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How to soak pickles?

1. The steps of pickle: wash the pickle jar, dry it and set it aside. Wash the radish, cut it into pieces and sprinkle with a little salt. Add the right amount of water to the pan and bring to a boil. Add white wine, ginger, salt, Chaotian pepper, big ingredients, pepper, sugar to the pot, boil and continue to heat for 10 minutes, turn off the heat, put in a basin and let the soup cool.

2. Wash and dry the vegetables to be soaked. Boil the water and add the right amount of salt. Use the mother water from the kimchi jar and put it in the fresh water. There are a lot of lactic acid bacteria in it. Add pepper, fennel and spirit. Put the prepared vegetables into the jar for pickling. Pay attention to the cool place where the kimchi is put, and keep the jar mouth full of water. Serve on a plate.

3. The correct method of pickling pickles is as follows: ingredients: cabbage, garlic moss, onions, bamboo shoots, cucumbers, bright red peppers, radish, lentils, tender ginger, garlic 250 grams each, 100 grams of dried pepper, 100 grams of pepper, 100 grams of ginger, 150 grams of salt, 40 grams of white wine, 80 grams of brown sugar. Disinfect and wash the pickle jar and dry it with a clean cloth. Pour 2 kilograms of cold boiled water into the jar and eat dried pepper, pepper, ginger, brown sugar and white wine to make kimchi water.

4. Pickles are pickled in spirits for 1-2 hours, then rinse with water after soaking to remove the salty taste, and taste a little wine, the taste will be better.

5. Production method: 2500 grams of cucumber, 500g of pepper, 750g of soy sauce, 50g of peanut oil, 50g of old wine, salt, ginger slices, pepper and monosodium glutamate. How to make it: wash the vegetables and dry them. Slice the chili, cut the cucumber into strips, soak it with salt for 3 hours, remove and dry. Heat peanut oil, add pepper, wait until pepper turns yellow, then add soy sauce, liquor, refined salt and sliced ginger to boil.

Today we are going to pickle a very delicious and delicious pickle. I hope you like it. Pickled ingredients: a cauliflower, a cabbage, a green radish, half a carrot, four orange peels, a handful of Dahongpao pepper, add two fragrant leaves, a small piece of cinnamon, a star anise, a handful of dry red wine chili, a bag of kimchi salt. Pickling steps: first, let's deal with the ingredients and tear the clean cauliflower into small flowers.

How to make pickles?

1. Cut the radish skin into shreds or small pieces, add five-spice noodles, monosodium glutamate, salt and soy sauce and mix well. Eat after two hours.

2. Salted pickles are a common pickling method, which requires the washed pickles to be soaked in salt water for 2-3 days. The concentration of salt water should be adjusted according to individual taste and the size of pickles, usually between 3% and 5%. Pay attention to changing water in the pickling process to avoid being too salty and too soft. Salted pickles taste fresh and salty and are suitable for mixing cold dishes or cooking soup.

3. To prepare vinegar, you can add appropriate amount of sugar, salt, garlic, chili and other seasonings. Soak the vegetables in mixed vinegar. Keep it sealed, marinate for a few days and then eat. Kimchi method: choose fresh vegetables, such as cabbage, radish and so on. Wash and cut into pieces, set aside. Prepare kimchi seasoning, such as chili powder, fish sauce, garlic, ginger, etc. Mix the vegetables and seasonings well and put them in a sealed container.

4. Prepare a certain amount of salt and water and soak the vegetables in salt water to make them out of the water. Remove the vegetables, put them in a fermentation container, sprinkle salt layer upon layer, and compact. Add an appropriate amount of water or rice soup, cover a layer of cloth or plastic film, maintain ventilation but prevent impurities from entering. Put it in a warm place for fermentation, the fermentation time is usually 1-2 weeks, adjusted according to temperature and personal taste. After fermentation, sauerkraut can be eaten or refrigerated.

5. How to make pickles crisp and delicious? There are a few tips that can help you achieve this goal. Before pickling pickles, you can soak the vegetables in ice water for a period of time to make them more crisp and tender. In the process of pickling pickles, some edible alkaloids, such as baking soda powder, can be added to improve the brittleness of pickles. You can also add some vinegar when pickling pickles, which can increase the sour taste of pickles and make them more appetizing and delicious.

How do you soak pickles?

The step of pickle: wash the pickle jar, dry it and set it aside. Wash the radish, cut it into pieces and sprinkle with a little salt. Add the right amount of water to the pan and bring to a boil. Add white wine, ginger, salt, Chaotian pepper, big ingredients, pepper, sugar to the pot, boil and continue to heat for 10 minutes, turn off the heat, put in a basin and let the soup cool.

Practice: wash and air-dry the vegetables to be soaked. Boil the water and add the right amount of salt. Use the mother water from the kimchi jar and put it in the fresh water. There are a lot of lactic acid bacteria in it. Add pepper, fennel and spirit. Put the prepared vegetables into the jar for pickling. Pay attention to the cool place where the kimchi is put, and keep the jar mouth full of water. Serve on a plate.

