Chinese Food
Sichuan pickle, the most addictive Sichuan dish
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Sichuan pickles can be roughly divided into two categories. One is called bath pickles . It means that the time of soaking is short. Generally, crisp and tender root vegetables or hard vegetable leaves are used. For example, radish, lettuce, celery, and baby cabbage are used. They are usually soaked in the first day. They are eaten in the second day. They taste crisp and fresh, with appropriate saltiness. Another kind of pickles is used as seasoning. The soaking time is long, and the taste is sour and salty. For example, they are used for cooking Fish flavor dishes are indispensable for pickled chili and ginger. In addition, pickled cowpea, pickled radish and so on.
Cooking ingredients
Cooking Steps
Step1:In a clean oil-free pot, add water and salt to make pickle water. Heat to dissolve salt. Then cool.
Step2:In the salt water, add the ingredients (star anise), Chennai, pepper, dry pepper, crystal sugar and high liquor.
Step3:Pour the cooled brine into the pickle jar or sealed jar. The amount of water should be 2 / 3 of the pickle jar.
Step4:Add the fresh vegetables after washing and drying. Immerse them in salt water.
Step5:Close the lid of the pickle can. Put it in a cool and ventilated place. After 12 days, you can eat the pickle. The longer the pickle is soaked, the more sour it will become because of fermentation.
Cooking tips:I don't tell him - 1. Sichuan pickles can be roughly divided into two categories. One is called bathing pickles . It means that the time of soaking is short. Generally, crisp and tender root vegetables or hard vegetable leaves are used. For example, radish, lettuce, celery, and baby vegetables are used. They are usually soaked in the first day. They are eaten in the second day. They taste crisp, tender, delicious and salty. The other is used as seasoning. The soaking time is long and the taste is good It's more sour and salty. For example, it's necessary to soak chili and ginger in fish flavor dishes. In addition, it's also necessary to soak cowpea and pickled radish. 2. Pickle jars and chopsticks should not be stained with oily meat every time. Otherwise, pickle water will be raw flowers. That is, white mildew will grow on the pickle water. In case of raw flowers, the moldy spots should be fished out with clean instruments. Add proper amount of pickle salt and liquor. Move the pickle pot to a cool and ventilated place. Open the lid for 10 minutes every day. After 23 days, it can be improved. If the pickles are rotten, soft and smelly, it's changed
