In Sichuan home, every family has a few kimchki. Or add sauce, or pickage, more, it is used to pick dish.
Sichuan kimchi, more attention. Minute:
Bubble seasoning vegetables, sputum, rolling water vegetables. It is usually used as a sauce season, which is a seasoned dish; like a vegetable, radish, onion, etc., the vegetables are usually used as a small dish, which is a meal. Some foods should not be booked for a long time, like a radish skin, radish, lettuce strip, just rush, a gang, more than a night. This kind of kimchi, people usually call it "rolling vegetables". Bubble rolling, the wider the salt, the better, but rushed. So, in order to use it, people habits will separate the few people, so, in general, there will be a few kimchki.
Kimchi, also called the sour. Kimchi, flavored salted, mouth feelings, bright color, fragrance, appetizing, awake, tired, old, old. It is a small dish that lives in the life.
However, you have to make a fragrant vegetable, first you have to choose the kimchi.
Bubble jar,
There is pottery, there is a glass, there is fine magnetic, if it is not a restaurant to make "rolling vegetables", generally use a pointed pottery or fine magnetic kimchi jar. When you choose, pay attention to test it. The non-blust-free jar is soaked. How to test? Tuluat, common, how to choose, may wish to teach you a few tricks. One is the photo, raise the opening, the light, there is no bright eye from the altar in the altar; I've listened, the ear is attached to the mouth, "嗡" sounds, the better, the third is point, ignite one Two paper, lost in the altar, Geng immediately buckle it, hurry from the top of the altar to the top of the altar, then the water in the altar is "咕嘟 咕" "a few times, that is Good jar. In the same year, I took me to pick me up in the team to pick me up the custody of the kimchki, and surprised: "咦, still a old man! Hey, I still say that you can't choose, ask me to give you Select! "In fact, is this? From a small life in the courtyard, the experience of the left neighborhood, mother-in-law, mother, I have been familiar with it, just a lack of practice.
Select the jar and get up with salt water.
Wash the jar, dry the water, pour the cool water, put it into the kimchi salt of Sichuan, sway, salt, then put it into the taste of ginger, garlic, green pepper, etc., later marinate later Extremely tender seasonal vegetables. Can find high marinate incorporation, better and faster. Now, foaming saline, it is very convenient, there is a kimchi salt specifically for kimchi, some of the flavors are included in it, just press the instructions. In the past, it was more troublesome, and I would like to buy it. Life, that is, the more simplified, the merchants are getting more and more fine. Bubble, so. However, in the past, I was only used in the above method, and the salt water was used in the usual rigid salt, and it was not a kimchi salt. Sometimes I have listened to the earthwork, such as: copying some dry cousin, litting in hot; or with brown sugar, etc. The clear mountain spring water, the best in the kimchi, it is good, and it is still can't be pawn. When seeing the green, the mast rock, the mountain spring water, lured a binaiot, no matter how far, there is a far away, and flicker is picking home, giving salt water pickled vegetables. (Knocking, that scene, naturally swaying again.) Of course, now, it will only use tap water to make salt water. Also pay attention to raising broth saline. Adding parses in the altar in the journey in the season, such as:
芫荽, Christine, Garlic, Garlic,
Onion head, fennel,
Red pepper, tender ginger, small pepper, green pepper, bitter gourd, etc. These flavor, flowers, saline. It is also necessary to do it along the cream along the altar, often on the water. The dish is put into cool. Some people have high and large, they tend to dig a pit, buried in the dishes, and the picture is stable, convenient, cool. Summer, accident, altar, how to do? Pour alcohol, red sugar, will make the vegetables, affect the taste. the best,
It is put into green pepper and bitter gourd, or pepper leaves, will quickly exploit the flowers and flavor.
Sichuan can lose the vegetables in the past four seasons, a lot of vegetables. Icon: Spring onion, green vegetables, garlic, summer sippea, four season beans, pumpkins, autumn treasters, radish, winter croissants, son dishes, cooking, etc. Follow the wuice pumpkin, or I learned from a Zhiqing. The fist is a big pumpkin, picking up, washed, lost in the altar, I can eat it for two or three days, crisp, special! They have a green house, before and after, it is full of pumpkins. Bubble a pumpkin to eat, and the farmers have made the peasants: talented to the fist, pick it, so unfortunately! However, now, farmers are often in the market, selling a big pumpkin.
Sichuan kimchi made, a lot of ways to eat. Parmeless rice, steamed bread, brutally bubble, seems to be very common. Kimchi, or mix, red oil, cute; or fried, supplemented with the sharp pepper pepper, fragrance; or vegetarian, remove ready, no need to dress, original, rough, then Feng Fu By people, pick up and free! In fact, with a dish, you can make a lot of dishes!
For example: the most famous "sour vegetarian fish"! The soup is sour, the fish is tender, smooth and delicate, multiplying an appetite, becoming a researcher, specialties. It is the people in the people, and sometimes the time, the whole pot of sour vegetables, Lele, hot, and a family eats beauty. There is also "Taianfish" "Diwater", "Diwater", etc., "Thai Fish", etc. In the summer, the old alcoholic acid radish (old foaming time) stewed duck, it is a nourishing delicious food! That taste, fresh, refreshing, comfortable. It is best to eat, or the old alcoholic acid radish, the most shocked!
There is also a delicious food soup, a napkin flower, a noodle noodle, a noodle noodle, a fried noodle egg flower, a sour meat, a meat, a meat, a whole!
Kimchi also makes some Sichuan traditional home noodle charm endless. Such as: Ginger meat, red pepper pieces, etc. Now, when doing these dishes, we often put the tender ginger, red lantern pepper in the breeds, "rolling", then remove, slice, and into the meat. That taste, extraordinarily. Dried pepper fried cockroach, usually. However, if you change to the pepper ginger, it is fried, then you will feel particularly delicious! Sichuan, there is a seed beans, after the harvest, boiled, drifting the water, the water drifts, can or mix or stir. If you want to fry the hair, you can eat it, you will not use the pickled ginger!
Kimchi, also give some foods to new vitality. Such as kimchi, bubble, bubble, bubble ... Those who eat taste, like kiolit, fresh and refreshing, not greasy.
Most Sichuan specialty home meals: sour vegetables. This is afraid to enjoy the most popular, cooking the simplest fast food! Take out the sauerkraut, chop, put the iron pot, put the oil and burn, pour it into the cracked vegetables, add water to open, go to the rice, boil and beaten. Some people, operate, simpler: put the pot, boil, pick up the sauce, throw it into the pot, boil, the fire will be cooked, go to the rice, boiled. Of course, this can add vegetable or eggs, etc., increase nutrients. Hou, see those people who are in a place, often eat such fast food!
In Sichuan, kimchi, people still can't ink! Regardless of the level of the banquet, no matter what level of the restaurant, no matter what level, there is certainly kimchi in the dishes. In the restaurant, I will eat the final, and I will always go to a disc. Small dish is white, kimchi or red or yellow or white or green or colorful, flavorful, fragrant, which is free to provide guests. If there is no, the guests will naturally shout: boss, kimchi! If you are welcome, you will blame: Do you pick it up? The boss only has a copy of the sin.
In conjunction with Sichuan kimchi, it is also a degradation. Knowing a female entrepreneur, starting from the production of Sichuan pickles, set a large-scale food factory.
