PicklesThe altar
When it comes to veggies, you may think first of all of these, but sichuan's pickle is also a very good food, and it's sweet, but many people don't know how to make it right, including many sichuans, because if it's not made well, it's either flowers or rot
So how do we make pickles? How do you make pickles that don't suck? I'm going to share with you the details of how to make pickles。
First of all, we need to know how pickles are made. It's simple, it's fermentation. What's the reason? Some people say it's raw water, others say it's oil, none of which is the reason why pickles are oily, because the yeast breeds a lot of yeast, and the white layer is the wine flower, and that's why when it's worse, especially in the summer, it smells like alcohol。
Now that we've figured out how to make pickles and why they're biochemical, let's see how the pickles are better。
As a first step, sichuan people shouted salt water, or raw water, first the altar must be washed, the water must be boiled, the bacteria must be bred, then salt water must be made, depending on the container, the water of the small pot can be almost half as much, with raw water, which i have always used, anyway, a pack of salt, and then the common spices of sichuan, such as peppers, dry peppers, garlic, and then the vegetables should be added to it, and salt water should be added to it, because the salt is red and beautiful. (state some of the doubts you may have: a: no, because the reason for the flowers is the abundance of yeast, which is not acid-resistant, while the yeast, which is both anaerobic and acid-resistant, produces only a large amount of lactate in high-salt and sealed aerobic environments, which do not breed and are not related to raw water. Isn't it salty? A: must be salty, but raw salt water does not yet have a lot of lactate, and the pickled vegetables are salty and not good, just to produce the lacid。
The second part, when salt is ready, pickles, food, washing, and throwing in the casks, but when you open the jar, the jar is in the air, and if it is not, the fungus will be on the undunked dish, and flowers will be produced. And then a pound of food is about three or four pieces of salt。
In the end, the main points of pickles are, firstly, an absolute sealed environment, and secondly, either sour or salty, but under the first guarantee, there are virtually no flowers, and thirdly, temperature, know why summer is easy to produce flowers? It's very hot in the summer, and a lot of fungus, like yeast, are easy to breed and pollute. The altar should be placed in a dark, humid ventilated area, where the temperature is slightly lower and which is conducive to the fermentation of the yolk. Finally, thank you all for seeing the end of the story。
