Honey Gherkin is a traditional variety of pickles in Suzhou. It has a unique flavor and is a good product in pickles. Its production process is as follows:
First, salted.
Cucumbers will be picked and salted on time. Each 5 kg of fresh cucumbers will be salted with 0.5 kg of salt. After 1 day of marinating, the cucumbers will be washed with water and re-preserved, according to the ratio of 5 kg of cucumber/0.5 kg of salt. Cucumber layer of salt into the pickle, the top sprinkled with salt and then pressed with stones, a cylinder once a day, 10 days Serve. ?
Second, Huang Zi pickled.
Huang Zi is a sauce made of noodle sauce. The production method of Huang Zi is 0.5 kg of flour plus 200 grams of clear water, and it is sliced ​​into thin pieces, cut into rectangular pieces, and then cut into 2 cm thick long pieces and steamed on the pan. The dough piece is placed at about 28°C, and a layer of yellow hair can be grown in 3 to 4 days. Pickled 5kg Gherkin
With 2 kilograms of yellow seeds equivalent to 2.25 kilograms of flour, first spread a layer of yellow seeds on the bottom of the jar, and then spread a layer of salty cucumber until the cylinder is full. Finally capped with yellow. ?
Third, the drying of the pickled jar.
The pickling tank should be placed in a place with a higher temperature, but avoid direct sunlight, and do not cover it tightly. The heat of the yellow children should be emitted. Generally, it is necessary to open the lid at night, and hold the lid during the day to prevent direct sunlight. After 2 or 3 days, the cucumber should be tamped. When the sauce boils up, it can be opened and exposed to direct sunlight, so that it matures faster. About 40 days, the salt in the cucumber can penetrate into the yellow seeds and the yellow seeds can be fermented into sauce. At the same time, the sweet taste of the sauce also penetrates into the cucumber, so that the saltiness of the cucumber is reduced, and the flavor of the sauce is increased. The marmalade is called “melon sweet sauceâ€, and the pickles can be further preserved, and can also be directly sold or eaten. ?
Fourth, mix sugar.
Remove the sauce from the cucumber, drain, and mix the sugar twice. 5 kilograms of cucumbers, 0.5 kilograms of sugar for the first time, separated by 2 to 3 days, the tank was once removed to remove the sugar, and then 1 kilogram of sugar was added. After 7 days, some of the first used sugars were sprinkled on top. , then marinated for 4 to 5 days. The production of dense cucumbers is better in August because the high temperature in August makes sweet sauces easy to ferment.
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