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Reprinted from alumni of the user at 20:09 on May 7th, 2010 Read (loading. ..) Comments (0) Category: Personal Diary
cucumber sauce Eight
1,000 grams of vegetables, lotus root, each 800 grams of beans, red beans 400 grams, 300 grams peanuts, chestnuts Ren 200 grams, 100 grams of walnuts, almonds 100 grams, (or more raw materials should be first preserved better) miso 2000 grams, 100 grams of sugar, color, 1,000 grams of soy sauce.
the above raw materials are processed into the shape of equal size mixed together, with blisters on the part of the salt, remove and dry, into a bag into the tank, the tank put miso, soy sauce, sugar and color mixing 1 day, 5-7 days after the top. When the first preserved
ingredient should not be too much salt, a little longer ,5-8 days, the cylinder should be submerged in the sauce ingredients, such as lack of cold water can be added.
assorted pickles
cabbage, garlic, onion, Qing Sun, cucumber, red peppers, radishes, lentils, ginger, garlic and all 250 grams, 100 grams of dried chilli, pepper 100 grams, 100 grams of ginger, salt 150 grams, 40 grams of white wine, brown sugar 80 grams.
altar kimchi disinfection wash water with a net cloth. To 2 kg of cold water into the altar, put salt, chili, pepper, ginger, brown sugar, white wine made from pickle water. To a variety of dishes to soak choose clean all the dry into the altar, the cover cap, adding football along the water, should always check the forum can not be lack of water along, so you can cook for 7-10 days.
bubble assorted vegetables cabbage, garlic, wild rice, garlic sprouts, bitter gourd, lentils, onion, Taicai, radish, leaf mustard, Qing Sun, cucumber, ginger bud, a total of 2800 grams red chili, chili 100 grams, 120 grams of pepper, ginger 120 grams, 150 grams of salt, white wine 40 grams, sugar 80 grams.
1, the kimchi altar washed with net cloth to remove the water. To 2 kg of cold water into the altar, under the salt, chili, pepper, ginger, brown sugar, liquor, etc., as flood damage;
2, the variety of dishes to soak all choose clean, dry, put into the altar;
3, cover the altar cover, adding football along the water, and regular examination, not to the altar along the water. This cook 7-10 days, you can eat.
2, the wash tank dry salted, fermented flour paste into the mix add the cucumber and drain, cover and cylinder head made sauce can be eaten for 10 days.
fresh cucumber sauce cucumber
5000 grams, 400 grams of coarse salt, flour paste 700 grams.
1, the common melon wash, drain water, to be cut open into two long (or not cut) Add coarse salt and mix well compacted, the surface of large stones with a clean suppressed. Marinated 3-4 days, remove the cucumber, drain salt water;
tender cucumber sweet and sour cucumber
5000 grams, 250 grams of sugar, salt, 250 grams, 20 grams of vinegar.
Wash the cucumber, cut, remove the seeds, dry to semi-dry, then soaked in sugar, vinegar and salt transfer into the solution, can be sealed for 15 days.
fresh cucumber foam spiced cucumber
5,000 grams, 1,500 grams of cold water, red pepper, 100 grams, 250 grams of salt, white wine 50 grams, 50 grams of five-spice powder, soy sauce 20 grams.
1, the cucumber washed first with 25% of the salt water soak 2 hours, remove and drain after;
2, the cold water, salt, white wine, red pepper, allspice, soy sauce into the altar , and then put cucumber, covered with the altar covered and sealed bubble 10 days Serve.
spicy sauce, pickled cucumber Cucumber
8000 grams, 80 grams of dried chili, sugar 30 grams, 4,000 grams flour paste.
1, will wash with water pickled cucumber, cut into 3 cm square piece of thick, soaked in water for 1 hour in the middle for 2 times in water, remove and control dry, put them into pasta sauces soaked bag, turning every day 2-3;
2, sauce made 6-7 days later, a bag poured out cucumber slices, dry control salty sauce, dried chili and sugar mix, 3 days after the epidermal stem bright Serve cucumber slices.
1, pay attention to clean the inside and outside the bag, in particular, the surface is not coated with bags of dirt into the cylinder;
2, cucumber slices and mix in pepper and sugar, be sure to pay attention to mix well, such as uneven, the taste of good food will not affect the quality.
finished dish light red color, sweet and spicy and delicious. fresh lotus root, sweet and sour lotus root
3,000 grams, 800 grams of sugar, release 300 grams, 300 grams of salt, ginger 10 grams, 6 grams of star anise.
1, the soil will be washed, peeled lotus root, sliced, salted 1 hour, pressed dry water;
2, the other spices into the boiling pot (2000 g water) boil about 5 minutes, let cool After the altar back together with the lotus root, about 4-5 days you can eat.
tender butter lettuce lettuce
3,000 grams fat, 50 grams of salt, 150 grams of bean paste.
1, the lettuce slashing the skin, wash; placed in a small tank clean and disinfect Shoujiyankuai uniform pickling salt, put the sun to dry;
2, will be applied in the lettuce with bean paste, re-release into the small cylinder. Sauce made 3-4 days later, you can eat.
3, to help spread lettuce bean paste rubbed in order to avoid inconsistent sauce flavor out of vegetables;
4, if a lot of sauce system to pick Douban residue can be dried, stored in a jar, the durable is not bad.
delicious dish, sauce rich, comparable with Sichuan mustard.
sour cabbage
5000 grams cabbage, pepper, 100 grams, 500 grams of salt, ginger 250 grams, 1,000 grams of rice vinegar.
Wash the cabbage into strips to old leaves, dry to semi-dry, into the altar, add seasoning and mix well and marinate for 2 days can be. Korean spicy pickled cabbage
cabbage, red dried pepper at the end, garlic, fresh ginger, salt, apples, bretschneideri, fish, beef soup the right amount.
