A complete collection of pickles that are more delicious than big fish and meat
Nowadays, pickled vegetables are not limited by the season. And it will build on traditional practices. Pay attention to the diversification of taste, the current common marinating methods are: sauce marinade, salting, sugar marinade, miso marinade, etc.
1. Sauce pickling
Sauce pickling is the easiest. Generally, green peppers, eggplants, small tomatoes, cucumbers, etc. are put into gauze bags, and some fragrant soybean leaves, peppers, etc. are added as ingredients to increase the fragrance. After about 1 month or more, it can be taken out and eaten. When eating, you can cut it into pieces, add minced garlic, chili oil, sesame oil, etc. and mix well to eat. It can also be used for stir-frying.
For example: pickled cucumber seedlings
Directions:
1. Wash 2000 grams of tender cucumber seedlings, cool until wilted, and set aside
2. Chop 500 grams of red pepper, mix with cucumber seedlings, then add 50 grams of ginger shreds, 50 grams of pear shreds, 50 grams of light soy sauce, 100 grams of salt, mix well and put them in the jar together, seal and preserve, and marinate for a week. When eating, you can add some monosodium glutamate and sesame oil to mix.
2. Salting
It is to put vegetables into the tank, add a lot of fine salt, and sometimes add different spices as appropriate, the purpose is to let the salt and aroma penetrate deep into the food, and it can be eaten after about 1 month of salting.
Spiced spicy dried radish
Directions:
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Cut the white radish in half from the middle one by one, put it in a jar, pour in fine salt, and sprinkle with peppercorns, star anise, and dried chili peppers. Seal and marinate for about a month to become pickled radish.
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Cut the pickled radish into thick strips, let it dry in the sun until semi-dry, and set aside
3. Put the dried radish strips into a jar, add chili powder, five-spice powder, sugar, chicken essence, chili oil and mix well, marinate for a week and then eat.
3. Sugar picking
This is a food that is pickled with a lot of sugar and a moderate amount of salt, so the pickled vegetables have a stronger sweetness. To soften the monolithic taste, paprika and lemon slices can also be added to the pickle during pickling, resulting in a pickle that is dominated by sweetness and supplemented by other flavors.
Dried candied radish
1. Cut 2000 grams of green radish into small pieces, put it in the sun until it is semi-dry, and set aside
2. Put the dried radish into the jar, add 1 kg of sugar, 500 grams of chili powder, 100 grams of lemon slices, 20 grams of salt, 10 grams of white vinegar, mix well, seal and marinate for 15 days before eating.
Fourth, the sauce marinade
Miso marinade is one of the most technical and flavorful marinades. For the main ingredient for pickling, it is best to use relatively hard and crisp ingredients such as roots and stems of food, such as celery root, coriander root, etc. The sauce used can be adjusted into spicy, sour and spicy, spicy, etc.
Hot and sour coriander root
Directions:
1. Chop 500 grams of red pepper, 500 grams of wild pepper, 1000 grams of lemon slices into slices.
2. Take a pot, just add lemon slices, chili flakes, 300 grams of wild pepper green onions, 100 grams of ginger, 500 grams of light soy sauce, 20 grams of aged vinegar, 20 grams of sugar, 20 grams of monosodium glutamate, 10 grams of salt, 800 grams of water, and mix well to form a hot and sour sauce.
3. Wash the coriander root, put it in the juice, soak it for about 1 day, and then you can eat.