CN107510004A - A kind of poor La Suan Ye preparation method - Google Patents
A kind of poor La Suan Ye preparation method Download PDFInfo
- Publication number
- CN107510004A CN107510004A CN201610423006.9A CN201610423006A CN107510004A CN 107510004 A CN107510004 A CN 107510004A CN 201610423006 A CN201610423006 A CN 201610423006A CN 107510004 A CN107510004 A CN 107510004A
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- CN
- China
- Prior art keywords
- capsicum
- garlic
- jin
- prickly ash
- chinese prickly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The present invention relates to a kind of poor La Suan Ye preparation method, it is characterised in that comprises the steps of：1) ceramic pickle jar is got out, it is desirable to which water seal, 30 jin or so of capacity, air-tightness are good；2) capsicum, salt, garlic, white wine, Chinese prickly ash are got out by a certain percentage；3) capsicum, salt, garlic, Chinese prickly ash are placed in altar, by white wine is poured into after solid, wine will submerge capsicum；4) altar lid is covered, pours into water-stop (water will not have lid lower edge all the time), shady place is put and places two months or so.
Description
【Technical field】
The present invention relates to field of food, more particularly to a kind of poor La Suan Ye preparation method.
【Background technology】
" Suan Ye " are Guangdong language word , " Ye " in Guangdong language be " thing " meaning." Suan Ye " also known as " acid material ", " sour product ", it
It is a kind of special product snack for being popular in Guangxi various regions, can be seen in the streets and lanes in many cities, in Guangxi surrounding area
It can also see.
The " Suan Ye " in Guangxi are various in style, answer season gourd, fruit and vegetable to be equipped with vinegar, capsicum and sugar some and pickled,
Making turns into that " sour Ye ", common " sour Ye " kinds have：Pickled radiss (ornamental tassels containing radish), acid bean, sour asparagus lettuce, sour cabbage, sour Lee
Sub, sour carambola, acid Chinese quince, sour guava, pickled mango, pickled cucumber, acid bamboo shoot, sour Phyllanthus embical fruit, tart apple, or even sour chicken claw ...
Containing abundant vitamin e, C in capsicum, additionally containing the capsaicine and capsorubin that only capsicum just has, have
Unique flavor, is people's the most frequently used flavouring and food, is liked with the brewed Suan Ye of capsicum by everybody consistent.This hair
Bright " grain is peppery " made, golden yellow color, acid is fragrant tempting, not only can individually eat and go with rice or bread, and can be with other various foods
Product are arranged in pairs or groups, and are produced the delicious food for meeting people's different taste demand, be can be rated as Suan Ye mother.
【The content of the invention】
It is an object of the invention to provide a kind of poor La Suan Ye preparation method.
The present invention relates to a kind of poor La Suan Ye preparation method, comprise the steps of：
1) capsicum 15-18 jin, salt 1.5-2.0 jin, garlic 0.2-0.4 jin, Chinese prickly ash 0.5-1.5 two, white wine 7-9 jin are got out
(or 8 jin of glutinous rice congee soup)；
2) it will be inverted and dry in the shade after jar shaddock leaf foam washing to boil water；
3) capsicum wash clean, capsicum handle are cut 2/3rds, dried in the shade again；
4) Chinese prickly ash is put to fry in pot and one cooled after the meeting；
5) garlic is stripped to clean and dried in the shade；
6) capsicum, salt, garlic, Chinese prickly ash are fitted into altar and mixed uniformly, after solid, slowly pour into white wine to excessively not all originals
Material.
7) altar lid is covered, pours into water-stop (water will not have lid lower edge all the time), shady place is put and places two months or so.
【Embodiment】
The present invention is described further below in conjunction with following specific embodiment, but to be not restricted to this specific by the present invention
Example.
Embodiment 1
The present invention relates to a kind of poor La Suan Ye preparation method, it is characterised in that comprises the steps of：
1) 15 jin of conical redpepper fruit, 2 jin of salt, 0.2 jin of garlic, 0.5 liang of white wine, 0.5 liang of Chinese prickly ash, 7 jin of white wine are got out.
