四川泡菜的制作方法（Method for making Sichuan pickles）.docVIP

四川泡菜的制作方法（Method for making Sichuan pickles） The way to make Sichuan pickles.Txt dont give up on yourself! (mom once said to me, the moment I turned round to go out, I burst into tears and didnt want anyone to see it!) To see this one small heart feeling, think of when I left home to thousands of miles away, my mother also said something similar, but as a man, you must create a day, in order to repay their parents!! Method for making Sichuan pickles A jar of pickled cabbage (along with the above, can be filled with water, the jar along the mouth is filled with water, and ordinary water can not be missing, can play a role in sealing), sorghum liquor, pepper, pepper, aniseed (is also called star anise, aniseed, sugar, salt). Specific production methods are as follows: Cultivation of pickle fermenting bacteria (1) first put some pepper in the cold water, the right amount of salt, and then boil the water. The water is about 10%-20% of the capacity of the jar, not too much. Salt more than usual cooking, put a little, I feel very salty, that is. Pepper put about 20 to 30 or so, try to put more, so that you can soak out very fragrant dishes. (2) when the water has cooled completely, pour it into the jar, then add one or two kaoliang wine (the jar can be properly added). No other wine, pickled cabbage fungus is actually from sorghum wine to enhance, wine is often added to. (3) put green peppers (which are long, strong, dark green peppers, very spicy, seasoned), ginger can be put more, to increase the flavor of the dishes. And these two vegetables to keep the jar has been, they have far better effect. 2-3 days to note the careful observation, to see whether the formation of bubbles around the beginning of the green pepper, one to two very small bubbles, do not pay attention to the almost invisible. If there is a bubble, even if it is a bubble, it shows that the fermentation is normal, after the green peppers completely yellow, and then put 2 to 3 days, it has become! (4) the