How to pickle pickles

How many methods do you know about pickling pickles? Here are some simple methods for pickling pickles.

Pickles

1. Choose the right pickling materials. Pickling materials must meet two basic criteria: first, they must be fresh, free from bacteria, and meet hygiene requirements; second, they must be of the right variety. Not all vegetables are suitable for pickling. For example, some vegetables contain a lot of water, are afraid of being squeezed or pressed, and are prone to rot. Ripe tomatoes, for example, are not suitable for pickling.

A good recipe for pickled vegetables: 5 jin of pepper, clean and cut into two cloves (cool); 2.5 jin of soy sauce, boil (use after cooling); 0.5 jin of salt, cooking oil, 0.2 jin (peanut oil) (boil); 0.2 jin of ginger, 0.2 jin of garlic, 0.2 jin of white wine, 0.35 jin of sugar, 0.35 jin of MSG, 0.1 jin of other similar types can also be pickled.

Which vegetables are suitable for pickling? A delicious pickle recipe: Cucumber: 5 jin (cut into 3cm long pieces, cut into 4 pieces vertically in a cross shape) Spicy pepper: 1 jin (the green kind, cut into 1cm wide strips) Garlic moss: 1 jin (cut into 3cm long pieces) Ginger: 2 taels and a half Garlic: 2 taels and a half Soy sauce: 2 taels and a half Peanut oil: 2 taels White sugar: 3 taels and a half White wine

The difference between pickles and kimchi is vegetables pickled with salt. It is pickled vegetables, and also refers to certain pickled vegetables. The raw materials and auxiliary materials required for pickling are very simple. This is the difference between pickles and pickles. The characteristics of pickles are that pickles contain nitrite, which is why many people are reluctant to buy pickles. Pickles contain nitrite within 2 days of pickling.

Jiannan pickles are from Jiannan Town, Lichuan City, Hubei Province, and the name comes from the town. Jiannan pickles are pure spicy flavor, with color, fragrance and taste, and have the characteristics of long aftertaste and lingering fragrance. The raw material for making Jiannan pickles is mainly large green vegetables commonly known as piaoercai or gedadacai. First, pick the fresh green vegetables

How to eat pickles There are three ways to eat pickles at home: Cut pickles. Take the pickles out of the jar, wash them in tap water, cut them into small pieces, and make them into cold pickles. If you eat porridge with cut pickles, it is very refreshing. Fry or stir-fry. You can add some seasonings according to your preferences, such as ginger, chili, garlic, or brown sugar, which is very appetizing.

There is a word "菹" in ancient books. When I was young, I thought it was pickled vegetables. But in "Shuowen Jiezi", the note under "菹" says: "酢菜" (pickled vegetables), which is wrong. All Chinese characters with the character "酉" (酉) have something to do with wine. "酢菜" (pickled vegetables) still exist today. The "酢菜" (eggplant vinegar) in Kunming and the "酢辣子" (pickled chili) in Qiancheng, Hunan, are all sealed in jars to make wine dissolve, and they taste like wine when eaten.

Different types of pickles use different raw materials. Most of them are made from local ingredients. Some places use spicy knots (our hometown dialect, scientific name is mustard), some places use cabbage, some places use radish, and some places use other vegetables. The reason why pickles are so popular in China is that there were no refrigerators in ancient times.

Introduction to Pickles Pickles can be considered a Chinese culture. There seems to be no pickles in the West. Western kimchi cannot be considered pickles. Japan has pickles, but I don’t know if they are as popular as in China. Before the Cultural Revolution, Fujian Daily published a news story about monkeys. A Xinhua News Agency reporter who returned from overseas used this material to write a special feature for the outside world: Can monkeys pickle pickles?

Pickled white radish: 1) Peel and wash a large radish. Add salt to taste. The radish I used weighed more than 2 pounds, so I used about 1/8 cup of salt. The specific ratio of radish to salt is about 100:2 (weight ratio, not volume ratio). 2) Cut the radish into small pieces and sprinkle with salt. 3) Mix the radish pieces with the salt.

The harm of eating pickles for a long time! Breakfast nowadays is no longer the old three things of soy milk, fried dough sticks and pickles. From Cantonese breakfast to Shanghai wonton, there are at least hundreds of them. But some people always miss the days of "eating bran and vegetables". A bowl of porridge with some pickles and fermented bean curd is also delicious. However, although pickles and fermented bean curd are used to "enhance the flavor",

Be careful of food poisoning when eating dark-colored pickles in spring. Bacterial poisoning or infectious diseases are more likely to occur in spring. As the temperature rises in spring, some foods that were originally non-toxic or had very low toxicity will become toxic or have increased toxicity. Consumer warnings warn that the following foods in daily diet in spring are prone to food poisoning: green beans. Contains saponins and hemagglutinins. If heated,

Winter health news: Pickles should be pickled for 20 days before eating. Pickled vegetables are a favorite side dish. Especially in winter, many families start to pickle Chinese mustard, Chinese cabbage, pickled garlic and other foods. Eating some pickled side dishes will give people a refreshing feeling. Some people have been eating pickled foods for a long time and have formed a habit. However, it is best to pickle pickles for 20 days before eating.

