The Wonderful Uses and taboos of Seasonings

Author: Tian Changqing
Publisher:
Publish Date: 2006-09-01
Features: How to Make Pickling Liquid
Pickling liquid is a brine solution prepared primarily with salt as the seasoning. The saltwater ratio is 200 grams of water mixed with 20 grams of salt, commonly used for pickling celery, cucumbers, peppers, beans, and pickled cabbage, etc. Reference data for pickling celery: 2,500 grams of celery, 2,000 grams of water, 200 grams of salt, 5 grams of Sichuan peppercorns, 5 grams of star anise, 15 grams of ginger, and 12 grams of fennel. First, clean the pot, pour in water, salt, and other seasonings, and bring to a boil over medium heat. Let it cool, then cut the cleaned celery into 3-centimeter segments and place them in a clean earthen jar. Pour in the pickling liquid, add 12 grams of fish sauce, and store in a cool, well-ventilated place. It is ready to eat after pickling for 2 days.
Pickling vegetables is a preservation method created by laborers, combining both preservation and culinary delight. Across the country, there are different pickling techniques and ingredients, but they are largely similar. For example, when pickling cucumbers, add 5% sugar. When pickling larger root vegetables like white radishes, mustard greens, or carrots, to ensure thorough penetration, you can cut the large pieces in half, pour in the pickling liquid, and cover the top with a layer of salt. Since these ingredients require longer pickling time and more salt, the salt should be added all at once to prevent spoilage and deterioration, ensuring successful pickling.
What to Pay Attention to When Pickling To make high-quality, flavorful pickled dishes, follow these steps:
- Ensure the container is clean and free of oil or alkali.
- Place the jar in a cool, well-ventilated area and avoid heat exposure.
- Stir the ingredients in the jar occasionally during pickling.
- Add salt as needed to prevent the ingredients from souring or spoiling.
- Keep the jar rim clean and replace fresh, clean water regularly.
- Adjust the amount of pickling liquid based on the quantity and type of ingredients.
- If mold or spoilage is detected, remove the affected ingredients immediately, reheat the pickling liquid, clean and dry the ingredients, and restart the pickling process with fresh, salted liquid.
How to Make Pepper Salt Pepper salt is dark brown, slightly black, with a strong savory flavor, and is often used as a side dish for fried foods. The main ingredients are Sichuan peppercorns and fine salt. The preparation method is as follows:
- Take 500 grams of Sichuan peppercorns, remove the stems and seeds, and cook in a pot until they turn a reddish-brown color.
- Crush them into a powder using a rolling pin on a cutting board.
- Heat 150 grams of fine salt in a pot until all moisture evaporates and the salt grains separate.
- Mix the crushed Sichuan peppercorns and fine salt evenly.
How to Make Red Pickling Liquid Red pickling liquid is a brine solution made with salt and soy sauce. The ratio is 5% salt and 50% soy sauce. The specific data is: 100 grams of water, 5 grams of salt, and 100 grams of soy sauce. It is commonly used for cooking colorful stuffing dishes, such as braised lion's head, pan-fried meatballs, four-joy meatballs, pearl sea cucumber, and meatball fillings.
How to Make White Pickling Liquid White pickling liquid is a brine solution made with salt. The preparation method is: 200 grams of water mixed with 10 grams of salt. It is often used for cooking pure white dishes, such as stir-fried chicken slices, sweet and sour three whites, clear soup fish balls, and braised fish. For example, to make clear soup fish balls:
- Cut the fish and remove the bones, then rinse thoroughly with water.
- On a clean cutting board, mince the fish into a paste, adding white pickling liquid gradually.
- After mincing, place the paste in a bowl and mix with the liquid using chopsticks.