Chinese Food
Simple local pickles in Hunan
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There are many pickles in many places. Sichuan pickle is more famous. Our Hunan pickle is simpler than Sichuan pickle. The materials are not so complicated. We don't need to add octagonal spices. If you eat them, they have a different flavor. The fresh fragrance of the ingredients plus the sour and sweet flavor make people have endless aftertaste.
Cooking ingredients
Cooking Steps
Step1:Clean the glass jar and dry i
Step2:Prepare proper amount of boiled water for coolin
Step3:Wash and dry the food. Never put it directly with raw wate
Step4:Some people are curious about pickle salt. I uploaded a picture. I bought it on a treasure. It's ten yuan and three bags. It's also a package of mail. It's very affordable
Step5:If you want to make kimchi, it's worth a lot of money. It's recommended rouge and red radish. There are few dishes in the market. Also, you bought four big ones for ten yuan in a certain treasure. When you make kimchi, it turns red. It's very nice
Step6:It's super delicious. My favorit
Step7:Put it in half. Throw in some salt and sugar. The old sugar is the best. Go to the supermarket to buy the best broken one. I'm lazy. I throw in a large piece directly. Fermentation may be slow. It doesn't matter. Don't put too much salt. It's better to salt a little. So if you put less, add more. It doesn't matter if you put more. Pickles will absorb salt. It's like we do it well. Eat it for a while. And add some salt by ourselves. Sugar is also good The same thin
Step8:Kimchi can be put in two-thirds of the jar at most. Don't fill it too full. After putting it, continue to add some salt and sugar. Add some white vinegar. Add a little white wine to promote fermentation. Then add boiling water. Seal. Make sure there is water on the edge of the jar cover. The water can't be dried. You can eat it in a week or so. Remember to use special tools or chopsticks to catch kimchi. The tools can't touch raw water. And It's better not to fish all at once. If you're done, you need to add something in. You can't empty the jar. Leave some materials to raise vinegar. The older the vinegar, the more fragrant it is. It won't go ba
Step9:This is the back of pickle salt. If you don't know how to add salt, please refer to it
Step10:On the fourth day, when I opened the lid, I could smell a smell. Remember that the jar should also be sealed. I took a picture specially. I was taught by my grandmother when I was a child. I used a rubber band to cover a layer of plastic bag. Later, happy vegetables will continue to update the pictures of pickles cooked. The cover picture was made with plastic jar last year. There are more varieties. It's convenient to carry. I'm afraid that the plastic bubble won't eat well. This year, I changed the glass ja
Cooking tips:1. Maybe someone will say that you have the right amount of hair. How to judge? What I want to say is that different jars are chosen with different capacities. Naturally, we can only judge by ourselves. The best jar is the ceramic jar. The next is the glass jar. I choose the glass jar with round mouth. Make sure that the jar is sealed. If there is air leakage, you can't make pickles. It will rot. 2. About the choice of salt. Ordinary salt is not impossible. But it's not as good as pickle salt. Ordinary salt contains iodine, which will affect fermentation. Moreover, it's unknown whether eating pickle will affect the body. 3. About the materials for making pickle, many of them can be put. Radish, water bamboo head, long beans, lettuce, carrot, cucumber, pepper, pear, sweet potato But not all the ingredients can be put. And we should pay attention to that. Some of the ingredients have to be eaten immediately after a few days. Like cucumber, it will become soft after a long time. It will affect the taste. 4. The water in the jar must be
