A complete collection of pickles 'practices (most video on pickles' practices)

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List of contents for this article:

• 1、How to practice pickles in Northeast China
• 2、Practice and recipe of eight-treasure pickles
• 3、How to make homemade pickles
• 4、Eight treasure pickles
• 5、How to make eight-treasure pickles in Liubiju
• 6、Detailed practice of rice bran pickles

How to practice pickles in Northeast China

1. Put the sealed pickles in a cool and ventilated place, marinate for 3-5 days, and serve them.

2. Serve directly with porridge/rice: Northeast pickles are salty and delicious, and are especially suitable for pairing with white porridge, millet porridge or rice for refreshing and refreshing.

3. Northeast cowpea pickles is a traditional pickled dish with strong local characteristics. It uses cowpea as the main raw material. Through a special pickled process, the finished product not only retains the crisp taste of cowpea, but also incorporates the freshness of the sauce. aroma.

Practice and recipe of eight-treasure pickles

1. Put the sealed pickles in a cool and ventilated place, marinate for 3-5 days, and serve them. During the curing process, you can open the cover and stir slightly every day to ensure uniform flavor. Tip: Vegetable types can be adjusted according to seasons and personal preferences, such as adding cabbage, onions, etc. The longer the curing time, the stronger the taste, but pay attention to sealing and storing it to avoid deterioration. If you like sour taste, you can add some vinegar in moderation.

2. Wash the garlic and ginger separately and cut into the powder. Minced garlic and ginger can add the aroma of eight-treasure pickles and remove the fishy smell of vegetables.

3. The steps for marinating old Beijing eight-treasure pickles are as follows: Preparation and processing of ingredients: Marinate 1000 grams of cucumber, 800 grams of lotus root, 800 grams of beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, and 100 grams of almonds. Add salt should not be too much when marinating, but the time should be longer, about 5-8 days, to ensure that the main ingredients taste and maintain a certain crispy degree.

4. Cut the cucumber into small pieces. Cut jangal, carrot, white radish, lettuce, lotus root into dice. Add salt and marinate for 4 hours respectively. Put soy sauce, sugar, spices and salt water from the pickled raw materials into the pan, boil until fragrant, turn off the heat and let cool. Wash and drain ginger and garlic, and slice ginger. Take a pickle jar and wash it, and then use hot water to blanch the inner wall. Add the material. Add vegetables once and sprinkle with ginger slices, garlic cloves, and peanuts. Pour on the boiled soy sauce. Press on a washed and dried stone. Sprinkle with white wine in Yanbian and marinate for 20 days.

How to make homemade pickles

1. The method of making homemade pickles is as follows: Preparation of ingredients: 3 carrots, 1 white radish, 1 lettuce, 250ml soy sauce, appropriate amount of vinegar, 1 garlic, 2 aniseed, appropriate amount of pepper/fennel/fragrant leaves, salt 5g, 10g brown sugar, and appropriate amount of chicken essence. Processing vegetables: Wash and peel carrots, white radishes, and lettuce, and cut them into strips with a wave knife. Add 5g of salt, stir well, and marinate for more than 6 hours.

2. Practice: Soak garlic in salt water for 2 hours to remove spicy flavor, and dry. Boil the sweet and sour juice to cool, pour it into a jar and submerge the garlic.

3.[Homemade pickles][Ingredients] One radish, two carrots, 6 peppers, appropriate amount of ginger, 3 bowls of soy sauce, 1 teaspoon of sugar, a handful of pepper, and 2 aniseed ingredients. [Steps] Wash the radish, cut it into strips as thick as a finger, place it in a dustpan with the rest of the ingredients, and dry it in the sun. Slice the dried carrot and ginger into slices for later use.

4. The method of making eight-treasure pickles is as follows: Ingredients: cabbage heart, 1 carrot, 1 green pepper, 1 red pepper, 1 cucumber, 1 bean curd, appropriate amount of minced tofu, appropriate amount of minced garlic, appropriate amount of ginger, appropriate amount of salt, appropriate amount of sugar, appropriate amount of rice vinegar, appropriate amount of chili powder, appropriate amount of edible oil Steps: Vegetable processing: Cut the cabbage heart into small pieces, cut the carrot, green pepper, red pepper, and cucumber into shredded, cut the beans into pieces, and cut the dried tofu into small pieces.

5. The practice of home-made pickles and the salting methods and ingredients of authentic pickles are as follows: Basic steps for salting pickles Cutting: According to the type of vegetables, cut them into strips, pieces, dices, shredded, slices and other shapes. Desalination to become: with 10 times the water soaked pickles blank, according to different seasons, soaking time for 25 days. Dewatering: removing excess water from vegetables by draining or pressing.

6. Dehydration. Dewatering by draining or pressing is convenient for sauce preparation. Bag it. Put the desalted and dehydrated vegetable blanks into a cloth bag, fill 4/5 of the capacity, and keep the cloth bag loose to facilitate the uniform penetration of sauce liquid. Initial sauce and secondary sauce. Put the packed vegetable blanks into the second sauce and make them sauce for about 3 days, take them out and replace them with new sweet flour sauce, and turn them 3 times a day.

