Pickled pickles, delicious refreshing, affordable, deeply loved by the majority of urban and rural people. Here, we introduce a delicious assorted flavored, crispy and delicious, assorted assorted pickles, suitable for home-made, with a variety of staple foods, with appetite, appetite, nutrition and complete features. Production techniques are as follows: The types of main and auxiliary materials and their choice 1 main materials. With white radish, cucumber, lettuce as the main material, one or two of the two materials can be selected depending on the season or market conditions. White radish should choose uniform thickness, fine texture, clean white fresh; cucumber selection of appearance, less seeds, fresh green color. Lettuce should be fresh and tender, no rot, black heart, hollow, hard heart and mildew. 8 ingredients. Including Jerusalem artichokes (jamas), peanuts, sesame seeds, almonds, sharp peppers and so on. Chrysanthemum picking uniform size and smaller tubers is appropriate; peanuts, sesame kernels choose full particles, no insects, impurities less; almonds take particles even, white, damaged particles less; sharp pepper take meat thick, tender. 3 seasonings. Including soy sauce, edible oil, monosodium glutamate, sugar, liquor, garlic, ginger, pepper, aniseed, salt and so on. Among them, soy sauce is commercially available in bulk or in bags; edible oils such as peanut oil, soybean oil, salad oil, etc. can be used; salt is used for salt washing; peppercorns are uniform in size, red in shell color, and seedless in shell, and full in flavor. Better. 2. The formula is calculated according to the amount of main ingredient 5 kg (unit: kg), main ingredient 5, salt 0.5, peanut 0.5, MSG 0.1, edible oil 0.25, almond 0.15, sesame seed 0.1 , soy sauce 2, sugar 0.3, ginger, garlic 0.2, sharp pepper 0.2, pepper, aniseed 0.025, liquor 0.2. 3. The white radish is washed during the preparation process. Remove hairs, cut thin strips, add salt, pickle for 12 hours, then juice, spread on a bamboo sieve and put in a ventilated place to drain water, dry for 1 day or 2 days. If lettuce is used as the main ingredient, peel the skin first and then perform the above operations. Soy sauce needs to be boiled. When the temperature drops to about 40°C, add sugar and stir until dissolved. Sesame kernels are cooked in a microwave or stir-fry until well cooked, and spare; Jerusalem artichokes are washed and dried to stand by; edible oil is heated and released. Prickly ash and aniseed can be fried together for a while, let cool; peanuts soaked in water for 12 hours, Cheng Shui, add water to boil, cook, go to water, drain and spare; ginger, garlic, peeled and sliced; After the peppers are seeded, they are washed and cut into sections and drained for later use. Take a clean pickle, add the above raw materials in order, and finally add white wine and monosodium glutamate. Stir thoroughly and evenly. Cover and seal. After 72 hours (3 days), it can be eaten. It needs to be turned 2 times or 3 times in order to taste evenly. 4. Operation points (1) After the main ingredient shredding and salting, it should be placed in a cool and ventilated place and frequently turned to prevent deterioration. (2) The amount of sharp pepper can vary from person to person. Those who like to eat spicy food can increase the dosage. On the contrary, they can be added without or with less. (3) In the selection of raw materials, cucumber and lettuce are the main ingredients in the summer season. Radish is the main ingredient. (4) No preservatives are added during the processing, so it is important to master the storage conditions. In summer, due to the hot weather and high air humidity, pickles should be bottled or packed or sealed in plastic bags after being made and stored in a refrigerator freezer, generally for up to six months. In winter, after pickles are made, they can be stored in a cool place for more than 3 months.
Dried Red Beet,Natural Dried Red Beet,Organic Dried Red Beet,Dried Dehydrated Red Beet
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