Sichuan pickles appetizer, with rice, also can be used for direct consumption of spices, making convenient, fast and cheap. But the taste of kimchi on the market are not authentic, and there is not clean the suspect, is not convenient, a bag on the bad preservation. Why not make yourself a jar of it flooded! Production method is very simple, described as follows:
Materials needed:
a pickle jar, sorghum liquor, pepper, aniseed, sugar, salt, ginger, garlic
good , here we come to the specific production:
I. Training kimchi fermentation bacteria
(1) placed first in the amount of salt and cold water, then boil the water. water capacity of 20-30 in the jar %, and not too much.
salt when cooking put a little more than usual,LV bags, feeling very salty basis. (If you use bottled drinking water, it does not need to boil, salt directly like.)
(2) until the water completely cooled, poured into the jar inside, and then add one or two sorghum. No other wine, kimchi, the role of yeast strains in fact come from sorghum.
(3) put red pepper, ginger and garlic into the can put some more, increase the food taste. And this dish has always been to keep within the jar, they have to taste the role of sterilization. (Green pepper can be, but the color did not look good red peppers)
2-3 days may be noted carefully observed to see whether there are bubbles forming around the pepper, the beginning, is one or two very small bubbles, not pay attention to observe the almost invisible. If you have bubbles, even if it is a bubble, to the fermentation to normal. (In fact, not observe it does not matter, put 2-3 days on it)
(5) pickle juice so do the (good kimchi bacteria culture).
Bacteria are fed kimchi aerobic bacteria, pay attention to the importance of sealing the mouth of the altar.
Note:
1. jar wall must be clean, dry and then raw water, or simply boiled, what is also OK.
2. definitely can not have raw water. washed the dishes, too, is not with the raw water. be sure to dry the inside.
Second, cook
first join also magnified the material, crystal sugar. (Aniseed based on personal preference, I do not recommend, oh ah can keep notes as the original flavor of food, have a special friend like the aniseed taste, you can put the appropriate point of star anise, cinnamon and the like)
( 1) Common pickles Ingredients: small red radish, carrots, beans, vegetables (the restaurant for the kind of boiled fish, preferably 1-2 days to dry, wilted and then soak), hot peppers, cabbage, etc..
Note: (1). cucumber, Chinese cabbage is best eaten the bubble that is, or will cause the jar flower.
(2). vegetables cleaned,chanel handbags, cut into large fast or article (not too small), to dry the water.
(3). kimchi juice into the culture altar, the vegetables must be completely submerged in the water, and then sealed altar.
(4). adding a new dish each to join the corresponding salt, in moderation, will hold good for a few times. If more salt will be salty, a little, and food acids.
adding new dishes each time, according to different dishes, cook time is not like the longest week.
Third, consumption
1. kimchi can be directly eaten, porridge dish kimchi when, a moment will eat a few large bowl
2. can be cut into small pieces and stir-fry, the unique flavor of kimchi more prominent. went in at most 2 minutes. tastes can be used according to their own pot with chili soy, MSG and sugar.
3. you can mix to eat. Because salty kimchi, cucumber and pickles can be Hunban silk, add sesame oil, monosodium glutamate, parsley, etc., but also a very good salad.
4. several dishes made with kimchi
(1). homemade pickled fish:
fishing some pickles, should cover food, pepper, ginger, cut and make things right for the fish Guo Lifang
oil block oil, oil heat, pour chopped pickles, onions, Stir flavor, add appropriate amount of water, while adding commonly used spices: salt, sugar, pepper and so on. Boil after adding steak, cooked to soup fragrant, thick, add a small celery segment on it. Plus if you like fish cooked with chunks of tofu can be added at the same time, as fish, tofu taste very good. Pan when you put a little chicken.
(2). kimchi pork soup: use covered dishes soaked, cut wire, add ginger, boil water, add fresh with starch grabbed the wire, then boil, Remove from heat when adding chopped green onion, monosodium glutamate seasoning. Tom blinded, but not the vinegar kind of acid, the summer's hot weather, increase the appetite of the dish. (The same approach also kimchi soup fans)
four chicken legs bubble, the maintenance of juice every cook 3 to 4 times the best time to add sorghum wine (1 / 4 of the two), rock sugar. < br> used the 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.
If the water a little, and replenishment methods and as it began, attention must be coupled with other water go after cooling. juice with a long, white in summer, floating foam may occur, add few grains of sugar into it. < br>
reminded:
1. jar must be sealed and the best selection of land along the mouth of firing the kind of band. At any time to pay attention along the mouth of the water can not dry, if you want to go out a few days in the summer, you can add some salt along the mouth,ugg, can absorb the water space and avoid the water to kill.
2. jars, not sticky oil, flower oil will account for serious food will rot the jars.
3. Sichuan pickles do not put pepper foam out of the food is not as crisp.
4. If there is maltose, the sugar into maltose better.
5. to keep the smell of kimchi, ginger, garlic, chili is not broken. A good soak eat ginger, ginger sauce can be done.
6. do pickled fish or sour radish kimchi duck, the longer the better.
Oh, this is my little experience, we share it. In order to have a more intuitive results, specifically to the Internet to find a lot of pictures. If anything is not the right place, we slowly explore.
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