Clean the raw spicy vegetable pimples first, and then find a small jar (can) to put the washed raw spicy vegetable pimples in.

Put the aniseed pepper into the pot, then boil a pot of boiling water, pour the boiling water into the pot filled with aniseed pepper, brew the aniseed pepper, cover the pot and wait for about half an hour.

Then pour the soaked pepper water into a jar filled with raw spicy vegetable bumps, sprinkle with salt, and find something to cover when the water cools to avoid falling ash, and then the rest is to wait, basically you can eat it in two or three months, and the longer the time, the better the taste. ....

Question 2: How is the salty pimple sold in the supermarket preserved? I have acne at home, but I don't know the formula. Do you know this dish and its function: kimchi?

Taste: Maotai flavor technology: pickling

Materials for making jam bumps:

Material: 5000g mustard head.

Seasoning: salt1000g, soy sauce1000g, and pepper 50g.

Characteristics of bumps:

Salty, crisp and refreshing, with a sauce flavor and a unique bitter taste of mustard at the entrance.

Teach you how to make a knot in one's sauce, and how to make a knot in one's sauce is delicious

1. Wash the rhizome of mustard (that is, kohlrabi, commonly known as a knot in one's heart in Beijing), cut off the whisker tip, drain it, put it in a jar, sprinkle a little salt, and marinate for 4 hours.

2. Boil all the soy sauce, pepper and the remaining coarse salt particles in the pot, leave the fire after all the salt is dissolved, and let it cool.

3. Pour the prepared sauce into the jar and cover tightly. In the first few days, turn a knot in one's head up and down with a clean and oil-free bamboo board every day to make it marinate evenly, and then seal the jar mouth tightly for two months.

Also: wash and cut off the whiskers and roots, and cut into small pieces with a knife at the top of the pimple, but don't cut it to the end. Layer by layer into the cylinder, neatly arranged. Put a large layer of salt between each layer, fill it and seal it. Cover it with a stone. Never add water to it. A month later, open the cylinder head, take it all out and put it in a sunny place to dry, then add spiced powder and salt, and pickle it for the second time, and it will be finished in a few days.

The easiest way is to wash and dry the vegetables to be pickled, then put them in 10: 2 salt water and leave them for 20 days before eating. Use clean tableware, or the dishes will go bad easily.

Note: Curing time is too short to be poisoned. Water is best boiled in cold water.

Method b

First, boil the water, add salt, preferably more salt, and then let the water cool. Pour into a container, and it is best to choose a special pickled food container. Wash the radish, blow dry, put the radish into the container in turn with clean non-stick pot chopsticks, and cover it, preferably for better sealing effect. You can eat it in about half a month. It is best not to open the lid during the period, and take it with clean non-stick chopsticks when eating.

C: First of all, raw materials:

1, 5 kg of pepper (washed, cut and dried) or cucumber and bamboo shoots (washed, cut and dried);

2. 2.5 kg of soy sauce (placed in the open air to cool);

3, 350 grams of clear oil (boiled and finally cooled);

4. 200 grams of ginger and garlic each (sliced);

5. 350g of sugar, 350g of salt and 350g of liquor;

6, monosodium glutamate 100 grams.

Second, practice:

A layer of pepper and a layer of ginger, then sugar, monosodium glutamate and salt are dissolved in soy sauce and poured into the jar; Then pour the white wine into the jar; Finally, pour the clear oil into the jar and cover it for a week before eating.

Question 3: How to pickle spiced pimples Raw materials: mustard 100 kg, salt 10 kg, ginger slices, pepper, fennel, clove, dried tangerine peel and aniseed 10 g each. Mustard should be in season, and the petiole meat has no aging phenomenon.

Pickling method: remove the old roots and yellow leaves of fresh mustard, then wash them with clear water and dry them. After about 5-6 days, it can be cut into strips. When pickling, sprinkle a layer of salt on the bottom of the jar, then put the mustard in, with the incision facing down, and sprinkle another layer of salt on each layer of vegetables. Fill the plate with as little space as possible. When it is full, press a stone or other heavy object on the mustard. Empty it once within 24 hours after entering the tank, then once a week later, and finally store it in a cool place for about 20 days. When the mustard tuber turns yellow-green and smells of lactic acid, it is taken out for processing.

Processing method: After pickled mustard tuber, soak the pickled mustard tuber blank with water at the ratio of 65,438+0: 3, desalt, then press-filter, remove impurities, cut into pieces and shape. Then, the spices are soaked, filtered and fully mixed with seasonings, then mixed with pickles and stirred evenly, then bagged and packaged, and vacuum sealed. After heating and sterilization, it can be cooled, air-dried, boxed and put into storage.

