make this pickle. Today I will explain it in detail. Think about all kinds of pickled vegetables sold outside, smell the taste and feel bad, all kinds of pesticides, additives, really dare not eat, or do it yourself. There are many friends who make kimchi by themselves. Some people give feedback that it's either smelly or white, or it's too sour and tastes bad. If you grasp the main points of making kimchi, everyone will make delicious kimchi. "

Production steps:

Step 1: first, buy a jar of pickles. The jar is sold in a large vegetable market. First, test the sealing degree of the jar. Let the seller test it. Light a ball of paper and put it in. Then, drain the water to see if the water seeps out. If not, drain the water along the jar. Cover the jar and slowly open the lid. If it feels tight, it's OK to open it. It means that the seal is good. After buying the jar, wash it clean, wipe it dry and breathe.

Baijiu Baijiu: the second step: brine production: to boil pure water, cool it, or use mineral water, (again emphasize not to dip oil), put it in the altar half of the altar, salt 800 grams, pour in, pour 50 ml liquor, must be authentic Erguotou, or pure grain liquor, do not buy fake. Here we talk about the amount of salt and wine. There is no strict ratio. First, put less salt, try soaking cabbage, taste salty, and then add it as appropriate. If you soak more pepper, put more points, and when you soak more vegetables, put less points. Do not use more wine, put less points at a time. If you find white on the surface, add some points. If you like sweetness, you can add some rock sugar. If you don't like sugar in all our dishes, you don't.

Step 3: fresh small red pepper, you can use the larger red pepper, which is also very delicious, not so spicy. Cut it into two sections with scissors and soak it. Cut off the handle of the pepper, and then use the toothpick socket, as shown in the picture (toothpick out)

Step 4: fresh ginger, wash and dry

Step 5: tender garlic, remove both ends, tear off the surface of the film, wash, dry

Step 6: half a bag of green pepper, this can not be less, will make the salt water taste particularly good, not easy to grow white layer. It's not easy to buy in this supermarket. I have to go to the seasoning Hall of the vegetable market.

Step 7: carrot right amount, this bubble for an hour or two to eat, with the bubble, or bubble heart beauty, cut into pieces, this will make the salt water is very beautiful, slightly red, radish is crisp and refreshing. Cucumber, cowpea, cabbage and other vegetables can be soaked

Step 8: a jar of pickles

Step 9: crisp and delicious pickles

Materials required:

Red pepper: 1500g

Tender ginger: 1500g

Tender garlic: 500g

Purified water: 3000g

Baijiu: 50 grams

Carrot: right amount

Green pepper: 250g

Pickled salt: 800g

Note: 1. There should be no oil in the whole process; 2. There should be no raw water in the whole process as far as possible, including the later chopsticks; 3. Salt should be salted; 4. The jar should be placed in a cool and dry place. 5： If there are local perilla, it's good to soak a little in the jar. The color is beautiful, and it can prevent from growing white. 6： Pay attention to the sealing of the jar. The lid should be well covered. Add proper amount of water to the edge of the jar, preferably pure water.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: hot and sour

Chinese PinYin : Zheng Zong Si Chuan Pao Cai De Zuo Fa