Eight treasure pickles

1. After the oil is heated (about 70% hot), add pepper, star anise, cinnamon, and fragrant leaves, and fry it over low heat to create a fragrance. The aroma of spices will add a strong flavor to the eight-treasure pickles. Add minced garlic, minced ginger and chopped pepper, stir well until fragrant. Be careful not to fry it to avoid affecting the taste. Add the yellow sauce and sweet flour sauce, and stir fry over low heat. Yellow sauce and sweet flour sauce are the soul of eight-treasure pickles, and their ratio can be adjusted according to personal taste.

2. Put the sealed pickles in a cool and ventilated place, marinate for 3-5 days, and serve them.

3. Cut the cucumber into small pieces. Cut jangal, carrot, white radish, lettuce, lotus root into dice. Add salt and marinate for 4 hours respectively. Put soy sauce, sugar, spices and salt water from the pickled raw materials into the pan, boil until fragrant, turn off the heat and let cool. Wash and drain ginger and garlic, and slice ginger. Take a pickle jar and wash it, and then use hot water to blanch the inner wall. Add the material. Add vegetables once and sprinkle with ginger slices, garlic cloves, and peanuts.

4. The practice of Liubiju Babao Pickles is as follows: Prepare ingredients and vegetables: cut cucumber into small pieces; cut jerkels, carrots, white radish, lettuce, and lotus root into dice sized pieces. These vegetables are marinated with salt for 4 hours to remove excess water. Boiling soy sauce to prepare sauce: Put soy sauce, white sugar, spices (such as star anise, cinnamon, etc., add appropriate amounts according to taste) and the salt water that is tempered when marinating vegetables into the pan.

5. The steps for marinating old Beijing eight-treasure pickles are as follows: Preparation and processing of ingredients: Marinate 1000 grams of cucumber, 800 grams of lotus root, 800 grams of beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, and 100 grams of almonds respectively. Add salt should not be too much when marinating, but the time should be longer, about 5-8 days, to ensure that the main ingredients taste and maintain a certain crispy degree.

6. Liubiju Babao Pickled Vegetable is a traditional Beijing snack, famous for its unique taste and production process.

How to make eight-treasure pickles in Liubiju

1. The practice of Liubiju Babao Pickles is as follows: Prepare ingredients and vegetables: cut cucumber into small pieces; cut jerkels, carrots, white radish, lettuce, and lotus root into dice sized pieces. These vegetables are marinated with salt for 4 hours to remove excess water. Boiling soy sauce to prepare sauce: Put soy sauce, white sugar, spices (such as star anise, cinnamon, etc., add appropriate amounts according to taste) and the salt water that is tempered when marinating vegetables into the pan.

2. Cut the cucumber into small pieces. Cut jangal, carrot, white radish, lettuce, lotus root into dice. Add salt and marinate for 4 hours respectively. Put soy sauce, sugar, spices and salt water from the pickled raw materials into the pan, boil until fragrant, turn off the heat and let cool. Wash and drain ginger and garlic, and slice ginger. Take a pickle jar and wash it, and then use hot water to blanch the inner wall. Add the material. Add vegetables once and sprinkle with ginger slices, garlic cloves, and peanuts.

3. The raw materials for pickled eight-treasure pickles must be peeled, scraped, rooted and washed repeatedly.

Detailed practice of rice bran pickles

1. The detailed practice of rice bran pickles is as follows: To prepare rice bran marinade, you need to prepare appropriate amounts of rice bran, salt and chili noodles. Stir these ingredients well in a large bowl to ensure that the salt and pepper noodles are evenly distributed in the rice bran. After stirring, place the mixed rice bran into a well-sealed container for subsequent use. Process vegetables and marinate them to select fresh carrots and white radishes. Wash and control the moisture.

2. The detailed method of rice bran pickles is as follows: Preparation of rice bran: Mix rice bran, salt and chili flour evenly in a certain proportion. Place the mixed rice bran in an airtight container for later use. Processing vegetables: Simply handle washed and dried carrots and white radishes. Bury the processed vegetables in the prepared rice bran.

3. Practice of rice bran pickles: stir-fry rice bran in a large pot for later use; dissolve the salt with 5 - 2L of hot water, pour in rice bran and stir, or use an egg beater. Add the seasoning ingredients into the rice bran and mix well; then add some beer, yogurt, etc. to accelerate fermentation. Wash the vegetables, sprinkle with salt, and let stand for about 10 minutes. Remove surface moisture and fully bury the rice bran until it is invisible.

4. The detailed method of rice bran pickles is as follows: Prepare rice bran: Mix rice bran, salt, and pepper noodles well and place them in a sealed container. Make a simple treatment of washed and dried carrots and white radishes and bury them in rice bran, turning the rice bran up and down twice a day. The brewing time can be adjusted according to personal taste. Remove the pickles after 3 to 4 days, wash the rice bran, and use them with confidence.

5. The detailed method of rice bran pickles is as follows: Prepare rice bran: Mix rice bran + salt + chili noodles well and place them in a sealed container. Salting: When salting for the first time, you don't need many materials. You just need to bury the carrot heads that are washed and dried, the edges and corners of white radish and the leaves of cabbage in rice bran. Twice a day, turn the rice bran up and down.

6. The unique production method of rice bran pickles will take you to appreciate the mystery of traditional delicacy. First, you need to prepare rice bran, salt, chili noodles and other raw materials, and mix them well. The mixed rice bran is then placed in an airtight container, a critical step in the production process to ensure fermentation and seasoning of the rice bran. Next, the washed and dried carrots and white radishes are simply processed, and then buried in rice bran.