The three main varieties of Sichuan pickles are all vegetables that are more spicy: green mustard, pepper and ginger. There is also a common cowpea, also partial temperature, because the temperature is not high, long bubble partial to cool, with the dry pepper generally with the stir fry, in order to balance. In addition to these kinds of vegetables, there are few ones that have been soaked for a long time. They are usually eaten half a day after soaking. When eating, they also pay attention to mixing with chili oil, which is the authentic way to eat. In fact, the deep truth is to neutralize the coolness of pickles.
There is a saying that kimchi contains a lot of nitrite, eating too much is not good for the body. In fact, this is a misunderstanding caused by not knowing the way to make kimchi. We should pay attention to the fire when cooking. Undercooked meat is poisonous, as is burnt meat. Similarly, pickles should also pay attention to the heat. The improper soaking time will cause the nitrite to exceed the standard.
Sichuan pickles are very particular about the time when they are made. Different kinds of vegetables have different soaking methods and different soaking time. There are two situations: the first is' diving pickle ', which is cooked after soaking for two or three hours or half a day, and should be eaten no more than one day at most, not for a long time; the second is old jar pickle, which can be eaten after soaking for more than one month.
But the nitrite will increase a lot from the third day when the pickle is put into the jar. The content of nitrite will be the highest in a week or so, and then it will begin to decline, and it will basically disappear after the 20th day. According to the common pickle eating method, you can eat it within one day of soaking, just like you can eat it within one month, without worrying about the problem of nitrite.
In traditional Sichuan cuisine, pickles are often served with meat, especially when making fish. This cooking method is not only to increase the flavor of the dish, but also the principle of health preservation. Pickled fish and meat can play these roles when cooked together:
1. Remove greasiness and oil to prevent fat. Pickle can solve the greasiness of meat, in fact, it is to decompose and transform the fat of meat into nutrients that are easier to absorb and metabolize.
2. Appetizer, help digestion, prevent gastrointestinal disease.
3. Deodorization and sterilization to prevent food poisoning. In fact, pickles are disinfection and sterilization.
After reading these introductions, I'm sure you all know how to eat kimchi. I hope these knowledge can help your life.