Pickle pickled in liquor for 1-2 hours, after soaking, rinse with water can remove the salty taste, and taste a little wine, the taste will be better.

Caitou. Divide it into small pieces and clean it. Cut it into slices and dry it with 90% moisture. Wash it twice with cold boiled water. Soak up the dust. Use cold boiled water twice to wash off the dust. Salt. Then mix in the sugar. Pepper powder, paprika powder. Mix well. Ten into a clean glass bottle, put in rock sugar, save for a week, take out the right amount and mix in red oil spicy seeds.

Today we are going to pickle a very delicious pickle. I hope you like it. Pickled ingredients: a cauliflower, a cabbage, a green radish, half a carrot, four orange peels, a handful of Dahongpao pepper, add two fragrant leaves, a small piece of cinnamon, a star anise, a handful of dry red wine chili, a bag of kimchi salt. Pickling steps: first, let's deal with the ingredients and tear the clean cauliflower into small flowers.

Put the processed vegetable head into a clean pickle bottle or special pickle jar. Pour in the kimchi water and make sure the head of the vegetable is completely submerged. If necessary, some excipients such as pepper, star anise and cinnamon can be added to increase the flavor. Seal the container and place in a cool place to ferment. Step 5: at the initial stage of fermentation and storage, open the container every day to release the gas and try the taste of kimchi.

How to make delicious pickles

1. Put all kinds of dishes into the altar after washing and drying, cover and add water along the altar. Always check that the edge of the altar can not be short of water. Soak in this way for 7-10 days to eat. When pickling Sweet Garlic, you also need to peel and wash the new garlic, add salt, dry it, and then pour it into sweet and sour sauce. It is delicious to eat some pickles with hot porridge or noodles every morning. Although it seems simple to make pickles, there are many details that need to be paid attention to to ensure the flavor and safety of pickles.

2. The correct method of pickling pickles is as follows: ingredients: cabbage, garlic moss, onions, bamboo shoots, cucumbers, bright red peppers, radish, lentils, tender ginger, garlic 250 grams each, 100 grams of dried pepper, 100 grams of pepper, 100 grams of ginger, 150 grams of salt, 40 grams of liquor, 80 grams of brown sugar. Disinfect and wash the pickle jar and dry it with a clean cloth. Pour 2 kilograms of cold boiled water into the jar and eat dried pepper, pepper, ginger, brown sugar and white wine to make kimchi water.

3. Soaked green beans is a kind of crisp side dish, the main material is fresh and tender green beans. Melt the salt in cold boiled water and soak the peeled garlic cloves, dried chili peppers and ginger in salt water for 1 month. Wash the beans, dry the surface moisture, pour the previously adjusted kimchi water into the jar, put in the beans, clamp the vegetables with bamboo slices and press on the stone. Cover the jar and add salt water to the football jar and soak it for 10 days.

4. Production method: (1) rinse fresh chili and stick 4 to 5 small holes in the bottom of each chili. (2) wash the pickle jar, then cover the pepper with a layer of salt (about half of the salt), finally inject salt water, press stones on top, and soak all the chili peppers in salt water. Pour the jar the next day, take it out and put it in the filter basin on the third day to control the purification of salt water.

5. Stir evenly to make kimchi water. Prepare vegetables: wash all selected vegetables and dry them. Load the jar: put the prepared vegetables into the sterilized and washed pickle jar. Seal the jar: cover the jar to ensure that there is enough water along the jar to keep the jar sealed. Inspection and soaking: in the process of soaking, always check whether the edge of the jar is short of water. After about 7 to 10 days of pickling, pickles can be finished.

How to pickle pickles?

1. What is the best way to pickle pickles? To introduce you to 10 kinds of pickled vegetables, learn together Laba garlic raw material garlic 1000 grams, rice vinegar right amount. Peel and rinse the garlic and control the dry water. Put the garlic into a glass container and add rice vinegar to the mouth of the bottle. Put the lid tightly in a cool and sunny place, and you will be able to marinate the clear green Laba garlic in about half a month to a month.

2. When pickling pickles, we try our best to choose some compact vegetables. For example, white radish, carrot, cucumber, mustard and so on. In the selection of pickles utensils, it is best to choose glass, ceramic materials, at the same time to ensure that the jar sealing is good, so as to avoid pickles pickle deterioration. Before pickling pickles, be sure to clean the relevant jars, jar lids and other equipment, and then sterilize in the sun.

3. Dry: leave the cut vegetables in a ventilated place to dry naturally or absorb water with kitchen paper towels to prevent mildew in the subsequent curing process. Marinate ingredients prepare seasoning ratio: prepare the right amount of salt, sugar and vinegar according to your taste. Generally speaking, the proportion of salt is the highest, followed by sugar, and the amount of vinegar is adjusted according to personal preference. Treatment of excipients: cut chili, garlic, ginger and other excipients into small pieces or powder to increase the flavor of pickles.