1, the cabbage to help remove the old, yellow leaves, washed clean, all two and a half, with the amount of brine 2 days, remove and drain to the water;
2, the garlic, peeled, stem, washed and cut minced garlic. Apple, Pear washed, chopped. Washed minced fish, add dried pepper at the end, into a paste soup with beef, spare;
3, with a good seasoning the cabbage with the applied evenly, and then placed in a net cylinder of code. The cylinder in the ground, surrounded by straw is good, leaving 20% out of the ground, and then sealed with grass Gaiyan, maintained at 4 degrees Celsius, can be eaten to be 15-20 days.
cabbage pickled cabbage
5000 grams, 500 grams of salt.
1, remove the yellow leaves of cabbage, roots were cut, washed with knife in half or quarters.
2, into the heart of the cabbage dishes, and tile in the cylinder, each layer of food to sprinkle a layer of salt, until all laid out, the pressure on pickled weight, share 3 / 5 of the salt, too 24 hours later. If the brine up, you can remove the complex salt.
3, the first marinated cabbage into another cylinder, a layer of vegetables, sprinkle a layer of salt, sprinkle the top sealing layer of salt, sprinkle the remaining salt, exhausted, cold tight seal with a thin package, the Canadian rock pressure, sealed with mud paste Gangkou, and finally put cover. After 10-15 grams of pickled, you can remove the food.
cabbage yellow color clear, crisp and salty tastes.
spicy cabbage
material: Chinese cabbage, 5,000 grams; salt, 50 grams; sugar, 500 grams; vinegar, 150 g; sesame oil, 100 grams; dried hot pepper, 100 grams; light blue 50 grams; 50 grams ginger ;
Production Method: to help the old cabbage, roots removed, wash, change blade in half, then cut into 1.5 cm wide bar.
(2) to cut cabbage into the basin, sprinkle with salt 2-3 hours, in the cabbage in the water squeezed out, put into the basin.
(3) the dried pepper, Onion, ginger, cut into filaments, respectively. Heat sesame oil into a goal, put pepper, onion ginger Stir blow spicy flavor into the flavor, pour vinegar, sugar, let cool, to cool the sauce over the cabbage well, and marinate for 4-5 hours.
bright color, fresh taste.
cabbage cabbage flavor, 5,000 grams; salt, 250 grams; sugar, 250 grams; apple, 250 grams; pear, 250 grams; garlic, 50 grams; onions, 100 grams; pepper, 25 grams; MSG , 10 grams;
cabbage leaves will help remove a little and the old, water wash, dry control water, cut into diamond shapes, into the basin, sprinkle a little salt and pickled salted water to look after the Lek. A variety of seasonings and then place a container smashed and cabbage and mix well, then mix the cabbage into the cylinder, compressed mouth sealed about a week later to remove the food.
rich flavor, taste delicious, crisp, good palatability. fresh celery celery foam
1500 grams, 10 grams of great salt, pepper 5 grams, 3 grams of aniseed, red chilli 30 grams.
1, the great salt, pepper, aniseed, boiled water into the pot and add after five perfume let cool;
2, choose clean the celery leaves, cut into segments 10 cm long, red peppers Wash, dry water, into the altar with perfume cook in 1-2 days into the five can be eaten.
bubble size medium spicy fresh tomato eggplant Article
2000 grams, 2000 grams of the old salt, brown sugar 20 grams, 100 grams of dried red pepper, salt 50 grams, 15 grams of white wine, spice packet 1.
eggplant stalks (do not cut leaving 1 cm) washed into the altar to a variety of spices in the mix, add eggplant and spices, bamboo grip tight, cover, fill up the altar along the water, Serve hot about 15 days.
bubble Yang Jiang Yang Jiang
5,000 grams, 1,000 grams of salt,
UGG オーストラリア, pepper 500 grams, 100 grams of five-spice powder, dried tangerine peel 80 grams, 9 grams of pepper, ginger slices 5.
1, prepared pot, wash inside and outside, with a dry cloth;
2, the foreign ginger, peeled, washed, sliced, semi-tan, and the seasoning mix, into the altar , the seal population can be preserved after 1 month.
bubble fresh white radish radish
1000 grams, 1,000 grams of cold salt water, white wine 100 grams, 30 grams of dried chili, sugar 8 grams, 25 grams of salt, pepper 3 grams.
1, slashing the top of the carrot to be dry cleaned, then cut into appropriate strips, placed outside to dry to too tired;
2, the dried chili, sugar, pepper, salt, white wine and white radish Article mix into the altar, into the salt water. Forum edges sealed with water for 5 days, you can eat. radish radish smell
4,000 grams, 4 grams of salt, pepper 80 grams, 5 grams of fennel, ginger, pepper 300 grams.
1, the radish dry cleaned, cut wire, and then salt, pepper, fennel, ginger, pepper into boiling water and cook for 30 minutes, remove the debris, put together after cooling tank with the radish within 7 days sealed can;
2, when eating a small amount of soy sauce, vinegar. If long-term storage, the need to water control dry seal.
spiced radish
10,000 grams of white radish, 1,000 grams of coarse salt, pepper, aniseed taste.
1, cut the radish roots to the top of washed, cut from, into a clean tank, add coarse salt and water, surface water to flood the radish, pickled 1 month Serve pickled radish;
2, the carrot cut into thick strips, laundry to dry;
3, the spicy pickled radish skim the top of the dirt and bubbles that float gently into a large pot, (do not pour cylinder bottom slag material) plus aniseed pepper, red hair Aozhi sauce from heat, let cool;
4, then add the carrot cylinder, stir into the sauce, place 2 days after the stuffy, radish softened. If too dry add sauce to the radish can be wet prevail. hot and sour pickled radish
5000 grams of white radish, 30 grams of chilli powder, vinegar 800 grams, 200 grams of sugar, salt, 175 grams, 100 grams of sesame oil, pepper, aniseed 10 grams of MSG amount of water 2000 grams.
