The practice of Laiwu pickle

Laiwu's diet covers everything. From delicacies to raw seafood, there is nothing you can't eat. However, Laiwu still has a unique skill, that is, private pickles. Those small pickles with different patterns, practices and colors are dotted with Laiwu people's lives. Laiwu people, with their intelligence, diligence and thrift, marinate and mix seemingly ordinary radish and Chinese cabbage that people in other places may not care about at all, and leave them for a period of time, which is the delicious food on Laiwu people's table. Of course, there are garlic, garlic moss and Chinese toon all over the country. Through the hands of Laiwu people, the taste is unique, which not only regulates the taste of Laiwu people, but also sells well all over the country.

Rotten tofu: cut the tofu into small pieces with the thickness of 1 cm, then put the tofu in a container, lay it flat, dry the water, cover the surface with a layer of Chinese cabbage leaves, and ferment. When the surface of tofu turns red or fluff is seen, gently remove the fluff, put the tofu on a plate, add pepper salt water and shredded onion and ginger, soak for a day or two, and add sesame oil to serve.

Douchi radish: Rottweiler Douchi is made of black beans, soybeans, radish and other raw materials. It has a unique flavor and is suitable for all ages. It has the effects of stimulating appetite, promoting digestion and guiding stagnation. Wide range of raw materials, simple process, suitable for family and small enterprises.

Technological process: selecting materials → boiling beans → making koji → radish treatment → cooking and seasoning → soaking beans → ingredient fermentation → packaging finished products.

Material selection: black beans are fresh, full and large without mildew, rotten grains and impurities are removed, and radish is green radish.

Boiling beans: soak black beans in clear water for 3-4 hours, wash them, put them in a pot and cook them, then take them out and dry them to remove surface moisture.

Radish treatment: Radish is rooted, washed and cut into pieces with a thickness of 0.5 cm and a size of 2.50 cm. First, put a layer of salt at the bottom of the tank, put it into the tank according to the number of radish layers, and sprinkle a layer of pickling 1-2 days on it, stirring 1 time every day.

Boil seasoning: add water to the pot, add salt, pepper and star anise, boil until fragrant, and let it cool for later use.

Soaking beans: put the dried bean koji into a pot, wipe off the yellow mold on the surface with a wet cloth, pour in the cooled seasoning liquid, soak for 3-4 hours, and then fully soak the bean koji.

Ingredients fermentation: clean ginger and garlic, slice them, pour them into radish jar together with soaked beans, mix well, cover the jar mouth for fermentation, stir 1-2 times a day for 2-3 days, and continue fermentation 15-20 days. When the radish is reddish and translucent, the coriander is washed and cut into sections, mixed in and marinated for 1-2 days.

Pickled pickles with spicy pimples: After removing leaves from spicy pimples, remove the fibrous roots below and wash them, and then pickle them in a jar. Spicy pimples gradually turn from white to brown after pickling for one or two years, and the spicy taste will disappear and become fragrant. You don't need to pay too much attention to the salt used, but it is best to use the sea salt in Bohai Bay, which is large in quantity and contains essential elements such as iodine. It is best to put some spices such as pepper (or pepper leaves), ginger and garlic in pickles, which will be particularly fragrant when pickled.

Cucumber pickle: 1. Wash the cucumber, cut it into small pieces about eight centimeters long and finger-thick, put it in a clean container and stir it evenly with salt for later use.

2. Put the materials together in a small bowl, stir well and put them in until the rock sugar is completely dissolved.

3. Cucumber will ooze a lot of water after being pickled for about 20 minutes. Pour out the water, and evenly mix the freshly prepared seasoning B into the cucumber.

4. Put it in the refrigerator for a day.

Features: sweet in acid, moderate in spicy taste, cool and delicious, appetizing and digestion promoting.

Laiwu private cuisine: radish and pickles

Slice curing

Raw material formula: fresh radish 10 kg, salt 600 g.

Production method: (1) Select fresh and tender radish with a length of about 10 cm, remove fibrous roots, wash and dry in the sun until it is 50% to 60% dry. (2) Mix each kilogram of radish with 60 grams of salt in proportion, put it in a pot and mix well, knead it repeatedly until the radish becomes soft, then put it in a small jar and cover it tightly. (3) Take it out early the next morning and put it in the sun. When the sun goes down, knead the radish until it turns soft and red, then put it in the jar and cover it tightly. (4) On the third day, the radish is taken out and dried to remove water, and the radish is kneaded into a soft red color and then put into a jar. Then, after the jar is packed and compacted, screw the straw into a handle and plug the jar mouth tightly, so as not to let it breathe. 5] Put the vegetable jar in the shade, and it will be finished after 1 month.

Cut strips and dry them.

Fresh radish is stripped of fibrous roots, washed, cut into strips with skin (just like eating this skin), cut and hung on the south window platform tonight; Prepare to dry for a day or two tomorrow, plus the indoor heating is relatively hot, about 60% to 70% dry; After this, after this, there are all kinds of sayings on the Internet. To sum up, I feel that I should rub the radish with salt at night, put it in a closed container, take it out the next morning and continue to dry it; Rub the salt again the next night and air it for another day, so at least two to three days; After that, you can put pepper powder, spiced powder (bought thirteen kinds of spices), Chili powder, monosodium glutamate, salt, soy sauce, vinegar and a little wine into a closed container, and you should be able to eat it after 7- 10 days.

