Pickling methods of Sichuan pickles

summary

Although we can't eat much pickled food, pickle is my favorite dish, especially for breakfast. Friends also like to eat, and often bring a lot of friends to eat. Many people ask me how to make this pickle. Today I will explain it in detail.

Pickling methods of Sichuan pickles

First, buy a jar for pickles. The jar is sold in a large vegetable market. First, test the sealing degree of the jar. Let the seller test it. Light a ball of paper and put it in. Then, drain the water to see if the water seeps out. If not, drain the water along the jar. Cover the jar and open the lid slowly. If the jar feels tight, it's not easy to open. That means the seal is good. After buying the jar, wash it clean, wipe it dry and breathe.

Second: Erguotou Baiyu: making the pure water boil, drying or cooling, or using mineral water, (again emphasize not to touch oil), put in the altar half altar, salt salt 800 grams pour, pour into 50 ml Baijiu, must be authentic Erguotou, or pure grain Baijiu, do not buy fake. Here we talk about the amount of salt and wine. There is no strict ratio. First, put less salt, try soaking cabbage, taste salty, and then add it as appropriate. If you soak more pepper, put more points, and when you soak more vegetables, put less points. Do not use more wine, put less points at a time. If you find white on the surface, add some points. If you like sweetness, you can add some rock sugar. If you don't like sugar in all our dishes, you don't.

Third: fresh red pepper three jin, you can use the kind of red pepper is also very delicious, not so hot, with scissors cut into two sections after bubble, pepper to cut off the pepper handle, and then use toothpick socket.

matters needing attention

Three Jin fresh ginger, wash and dry