1, first radish choose clean, and then processed into 3 cm length, width, thickness 0.5 m section, drying to Bacheng dry spare;
2, sesame oil pan, add chili powder, yellow when deep fry within the mix of dry down Ruluo Bo;
3, the salt, sugar, pepper, aniseed open into the pot boil water, add MSG, let cool and pour it into the cylinder, and the radish mix, turning every day time, 15 days is the finished product, requiring a reddish yellow.
crisp texture bars, hot and sour taste.
spiced radish color
radish, carrot, seaweed head, Radish, a total of 50,000 grams coriander stems. Salt, cumin, dried orange peel, cinnamon, pepper, aniseed 50 grams, 500 grams of vinegar, sugar 200 grams.
1, the filaments into a variety of radish, parsley stems cut into 3 cm long segment the radish mix with salt, put cylinder (or altar) pickled 2-3 days, dry control moisture, sun Saturday into the dry. All kinds of spices into gauze bags, seal the mouth, into the pot, vinegar, water, 1000 grams, proudly flavor, the change Weihuo boil for 10 minutes, cool thoroughly, add sugar, stirring to melt 100 grams so far.
2, the radish stuffed into the jar pressed, poured into the juice with a good, thick papered on the altar, and then closed the clay, put the temperature at 5 degrees where, 10 days to consumption.
spiced rich, slightly sweet and sour feeling, bright color.
fresh white radish sauce radish
5000 grams, 50 grams of coarse salt, sweet bean paste 800 grams.
1, wash and drain water will be cut radish strips. Into the cylinder, add coarse salt Mix well and marinated 2-3 days with stones compaction, remove the carrots, drain salt water;
2, drained cylinder marinade, dry wash down the cylinder purification of the radish into Lek add flour paste and mix well. Cylinder head cover, sauce can be made 10 days or so.
sauce containers when the system must be clean, dry, in particular, is the second time with sweet sauce marinated, but also require equipment health.
bubble hot and sour radish
radish 10,000 g, red pepper, 100 grams, 150 grams salt, pepper 10 grains, vinegar 20 grams.
1, the fibrous roots were cut carrots washed, cut into strips, wash, and cut the pepper seed stalks wire;
2, the cylinder with a dry cloth to wipe the net, the radish, chili mix , into the cylinder, adding to the good salt, the ratio (1000 grams) of water added (50 grams) of salt;
3, saline plus one over radish Zaisa peppercorns, vinegar;
4, the cylinder placed in a warm place about 10 days can be. Five Spice Luobu Pi
Luobu Pi
3 kg, spiced noodles, soy sauce, salt, MSG amount.
will Luobu Pi shredded or small pieces, add spiced noodles, monosodium glutamate, salt, soy sauce, hot mix, two hours after consumption.
47.
More flavor carrot radish, 5,000 grams; salt, 750 grams; ginger powder, 50 grams; five-spice powder, 50 grams; chili powder, 30 grams; MSG, 10 grams;
the radish to Ying City, roots, water washed, changed into small pieces, into the pot, sprinkle with salt, mix well and marinate for about a week later, remove the salted water, mix with ginger, allspice, chili powder and dumb, take the altar one, the marinated radish pieces pressed into the altar, but also into some soy sauce, seal the mouth after about a week to remove the food.
crisp taste buds Xiangla Wei concentrated.
soak beans
5000 grams of fresh beans. Salt 400 grams, fresh ginger, garlic, each 100 grams of pepper, aniseed 15 grams, white wine 50 grams, 50 grams of sugar.
1, first salt, garlic, ginger, pepper, aniseed, sugar soak into the cold water after 20 days of standby;
2, will go to bars after the wash and drain beans, soup into the material , while adding white wine, sealed altar, and 10 days is finished.
whitening fresh cauliflower 1,000 grams, 1,000 grams of the old salt, brown sugar 20 grams, 20 grams of white wine, dry red pepper 30 grams, 30 grams of salt, fermented glutinous rice juice, spice packet 1. (Pepper, aniseed, ginger)
will break it into small central hand cauliflower stems removed, blanched in boiling water about 5 minutes, remove and quickly spread out to dry;
the various spices, loaded the altar, put cauliflower and spices, covered with the bamboo stuck altar cover, fill up the altar along the water, soak 5 days Serve. fresh green beans green beans
bubble
2000 grams, 120 grams of salt, garlic 40 grams, 40 grams of dried chilli, white wine 20 grams,
ugg ブーツ, ginger 40 grams.
1, salinization with cold water to open the peeled garlic, chili, ginger, salt water soak on 1 month;
2, the green beans to the old bars optional wash, dry surface water, the water poured into the former system of good pickle jars, then add beans, vegetables with bamboo will be clamped, the pressure on the stones. Tim covered the altar cover football along the water, soak for 10 days can be. sweet and sour pickled garlic
5000 grams of fresh garlic. 1000 grams of salt, sugar, 1,000 grams, 1,000 grams of cold water, vinegar, 500 grams.
1, slashing the garlic fibrous roots, 2-3 cm long stay garlic stems, stripped of bark, into the tank after cleaning. 5000 grams per 250 grams of salt, add garlic, and marinate for 1 day, 3-cylinder down the middle;
2, together with the water removed spicy, changing the water every day 1 for 4 days. Then remove the garlic, drained, garlic salt per 5000 grams (750 grams), sugar (1000 g), cold water (1000 grams), mixing, re-entry tank preserved, put shade;
3,15 days Serve. 5 days before eating normally a 10% vinegar soak. Fresh garlic bulbs garlic
3,000 grams, 1,200 grams of sugar, salt, 70 grams.
