How do you pickle stinky vegetables in the Northeast? Stinky vegetable pickling method How to pickle

The practice of Northeast stinky vegetables.

Ingredients: 500 grams of cabbage, 20 grams of chili noodles, 5 grams of ginger, 2 grams of garlic, 20 grams of apples, 20 grams of pears.

Method: 1. Peel off the outer layer of cabbage, wash it, evenly smear it with salt inside and out, and marinate it for half a day. Note: The production of spicy cabbage should not be stained with a little oil from beginning to end;

2. After marinating for half a day, squeeze out the water;

3. Ready: ginger, garlic, apple, pear;

4. Chop ginger, garlic, apple, pear, apple, pear with 1 3 or half;

5. Add an appropriate amount of cool boiling.

Put the chili flakes, salt, monosodium glutamate.

Mix thoroughly; 6. Put ginger, garlic, apples and pears.

Pour the end into the chili flakes;

7. Start pickling! Starting from the innermost layer, spread the mixed chili paste on the cabbage, both inside and out;

8. Then wipe; Smooth thoroughly.

9.Take a container with a lid, wash it carefully, be sure not to have oil, and if it is unlied, use plastic wrap.

It can also be sealed, and it can be eaten in 3-5 days.

Shaoxing people choose the thumb thick main stem, wash and cut into 20-25 cm long, first let it moldy and long hair, and then put it into the stinky brine jar to soak for two or three days, absorb enough odor after taking out the wash and add salt to steam in the water, when eating, don't chew directly between the big teeth, use the front teeth to squeeze out the meat in the stem, at this time, you will feel that there is a strange umami into the teeth, that is a strong umami that makes people have a long aftertaste, salty and refreshing taste, so that people's appetite is invigorated.

In addition to eating stinky amaranth stalks, Shaoxing people also love to eat stinky tofu, stinky mold thousand zhang, stinky mold beans, stinky milk curd (Qingfang) and other "stinky food". Every time I come to Shaoxing, I don't forget to point it.

One or two "stinky dishes", for example: "steamed stinky mold thousand zhang", the thousand zhang that has long layers of white fluff, cut into slices, put a little salt, sugar and a little red pepper, steamed through the water, served to the table, the soaring mist, sandwiched with a trace of stinky fresh taste, is really mouth-watering, can't stop. Clip a piece and put it in your mouth, only to feel that it takes a little bit of chewiness on weekdays to chew a thousand sheets, after such a "stink", it immediately becomes crispy and glutinous, melts in your mouth, and the umami is stained on the tip of your tongue and throat, and your appetite is suddenly adjusted.

There are really a lot of varieties of stinky vegetables in Zhejiang, in addition to the "stinky vegetables" of Shaoxing, there are also stinky winter melons in Ningbo, moldy Qianzhang in Shangyu, stinky tofu dry inlaid baked cakes in Huzhou, fried steamed buns in Fuyang, and fried stinky tofu in western and southern Zhejiang.

Good "smelly" gourmets, some simply put a stinky jar on the balcony and yard at home, plain suri, soy products, vegetable stems, edamame, winter melon, etc. are put in to "stink it", think about it, every day, the feeling when you take out the stinky stunner from the tank - that expectation, that coveting, is really a "good taste every day" of a good life!

General practice: scrambled eggs with stinky vegetables.

1. Stinky vegetables. Wash thoroughly, wipe the water off the surface of the stinky cabbage, and cut the rotten vegetables into 4 sections.

2. Put the stinky vegetable strips in a large bowl, add salt, mix well, and marinate for 30 minutes.

3. Slice the garlic and cut the millet into small pieces.

4. When the time is up, pour out the water pickled by the stinky vegetables, and add garlic slices, millet spicy and sugar.

Seafood soy sauce, stir well with chopsticks.

5. Put it in the safe box, put it in the refrigerator and refrigerate it overnight, (during which you turn it up and down once or twice, so that the stinky vegetables evenly touch the sauce) and you can eat it.

There are generally three main ways to eat stinky vegetables in the Northeast, namely: stewing, stir-frying, and boiling. These three ways of eating are generally liked by many people.

