Sichuan pickle is simple to make, easy to preserve and convenient to eat. Raw materials include radish tassels, cabbage sticks, green vegetable stalks, cucumbers, beans and so on. Vegetable raw materials are soaked, pickled and fermented, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber, shredded pork and so on. In terms of medicinal functions, such as soaking radish to remove cold, soaking vegetables to clear away heat and relieve summer heat, soaking eggplant to treat mumps, soaking ginger to remove cold and dampness, etc.
Sichuan pickles can be divided into seasoning dishes and next meal according to their uses.
On 20 10, Sichuan pickle was successfully declared as a national product protected by geographical indications. The nature reserve covers 2 1 city (state) 144 counties in Sichuan, with a protected area of 20 million hectares.
The production history of Sichuan pickles has been one or two thousand years. According to textual research, kimchi was called stone in ancient times, and there were records of kimchi jars in the Three Kingdoms period. Qi Yao Min Shu in the Northern Wei Dynasty recorded the method of making sauerkraut with Chinese cabbage. In Sichuan, the land of abundance, the technology of making kimchi has been gradually improved through the long-term practice of housewives, forming the present Sichuan kimchi.
Make ingredients
Liquor, ginger, salt, pepper, aniseed (star anise), pepper (I use powder), sugar, white radish.
production process
1. Wash and dry the pickle jar and set it aside.
2. Wash the white radish, cut into pieces and marinate with a little salt.
3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pan and heat it over high fire.
4. After the water is boiled, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce. Tip: You can add some wild pepper water to it to make kimchi taste better, otherwise the previous kimchi will not taste good.
6. Marinate for a few days and you can eat it.