1, the garlic to the old skin, clean and small code into the cylinder, the code when a layer of garlic spread a layer of salt, 3,000 Urza (50 grams) of salt, and finally pour in the above (100 grams) of water, salt After 12 months the water bubble, to the garlic dip water tank, submerged garlic noodles. To change the water every three days meteorite consecutive days, except garlic to spicy;
2, remove the garlic into a clean basin, thrown into the sugar, sugar evenly by hand rubbing the garlic on the garlic and then loaded into the altar, every one house spread a layer of garlic spread the sugar sugar complete;
3, with water (300 grams), salt and let cool slowly into the open on the Huoao the altar, and then sealed with two layers of gauze altar, and with the tight string, place the sun at about 50 days to cool.
Laba garlic garlic
3,000 grams, 1,500 grams of vinegar, sugar 860 grams.
1,
ugg ムートンブーツ, with a clean bowl, preferably cooked with water disinfection, as Laba garlic foam containers;
2, selected garlic, peeled and washed, dried, first soak into the vinegar, the re- add sugar, mix well, place the conditions of 10 degrees -15 degrees, the cook for 10 days Serve.
garlic bulbs in the rural areas of this eighth day of the twelfth lunar month the day than soaking, soak silk for this season the temperature is suitable, it said Laba garlic. Vinegar and sugar with the amount of change can also be appropriate, but not too much change.
product was pale green garlic, spicy sweet and sour flavor and taste, very delicious.
five Xiangla Wei garlic bulbs of fresh garlic
2000 grams, 1,500 grams of salt, salt, 400 grams, 30 grams of dried red pepper, white wine 30 grams, 30 grams of brown sugar, spices, (pepper, aniseed, apple, ginger film), a little different with gauze wrap.
1, the garlic, peeled, washed salt, wine, salt and mix well put the basin for 10 days, two days turning 1 remove and drain;
2, will be the seasoning mix, into the altar garlic and spices in place, cover the altar cover, Tim football along the blister 1 month Serve.
pickled garlic
5000 grams of fresh garlic, salt 500 grams, 1,000 grams of brown sugar, vinegar, 500 grams.
1, will be cut out of fresh garlic, on the water soak 5-7 days (change the water every day);
2, the bubble after the use of refined salt and garlic, turning once a day tank , salted and dried to remove the fourth day;
3, take pot, add water 3500 grams, brown sugar, Cuzhu open side away from the crater, cool thoroughly; will handle a good garlic into the altar, pour in the water, cured 7 days you can eat.
pickled garlic fresh and not hot, there are garlic; slightly sour and sweet, very tasty.
sauce fresh Garlic Garlic
5000 grams, 500 grams of salt, miso 2,500 grams.
1, the garlic sprouts roots and seeds washed cut into the altar, the salt soak 1 day remove and cut into 4 cm long segment, and then soaked in water for 2 hours into the middle of the water for 2-3 times ;
2, remove the garlic sprouts, in the shade to dry, put into the bag;
3, the flour paste into the tank, put the bag Garlic sauce stains in the surface of vat, stirring 2 times a day 10 days Serve.
sweet and sour fresh Garlic Garlic
3,000 grams, 150 grams of sugar, vinegar, 85 grams, 75 grams of salt.
1, first choice Garlic ears clean and cut into 3 cm long segment to the spicy boiled with boiling water, remove, dry to the surface of water;
2, the net take a jar, put garlic sprouts, and then put into the sugar, vinegar, salt, add the appropriate water, the water did not have garlic sprouts. This cook 1 day, you can eat.
sweet and sour, tender crisp. Start tastes a bit weak, 7 days later, Sauvignon salty flavor greatly increased. fresh peanuts, peanut sauce
500 grams, 250 grams of high-quality soy sauce.
1, will be peanuts pick clean, into the pot fry, peeled on the big mouth glass bottles;
2, boil the sauce into the pot open, let cool and pour into peanuts in Peanut sauce to be submerged, then cover the lid of about 7 days can be eaten hot.
dish should not be stored for a long time, suitable for handling hot ground to eat.
red hot salty kohlrabi kohlrabi
5000 grams, 50 grams of salt, soy sauce 500 grams, 100 grams of chilli powder.
1, will wash salt turnip cut into thin slices are not dispersed into the tank,
ugg, foam with soy sauce 2-3 days, remove;
2, the kohlrabi slices, spreading evenly chili powder, thin salt, into the container Serve stew 5 days. Spiced pickled kohlrabi kohlrabi
, 5000 g; salt, 750 grams; five-spice powder, 100 grams;
the turnip to the roots washed, cut into the shape bergamot, with the salt, 7 days drying out 6 -7 into the dry, rubbing his hands about, Cuochu water, then salted the next 3 days after the cylinder, remove the sun to 6 into a dry, add five-spice powder and mix well, good mouth sealed into the altar, in January after edible.
Note: The storage time longer as well.
spiced rich, sweet and salty taste, is ideal for breakfast to share.
pickled spicy Jiucai Hua
Jiu Caihua 10,000 grams of salt 400 grams, 200 grams of ginger, pepper 50 grams, 50 grams of cooking wine, pepper 20 grams.
will Jiucai Hua ginger, chopped pepper, mix salt, pepper and wine loaded altar seal. Serve 30 days.
salty, fragrant, fresh, spicy.
foam ginger ginger
10,000 grams, 3,000 grams of cold water, salt, 2000 grams.
1, will be dry cleaned, peeled ginger, pickles into the jar;
2, open the cold water and saline to join the altar, the cover cap, the altar, listening to the sink full of cold water in Riga, Serve 10 days.
paozi fresh ginger ginger
2,500 grams, 2,500 grams of first class old salt water, fresh red pepper, 150 grams, 120 grams of salt, brown sugar 25 grams, 50 grams of white wine, spice packet 1.