Pickled mustard tuber has the advantages of salty, light and delicious, fresh, fragrant, tender and crisp, and good storage resistance.

Question 4: How to pickle spiced pimples? There are many pickles on the market, which look delicious, but do you know? It is basically food additives, and it has to go through many processes, which is very unsanitary. So if you want to eat clean pickles without food additives, you have to help yourself. How? Let's try it ourselves! The method/steps of a proper amount of raw spicy food bumps are as follows: firstly, clean the raw spicy food bumps, then find a small jar (can), put the washed raw spicy food bumps into a basin, then boil a pot of boiling water, pour the boiling water into the basin containing the raw spicy food bumps, brew the peppers, cover the basin, wait for about half an hour, and then pour the brewed pepper water into the jar containing the raw spicy food bumps.

Question 5: How to pickle the acne on the head? Clean fresh mustard pimples, remove hair, leaves and dirt, and wash.

Put the washed mustard into the jar, not too full, 20 cm away from the jar mouth, which is convenient for stirring.

When drinking water is added, it is appropriate to add 0.5 kg salt when mustard 10 cm.

Stir with a clean wooden stick to melt the salt, and then put it in a cool place indoors.

It is best to stir with a wooden stick once a day. After about a month, there will be sour taste in the tank. At this time, add 1 kg edible salt. Continue to stir every day.

Always taste the sour taste of pickles when stirring, and add salt when it tastes delicious. Don't add too much salt at a time until it tastes right.

Question 6: How to pickle mustard acne? How to pickle them in the sun? Wash mustard pimples, put them in a pickling tank, sprinkle with a piece of salt and marinate for about a week. Cut the mustard tuber into filaments, soak it in clear water and change the water several times in the middle. Add the right amount of sugar to the soaked shredded mustard, then pour in the right amount of soy sauce and add the right amount of sesame oil. Chop garlic and onion and add them to mustard shreds. Put a proper amount of pepper in the pot, pour in sesame oil, and fry over high fire until the pepper smells good. Add Chili oil and sesame seeds into mustard shreds and stir well.

Question 7: How to pickle a mustard knot in my heart? Here is a method of pickling mustard pimples. People who like spicy mustard have no problem eating.

raw material

Mustard bumps, pepper, garlic, fresh ginger, oil, salt.

way

Choose a large mustard knot, try to have a good shape, a smooth surface and shred it.

The silk is ready. Generally, you can cut three small pots with mustard bumps. If you can't finish eating, you can give it to others.

Add some oil, add pepper and stir-fry, then add ginger and garlic and stir-fry. Don't wait too long, be sure to keep the shredded ginger and garlic fresh and crisp.

Turn the shredded mustard over in a hot pot for 2 minutes, and turn off the heat when the shredded mustard is slightly soft. Don't fry shredded acne when the pot is hot! At this time, a little mustard oil evaporated. Finally, add salt according to your own taste (be sure to put less, this is not to make pickles).

There is no big vessel (pottery jar or enamel jar). You can put the fried shredded pork in a fresh-keeping box and put it in a closed place for 3 days at room temperature before eating (add some mineral water to keep the shredded pork moist). Friends who like mustard will definitely like this dish!

Question 8: How to make spiced pimple pickles? I knew what I ate was cooked and super delicious.

Question 9: How to pickle spicy pimples? First, boil the water, add salt, preferably more salt, and then let the water cool. Pour into a container, and it is best to choose a special pickled food container. Wash the radish, blow dry, put the radish into the container in turn with clean non-stick pot chopsticks, and cover it, preferably for better sealing effect. You can eat it in about half a month. It is best not to open the lid during the period, and take it with clean non-stick chopsticks when eating. 1. The selection of raw materials for pickled sensitive vegetables must meet two basic standards: first, they are fresh, free from mixed bacteria infection and meet the hygiene requirements; Second, the variety must be right, not all vegetables are suitable for pickled pickles. For example, some vegetables have a lot of water, and they are afraid of being squeezed and crushed, and they are easy to rot. Like ripe tomatoes, it is not suitable for pickling. Some vegetables contain a lot of fiber, such as leeks. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stew are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties with storage resistance, pressure resistance, extrusion resistance and solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi).

Pickled vegetables, it is best to choose fresh vegetables. If vegetables are left for a period of time, they will consume certain nutrients with the disappearance of water and become aging. Not suitable for pickling pickles: first, the skin is thick and the seeds are hard; Second, the sugar content is high, the meat is fat, not tender or crisp; In particular, vegetables with more chlorophyll are hard and pickled into pickles, which are not easy to chew and taste bad. Therefore, it is best to choose fresh vegetables that are 67% ripe.

