Bath pickle
Bath pickles are not pickled with bath water. It means that the pickles are not soaked for a long time, just like the pickles are taken out after taking a bath in the pickle water.Pickle is a common dish in our Xishu family. The traditional method of pickled pickle is nothing more than to use the traditional method of raising water and putting it into a special pickle jar. That method is more suitable for larger families, but not for families of three or even single people. Our pickles are probably the same as most others. It's just that, according to the living characteristics of ordinary people now, they have made some changes. The first change is the container of pickles. Instead of the traditional pickle jar, the "lelekuo" food box bought in the market is mainly used to solve the problem of sealing and isolation;The second change is the storage environment. Traditional jars are usually placed in the shade of the kitchen. The temperature changes with the temperature at any time. It is difficult to control the stability of pickle water. My method is to put the "lelekou" food box in the refrigerator. In this way, the environmental temperature of pickles is always kept constant, which prolongs the preservation time of dishes and maintains the freshness and tenderness of dishes.Cover the lid, put it down at room temperature for half a day or so, and then put it in the refrigerator. That's it!If you like the slightly sour taste, you can add a little more sugar. In the future, you can adjust it according to the taste of the finished product each time you fish or add vegetables. Generally, you should add a small amount of salt each time you add vegetables.As for the maintenance of water, it is simple. After a long time, there may be some sediment at the bottom of the box. At this time, pour the water and vegetables into a clean container, take out the vegetables, clean the lelekuo food box, put the vegetables back, pour the clear kimchi water back for further use, and fill in some adjustments and ingredients at the same time.It is necessary to repeat some of the most common common knowledge of Sichuan pickles:Oil is the most taboo in kimchi water and containers. All tools, fingers, including raw materials, that contact kimchi water and containers should be strictly prohibited from oil.
Step 1 . This is the "Le Kou" food box used in my family. When starting the water, you can directly use pure water without boiling. The advantage of this is that in the future, when you add new dishes, even if there is no completely cool and dry steam, they will not bloom. I don't understand what the reason is.
Step 2 . The raw materials for watering are very simple: ordinary salt, a little sugar, dozens of prickly ash, 2 or 3 large ingredients (star anise), and an appropriate amount of fresh millet spicy (depending on the degree of spicy). Remember: when buying millet spicy, be sure to select the ones with no scars on the surface and complete stems (handles). When you come back, use scissors to cut off the excess handles. Don't pull them with your hands, otherwise the millet spicy is easy to soften& lt; br /> It's very important to preserve the integrity of xiaomilia's pedicle.
Step 3 . The raw materials for soaking are traditional ones: young ginger, celery, baby melon, radish peel, Chinese cabbage heart, lotus white, lettuce or tender cucumber (the seeds must be removed, and the tender ones must be removed), etc& lt; br /> It should be noted that: hu'er melon is not easy to taste. It should be thinned. Cucumber and lettuce are easy to soften. It should be fished out in time (generally not more than two days)& lt; br /> Cut various raw materials into strips (pieces).
Step 4 . When starting water for the first time, you should cut the spicy millet obliquely in order to quickly make the taste, and then you can put it in the whole& lt; br /> The cut raw materials are put into the lelekou food box, and several spices are also put into it. The amount of salt is slightly more than that of soup dishes& lt; br /> Add good food and drink directly.
Step 5 . All the main and auxiliary materials are put close to the lekou box. When the temperature is low in winter, or if you want to make the lactic acid bacteria ferment quickly, you can add a little fresh yeast for yogurt, about 0.5 ~ 1g.
Step 6 . After it is installed, it should be put in the refrigerator before it will not deteriorate and tastes good.
Step 7 . Look at the finished product!!!
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