1, first ginger bark off Joe, the old stems, and ginger will be washed in hot water for 2-5 days on, as a pretreatment, picked up, put the sun to dry adherent water, stand;
2, the old salt water into the altar, the first place (10 grams) brown sugar, and add salt and white wine and stir well, add pepper bottom, then add ginger, to be filled to half , then add the remaining brown sugar and spices and continue to install the remaining ginger, then top with a bamboo stuck in the ginger, the ginger does not move and float. Cover the altar cover, Tim football along the water, about 1 week Serve hot.
election materials should be selected Daini ginger, short roots, shoots, fresh ginger petals and more for raw materials;
old salt brine is appropriate to first class. If the old salt water shortage can also be inoculated with the new and old salt brine, but the effect is less good;
spice bag after use, in addition to the rest of the white fungus, can not be reused;
if shredded or ginger film into the bubble, in about 1 day Serve.
pickle dish is Sichuan style, color yellow, fresh fragrance, mild and sweet. Original paozi ginger can be stored for 2 years. Spiced pickled chili peppers
10,000 grams,
UGG ブーツ 格安, 1,000 grams of salt, five spice powder 100 grams.
the pepper washed, semi-tan, add spices and mix well into the cylinder seal. After 15 days you can eat.
sharp pickled pepper 500 grams of fresh pepper, salt 60 g, amount of liquor.
put the pot with coarse salt, plus (200 grams) of water, pouring boiling brine to make salt dissolves into law, will be washed pepper seed stalks cut into small pieces, dried, take pickles with boiling water repeatedly washed the altar, disinfection, the dried chili pieces into the jar into the brine method, immersion pepper, then cover the lid trickle-down promise of liquor a month or so marinade can be eaten.
Sichuan red chili pepper foam tip
3,000 grams, 560 grams coarse salt, alum, 120 g, 1800 g of cold water.
1, first rough, alum put up a small cylinder, add cold water, stir until thick salt, alum melting,
UGG AUSTRALLIA, alternate;
2, red pepper pick of pest-free wash, dry, to stems, stalks, and then pointed bamboo stick poked two holes in the pepper on both sides, so tasty chili. Add salt and pepper then the cylinder with stones compacted tightly.
3, salt to half a month after turning cylinder inspection time, skim froth flotation, and pay attention to pick out moldy and rotten pepper, and then compacted, Gaiyan. Salt to 6 months after the fait accompli, 3 or more edible. 1
look after two weeks, very important, otherwise the individual rot, mildew can cause the whole cylinder pepper victims. This is usually pickled pepper is one important reason for unsuccessful;
pepper foam cylinder should be placed in the shade to prevent under exposure, causing a bad cylinder;
eat pickled pepper, the pepper from the jar should not take Star contaminated oil to prevent deterioration Pickle.
pickled tomatoes tomatoes
2000 grams, 1,000 grams of salt.
1, scalded with boiling water to flush about tomatoes, peeled, cool, put up the cylinder, a layer of tomatoes with salt, cover and store for 7 days (during the period, the phenomenon of fermentation at fizzy, which is normal, not bad);
2, and then sealed with a piece of paper to cover up on the line, cool, well ventilated premises (do not freeze the winter), to the winter can bring to cooking, soup;
3, another method is to marinate for 20% of tomatoes put in the salt concentration of brine deposits. This fresh crisp and delicious pickled tomatoes.
taste the same as full and fresh. With cooking, soup can be absorbed. Article
lettuce shoots foam
1,000 grams, 700 grams of the old salt, brown sugar, 5 grams, 10 grams of salt, 10 grams of dried red pepper, cooking wine 20 grams, 5 grams of fermented glutinous rice juice, spice packet 1.
1, the lettuce to the leaf, leather, wash, cuts two pieces, soak in salt water in 1 hour, picked up, drying the surface water;
2, will mix into the altar in a variety of spices . Put lettuce and spices, cover tightly with bamboo altar card altar cover fill up along the water, soak 1 hour and serve.
Brassica juncea Brassica juncea, 200 grams of foam, first-class old salt water 1400 grams, 100 grams of salt, brown sugar 30 grams, 25 grams of white wine, dry red chillies 50 grams of the revolution, spices (pepper, apple, aniseed, ginger ) wrapped with gauze.
1, will go to the old stems and yellow leaves of Brassica juncea, wash, drying in the sun to dry hair a little listless, even to cast salt into the tank with rocks pressure is good, 1 day out, drain the water Shibuya ;
2, to the variety of spices, mix well into the altar, put Brassica juncea and spices, with the bamboo stuck, cover the lid, adding football along the water, soak for two days you can eat.
onion onion sauce, sugar, 5,000 g; brown sugar, 300 grams; ginger yo, 150 grams; salt, 75 grams; pepper, a little; aniseed, a little;
(1) to the onion root and the outer shell skin, wash with water and drain to make water, change the knife into the hob, into the basin for later use.
(2) the soy sauce, brown sugar, salt, pepper, aniseed, etc. into the pot, let cool on fire after opening;
(3) to take a net forum, the onion, and against the good juice Stir together to mount the altar, seal the mouth, about 3-4 days you can eat.
reddish color, crisp and sweet, savory by food.
cabbage Kimchi, 5000 g; apple, 250 grams; pear, 250 grams; white turnip, 500 grams; beef broth, 1,500 grams; onions, 250 grams; garlic, 250 grams; salt, 150 grams ; pepper, 150 grams; MSG, 50 grams;
(1) to the root of the cabbage and old to help after the wash, drain water, change the knife cut into four, into the basin, sprinkle with salt 4-5 hours; radish roots to be, skin, cut into thin slices, salted look; apple, peeled, cut into slices; onions chopped; garlic mash.