Pickled pickles, whether whole, whole or processed into silk, strips, blocks or slices, should be neat in shape, basically symmetrical in size and thickness, and pay attention to color, taste, fragrance and beauty.

2. Accurately grasp the amount of salt. Salt is the basic auxiliary material for pickling pickles. Whether the amount of salt is appropriate or not is the key to whether pickles with various tastes can be pickled according to the standard. The basic standard of salt content of pickled vegetables is not more than 25% of vegetables (for example, 100 kg of vegetables, the salt content is not more than 25 kg at most); The minimum salt consumption should not be less than 10% of the weight of vegetables (except for quick-pickled pickles). The salt consumption of pickled fruits and vegetables and root vegetables is generally higher than that of pickled leafy vegetables.

3. It is an essential process to pour the jar on time in the process of pickling pickles. Inverting the jar means turning the sauce or pickles in the marinade machine up and down. In this way, vegetables can continuously radiate heat and receive light evenly, and the original color of vegetables can be maintained.

4. the eating time of kimchi. Generally, vegetables contain nitrate, and stale vegetables have higher nitrate content. Nitrite is harmful to human body. If nitrite enters the blood for a long time, people will be weak in limbs.

Fresh pickled vegetables. The content of nitrite increased, and after a period of time, it decreased to the original level. When pickling vegetables, the lower the salt content and the higher the temperature, the faster the nitrite rises. Generally, nitrate and nitrite rise to the peak after five to ten days of pickling, and gradually decrease after fifteen days. 2 1 day can be harmless. So pickles usually take 20 days to eat.

5. Selection of Vegetable Pickling Tools Pay attention to the use of appropriate tools, especially the selection of containers. It is related to the quality of pickles.

(1) Pickling device: For those with large pickling amount and long storage time, tank is generally used for pickling. Pickled semi-dried pickles, such as dried spicy radish and kohlrabi, are generally pickled in jars. Because the jar has a small belly and is easy to seal, the number of pickled vegetables is very small and the time is short, and small pots and bowls can also be used.

Generally speaking, it is better to use clay pots for salt pots, not metal products.

(2) Pickling with a cloth bag: Generally, lettuce should be cut into pieces, blocks, strips, shreds, etc. So that the sauce can soak into the vegetable tissue. If fresh vegetables are pickled in whole sauce, it will not only take a long time, but also be difficult to pickle thoroughly. Therefore, cutting vegetables into smaller shapes, putting them into cloth bags, and putting them into sauces, the sauces exert pressure on the cloth bags, which can accelerate the ripening of pickled products. It is best to sew the cloth bag with coarse emery cloth, so that the sauce is easy to get; The size of the cloth bag can be determined according to the size and quantity of pickles, and 5 kg of pickles is appropriate.

(3) The sauce rake should be made of wood, not metal. Sauce and pickles need to be raked frequently, that is, the pickles are turned up and down with a sauce rake. The wooden sauce harrow is light and buoyant. It is put in the sauce jar, which is not afraid of salt corrosion, has no peculiar smell and meets the sanitary conditions. In addition, pickles also need tools such as hedges and forks, which can be selected flexibly according to needs.

6. Pickling temperature and location of pickles (1) Generally speaking, the temperature of pickles should not exceed 20 degrees Celsius above zero, otherwise pickles will rot and deteriorate quickly. It is generally not allowed to keep a certain temperature in winter ... >>

Question 10: How to pickle mustard acne? 1 Cut off the roots or bad parts of the bought acne with a kitchen knife, but I saw that all the products sold in the market are quite clean, and we basically don't need to clean them ourselves.

Don't wash it, although it's dirty. If it is really dirty, wipe it with a dry cloth. Grandma said that washing salt would rot quickly. Better have a jar at home. My house is pickled in a jar, with a layer of pimples and a layer of coarse salt. Some people like to cook a little soup with big ingredients, such as pepper, star anise and fennel, but they must be cooked cold before pouring it in, otherwise acne will burn out.

In a few days, the jar will be emptied, that is, the pimple below will be placed on the top and the pimple above will be placed on the bottom to prevent the pickled taste from being uneven. It is best to cover acne with salt or boiled soup to prevent the exposed acne from getting worse.

Generally, it takes a long time to pour the jar several times, which is estimated to take about 2 months. Remember to empty the jar.

This is a folk prescription I heard. Our family hasn't tried it, others have done it. They just go to the supermarket to buy that salty shrimp sauce and pour it in cans. It is said that pickled pickles are delicious, so you can decide whether to try them according to the situation.

Finally, if you don't eat it in hot weather, don't stir the pickles in the jar. Even if you pour the jar, try to stir it gently, otherwise the pickles will stink and be wasted.

I hope this helps.