5-minute salt reduction method: eating pickles. Instant pickles are delicious, but eating too much salt is bad for your health. Aunt Lin, who lives in Wuyang New Town, has a "5-minute salt reduction method": first make your own 2% salt water, that is, put half a spoonful of salt in a bowl of cold boiled water. Then soak the pickles you bought in the salt water for 5 minutes. (Li Xiaoying)

Missing Grandma and Her 18 Kinds of Pickles In late autumn and early winter, it is the season for pickling pickles again. Li Kai, who lives near Beitaipingzhuang, looked at the pickles he bought on the table, but couldn't swallow them. However, this time of year was always his happiest time. The 18 kinds of pickles made by his grandma Chen Fengyun made him "boast" like a legend in front of his friends.

Chaozhou pickled mustard greens are called "big vegetables" by Chaozhou people. The leaves of Chaozhou mustard greens are large and thick, and the largest can weigh more than ten pounds. The leaves curl inwards, resembling cabbage, and are commonly known as "heart-wrapped mustard greens". The "Chaozhou pickled mustard greens" are pickled with heart-wrapped cabbage, which tastes very delicious, refreshing, and moderately salty. Chaozhou soups are mainly boiled soups, and

Pickles cooked with fish Pickles are not only a food to be eaten with rice, but also a good choice for flavor adjustment. They can be cooked into many delicious dishes. Pickles are found all over the world, and each place has its own unique name and variety. For example, Japan has "pickles", Korea has "kimchi", Italy has Pickle, Germany has Gemüs

Pickled mustard greens, pickles, sauerkraut and preserved vegetables Pickled mustard greens, also known as mustard greens, are made from fresh mustard greens. They are not salty or sour, and are delicious when fried with minced meat. There are many varieties of pickled vegetables, most of which are not sour. Radishes, beans, cucumbers, cabbages and turnips can all be pickled with salt to make pickles. Pickles are the best side dish for porridge.

Pickled goose intestines are fresh and crispy. 1. Wash the green peppers, remove the stems and seeds, and cut them into pieces; peel and wash the carrots, and cut them into strips. 2. Wash the pickled vegetables, drain the water, and cut them into strips; cut the green onions into chopped green onions; chop the garlic into puree. 3. Bring water to a boil, add 1 tablespoon of cooking wine, and blanch the goose intestines for 1 minute. When the goose intestines are slightly hard, pick them up and let them cool, then cut them into 5 cm long pieces.

Food safety warning: Soaking pickled cabbage before eating Potatoes are a type of vegetable that northern residents store and eat a lot in winter. After long-term storage, they are prone to sprout under suitable temperature and humidity conditions, producing a poisonous toxin - solanine. The clinical manifestations of potato poisoning include tongue and throat paralysis, burning pain in the stomach, nausea, vomiting and other symptoms of gastroenteritis. In severe cases, dehydration and acid-base imbalance may occur after repeated vomiting and diarrhea, and symptoms such as headache, dizziness, coma, dilated pupils, whole body spasms, and difficulty breathing may occur. The cause of death from poisoning is paralysis of the respiratory muscles. Measures to prevent poisoning from sprouted potatoes are: Potatoes should be stored in a dry and cool place, peeled after sprouting, and the area around the buds should be dug out, add appropriate amount of vinegar when cooking, and eat after cooking. Potatoes with a large sprouting area and many buds should not be eaten

Pickling technology of pickled vegetables The production of salted products uses a large amount of salt. The raw materials must first be dehydrated to a semi-dry state, and then salted, mixed with ingredients, and post-ripened. The product is fresh, fragrant, crisp, tender, and has a sweet aftertaste. The raw materials include mustard tuber, kohlrabi, radish, winter vegetable, snow cabbage, sprouts, etc. Some of these products also have a lactic acid fermentation process, such as winter fruit and snow cabbage. 1. Winter vegetables Winter vegetables are divided into Sichuan winter vegetables and Beijing winter vegetables. Sichuan winter vegetables are made from leaf mustard, while Beijing winter vegetables are made from Chinese cabbage, and the production process is slightly different. Beijing winter vegetables are also called Beijing winter vegetables. They are brown-yellow in color and have the characteristics of winter vegetables.