(2) would be a good pickled cabbage, pickled radish Lek to the water, into the altar, then apples, pears, beef broth and all spices together, pour in the cabbage on the total, gravy to drown cabbage, with a clean and heavy compression, the dish sink. Time can be determined according to the season, usually 1-2 days in summer; winter is generally 3-4 days you can eat.
bright color, hot and sour crisp, fresh and delicious, with a strong local characteristics. The most authentic kimchi
practice
1. First cabbage, white radish, red radish (a small can of red carrots, because no other two out of good taste, good for color, like eating chili peppers can also be placed in clean) clean, and cut into strips or blocks (according to personal preference.)
2. Salt will be flooded more than 5-8 hours washed dishes, the main role is to make cabbage water. After all the water drained out of. - Then the best taste of what compensation, if too salty, you can wash dishes with water several times, and if too light can be salt.
3. Wash a small amount of ginger, garlic - slice, an apple - cut into Ding. All into the dishes, then add a small amount of pepper, chili sauce, vinegar, sugar. Vinegar and sugar, have to put, every time I pour half a bottle of white vinegar will do a lot of sugar, so that we can taste good.
4. After all tuned into the box kept in the refrigerator a day or two you can eat.
like to eat sweet friend will like it. Spices can not say how much I clean, try to do one or two to grasp the nature. I first side edge tone compensation, for the first time it is very successful.
process of making kimchi
1. cut cabbage, cleaned, pour salt water, and then evenly coated with the cabbage on the salt, soak overnight in salt water after the drain out
2 . sauce: In the soup (water can) Stir in chili powder added, the onions. garlic. cut and put to add the seafood, fish, chopped into mud, adding a small amount of wine, and oil. Mix all the spices, the last salt (how much to taste.)
3. from the cabbage core, starting in the sauce evenly on each piece of cabbage, and finally wrapped in the outermost leaves, into a container to
pickled eggs, salted eggs, salted
how to pickle How to save oil production can eat rotten eggs What you'll find the answer here
1.
Brine pickled eggs pickled salt dissolved in water when the first order was for the degree of saturation (that is, bitter salty brine.) Brine to be cooled, the eggs will be dry cleaned, one by one to put into salt water and salt water into wine in a small cup, sealed altar, about 30 days to remove the cooking open forum. This method preserved salted egg, quick and easy, egg yolk oil and more particularly fragrant delicious.
2.
leaching liquor soaked pickled eggs pickled eggs when the first wash to dry on the liquor-by-dip dip, then roll on the salt, into the container, about 30 days Serve. This method is most convenient.
3. Five eggs
take the right amount of flavor pepper, star anise spiced, garlic sub, ginger, salt, put in boiling water equal 20 minutes, poured into the porcelain altar. Then wash the eggs were dipped into, seal altar, and 40 days after the serve. The salted duck eggs, rich flavor, salty and delicious.
4. The plant ash and plant ash preserved
into salt, water stained shell (sold on the market are mostly preserved in this way)
5. Rice soup with rice soup or pickled
after cooking rice and soup that come into the yellow mud or red clay, and add salt (not the proportion of the amount of salt, the salt according to their own requirements, light to add), it is said that preserved The salted egg yolk oil most.
6, a pressure cooker for 3-4 hours to pickle can be preserved as long as
good! method is: first prepared with cold water and salt into a saturated salt solution, there will be no breakage of fresh eggs, placed inside a pressure cooker, into the saturated salt solution, so that submerged eggs, eggs and salt solution, the volume share of the total capacity of not more than three-quarters of a pressure cooker. Pressure cooker lid and then installed a rubber band, covered in a pressure cooker, and tighten. Then take the pump connected to the airway pressure cooker vent on the lid to the pot into the air. Then remove the pump, high pressure valve cover, place 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker, remove the egg mold. As the egg soaked in saturated salt in the air at high pressure under the action of salt solution quickly penetrate the eggs, so quickly cured in a short period is good, and salty duck eggs are preserved more evenly.
salty pickled eggs 7:
10 kg eggs, 2 pounds of salt, a two-pepper, a little star anise, cinnamon, two slices of fresh ginger 1 egg wash to dry, to wipe, put the container, the remaining put the pot add water to boil material Liang Liang, added to put the egg container, the water should not have eggs, edible salt for 50 days.
salty pickled eggs 8:
1. provision of the egg wash, and towel dry
2. Dan Pi on the touch layer of miso, and then roll a layer of salt
3. to find a clean, leakproof plastic bag, the good material coated eggs on the inside, out air, fasten pocket
4. Finally, about 10 days in the refrigerator, take out, clean shells, cooked to
characteristics: does not play like a traditional egg will foul off a long time, and the Department of leaving the oil flooded, very fragrant
easiest way is to salt and then dipped in egg wash fresh sealed bags, half eaten
can put points when salted egg white, egg yolk can make a oil, very good.
pickled salted 9:
pickled eggs to be washed gel protective film on the skin (eggs can be pre-soaked in water for one hour), remove and dry after a good wash stand; to pound two eggs the ratio of the two salts, endures salt water, boil the right amount of pepper can be added. Then put stewed good salt, eggs can be placed in the washing (preferably the brine egg into a jar loaded), a month later, you can eat boiled salted egg.
brine pickled eggs pickled not heat, no egg yolk oil, salt too closely, and egg yolk and protein to diarrhea was not delicious. You can always check, remove and try to look less of a heat cooking.
In addition, when the eggs are cheap, brine pickled eggs is a good way to save the egg.
