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What vegetables can be pickled with pickled vegetables

Pickled cucumber ingredients: cucumber 100kg, salt 20kg, family pickling quantity is small, can be reduced according to this proportion. Methods: the cucumber was washed and placed in the human jar, a layer of melon and a layer of salt, and evenly sprinkled with a small amount of salt water. Marinate for 3 hours for 5 hours, then pour the tank once a day, and then pour the tank for 4 times in a row. For long-term storage, remove the cucumber and put it in fresh salt water, press it and place it in a cool place.

Vegetables such as mustard, snow red, radish and Chinese cabbage can all be pickled with sauerkraut. Pickled sauerkraut: ingredients: cabbage, salt. Practice: cut off the root of the cabbage. Take off all the leaves of the cabbage and wash them clean. Shake the water off the leaves with your hands. The cabbage gang part of each piece is flattened with a knife. Then several pieces are piled together and cut into fine shreds.

Many dishes can be pickled, such as Chinese cabbage, turnips, turnips, cucumbers, sour beans, sour chili, ginger, garlic moss, bamboo shoots, cabbage and so on. Chinese cabbage in winter tastes good and tastes sweet. When cabbage is cheapest, people like to marinate it into spicy cabbage, which is very popular as a kind of pickled cabbage.

Dried beans, dried turnips, dried bamboo shoots, dried eggplant, dried potatoes, dried plum, dried chili, shiitake mushrooms, cauliflower, dried beans, dried pumpkin, dried eggplant, dried sweet potatoes, dried beans, dried turnips, dried bamboo shoots, dried bamboo shoots, dried eggplant, dried eggplant, dried eggplant and dried sweet potato. Especially cooked noodles, with parsley leaves can not be too delicious.

What if I accidentally put baking soda when pickling Hongdou?

1. Pickled Hongdou put soda. First of all, it depends on how much baking soda you put. If you have more baking soda, you have to take it out and wash it clean. If the weight is small, it's fine.

2. Soak in water for ten minutes and rinse. Sodium bicarbonate (NaHCO) (Sodium Bicarbonate), commonly known as baking soda. The solubility of small white crystals in water is less than that of sodium carbonate. It is also an industrial chemical. More than 50 ℃ of solids begin to decompose gradually to form sodium carbonate, carbon dioxide and water, and completely decompose at 270 ℃. Sodium bicarbonate is an acid salt formed by neutralizing strong base and weak acid, which is weakly alkaline when dissolved in water.

3. It's all right. If you have too much acid in your stomach, some people will eat some of this stuff. If you're worried, you can drink some vinegar or lemon juice and neutralize sodium bicarbonate (NaHCO) (Sodium Bicarbonate), commonly known as baking soda. The solubility of small white crystals in water is less than that of sodium carbonate. It is an industrial chemical with low toxicity.

4. I think you'd better not eat it, because Xiao Su's food itself is edible, but sometimes the proportion is not necessarily you can't eat.

It's all right, it's no big problem. Baking soda is sodium bicarbonate (alkaline), meets vinegar (acidic), and the two neutralize the reaction, giving off carbon dioxide, which is equivalent to carbonated drinks. If baking soda is food-grade (edible alkali), equivalent to adding salt (sodium), do not put salt, add a little vinegar is sour garlic bubble.

6. I think if it is found that there is not enough salt in the process of developing sauerkraut, it will be all right, as long as it takes a little longer. Sauerkraut will also be sour, there is no need to put baking soda. If you are in a hurry to eat, you can put a little less, but not more. This will affect the taste and taste of sauerkraut.

How do you make simple kimchi? Can I use a simple glass bottle?

First of all, we need to prepare a clean container without water and oil, either a glass bottle or a jar, then pour the right amount of liquor, kill the bacteria, control the moisture and leave it to dry. Peel the garlic, peel the ginger, then fresh and clean, then dry for a day or so.

You can use a glass jar to make sauerkraut. Let's take a look at this sauerkraut dish. Step: remove the roots of the prepared cabbage, then remove the cabbage leaves and wash them clean, and shake off all the moisture on the cabbage leaves with your hands. Wash the cabbage gang with water, remove the water, slice them into thin slices with a knife, and then cut them together into thin shreds.

First wash the jar to dry, add cold boiled water, add salt (one spoonful of salt in a bowl of water), and add pepper, garlic and pepper. The vegetables to be soaked, such as radish, Chinese cabbage heart, knife bean, cowpea, lettuce, chili, cucumber, bergamot, etc., are washed, cut, dried and put into the altar. Cover, pour water and seal, and put it in a cool place. It can be eaten in about a week. After eating kimchi, you can add new dishes to it.

First of all, you need to prepare some materials, including cabbage, radish, cucumber, garlic, pepper and so on. Marinate the cabbage and cut it into pieces, peel the radish, slice the cucumber, slice the garlic and pepper and set aside. Put the cabbage, radish and cucumber in a container, mix well with salt and sugar and marinate for 10-15 minutes. Bottle some clean glass bottles and put pickled cabbages, radishes, cucumbers, garlic and chili peppers into the bottles.

Pickles, Sichuan Style can also do without kimchi jar, can use glass sealed jar, the practice is as follows: main materials: radish 150g, lettuce 150g, cherry radish 100g, carrot 80g, red pepper 40g, celery 100g, ginger 15g, excipients: star anise 1, salt 1 tablespoon, pepper 1 tablespoon, cinnamon 2g, incense leaf 1 method glass sealing jar clean, dry moisture.

