Chinese Food
China on the tip of the tongue - Sichuan pickle
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Kimchi is not only a dish in Sichuan family, but also a family emotion. Every family has one that can make pickles. And the taste of pickles in every family is different. It's hard to eat kimchi made by my mother when I'm out all year round. I have to make a jar of kimchi by myself. The ingredients for kimchi are usually the vegetables of the season.
Cooking ingredients
Cooking Steps
Step1:To make Sichuan pickles, you have to have a pickle jar first. Usually there are glass. Ceramic. Earthenware. The best pickle jar is earthenware with good air permeability. If there isn't such a jar, it's OK to find a container that can be sealed. I've met the boss of the small sales department near the company. He made a small bottle of pickle with a pulsating bottle
Step2:Red pepper is essential. Fresh ginger is not available every season. Pickled peppers and pickled ginger are very important condiments of Sichuan cuisine. Other vegetables can be chosen according to the season. For example, radish, green shoots, cabbage and so on. Before pickling, wash all kinds of food materials with clear water and dry them naturally.
Step3:Now the supermarket has this kind of pickle spice bag. If not, you can match it yourself. Mainly pepper, pepper and other spices. Or just pepper.
Step4:Pickle salt. It's specially made for pickles. In fact, it's OK to use ordinary salt.
Step5:To make pickles, it's better to have old pickle water. Its effect is equivalent to making old noodles in pasta. If there is no old pickle water, you can buy bottled wild pepper instead.
Step6:Kimchi water. It's very important. The tap water must be boiled before cooling. Mineral water can also be used directly. First, mix water and salt into salt water. It's about 200 grams of salt. 2.5 liters of water.
Step7:Liquor. Mainly sterilization. Sorghum wine will do.
Step8:No matter the pickle jar or the ingredients themselves, they should be washed and dried naturally. Put all kinds of ingredients into the jar in turn. The spice bag is also in the middle.
Step9:Then pour in the wild peppers, together with the water in the bottle.
Step10:Put in the garlic cloves. Then pour in the salt water. The amount of salt water should be controlled at a distance of about two to three centimeters from the mouth of the altar. Pour in a little white wine. It's also for sterilization.
Step11:Finally, cover the jar. Pour clean water on the edge. Seal the jar. Then find a cool place for it. Because it's fresh. It usually takes about 1015 days to eat.
Cooking tips:Every time you take kimchi, you must use clean, oil-free and water-free chopsticks. Be careful not to let raw water into the jar. Otherwise, it is easy to produce white flowers. If there are white flowers, you can kill them. Then add some white wine. The white flowers will disappear. If pickles taste too sour, they should be salted. In addition, we need to pay attention to the water on the edge of the altar. We need to change it frequently and keep clean water. There are skills in making delicious dishes.
