Pickled vegetables. Preserved vegetables. Pickled vegetables.

Author: Su Liangmin, Xi Ronghua
Publisher:
Publishing Date: 2006-12-01
Features: Do you love to eat pickled vegetables, such as pickled vegetables, fermented vegetables, or brined vegetables? But you worry about the hygiene and safety of pickled vegetables in the market? If so, why not try making them yourself? This book teaches you how to pickle various types of pickled, brined, and fermented vegetables in easy-to-understand language with detailed steps. Additionally, it includes popular condiments, bean products, and miscellaneous food items commonly enjoyed in daily life, making it a valuable reference for families, cooking enthusiasts, and professionals in the food industry.
Jiangmi Sweet Wine (1)
Ingredients:
- 5 kg of glutinous rice
- 100 g of small qu (produced in Suzhou)
(2) Method:
Wash the glutinous rice and soak it in water for 24 hours in a basin. Then steam it until it starts to cook, cover the basin, and steam for another 15 minutes before letting it steam for 15 more minutes. After steaming, place the rice in a bamboo basket and rinse it with cool water. Make sure the grains do not stick together and let them cool to room temperature before placing them in the basin. Mix 100 g of small qu with 5 kg of rice, then place the mixture in the basin and cover it. Keep the indoor temperature around 18°C, with the basin temperature not exceeding 35°C and not dropping below 30°C. The ethanol content can reach 15%. Add water to the basin after 3 days, following the ratio of 500 g of rice to 500 g of water. After 15 days, the sweet wine will be ready. 500 g of glutinous rice can produce 1 kg of high-quality sweet wine. (Page 175)
Pickled Duck Eggs (1)
Water Pickling Method:
- 50 duck eggs
- 750 g of salt
- 10 g of Sichuan peppercorns
- 10 g of star anise
- 10 g of baijiu
Wash and dry the duck eggs, then place them in a jar. Boil salt, Sichuan peppercorns, and star anise in water, then let it cool. Add baijiu and pour it into the jar. The water should just cover the eggs. Seal the jar tightly and let it pickle for 20 days. The yolks will become oily and the color will look appealing.
(2) Mud Pickling Method:
- 50 duck eggs
- 850 g of salt
- 25 g of black tea
- 75 g of huangjiu (yellow wine)
- Enough yellow soil and water
Wash and dry the duck eggs. Boil salt and black tea in water to make a thick paste (250 g), then add huangjiu and mix it with yellow soil to form mud. Roll the eggs in the mud until fully coated, place them in a jar, and seal it tightly. It will be ready after 1 month.
Special Tips:
The shelf life of pickled eggs is usually about half a year. If pickled improperly, they may spoil and become smelly. Prevention methods include selecting fresh eggs or duck eggs, preferably pickling before the Qingming Festival, as eggs at this time have smaller air gaps and are easier to pickle. Use boiling water to clean the jars used for storing eggs. Add enough salt: for every 20 kg of water, use 2 kg of salt. Boil the saltwater, let it cool, then place the eggs in it. The saltwater should fully cover the eggs. For mud-pickled eggs, arrange them in the jar with the larger end down and the smaller end up in an orderly manner. This method helps the eggs become oily. Store the pickling jars in a cool, shaded place, away from flies and dust. Use clean spoons and chopsticks to handle the eggs.
Century Eggs (1)
Ingredients:
- 100 fresh eggs
- 200 g of edible alkali
- 25 g of black tea powder
- 1 kg of quicklime
- 250 g of plant ash
- 1.5 kg of millet bran
- 50 g of salt
- 1 kg of sawdust
(2) Method:
Century eggs are best made in spring and autumn. Use fresh, uncracked eggs (or duck eggs) and wash them with cold boiled water. Mix edible alkali, salt, and black tea powder in a basin with hot water, then gradually add quicklime until it forms a paste. The next day, wrap the eggs in this paste. Before wrapping, stir the paste again. Use a wire basket with a circular head slightly smaller than the eggs to dip each egg evenly in the paste. Place the eggs on a board covered with millet bran, roll them in the bran, and then sprinkle sawdust over them. Place the eggs in plastic bags and tie them tightly to ensure they are airtight. After about 10 days, they will become century eggs.
Special Tips:
Seal the bags promptly—do not wait for the mud to dry. It usually takes about 15 days to complete. If the eggs are not perfect, you can boil them for consumption. If you have leftovers, let them dry with the mud and store them. Do not remove the mud. If they taste spicy, remove the mud 2 days before eating, and the spiciness will disappear.
Five-Spice