2) it is solid that capsicum, garlic, Chinese prickly ash, salt are put into jar to the pressure that stirs；
3) white wine is slowly poured into excessively not all raw materials；
4) altar lid is covered, pours into water-stop (water will not have lid lower edge all the time), shady place is put and places two months or so.
Specific embodiment 2
The present invention relates to a kind of poor La Suan Ye preparation method, it is characterised in that comprises the steps of：
1) long 18 jin of wedge angle capsicum, 2 jin of salt, 0.3 jin of garlic, 1 jin of white wine, 0.3 liang of Chinese prickly ash are got out；
2) one pot 12 jin or so of glutinous rice congee is boiled, is cooled；
3) it is solid that capsicum, garlic, Chinese prickly ash, salt are put into jar to the pressure that stirs；
4) glutinous rice congee soup is slowly poured into excessively not all raw materials；
5) altar lid is covered, pours into water-stop (water will not have lid lower edge all the time), shady place is put and places two months or so.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (4)
1. a kind of poor La Suan Ye preparation method, it is characterised in that formed by following material is brewed：
Capsicum, salt, garlic, white wine, Chinese prickly ash.
2. poor La Suan Ye as claimed in claim 1 preparation method, it is characterised in that choose capsicum that is fresh, never degenerating,
Garlic, Chinese prickly ash are raw material, and require that capsicum is same kind, size is close, meat pachydermia is hard, full maturity.
3. a kind of poor La Suan Ye preparation method, it is characterised in that formed by following material is brewed：
Capsicum 15-18 jin, salt 1.5-2.0 jin, garlic 0.2-0.4 jin, Chinese prickly ash 0.5-1.5 two, white wine 7-9 jin.
4. the method for brewed capsicum as claimed in claim 3, it is characterised in that comprise the steps of：
1) it will be inverted and dry in the shade after jar shaddock leaf foam washing to boil water；
2) capsicum wash clean, capsicum handle are cut 2/3rds, dried in the shade again；
3) Chinese prickly ash is put to fry in pot and one cooled after the meeting；
4) garlic is stripped to clean and dried in the shade；
5) capsicum, salt, garlic, Chinese prickly ash are fitted into altar and mixed uniformly, after solid, slowly pour into white wine to excessively not all raw materials.
6) altar lid is covered, pours into water-stop (water will not have lid lower edge all the time), shady place is put and places two months or so.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610423006.9A CN107510004A (en) | 2016-06-16 | 2016-06-16 | A kind of poor La Suan Ye preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610423006.9A CN107510004A (en) | 2016-06-16 | 2016-06-16 | A kind of poor La Suan Ye preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107510004A true CN107510004A (en) | 2017-12-26 |
Family
ID=60720860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610423006.9A Pending CN107510004A (en) | 2016-06-16 | 2016-06-16 | A kind of poor La Suan Ye preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107510004A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489551A (en) * | 2014-12-30 | 2015-04-08 | 王杰 | Hot pepper preserved in sesame oil |
| CN105410797A (en) * | 2015-11-30 | 2016-03-23 | 竹溪县塔二湾种猪扩繁场 | Making method of acid pickled peppers |
-
2016
- 2016-06-16 CN CN201610423006.9A patent/CN107510004A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489551A (en) * | 2014-12-30 | 2015-04-08 | 王杰 | Hot pepper preserved in sesame oil |
| CN105410797A (en) * | 2015-11-30 | 2016-03-23 | 竹溪县塔二湾种猪扩繁场 | Making method of acid pickled peppers |
Non-Patent Citations (1)
| Title |
|---|
| KEY9928: "怎么用白酒腌制泡辣椒", 《百度经验HTTPS://JINGYAN.BAIDU.COM/ARTICLE/FEC4BCE2299357F2618D8B94.HTML》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171226 |