The girl's parents' hometown is from Sichuan Province, and they taught me to make Sichuan kimchi. Today I moved it to the headlines.
1, prepare the jar of kimchi the most important thing is the kimchi jar, a good kimchi jar at least one side is not glazed, so that the jar can breathe freely, knock up is the sound of gold stone, listen to the kimchi altar to make a whining sound.
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If you want your jar to go on year after year, don't ask me if the glass jar works. After choosing a jar with a satisfactory shape, test the water, light a fire into the altar, cover it, and the water along the good kimchi altar will be quickly sucked into the altar mouth, and it will return to the altar edge after the lid is removed. After trying these, wash the jar (remember not to use any detergent to wash, because the kimchi jar is the most taboo detergent, oil, raw water and air), and then fill it with water for two or three days, this step is called annealing, so that the dish from the treated jar is crisp. Finally, it is best to blanch it with boiling water to disinfect it, and the kimchi jar is ready.
2. Prepare all kinds of vegetables and condiments, mineral water, and make a jar. Mineral water: Clean jar add water to about three-fifths of the jar position, do not use cold boiled water, because cold boiled water is stagnant water, do not use tap water, because tap water is raw water. Spice packets: peppercorns (a pinch), large ingredients (about 3 pieces), cinnamon, incense leaves (5-8 pieces), coriander seeds (a pinch), cumin (a pinch), etc., wrapped in a gauze or sewn in a small bag.
Ingredients are not limited
Kimchi salt: add 2-3 salts per pound of water. Vegetables: radish, celery, garlic, garlic, fresh ginger, onion, pepper, cowpea, etc., wash and dry the water, remind again, kimchi can not be dipped in raw water, otherwise the jar will grow white flowers, and then it will deteriorate and spoil. If it is a vegetable with heavy water, such as water radish, it needs to be dried until the dish is a bit sloppy, and the vegetable hair sac is not crisp. High liquor: a pound of kimchi water plus about 10ml of high liquor, play a role in sterilization and flavor. All the materials are ready, you can enter the altar, water, salt, white wine, spice packets, vegetables into the altar in turn, cover the altar cover, add water to the altar edge to seal, put in the shade and other lactic acid bacteria to grow. Generally, about 5 days in summer can produce sour taste, turnip cabbage celery and other easy-to-cook dishes can be eaten, and winter takes about 10-15 days. At first, the aroma and sourness of kimchi are not too strong, and the taste will be better after repeating it several times. In this way, even if your jar of kimchi is raised, it can be managed properly from generation to generation.
Tip: First: the altar rim can not dry water, otherwise into the air, the things in the altar will be broken. Second: pay attention to the lid and uncover the lid when not violently pulling up, to slowly spiral to open and cover down, if the force is too strong, it is easy to bring the water along the altar to the inside of the altar. It is best if you can buy a jar with an inner lid. Third: the spice pack is replaced every 3-6 months, otherwise the only thing that comes out is sour and salty. Fourth: the red peppers, ginger, garlic, shallots, etc. inside can be used to make shredded fish and meat, roast vegetables, etc., but remember to use timely supplements, these are also fragrant. Fifth: Every time you want to pick a new dish, the dish is cleaned, dried with water, if you want to soak a dish such as white radish with a large amount of water, you have to cut the radish into large strips or large pieces, and dry it until the radish is wrinkled and crumpled to bubble, otherwise the taste is not crisp. Sixth: The dishes that can be used to brew are: cabbage, carrots, carrots, celery, cauliflower, etc., soaked cowpeas in summer, fried meat foam cowpeas. Seventh: Every time you finish the dish, remember to add some salt and high liquor, add salt to keep the jar slightly salty so that it is not bad, and adding high wine is sterilization. Eighth: the edge of the altar and the outside of the altar every ten days and half a month to wash, must ensure that the altar edge is sealed with water, in order to keep clean and the water dispersed slowly, I am covering a plastic bag on the altar. Ninth: Put a pair of clean chopsticks in the jar, it is best to use it exclusively, to prevent the oil from contaminating the jar with other chopsticks. Sichuan kimchi has four fears: oil, detergents, raw water and air. Tenth: If you feel that you are in trouble with your new jar, you can order old soup as a primer from someone who has a jar, so that the taste is fast. Eleventh: The kimchi jar will inevitably have impurities at the bottom for a long time, you can pour them all out to precipitate, clean up, and then put the old soup and some old radishes, pickled ginger and the like back.
3, bath kimchi: kimchi jar raised for a long time, the old soup is salty and sour, if you directly soak fast-cooked vegetables, bubble sour and not so brittle. At this time, you can use the glass jars that many friends have in mind. Another glass jar, wash clean, control dry water, wash and dry the vegetables you want to eat, scoop out about 200ml from the old altar (how much depends on the size of your glass jar) old soup, add salt, rock sugar (can be sterilized and freshened) highly liquor, mineral water, etc. to brew a jar of bath kimchi separately, this brewing method can generally be eaten in about 2 days, and the pickled vegetables are salty and mild, crisp.
4, kimchi eating method: (1), cabbage, cauliflower, radish and other easy-to-cook vegetables, generally soaked for about 2 days can be eaten, eat spicy mixed with red oil, do not eat spicy mix sesame oil, can also not mix anything, quite scraped oil weight loss.
(2), summer must be rotten meat fried bubble cowpea: soaked cowpea, meat foam, can eat spicy PiXian bean paste and small green peppers, stir-fried together, on the rice, steamed buns, delicious to no friends Oh!
(4) Sour radish duck soup. This dish is a favorite of the Sichuan-Chongqing family, but unfortunately the duck in the north is not delicious, and you can't buy authentic old duck. Last year, someone paid 200 yuan to buy my father's old duck, and my father said that I wouldn't sell how much money you gave, and I didn't want to eat that duck, so I had to send it to my grandson.
(5), stir-fried fish fragrant meat shreds, pickled ginger pickled pepper stir-fried beef, fried pork liver, roasted soaked ginger bullfrog, etc.
(6) Stewed sauerkraut beef, sauerkraut beef noodles, sauerkraut meat noodles, etc.
Friends who like to eat Sichuan kimchi can refer to it, and my friend is a very exquisite food expert!