User:Ghybhvsp
I found the secret to Sichuan pickles
  ;  ;  ;  ;  ;  ;  ;Sichuan pickled appetizer ,rice ,edible can also be used as a seasoning ,convenient manufacture ,fast ,cheap .But the market kimchi taste was not perfect, and there is no clear suspect ,is not convenient ,the opening of the bag is not well preserved .
Why don yourself drowning as an altar !Production method is very simple ,the introduction is as follows: documents required: pickle jar a ,sorghum liquor ,pepper ,aniseed ,sugar ,salt ,ginger ,garlic ,below we have a specific production : one ,cultivate kimchi fermentation ( 1)first in the cold water add appropriate amount of salt ,then boil the water .
The water in the jar capacity of 20-30% or so, not too much .Salt cooking time than usual to let in a little more ,feel very salty lasts .(if using bottled drinking water ,then there is no need to boil ,put salt directly .
) ( 2)the water until completely cooled, poured into a jar ,and then add one or two sorghum wine. Wine not, kimchi mushroom is actually from sorghum wine yeast to .( 3),ginger ,garlic, paprika in, can put some more ,can increase the vegetables taste .
And this kind of food to keep within the jar has been ,they have the role of sterilization dressing .( peppers can also ,but not red color .) 2 -3 daysnotice observe carefully ,look around if there is a bubble formation of pepper ,beginning , is one to two very small bubbles ,not observed almost invisible .
If there is a bubble ,even if it is a bubble ,it description of normal fermentation .( in fact, not observed also never mind ,put 2-3 dayscan be a) (5 )pickle juice so well ( kimchi mushroom culture well ) .
Pickles bacteria belonging to the attention of anaerobic bacteria ,altar mouth seal is very important. Note: 1 Jarwall must be cleaned ,and then dry the raw water ,or simply scalded with boiling water about is also OK.
2 must nothave water .Washed dishes ,also absolutely cannot carry unboiled water . Must be dried to put in .Two ,make first joined also placed aniseed ,crystal sugar moderate .( aniseed according to personal preferences ,I do not recommend that notes Oh ah ,can keep food ,especially like aniseed taste friend ,may be appropriate to put some star anise ,cinnamon and so on) (1 )common kimchi raw materials: Red radishes, carrots ,cowpea ,cabbage ( restaurant for poached fish that ,the best clothes 1-2 days,fade again bubble ) ,pepper ,cabbage and so on .
Note: ( 1).The cucumber ,cabbage best instant eating ,or will cause the jar .( 2). Vegetables are washed ,cut into large fast or strip ( not too small ) ,cool and dry .( 3).In fostering a good pickle juice jar ,vegetables must be completely submerged in water, then seal the jar mouth .
( 4).Each join a new dishes to add the corresponding salt ,to right amount ,make a few times will grasp the .If more salt, it was salty ,a little ,food acid .  ;  ;  ;  ;each to join the new dish, according to different dishes ,soaking time is not the same ,the long time for a week .
Three ,eat 1 picklescan directly eat ,eat porridge is dish kimchi ,it take a few big 2can also becut into small pieces and then stir fry, pickle flavor more prominent. Being no more than 2 minutes .
Taste can be according to their own habits with chili soy pot ,put MSG and sugar. 3 canate .Because pickle more salty ,cucumber pickles can be mixed with silk ,add sesame oil ,monosodium glutamate ,coriander and so on ,as well as a cold dish .
4 with kimchiproduced several home dishes ( 1). The homely pickle fish :fishing some pickles ,hot pepper ,ginger ,have covered dishes ,cut it ,fish cake pan put the oil, oil heat , add the chopped pickles ,onions ,stir fragrance ,adding proper amount of water ,at the same time to common spices :salt ,sugar ,pepper powder .
Boil after adding fish ,cook until fragrant soup ,thick, add a small celery paragraph can be .If you like fish can also simultaneously adding tofu cooked together ,like fish ,tofu taste very good .
A pot is placed a little chicken .( 2)- pickled meat soup : the prepared dishes, cut into filaments ,add ginger ,water to boil ,add starch grabbed the bright filaments, then boil ,add green onion pot ,MSG seasoning .
The soup is a bit sour, but not the taste of vinegar that acid ,is a summer Jieshu ,increased appetite dishes .( the same and Kimchi Soup ) ( 3).Minced bubble cowpea :rice appetizer .
( 4)fried chicken gizzards / pickles .Pickles fried pork rice appetizer :( 5)- ( sour radish fish and pickled fish likewise ) ( 6)- sour radish and duck soup ( 7). The pickle lotus Ding (8) - pepper taro ( 9)-- foam pig ears (10 )Pao Fengzhua four ,juice maintenance every 3 to4 timesthe best brew sorghum added a ( 1/4 two) ,rock sugar .
Used the juice can be used repeatedly ,the older the better .5 no problem.With half a year after the juice fermentation ability is very strong ,the common vegetables just for a day or so you can eat.
If water little, replenishment method and the beginning, attention must be paid to water to cool completely and then added .Juice for a long time, in the summer may have white froth ,plus a few grains of sugar in.
Special remind :1jarmust be sealed ,the best selection of clay belt along the mouth of the kind .Keep in mind along the mouth of the water will not dry, if in the summer to go away for a few days ,in the edge of salt ,can absorb the moisture in the space ,avoid water .
2 jars,not sticky oil ,for oil will flower ,serious whole jars, dishes will rot .3 Sichuanpickle don put pepper ,that bubble out of the food is not crisp .4 if amaltose ,malt sugar rock sugar is better .
