Sichuan pickle(suan shuang kai wei de si chuan pao cai )

Sichuan pickle

Introduction:

"When I was a child, turnip was the only vegetable I could eat in winter, so when I grew up, I hated these two kinds of vegetables most. Because I had more choices, I didn't have to eat the dishes I didn't like. Since I liked cooking, I began to experiment with the dishes I hated to see how to make them delicious. Now I find that there is no bad food, just to see if you can make them, I can It's not that I know how to do it. I just want to say that maybe you'll fall in love with the food you don't like again. In recent years, you've started eating cabbage. You haven't bought a radish. Suddenly one day, Chengdu was introduced on TV. It's a city I miss very much. I used to go there. My husband hasn't been there, but I'm looking forward to it. All kinds of delicious and interesting food in Chengdu were introduced on TV. Let's go When I saw pickles, I didn't pay attention to the pickles in every restaurant before I went to Chengdu. It was so tempting on TV, so my father ordered me to have a try. So I bought some radishes and celery and tried them. As a result, they were out of control. Radishes became a must-have dish for our table every day. They were sour and appetizing. I felt less if I didn't eat them for a day. I've pickled them for two consecutive days It's been a month. It's been very good. That's why I came to the recipe. "

Production steps:

Step 1: get the ingredients ready.

The second step: first, the pot is first sterilized with the Baijiu, then installed with tap water (according to the size of the container, I only write the basic proportion), and my pink is because I had carrot before.

Step 3: put in all the ingredients.

Step 4: clean the vegetables and cut them into pieces or slices. If you have a flower knife, you can cut them into more beautiful patterns.

Step 5: put the pickle into the container, just as the water is good enough to submerge the pickle, put a layer and sprinkle a layer of salt.

Step 6: close the lid, add some water and seal it in a cool and dark place.

Step 7: marinate for 5-7 days, and then 2 days later.

Materials required:

Carrot: right amount

White radish: right amount

Celery: moderate

Cabbage: right amount

Tap water: 1000g

Garlic: right amount

Wild pepper: 100g

Table salt: 80g

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fennel: right amount

Baijiu: moderate amount

Note: Tips: pickle useful raw water useful cooked water, cooked water I feel more trouble, every time after washing vegetables need to dry water can be put in, raw water is simple, wash can be thrown in, I use raw water, and said can not bubble cucumber, easy to bad water, want to bubble some alone, some inside put sugar, some do not put, I put some red for the first time Pickled cabbage pickled cabbage has no use for a long time. When the vegetables are eaten, they must not use oil. If the pickles are white, they can be poured into some baijiu. Now I have been salted for months and have not met. The first pickle is best to have mother water. So I chose the first to make the pepper. First, he could make the mother water. Second I love the delicious spicy food. It's just that the taste is not so good. The first time I soak it for 5 days, I can eat it. The pickle water is good. The second time I cook it for 2 days, I can eat it. But if I want to eat fast, I must not cut big pieces. If I want to eat slowly, I can cut big pieces and marinate them more. If I want to use the container, it's better to use the pottery pot. But the first time I do it, I'm afraid it's bad, so I choose the glass pot. It's convenient to check. I think it's also very delicious. Later, I ' Because a jar was not enough to eat, I used a plastic safe. It tasted the same, and I always had to add water to seal it. If the fresh-keeping box had a sealing cover, I didn't need to add water. I used to soak XinLiMei radish, and then the dishes were very beautiful. But after a long time, I found that the water soaked XinLiMei radish slowly changed color It's thick, so don't soak it in your heart. After a period of eating, if the dish is very sour, it's time to add seasoning and salt. You need to add some more seasoning. You can control how much, and a little more is better.

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Suan Shuang Kai Wei De Si Chuan Pao Cai