Note: when you once again preserved when the second round of eggs, salt brine marinated first pass will still be brewed again and again, otherwise it will stink pickled eggs out, because they do not boil salt water system there will be some impurities.
the dry-cured salted egg wash eggs soaked with liquor, and then roll around in the eggs in salt, were planted to be full of salt, Huai, and then into airtight plastic food bag , the bag sealed truss, a week later, salted eggs, salted it became. This easy homemade salted eggs
many pickled vegetables law. Raw salted, cooked salted, pickled mud, dried salted, pickled ... ... a variety of salted paper method, each of the short length. Some salt is not good, sour smell or half shell, cooked burst when the ping-pong, or salt may not be imported. I salted with sand, after repeated verification comparison, sand salt effect is most ideal. Moreover, one advantage of sand salt pickled eggs, small, and second, to eliminate the protection of sand flies bite and mold contamination. The third is not bad durable, long said egg yolk oil, egg white is not bad software.
sand salted egg is:
pound of eggs, a pound of sand, two or three of water, one or two of salt, pepper, aniseed, tea, wine, sugar, monosodium glutamate free. Container of sand layer of the egg salt layer, and finally to all buried in the sand, and cover prevent shrinkage. Cooked before eating fish out of sand to come and go. Sand can be used repeatedly.
yourself raw pickled pepper: red pepper, 300 grams, 150 grams of garlic, ginger 20 grams
spices: salt, MSG appropriate
practice:
1, red chilli stalks, seeded , cut into small pieces;
2, shredded ginger, garlic into garlic;
3, add spices and mix well all the materials placed in the bottle dry wash control;
4, sealed bottle 3 days in the shade can be boring.
soaked pepper can do dishes, coupled with other materials can also be made of pickled fish, pickled frogs and other dishes. Taken out when doing dishes, and then mix with some sesame oil, taste better.
pickled garlic methods:
Method One:
10 pounds of fresh garlic, sugar, 4 pounds 3 two to 10 pounds of water, salt, 7, two vinegar 1 over two
1, garlic bulb: Select fresh, a big garlic, cut the tail, leaving only a little to put it into cold water, soak 3-7 days, according to the temperature heating and cooling may be appropriate to reduce or increase the flood damage of time. Change the water every day, the tender taste of garlic bulb out, then remove and place in a clean jar.
2, pickled garlic: garlic into the jar will be soaked in, put a layer of garlic spread a layer of salt, stir again the next day, after a 3-day agitation to remove four days, spread the curtain on sun day, get out of the floating skin, down into the cylinder, and then pickled sugar. 10 pounds of water plus sugar syrup 4 pounds vinegar 1 two, bring to boil. Do not be cool to hot syrup, and then the garlic into the cylinder. Note that sugar is about 2 inches higher than the garlic, sugar on the surface Zaisa 3 two broken sugar, and then I will be altar tightly sealed, placed in the shade, preserving 2-3 months to become a soft white translucent crystal jade a delicious white garlic.
3, season: 6 in the 7 days before maturity, you can add some sweet-scented osmanthus, to enhance the flavor.
Method Two:
500 克 garlic, 300 grams with 50 grams of salt, brown sugar, 20 grams of 30 grams of rice vinegar or white vinegar can be added from time to add star anise 600 g of water
1, garlic to the old skin, leaving 2 cm off the stem, dig into the roots of garlic but not to cone dug garlic powder (garlic purpose is to make tasty)
2, garlic bulb with water for 5-7 days, changing the water every day
3, garlic into the altar, a layer of garlic layer of salt, no water; pour garlic once a day, following back to the top of the garlic are flooded; 5-7 days out of the sun, the skin is dry, then remove the old skin ... if evenly code into the altar ... in
4, water to a boil, add brown sugar, remove from heat; water temperature around 80 degrees when the vinegar; let cool thoroughly into the garlic after the altar, altar cover, 7 days later to be converted to fructose, brown sugar, edible after
5, Tang Wei strong aftertaste, salty and slightly acid, such as hi more vinegar acid.
6, sugar, garlic juice can be used for sweet and sour sauce to use when the time Levin, garlic strong, distinctive flavor, but no longer used for the submerged garlic.
Method three:
sweet and sour garlic: 10 pounds of fresh garlic, 6 pounds of brown sugar, vinegar, 1 kg, 6 kg of water, 1 kg salt. Methods: fresh garlic to the skin, put clean water soak 5 to 7 days, changing the water every day 1, remove, about 3 days with the salted, dry out, then pour the sweet and sour bubble days that Aohao edible.
method four:
the garlic skin removed, leaving only the innermost layer Nenpi, washed with dilute brine taking a dip in half a day, can play the role of disinfection, make the garlic is better preserved; soaked in salt water to remove the garlic, while drain water into the jar or Tang Cigang side, glass, coupled with soft white sugar and white vinegar, in general, about 500 grams of garlic, 750 grams of sugar, vinegar, the number of is added according to their own tastes; Finally, add the right amount of cold water to submerge the garlic is appropriate, do not mix, so sugar dissolves slowly, the container lid closed, two weeks to a month or so can be eaten. After
garlic marinated, pickled garlic sauce used can also be used for seasoning. Grilled fish will usually be made with sugar, vinegar and cooking wine tune juice, vinegar, sugar and garlic juice directly into sugar, for there is a different flavor.
Methods Five:
Material: 2,500 grams of fresh garlic, 500 grams of sugar, white vinegar 50 grams, 30 grams of high spirits, salt, 150 grams, 50 grams of honey, a tablespoon of sweet-scented osmanthus, cold water amount
1, garlic bulb: Select fresh, a big garlic, cut the tail, leaving little to, leaving only one or two Nenpi, into the salt water soak for 3 days (every day soaking water plus 50 grams of garlic salt preparation of dilute brine), according to the temperature heating and cooling may be appropriate to reduce or increase the flood damage of time. Change the water every day, which can play the role of disinfection can also taste the garlic bulb out of tender, then remove and place in a clean jar with a water seal.
2, pickled garlic: garlic into the jar will be soaked in, add sugar, white wine, vinegar, honey, then add cold water, sugar is about 3 cm higher than the garlic, stir by hand in the jar to within sugar and honey completely and into the water, then cover the altar cover, cover the mouth into the water seal. The jar in the shade, preserving 2-3 months to become a soft white translucent jade crystal white garlic was delicious. Pickled garlic in a few days before bubbles will emerge from the altar, do not care that it is normal in a few days there will be no. In the curing period, the attention altar of health, time to add sealing water.
