CN103783457A - Pickled vegetable making method - Google Patents

Abstract

The invention relates to a Szechwan pickled vegetable making method, the Szechwan pickled vegetable has the advantages of appetizing and eating with rice, and can be directly eaten and be taken as a seasoning, and the making method is convenient, fast and cheap. The Szechwan pickled vegetable making method requires a pickled vegetable jar (the pickled vegetable jar is characterized in that a rim is provided on the upper part of the pickled vegetable jar, is filled with water, the upper rim port of the pickled vegetable jar is filled with water, so that water can not be lacked, so that the sealing effect is provided), sorghum liquor, Chinese prickly ash, capsicum, aniseed (Chinese star anise which is giant anise), rock sugar and salt. The pickling time can be different according to different vegetables when the new vegetable is added, wherein the longest time lasts one week.

Description

Pickled vegetable making

Technical field

The present invention is the preparation method of Pickles, Sichuan Style, belongs to grocery trade.

Background technology

Pickles, Sichuan Style whets the appetite, goes with rice, and the direct-edible condiment of also can doing is easy to make, quick, cheap.

Summary of the invention

(there is edge top to one of pickle jar, can fill water, the upper edge hole of jar is to fill water, and water can not lack usually, just can play the effect of sealing), sorghum liquor, Chinese prickly ash, capsicum, aniseed (be exactly Chinese anise, also cry anise), rock sugar, salt.

The specific embodiment

One, cultivate pickle fermentation bacterium

(1) first in cold water, put into some Chinese prickly ashes, appropriate salt, then that water is boiled.The water yield is in the 10%-20% left and right of jar capacity, not too many.

Salt is cooked Shi Duofang a bit than usual, feels very salty and stops.

Chinese prickly ash amplifies approximately 20 to 30 left and right, puts more as far as possible, can bubble out like that very fragrant dish.

(2) after water is completely cooling, pour in jar, then add one or two liquor made from sorghum (large jar can suitably be added).

Other wine is not all right, and pickles bacterium comes from liquor made from sorghum Qu in fact, and wine also often will add.

(3) put out to graze green pepper (be the very solid bottle green capsicum of that length, very peppery, seasoning is used), ginger can be put more, increases the taste of dish.And this two plants vegetables and will keep having in jar always, they have the effect of rendering palatable.

After 2-3 days, can note examining, see whether green pepper has bubble to form, and is one to two very tiny bubble at first, does not note observing and almost cannot see around.If there is bubble, even a bubble, just explanation fermentation is normal, after the complete flavescence of green pepper, then puts 2 to 3 days, has just become.

(4) Normal juice of pickles has been carried out (pickles have been cultivated by bacterium) like this.

Pickles Pseudomonas, in anaerobic bacteria, notices that the sealing of altar mouth is very important.Pickles, along with fermentation, produce antibacterial action.Produce during the fermentation lactic acid bacteria, and produce tart flavour in the maturation along with fermentation, not only make pickles have more delicious food, can also suppress other bacterium in altar, prevent abnormal fermentation.

The necessary wash clean of jar inwall, then dries unboiled water, or simply scalds with boiling water.

Definitely can not there is unboiled water.After green pepper is washed, also to dry, definitely can not be with unboiled water.

Two, brewed

First add aniseed, rock sugar appropriate.

(1) conventional pickles raw material: radish, cowpea, leaf mustard, tender ginger (purplish red new ginger), capsicum etc.Attention: carrot and cucumber preferably steep and eat, spends a whole night and just takes out, and not so can cause raw flower (occur foam in pickles soup, graywall appears in surface) in jar.

(2) after vegetables wash clean, cut into large slices or bar (too not little), dry moisture.

(3) put into cultured pickles Normal juice at altar, vegetables must drown completely, then seal altar mouth.

(4) often add once new dish will add corresponding salt, appropriate, do several times and can get hold of afterwards.If salt is many, can be salty, few, dish acid, pickles soup is apt to deteriorate.

Add after new dish, according to different dishes, the brewed time is different at every turn, maximum duration one week.

Three, edible

(1) pickles are washed and can directly be eaten, and while eating congee, with regard to pickles, ' ll soon is able to eat several bowls of congee.

(2) also can be cut into small pieces then stir-fry once, the distinctive local flavor of pickles is more aobvious outstanding.Enter maximum 2 minutes of pot.Taste can be boiled in water for a while, then dress with soy, vinegar, etc. pot with chilli according to the custom of oneself, puts salt and sugar.

(3) can mix and eat.Because pickles are more salty, after cucumber silk and pickles silk can being puddled, salt down and squeeze out moisture a little while, add sesame oil, monosodium glutamate, caraway etc., be also a all well and good cold vegetable dish in sauce.

Four, the maintenance of Normal juice

After every brewed 3 to 4 times, preferably supplement a kaoliang spirit (half two left and right), rock sugar.

With the Normal juice of crossing can Reusability, more always better, when not putting dish, note adding salt inside, notice that the water on edge on jar not do, be placed on nice and cool place, as long as keeping is good, pickles Normal juice can be with 5 years.

Very powerful by the original juice fermentation ability after half a year crossed, general vegetables only need be soaked about one day and just can eat.

Claims (2)

1. the present invention is the preparation method of Pickles, Sichuan Style.

2. 1 of pickle jar, sorghum liquor, Chinese prickly ash, capsicum, anise, rock sugar, salt.