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How to cook pickles is delicious

Pickles are particularly salty, so before stir-frying, soak in clean water for an hour to soak out the excess salt. Add water to the pan, blanch the pickled vegetables for two minutes and continue to remove the salt. Wash the green vegetables, cut the roots into shreds, and the leaves can make other dishes. Shred green chili. Peel the garlic and cut it into pieces. Cut the chives into pieces. Put oil in the pan and stir-fry sliced garlic.

Fish and pickles: wash the fish, soak the pickles thoroughly and chop them up. Put oil in the pan, add spring onions, ginger, pepper and fish, fry the fish on both sides and boil them with water, and boil the pickles together. Season with sugar and salt. Eight treasure pickles: the nuts are soaked in boiling water in advance, and all the ingredients are cut into Xiaoding. Boil the nuts in water, then blanch the carrots and green beans under hot water. Soy sauce, salt boil open into the material.

Stir-fry cooking: stir-fry or add pickles to other cooking, so that pickles and other ingredients can be fully integrated to produce a richer flavor. Increase acidity: pickles are usually acidic and can balance the taste of pickles and increase freshness by adding acidic ingredients such as lemon juice or vinegar.

Introduction: summer is the most suitable season for eating pickles, but how to cook it well? I'll teach you 5 kinds of pickles. Try it quickly. Teach you five kinds of pickles: 1000 grams of cucumber, 800g of lotus root, 800g of beans, 400g of red beans, 300g of peanuts, 200g of chestnut kernels, 100g of walnuts, 100g of almonds, 2000 grams of yellow sauce, 100g of sugar, 1000 grams of soy sauce.

Add shredded pickles under water to the pot and boil for 3 minutes to control water. Heat the vegetable oil, deep-fry the pepper, stir-fry the garlic and shredded ginger, and stir-fry the dried chili until black and red. Stir-fry shredded pickles, stir-fry the steam for about 3 minutes, add soy sauce, add cooking wine and shredded chili to stir-fry. Add sugar seasoning and stir-fry, add green onions, add a pint of fresh and chicken powder, add chili oil and stir-fry well.

Pickling methods of pickled vegetables

Wash all the cucumbers and radishes and control the dry moisture (be sure to control the dry moisture). Cut the cucumbers and radishes into strips and marinate them with 250 grams of salt overnight. (2) dry the pickled radish and cucumber strips to a semi-dry state. Put peanut oil in 3 pots, stir-fry star anise with pepper, pour in 5 jin of soy sauce, 3 jin of vinegar, 7 taels of sugar, 4 taels of liquor, half a jin of salt and boil for two minutes.

Mixed kale: prepare the right amount of cabbage to be shredded, rinse twice with clean water, add the right amount of salt, stir and marinate for a while. About 10 minutes or so, the olive has come out a lot of water, hold the water dry and put it in a basin. Add the right amount of chili noodles and white sesame seeds with garlic. Heat oil in the pan, add a few pieces of pepper to fry fragrance, while the oil is hot, pour on the chili noodles and chopped garlic.

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.

Wash fresh chili peppers and stick 4-5 small holes in the bottom of each chili with bamboo sticks. (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. On the fourth day, pour the first salt water into the jar and sprinkle with the remaining half of the salt.

How to cook pickles is delicious

Production method: (1) rinse fresh chili peppers 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.

Pickles are particularly salty, so before stir-frying, soak in clean water for an hour to soak out the excess salt. Add water to the pan, blanch the pickled vegetables for two minutes and continue to remove the salt. Wash the green vegetables, cut the roots into shreds, and the leaves can make other dishes. Shred green chili. Peel the garlic and cut it into pieces. Cut the chives into pieces. Put oil in the pan and stir-fry sliced garlic.

Fish and pickles: wash the fish, soak the pickles thoroughly and chop them up. Put oil in the pan, add spring onions, ginger, pepper and fish, fry the fish on both sides and boil them with water, and boil the pickles together. Season with sugar and salt. Eight treasure pickles: the nuts are soaked in boiling water in advance, and all the ingredients are cut into Xiaoding. Boil the nuts in water, then blanch the carrots and green beans under hot water. Soy sauce, salt boil open into the material.

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.