How do you make kimchi? I bought a glass jar and learned to use it first.

How to cook small fish and pickles?

1. Wash the small fish and remove the scales and internal organs in the stomach. Cut the pickles into shreds of appropriate thickness and set aside. Cut the green onions into small pieces, cut the ginger into large slices, and press the back of the garlic around the knife to remove the skin. Saute the pepper with oil and turn off the heat to cool slightly. Add some green onions and stir-fry slightly to taste. Put in the pickles and stir-fry over high heat. Add a little water to the dried soybean paste, stir it to boil, and add it to the pan.

2, the first step, small fish dry soak for half a day, absorb enough water. The second step is to remove the gills and intestines of the small fish. It's good to get rid of it, hold the fish's head in one hand and the gills in the other, and gently pull the intestines out. The third step is to wash and chop up the pickled cabbage and squeeze out the excess water. Twist it in clean gauze. The fourth step is to cut green onions, cut rice with ginger and mince chili.

3, preparation materials: crucian carp: two, pickles: a handful, spring onions, ginger, coriander, salt, monosodium glutamate, soy sauce, rapeseed oil, Lao Gan Ma, sugar: the right amount. Chopped onion and ginger, chopped parsley, crucian carp slaughtered and washed.

4. The practice of jumping fish with pickles step 1 prepare to wash jumping fish, pickles and garlic. The practice of jumping fish with pickles step 2 hot pot refueling, the garlic into the pot small hot fragrance. The practice of jumping fish with pickles step 3 wash and drain the pickles and stir-fry them in a pan. Step 4 add appropriate amount of sugar and fine salt to season, stir-fry until well-seasoned, then put the pickles out of the pan and set aside.

5. The first step is to prepare the ingredients, including fresh Spanish mackerel, pickles and the right amount of seasoning. Wash the Spanish mackerel and cut it into pieces. Wash the pickles and cut them into small pieces for later use. In the second step, put the Spanish mackerel in a pot and cook for about 5 minutes until done, then remove and set aside. Then blanch the pickles in the pot for about 1 minute, remove the salty taste, put into the bowl, add the right amount of vinegar, minced garlic, chili oil, sesame oil and other seasonings, mix well and set aside.

6. Tips for dried fish and pickles 250 grams of dried fish, 1 tablespoon of auxiliary oil, 1 tablespoon of chili, 1 tablespoon of chili and ginger, 2 ways of dry cleaning of fish, cut chili and ginger, heat in oil pan, stir-fry minced ginger and chili.

Tips for quickly pickling sour beans

After the salt water is cooled, put the salt water tank into the jar filled with asparagus beans, the salt water must not be too long cowpeas, so that in the pickling process, cowpeas will not encounter air oxidation rot, and then seal the jar, put it in a cool and dry place, ferment for 15-20 days.

I think pickled beans want to make the pickled beans delicious and crispy. When pickling, you must add appropriate amount of white wine and pepper beans to wash, remove both ends, dry the surface moisture, wash the chili peppers and then dry them, boil the pepper for another two minutes, turn off the heat and cool down. Pour the dried pepper water into the pickle jar, put the beans and chili together in the jar, let the pepper water marinate the beans in a cool place, and the beans will be ready after a week.

Pinch off the head and tail of the long beans, then wash them clean, bask in the sun first, and dry some of the water outside. Put pepper, star anise and rock sugar into excess water and bring to a boil, then let it cool. Choose an oil-free, water-free, sealed glass jar. Then dish the cold beans, put them in a bottle, add cold water, and then put a few pieces of garlic. A few days later, the sour beans are ready.

Clear sour beans. It is best to choose tender beans so that they will be crisp after pickling. After the beans are washed, put them in the sun for an hour or two. When the beans become soft, you can use them. Take advantage of the time to dry beans, you can prepare an empty glass bottle in advance, which can be used as a pickled container. Remember that the bottle must be washed and dried, and make sure there is no oil or water inside the container, otherwise the pickled things will go bad.

Put the washed beans on a breathable tool to dry, by this time the beans are completely dry, cut off the stalks at both ends of the beans with scissors, and then put the bean plate in a larger basin, this basin should be clean, do not touch unboiled water and oil, otherwise pickled sour beans are easy to go bad.

Pickling method of long bean

Wash the long beans and dry them in the sun. Boil water in the pot, add sliced ginger, pepper and half a tablespoon of salt, put the boiling water to cool naturally. Wash and dry the jar, put the beans in the jar and slice the garlic. Put cold boiled water into the jar and vacate the ginger and star anise. Put the jar on a food bag, cover it, and marinate it for six days.

Practice: first put the fresh long beans, choose to wash clean, pick out wormhole or bad parts. Put the washed long beans on the bamboo racket and put them in a cool place to control the moisture of the beans. This step is very critical. The moisture must be controlled, otherwise the beans will easily go bad in the pickling process. During the period of controlling the water of beans, pour water into the soup pot, add pepper, star anise, incense leaves, cinnamon, and bring the water to a boil.

The way to marinate homemade beans is as follows: prepare a clay jar or glass bottle, wash it and dry it. Wash the long beans and control the water without going to the head and tail. Put the water and salt into the pot and bring to the boil. After the salt water is cool, put the long beans into the earthen pot, pour the salt water on top of the beans, do not pass the beans, pour 2 tablespoons on top, seal the jar, and press something on top.