The Most Authentic Practice of Sichuan Kimchi

Category: Sichuan cuisine

The Most Authentic Practice of Sichuan Kimchi

Efficacy:

Efficacy: New Year cake, sterilization, calcium supplement, Thirst Relief and diuresis, prevention and treatment of anemia, digestion promotion, intestinal and stomach clearance, prevention of bloody syndrome, prevention of diabetes, crab, iron plate, etc.

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Preparing food ingredients
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STEPS: Sichuan pickles are the most authentic
  • Many people like to eat Sichuan kimchi, but they don't know the authentic way. Let's see how to do it. <img src="http://img.zuofan.cn/thumb/n/allimg/131125/215-131125134K0396.jpg" alt=""width="485"> Sichuan pickle is the most authentic method. Main ingredients: 400 grams of white radish, 1 root of carrot, 260 grams of red radish, 150 grams of lotus root. Condiments: 1 bag of salt, 1 piece of ginger, 2 anise, 2 fragrant leaves, 10 grams of pepper, 10 red pepper and 50 grams of high-level liquor: 1. Wash white radish, carrot, ginger, red radish, lotus root and ginger, drain water, then cut into strips or pieces, and continue to air for half a day. 2. Wash the pickle jar thoroughly, dry it and pour a little high-level liquor into it. Shake the bottle to make the wine wash the inside of the jar evenly, then pour out the wine and turn the jar upside down for reserve. 3. Add proper amount of cold water to the pot. After boiling salt, pepper, anise and cinnamon, add 50 grams of liquor and cool the vegetables to be used. 4. The dried vegetables must be completely submerged in the water when they are added to the jar. After 5.2-3 days, pay attention to the formation of small bubbles. If there are bubbles, it means that the fermentation is normal and the vegetables are waiting for. After discoloration, it can be eaten for a few days (if the vegetables in the jar are eaten, you can continue to add ingredients).

    Many people like to eat Sichuan kimchi, but they don't know the authentic way. Let's see how to do it. <img src="http://img.zuofan.cn/thumb/n/allimg/131125/215-131125134K0396.jpg" alt=""width="485"> Sichuan pickle is the most authentic method. Main ingredients: 400 grams of white radish, 1 root of carrot, 260 grams of red radish, 150 grams of lotus root. Condiments: 1 bag of salt, 1 piece of ginger, 2 anise, 2 fragrant leaves, 10 grams of pepper, 10 red pepper and 50 grams of high-level liquor: 1. Wash white radish, carrot, ginger, red radish, lotus root and ginger, drain water, then cut into strips or pieces, and continue to air for half a day. 2. Wash the pickle jar thoroughly, dry it and pour a little high-level liquor into it. Shake the bottle to make the wine wash the inside of the jar evenly, then pour out the wine and turn the jar upside down for reserve. 3. Add proper amount of cold water to the pot. After boiling salt, pepper, anise and cinnamon, add 50 grams of liquor and cool the vegetables to be used. 4. The dried vegetables must be completely submerged in the water when they are added to the jar. After 5.2-3 days, pay attention to the formation of small bubbles. If there are bubbles, it means that the fermentation is normal and the vegetables are waiting for. After discoloration, it can be eaten for a few days (if the vegetables in the jar are eaten, you can continue to add ingredients).

  • Sichuan kimchi is the most authentic way of doing things. The above is a detailed introduction of Sichuan kimchi's most authentic way of doing things. I hope I can help you.

    Sichuan kimchi is the most authentic way of doing things. The above is a detailed introduction of Sichuan kimchi's most authentic way of doing things. I hope I can help you.

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