3, season: 6 in the 7 days before maturity, you can add some sweet-scented osmanthus, to enhance the flavor.
Methods Six:
6 pounds of new garlic, 1 kg of soy sauce, vinegar, 1 kg, 1 kg sugar, 4 two of salt. Best small container with lid jar. Garlic packed forum installed first, and then put all the seasoning into the wok, add the right amount of water to boil over low heat. In the process of burning to keep stirring, to promote dissolution. Then put it poured into the jar. Are immersed in fresh garlic sauce in the best. About a half months later you can taste their delicious. After eating garlic can be added fresh garlic, added material. Degree of sweetness and salt add and subtract according to their preferences. pickled garlic
Crystal Method:
spring garlic to the skin leaving a new two-tier Nenpi, washed with dilute brine Paoshang day, remove and dry, into the jars, put the garlic side , while adding sugar (5 pounds 1.5 pounds of garlic sugar), plus water, without stirring, to dissolve the sugar slowly. Then seal the jar, put the shade, salt can eat two and a half and then attached a sugar
following garlic sauce recipe for: Grilled sweet onions sweet and sour salmon grilled salmon
onions, garlic with a flood of soup is done, is really delicious.
practice: 1, oil pan, saute onion garden, push lightly to the side,
2, the pot into the salmon fry, pour point of cooking wine, and then poured the two spoon of sugar garlic, cover the pot. bored look just fine.
3, the last fish into the tray, the garden onion covered in fish and serve.
characteristics: sweet and sour fish and tender, the key is simple and delicious.
garlic Nutritional Analysis:
1. garlic water governance Pediatric Cough;
2. garlic porridge Zuojiu Junior, sweet and sour, with garlic, not spicy, fishy solution tired cured , to aid digestion;
3. garlic can protect the liver, liver cells induced the activity of detoxification enzymes can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer;
4. antioxidant garlic activity than ginseng, eat it can delay aging, exposure to lead or lead poisoning often people tend to eat, can effectively prevent lead poisoning;
5. Garlic contains propylene sulfide called capsaicin, and its ability to sterilization to penicillin, 1 / 10, to pathogens and parasites have good role in the killing, you can play against influenza, prevent infections, treatment of infectious diseases and the effectiveness of insecticide.
garlic related groups: the general population can eat, eat with diabetes.
garlic food phase g: 1. Avoid mangoes with the food, so as not to induce jaundice;
detailed production methods Sichuan pickles
Materials needed: a big mouth and a couple of bottles of pepper a little green pepper and sorghum a pinch of salt
kimchi fermentation bacteria culture:
(1) First, put some pepper in cold water, some salt, then boil the water. water in the bottle about 70% of capacity. salt than usual cooking put a little bit more time, a little salty taste basis. pepper with about 20-30 or so (4 liter bottle), a little bit less does not matter.
(2) until the water completely cooled, poured into the bottle inside, and then add one or two sorghum. No other wine, pickles role of yeast strains in fact come from sorghum.
(3) put a green pepper into the (usually eaten as a vegetable is not the kind of spicy) other vegetables, such as radish, cabbage (cabbage), beans and all that line, but if the fastest with a green pepper.
(4) After sealing the bottle, place about a week to 10 days (depending on the temperature difference).
2-3 days may be noted carefully observed to see whether green pepper around the formation of gas guns, beginning one to two very small bubbles, not pay attention to observe the almost invisible. If there are bubbles, even if it is a bubble ,
normal to the fermentation, to be completely yellow after green pepper, add 2-3 days, become!
(5) pickle juice so do the (good kimchi bacteria culture). Kimchi bacteria are anaerobic, pay attention to the bottle's seal is very important. remove primers used him as a fermented green peppers, discard.
congratulate you on your success!
Note:
bottle wall must be washed, dried and then raw water, or simply boiled, what is required. definitely can not have raw water. peppers washed, too, must not take the raw water.
raw water then why not? The reason is Simple, tap water (raw water) in the chlorine, will kill bacteria kimchi.
cook
(1) election less moisture content of vegetables, such as radish (radish will do what), cabbage (cabbage), beans , green pepper, pepper.
(2) vegetables, cleaned, cut into large fast or article (not too small) and drain.
(3) into the culture bottle of kimchi juice , the vegetables must be completely submerged in water, then seal the bottle.
(4) to determine whether to complete
cook vegetables start to turn yellow like, and more than a few days can be hot. take the time to direct his hands. Be careful not to mix raw water.
open the bottle when the unique aroma of kimchi will nostrils, the distance might not stand the strong smell that, please note that the ventilation window.
If the vegetables began to rot, and that pickle juice you have not done well, it must be mixed with raw water, or not completely sealed, drained over again.
Note:
just beginning to cook when needed a bit longer, about a week or so.
bottle fermentation process is realized, it will produce gas. If the pressure is too high to open the bottle deflated.
hold also, if the bottle is strong enough so, although not explosive, but the pressure is too high will seal the top open bottle, even with the gas with water overflow and stain the surrounding environment. let one or two gas, vegetables, no air inside, and later to do not have to bleed out.
pickled kimchi consumption can be imported directly, but still wash reasonable. preferably cut into small pieces and stir-fry, the unique flavor of kimchi more prominent. into pot at most 3 minutes, can not cook. tastes can be used according to their own pot with chili soy, salt and sugar.
juice maintenance
replenishment methods and as it began, with pepper, salt , sorghum supplement, attention must be coupled with other water go after cooling. juice with a long time there will be a white froth, add a pinch of sugar into it. every cook 3 to 4 times the best time to add Sorghum wine (about half of the two). used juice can be used repeatedly, the older the better .5 years no problem. used the juice of half a year after the fermentation capacity is very strong, just soak vegetables in general can be eaten a day or so.
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