Xiaoqing de delicacies normal Sichuan pickles

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