CN104366401A

CN104366401A - Pickling method for pickles

Info

Publication number: CN104366401A
Application number: CN201410764064.9A
Authority: CN
Inventors: 纪永锋
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-11
Filing date: 2014-12-11
Publication date: 2015-02-25

Abstract

The invention discloses a pickling method for pickles. The method includes: sprinkling Chinese cabbages with salt uniformly, standing for 30-40 minutes to enable the Chinese cabbages to be dehydrated and softened, pickling to enable saltwater to get out, and draining water for standby application; making batter by means of putting a litter flour into a wok, adding cold water, firing for heating without stirring till the batter is cooked, and cooling prior to standby application; washing ginger clean, scraping off the skin and mincing the ginger for standby application; peeling pears or apples, and bruising the peeled pears or apples for standby application; shredding carrots and white turnips for standby application; mixing chilli powder with warm water into chilli paste and cooling for standby application; putting all of the cooled batter, minced ginger, bruised pear, carrot shreds, white turnip shreds and cooled chilli paste into a basin, and adding sauce and salt into the ingredients prior to mixing evenly for standby application; putting the Chinese cabbages into the basin, evenly smearing each Chinese cabbage leaf with the mixed sauce, wrapping the basin with a preservative film, putting the basin in a place in the absence of sunshine, and fermenting and picking for two days prior to consumption. The pickling method has the advantages that fresh vegetables are pickled, and the flavor is unique.

Description

A kind of method for salting of pickles

Technical field

The present invention relates to the preparation method of vegetables, particularly relate to a kind of method for salting of pickles.

Background technology

Fresh vegetables is difficult to preserve, and easily rots.

Summary of the invention

For the deficiency of existing scheme, the present invention proposes the method for salting that a kind of vegetables are made pickles.

The present invention is achieved in that a kind of method for salting of pickles:

1) first, be evenly sprinkling upon on Chinese cabbage with salt, place 30-40 minute, Chinese cabbage dehydration is softening, pickled go out salt solution, control solid carbon dioxide divides stand-by;

2) then, make batter, use a little flour, put into pot and add cold water, heating of opening fire, do not stir until batter is ripe during heating, stand-by after cooling;

3) then, ginger wash clean scrapes peeling, and simple stage property is stand-by; Pears or apple plane skin, wipe into fine and soft stand-by; It is stand-by that carrot, ternip are cut into filament respectively; Chilli powder is stuck with paste with warm water furnishing capsicum, stand-by after cooling;

4) then, cooled batter, bruised ginger, pears young pilose antler, sliced carrot, ternip silk, cooling after capsicum stick with paste all put in basin, add sauce, salt, mix thoroughly stand-by;

5) last, Chinese cabbage is put in basin, and the sauce mixed is spread upon uniformly on every sheet Chinese cabbage leaf, then basin is wrapped preservative film, the place that the sun that fell does not get, ferment just edible after pickled two days.

The invention has the beneficial effects as follows and the vegetable-pickling being difficult to preserve is become pickles, taste is unique, clearly good to eat.

Detailed description of the invention

In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.

First, be evenly sprinkling upon on Chinese cabbage with salt, place 30-40 minute, Chinese cabbage dehydration is softening, pickled go out salt solution, control solid carbon dioxide divides stand-by; Then, make batter: use a little flour, put into pot and add cold water, heating of opening fire, do not stir until batter is ripe during heating, stand-by after cooling; Then, ginger wash clean scrapes peeling, and simple stage property is stand-by; Pears or apple plane skin, wipe into fine and soft stand-by; It is stand-by that carrot, ternip are cut into filament respectively; Chilli powder is stuck with paste with warm water furnishing capsicum, stand-by after cooling; Then, cooled batter, bruised ginger, pears young pilose antler, sliced carrot, ternip silk, cooling after capsicum stick with paste all put in basin, add sauce, salt, mix thoroughly stand-by; Finally, Chinese cabbage is put in basin, and the sauce mixed is spread upon uniformly on every sheet Chinese cabbage leaf, then basin is wrapped preservative film, the place that the sun that fell does not get, ferment just edible after pickled two days.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.

Claims

1. a method for salting for pickles, is characterized in that:

2) then, batter is made: use a little flour, put into pot and add cold water, heating of opening fire, do not stir until batter is ripe during heating, stand-by after cooling;