Chinese Food
Home made fresh pickles
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The most simple materials and utensils are used to make pickles. Food additives such as preservatives, sweeteners, saccharin, etc. can be avoided to ensure the quality and health. They can be made and preserved anytime and anywhere. Pickles are rich in lactic acid bacteria, which are good for human health. Pickles with salty and sour taste can match with meat, decompose meat fat, and increase the taste and flavor of dishes. The pickle made by this method is sour and yellow. It's very delicious with stir fried meat foam or stewed ribs.
Cooking ingredients
Cooking Steps
Step1:First, wash the vegetables, spread salt, marinate for the first time, and dry the water at the same tim
Step2:Cool in boiling water. Mix glutinous rice flour with boiled water. Cool in the ai
Step3:It's better to mix the dried vegetables with the glutinous rice flour water, seal and seal them, and move them into the refrigerator after fermentation. It can be eaten in about 10 days according to the temperature.
Cooking tips:Pay attention to the cleanness of utensils and tools. Do not use oil and water containers to contain vegetables. Only in this way can we ensure that the fermentation process is not corrupted. After the fermentation, the color is yellowish. If the room temperature is relatively high, it can be put in the refrigerator to prolong the fermentation time. Adding glutinous rice flour is to help lactic acid bacteria ferment. It can provide nutrients for lactic acid bacteria. But pay attention to sealing when sealing. Because this kind of mushroom is anaerobic. Contact with air will affect fermentation. Especially in the early stage of fermentation. Try not to touch them. Cabbages can be replaced by Chinese cabbage. Sea salt can be replaced by table salt. There are skills in making delicious dishes.