Stinky cabbage, also known as feather leaf golden lotus huan, is a perennial plant of the legume family, mainly produced in Xishuangbanna. Each 100 fresh samples contain carotene milligrams, milligrams, VC112 milligrams and a variety of trace elements such as K, CA, MG, ZN, FE, etc., which is a major feature of Chinese cuisine. Odor is a kind of taste, which is formed by the propagation of a mold on the raw materials, which has the effect of appetizing digestion and increasing appetite.

It is a dish that is loved by the majority of consumers.

Northeast stinky vegetables can be eaten as green vegetables, such as scrambled eggs with stinky vegetables, boiled fish with stinky vegetables, and other dishes. It is actually a green herb and is called stinky cabbage because of its unique taste. Legend has it that a kind of mold will be formed in the process of reproduction, and when the mold of this skin attack is born, the stinky vegetables will emit a foul smell.

Northeast stinky vegetables can be eaten as green vegetables, such as scrambled eggs with stinky vegetables, and boiled fish with stinky vegetables. After eating, it can supplement a large number of vitamins and other trace elements tied to the human body, and at the same time can also promote gastrointestinal digestion and have the effect of appetizing and digesting.

Northeast stinky cabbage is actually a green herb, and the reason why it is called stinky cabbage is because it has a unique taste. Legend has it that a kind of mold will be formed during the over-burning process of reproduction, and when this mold appears, the stinky vegetable will emit a foul smell, hence its name.

Northeast stinky cabbage is a kind of vegetables with the effects of stomach digestion, lung and water, liver and kidney, etc., insisting on eating stinky vegetables is not only very beneficial to physical health, can help enhance their own physique, its edible taste is also very tender and delicious, it is recommended to eat more.

1. Wash the stinky vegetables, wipe the hydroponic bridge on the surface of the stinky vegetables, and cut the stinky vegetables into 4 sections. 2. Put the stinky vegetable strips in a large bowl, add salt, mix well, and marinate for 30 minutes. 3. Slice the garlic and cut the millet into small pieces.

4. When the time comes, pour out the water pickled in the stinky vegetables, add garlic slices, millet spicy, sugar, and seafood soy sauce, and mix evenly with chopsticks. 5. Put it in the safe box, put it in the refrigerator and refrigerate it overnight, (during which you turn it high or low once or twice, so that the stinky vegetables evenly touch the sauce) and you can eat it.

<> Northeast stinky vegetables are also called arugula. Arugula is a cruciferous family, arugula is an annual herbaceous plant, the stems and leaves of arugula can be used as vegetables, can also be used as feed, seeds can be extracted for oil, oil for edible and medicinal purposes. Arugula is mainly distributed in Heilongjiang, Liaoning, Inner Mongolia, Hebei, Shanxi, Shaanxi, Gansu, Qinghai, Xinjiang and Sichuan in China.

There are wild and cultivated Northeast stinky vegetables. The reason why arugula is called stinky cabbage is because the plant itself has a unique taste, and some people find it smelly, so they call it stinky cabbage.

When eating Northeast stinky vegetables, the roots and fibrous stems should be removed, because they grow in sand and soil, the leaves should be washed thoroughly, and in order to maintain the bright appearance of arugula, do not soak them in water. In terms of food pairing, Northeast stinky vegetables can be made with broth, salad, potatoes and flour to make a very beautiful and lacking flavor dish, and can also be eaten with other vegetables in dipping sauce. In addition, the seeds of the Northeast stinky vegetables can also be used to make mustard, which has a strong flavor of Fushi's burning road.

Northeast stinky cabbage is sown and propagated in March and April in spring, and sown in late September to mid-October in autumn. Seeds should be selected solid, the seed coat has a thicker wax, before sowing seeds need to be soaked in 60-80 hot water, and then naturally cooled, change the water once a day, take it out on the third day, put it in the wet sand, pile it up in a warm place, cover the core with straw, sow it after 7 days of moisturizing, and the seedlings can emerge after 3-5 days.

Planting Northeast stinky vegetables to choose loose and fertile soil, the soil clods are crushed, 2000 kg of rotten organic fertilizer is applied as base fertilizer, after mixing, the ground is leveled, in addition to weeding, watering, fertilization, etc., the whole growth period of Northeast stinky vegetables is 50-60 days.