Formula and practice of pickled vegetables

The method of pickling pickles: wash the pickles, cut them into small pieces, soak them in clean water for 1 hour, and remove the excess salt. Cut green onions, sliced ginger, chopped garlic and dried chili peppers into small pieces. Cool the oil in a hot pot and saute until fragrant with green onions, ginger, garlic and dried chili. Add pickles and stir-fry evenly, add appropriate amount of cooking wine, sugar, salt, light soy sauce, continue to stir-fry. Stir-fry until the pickles are soft, turn off the heat, add the right amount of sesame oil and mix well.

A white radish is washed (not peeled) and cut into thin slices (as you like). Put the sliced radish into a basin, add 2 spoons of salt, grasp and marinate with your hands for 20 minutes. After pickling the radish out of the water, rinse the salt with clean water, dry the water, and put it into the basin and set aside.

Wash fresh chili peppers and stick 4-5 small holes in the bottom of each chili with bamboo sticks. (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. On the fourth day, pour the first salt water into the jar and sprinkle with the remaining half of the salt.

Pickled vegetables self-made to prepare vegetables that need to be pickled, generally choose cucumbers, turnips, cabbages and other vegetables, wash and cut them and set aside. Prepare salt and seasoning for pickling, generally choose salt, sugar, vinegar, garlic, ginger and so on. Put the vegetables in a large bowl, add the right amount of salt, knead well with your hands, and marinate for 20-30 minutes.

The correct way to pickle pickles is as follows: ingredients: cabbage, garlic moss, onions, green 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.

A complete set of methods for pickling pickles

Home-cooked cucumber pickles: cut cucumbers into strips, marinate them with salt, then mix well with soy sauce, ginger, garlic and other seasonings. Soybeans and pickles: boil soybeans, add soy sauce, rice wine, five-spice powder and other seasonings, and finally sprinkle with chopped onions and sesame oil. Stewed bamboo shoots: peel lettuce and cut into strips, soak in brine for an hour, dry and mix well with seasoning, soak for an hour before eating.

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.

Pickled cucumber [raw material] 15 jin of cucumber, 1 jin of pepper, 5 jin of salt, 3 taels of garlic, 5 taels of liquor, 6 taels of sugar, 3 taels of ginger, 4 jin of soy sauce [practice] soy sauce boil to cool, the cucumber is flooded with salt for 16 hours, and then pressed with heavy objects for 10 hours.

Pickled pepper ingredients: 2000 grams of pepper. Seasoning: 600g salt, 1200 g 25 degree brine. Production method: (1) rinse fresh chili peppers 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.

Pickled vegetables?

Home-cooked cucumber pickles: cut cucumbers into strips, marinate them with salt, then mix well with soy sauce, ginger, garlic and other seasonings. Soybeans and pickles: boil soybeans, add soy sauce, rice wine, five-spice powder and other seasonings, and finally sprinkle with chopped onions and sesame oil. Stewed bamboo shoots: peel lettuce and cut into strips, soak in brine for an hour, dry and mix well with seasoning, soak for an hour before eating.

The method of pickling pickles: wash the pickles, cut them into small pieces, soak them in clean water for 1 hour, and remove the excess salt. Cut green onions, sliced ginger, chopped garlic and dried chili peppers into small pieces. Cool the oil in a hot pot and saute until fragrant with green onions, ginger, garlic and dried chili. Add pickles and stir-fry evenly, add appropriate amount of cooking wine, sugar, salt, light soy sauce, continue to stir-fry. Stir-fry until the pickles are soft, turn off the heat, add the right amount of sesame oil and mix well.

Starting with the cabbage core, spread the sauce evenly on each piece of cabbage, wrap it in the outermost leaves and put it in a container. It's nice to eat too many greasy dishes and some pickles. It's not too much trouble, just a little bit of time.

Practice: cut pickles into small pieces and pork into thin slices. Heat oil in the pan, add minced garlic and ginger and stir-fry to taste. Add sliced pork and stir-fry until discolored. Add the right amount of cooking wine, salt, sugar, light soy sauce and old seasoning, add pickles and stir well. Stir-fry until the pickles are soft and cooked.

Practice: wash cucumbers and cut into strips and marinate with salt for an hour. Marinate and squeeze the water dry and let it dry for another hour. Add sliced garlic, sliced ginger, spicy millet, sugar, light soy sauce, soy sauce, thick, chicken essence. No salt. After mixing, keep it sealed, and you can eat it in the refrigerator overnight. Spicy shredded radish pickles ingredients: green radish, sugar, salt, monosodium glutamate, chili powder, thirteen fragrances.