Xiaoqing de delicacies normal Sichuan pickles
Introduction:
"Sichuan pickle is one of the foods that many people like to eat. It can be used as an appetizer or as a seasoning, which is convenient, fast and cheap. Many friends or colleagues like to eat our pickles. They all ask how do you make them? The practice of authentic Sichuan pickles is actually very simple! Now I'd like to introduce the practice of authentic Sichuan pickles. Use a pickle jar, wash and dry one day in advance (note that there must be no raw water). You can choose the following dishes to make pickles, such as cowpea, radish, white radish, cabbage, purple cabbage, carrot, tender ginger, garlic set, etc. you can soak them. It's better to have garlic set for the first time, which can kill bacteria and taste, so that the jar water is not easy to break. Wash, cut and dry the vegetables in advance, and dry some of the water inside for later use. "
Production steps:
First boiling water, pickled cabbage, Baijiu one or two, high liquor (Erguotou) one or two, put in pickle jar. After boiling water, pour 2 - 3 jin of boiling water into the pickle jar and let it cool
Step 2: when the water is cold, you can add the previously prepared dishes. At the same time, you need to add some Chinese prickly ash, garlic, ginger and red pepper. These seasonings can not only play the role of seasoning, but also make the jar water not easy to break.
Step 3: cover the jar well, fill the edge of the jar with water (tap water is enough), but pay attention not to sprinkle raw water into the jar when opening the lid. Put it for about a week and you can eat it. The first time you eat it, it may just be salty, but if you soak it a few times, it will taste sour
Materials required:
White radish: right amount
Carrot: right amount
Garlic: right amount
Red pepper: moderate
Tender ginger: right amount
Pepper: a handful
Salt: right amount
Baijiu: moderate amount
Rock sugar: right amount
Note: 1. Pickle jar must not be stained with raw water, but also pay attention to the sanitation of the edge of the jar. It should be cleaned every three days. 2. Our hometown uses blood radish (also known as XinLiMei radish) to raise the jar water, which will make the jar water powder very beautiful! Without pickled cabbage pickled cabbage pickled cabbage, the color will be very beautiful..3. pickle jar should not be stained with oil. Every time pickles are washed, and the water on the handle should be dried..4. is added to Baijiu and add a little liquor and salt. When added to wine, pickles will be crisp. It can prevent the water from rising. After second.5. of salt water is raised, the vegetables that are eaten for two days on the same time can be eaten. If you don't eat it often, you can soak less vegetables, or use pickled cabbage to cook fish or noodles with pickled cabbage, which is also very good!
Production difficulty: Advanced
Process: others
Production time: several days
Taste: sour and salty
Chinese PinYin : Xiao Qing Mei Shi Zheng Chang Si Chuan Pao Cai
Xiaoqing de delicacies normal Sichuan pickles
Hormel's 18 delicacies and feast. He Mei Er Ban Mei Wei Yan Jing Si Zuo Yin Ya Huo Tui
Pork liver with garlic sprouts. Suan Tai Liu Zhu Gan
Absolutely amazing {plain fried bell}. Jue Dui Rang Wei Jiao Jing Yan De Su Zha Xiang Ling
Shrimp and garlic chili sauce. Xia Mi Suan Rong La Jiao Jiang
Stewed bean curd with potato. Tu Dou Dun Dong Dou Fu
Continue to leave steamed bread. Ji Xu Sheng Man Tou Dan Bao Man Tou Chao Fan
White meat with minced garlic and pepper. Suan Ni Duo Jiao Ban Bai Rou
Dried vegetable soup with old fire. Lao Huo Cai Gan Tang
Pork dumplings with leek. Jiu Cai Zhu Rou Jiao Zi