Diving kimchi is a type of Sichuan-style kimchi, also known as boiling water cabbage or bath dish. 35xs

Because the soaking time is short, it can be eaten in a day or two after entering the altar, like taking a bath in kimchi water, so it is called diving kimchi.

Diving kimchi can't be stored for a long time, and it will become sour if it is soaked for a little longer, so it is basically eaten with the bubble.

The raw materials of diving kimchi are usually melon vegetables or hard roots, stems, leaves, fruits, etc., and meat dishes are usually pig ears, phoenix feet and pig offal.

The opposite of diving kimchi is deep water kimchi.

Deep-water vegetables are kimchi that have been soaked in water for a long time, such as ginger, garlic, chili, radish, etc., which can be soaked in water for half a year in a row, and the more soaked the taste, the more mellow the taste.

According to its use, Sichuan kimchi is also divided into food and seasoning dishes.

The next meal refers to the kimchi that can be used with rice and porridge by scooping it up or mixing it or pouring a little chili oil, and most vegetable kimchi, such as radish trees, celery strips, cabbage leaves, etc., belong to this list.

Seasoning dishes refer to kimchi that can be used as a seasoning for cooking dishes, such as pickled peppers, pickled ginger, pickled garlic, and Laotan sauerkraut.

Kimchi is the secret weapon of Sichuan cuisine, and a qualified Sichuan cuisine master must be able to use kimchi to season, and he must know how to make kimchi make a dish delicious.

After reading the introduction of kimchi on his phone, Xu Zhuo breathed a long sigh of relief.

The pickled pepper and phoenix feet that you want to make are also a kind of diving kimchi, and you can observe the practice in the afternoon and learn the skills of kimchi.

Half a month has passed since the last time I learned seafood porridge in a big hotel in the provincial capital.

The skills that are eager to learn have cooled down and can be used again.

Before coming, Xu Zhuo wanted to find a knife noodle shop to observe the skills of cutting noodles, but there are few real noodle shaving masters in Linping City.

Nowadays, many of the knife-cut noodles sold in the knife noodle restaurant are machine-cut, and some people even buy machine-made knife-cut noodles directly from the market.

In addition, Xu Zhuo was busy in Linping City for a few days, and he didn't have time to really look for it, so he never learned this skill.

I didn't expect to be able to use it again when I came to Rongcheng.

Yao Meixiang was eating hot pot at this time, and she didn't care about Xu Zhuo's desire to learn kimchi.

Anyway, he wants to watch it in the afternoon, and although it is very simple to make kimchi, it is not so simple that he can watch it once.

Although the general process is basically known to everyone.

But the seasoning ratio is difficult.

Inexperienced people will definitely roll over the first time they do it.

Yao Meixiang sandwiched her hairy belly, soaked it in the pot with boiling red oil a few times, then took it out, dipped it in the seasoning on the dry dish, stuffed it into her mouth while it was hot, and chewed it crunching, enjoying it with a look of enjoyment.

Xu Zhuo and the three of them were already stupid, this was a particularly spicy pot bottom, but Yao Meixiang ate it as if it was slightly spicy. Flash Dance

"Ba Shi, you eat too, don't look at me, I'm embarrassed to be an old woman. ”

As she spoke, Yao Meixiang threw the goose intestines into the pot.

After a few hot strokes, I took it out with chopsticks and continued to eat it in large gulps.

Li Hao couldn't care about eating at this time, he asked curiously, "Auntie, don't you think it's spicy?"

Not to mention eating at this time, just looking at the pot full of red peppers and green peppercorns, he felt a little numb in his mouth.

Convincing, he is really convinced now.

No wonder there is a joke that says don't brag in front of Sichuan people that you can eat spicy.

Before, he wanted to compare.

After all, Guanzhong people are also very popular for spicy food.

If you just eat spicy, maybe Guanzhong people can still fight, the key is that there are a lot of peppercorns and peppers in this hot pot, and this taste is really irresistible to ordinary people.

Even the land of Sanxiang, which is famous for its spicy food, can't stand such a strong spicy taste.

Yao Meixiang is like a food broadcaster, enjoying herself in front of the three juniors who can't eat spicy, and fiercely shows the Sichuan people's love for spicy.

Li Hao was greedy, tried to take a piece of hot fat beef from the bottom of the spicy pot, and soaked it in the oil dish for a while before carefully putting it in his mouth.

But as soon as I chewed it twice, tears flowed out.

"Ouch ouch, it's so spicy, it's so spicy, Coke Cola, I want Coke......"

Xu Zhuo hurriedly poured him a glass with a large bucket of Coke, and after Li Hao drank it all, he came to his senses.

"Oh my god, this is too spicy! I don't dare try it again......"

Yao Meixiang sandwiched a piece of fat cow stained with red oil, dipped it on the dry dish slightly, and then stuffed it into her mouth, chewing while explaining to Xu Zhuo and the three of them.

"It's not spicy, it's so delicious, you don't even eat it......"

Boss Xu couldn't cry or laugh, he wanted to eat, but if he ate hard, he would have to go to the hospital.

In other aspects, Xu Zhuo is estimated to be comparable, but in terms of eating spicy, he really can't do anything.

Especially when I saw Yao Meixiang's expression like eating a tomato pot, I saw Xu Zhuo secretly smacking his tongue.

Spicy and strong, terrifying!

I can't afford to provoke it.

After eating and drinking for nearly two hours, this hot pot is finished.

Next, Xu Zhuo and Yu Keke went back with Yao Meixiang to watch her make kimchi.

And Li Hao went straight to the high-speed rail station to pick up Sun Panpan.

He finally didn't have to look at Coco to sprinkle dog food.

Li Hao has already decided that when he receives Sun Panpan, he will let Xu Zhuo and Yu Ke see what the correct posture of showing affection looks like.

Returning to Yao Meixiang's house again, Yu Keke asked curiously: "Godmother, when will you start making kimchi?"

Yao Meixiang smiled: "Don't worry, you have to make some preparations first." ”

With that, she brought out a large bucket of mineral water from a room full of miscellaneous items.

"You can't use tap water to make kimchi, because kimchi made with tap water tastes average and spoils easily. ”

"From a scientific point of view, it's the chloride ions in the tap water that kill the lactic acid bacteria in the kimchi water, so the taste deteriorates and it is perishable easily. ”

"Kimchi, the most important thing is the fermentation of lactic acid bacteria in kimchi water, without lactic acid bacteria, kimchi will naturally spoil. ”

Xu Zhuo helped her bring the mineral water to the kitchen, unsealed it, and poured it into the cauldron under Yao Meixiang's command.

Then, Yao Meixiang began to add the ingredients needed to the pot.

"Because the soaking time is very short, you have to add the ingredients when you boil the water so that the flavor can be brought out. ”

"You can't use iodized salt for this salt, you have to use our Sichuan's unique kimchi salt or coarse salt, and the kimchi tastes better. ”

"The amount of salt is not necessarily, generally fifty or sixty grams of salt per kilogram of water, and more salt should be added to the first bubble, otherwise the soaked vegetables will not taste. ”

After saying that, she took out a packet of kimchi salt from the locker and poured it into the pot, and then added rock sugar, dried peppercorns, star anise, bay leaves, and a dozen or so dried chili peppers.

Once you've put it all in, start boiling water.