Sweet and sour garlic: the pickling of sweet and sour garlic is very simple: take new garlic in spring, peel it, leaving only a layer of tender skin inside, soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic better preserved; Take out garlic soaked in salt water, drain the water, put it in a crock, enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar added depends on your own taste; Finally, add an appropriate amount of cold boiled water to drown the garlic cloves, let the sugar melt slowly, do not stir, cover the container and seal it, and you can eat it in two weeks to one month.

Laiwu private cuisine Zhixiangchun pickles

The main steps of the exercise:

1. Wash Toona sinensis.

2, put the right amount of water in the pot, boil, put the washed Toona sinensis in hot water and copy. Note that you only need to copy it a little, because there is a bad substance in the raw Toona sinensis, which can be removed by heating.

3. Take the Toona sinensis out, put it in a big container, and add some salt to knead it.

4. 1-2 days can be eaten.

Laiwu private cuisine: pickle with pepper buds

The main steps of the exercise:

1, wash the pepper leaves.

2. Put a proper amount of water in the pot and bring it to a boil. Wash the pepper leaves and copy them with hot water. Note that you only need to copy it a little, because there is a bad substance in the leaves of raw Zanthoxylum bungeanum, which can be removed by heating.

3. Take out the pepper leaves, put them in a big container, and add a proper amount of salt to knead them.

4. 1-2 days can be eaten.

Laiwu private cuisine is fresh and tender.

Wash the ginger buds, remove the thin skin outside, control the water and put them in a container.

Add 20% salt water and star anise to boil.

Thoroughly cooled, poured into a container and sealed 15 days.

Laiwu private cuisine Yan Zhi Chili

Fresh pepper 10 kg, soy sauce 5 kg, salt 1 kg, sugar 4 Liang, ginger 4 Liang, garlic 4 Liang, salad oil 4 Liang, high-alcohol liquor 7 Liang, monosodium glutamate, pepper, aniseed, cinnamon and onion.

Methods: Boil the soy sauce (sterilize) and let it cool. Heat the salad oil with pepper, aniseed, cinnamon and scallion, and stir-fry in a pot. Mix with the above adjuvants to make soup, then add pepper (pepper should be cut or cut), and the soup should drown the pepper. You can eat it in a few days.

Dill pickle

1. At 7: 00 p.m., 10 Jin cucumber, cut into the following shapes.

2. sprinkle a catty of salt after cutting (if the amount is small, reduce it according to this ratio. Don't worry about salty, put salt to dry the water in the cucumber, and most of the salt will go with the water. )

3. Mix the pickled cucumbers well, press them with heavy objects, and squeeze out the water as much as possible.

4. Prepare ginger and garlic according to personal taste. I like spicy food, and I have prepared spicy food. Put it aside and use it tomorrow morning.

5. Put three bags of soy sauce and half a catty of sugar into the pot. Boil the soy sauce, melt the sugar, turn off the fire and find a container to cool.

6. The next day, at seven o'clock in the morning, I killed the watered cucumber.

7. In the cold miso soup, add cucumber, ginger, garlic and pepper and mix well.

8. Add white wine (it must be put, it tastes good) and a little monosodium glutamate (you can not put it if you don't like it).

9. Bring the pan to the fire, put the oil, add a little pepper after the oil is hot, and pour it on the freshly soaked cucumber when the oil temperature is close to room temperature. You're done!

Sugar-stained Laiwu turmeric

The production materials of sugar-stained Laiwu turmeric are: fresh turmeric 500g, white sugar 100g, and refined salt 5g. Sugar-stained Laiwu turmeric introduction: Laiwu turmeric has been cultivated for more than 2000 years, which is not only famous in China, but also exported to North Korea, Pakistan and other countries. There is a record of "not eating ginger" in The Analects of Confucius, which shows that eating ginger in Qilu was quite common during the Spring and Autumn Period and the Warring States Period, and it has been left to this day. Pickled turmeric, sugar-soaked turmeric, vinegar-soaked turmeric buds and Laiwu ginger wine processed from ginger are very popular at home and abroad. There is a folk saying that "eating radish in winter and ginger in summer is not too much for doctors to prescribe medicine", which is vividly displayed on all tables in Tai 'an, and every table is inseparable from ginger products. Sugar-stained Laiwu turmeric has become a delicious snack on the table. Sugar-stained Laiwu turmeric is characterized by fresh, tender, crisp, sweet and spicy, which can regulate appetite and taste, and has the effects of expelling wind and cold and benefiting the spleen and stomach. Teach you how to make sugar-stained Laiwu turmeric, how to make sugar-stained Laiwu turmeric.

1. Wash the fresh and tender Dioscorea zingiberensis and dry the water.

2. Add a small amount of cold boiled water into the container, add white sugar and refined salt, stir and dissolve, add fresh ginger, stir evenly, and marinate for 3 days before eating. Key points of making sugar-stained Laiwu turmeric;

It is best to choose fresh and tender ginger buds, crisp and slightly spicy, without silk tendons;

When pickling, turn it over several times to make the taste even.