Can hydrangea leaves be eaten with pickles?

You can eat pickled vegetables, but the taste is not very good, so it is recommended that you use some cabbage as pickles, which is better.

There is no problem at all with this to make pickles, but the flavor should be heavier, otherwise it will ferment easily.

Hydrangea leaves can also be eaten with pickles, you can add salt to it and put it in a jar. After a while, you can take it out and eat it.

Generally speaking, this is not allowed to cook, because it tastes very old, and there are no nutrients, and eating it is not good for the body.

There is a preference for watching.

1000 grams of cold salt boiled water, 100 grams of white wine, 30 grams of dried chili peppers, 8 grams of sugar, 25 grams of salt, 3 grams of Sichuan pepper, plus hydrangea leaves.

The leaves are not allowed to be eaten, because this thing is not good for the body, and I recommend not eating them indiscriminately.

I haven't eaten it, but I don't think it's okay to eat. You can eat some green vegetables that you like to eat, and try not to eat things that you haven't eaten.

Hydrangea leaves should not be eaten with pickles.

Hydrangea : It is a plant of the genus Hydrangea in the family Saxifrageae. shrubs, 1-4 m high; The stem often emits many radiant branches at the base to form a circular shrub; The branches are cylindrical.

Leaves papery or nearly leathery, obovate or broadly elliptic. The inflorescences are nearly spherical, 8-20 cm in diameter, with short peduncles, and the flowers are dense, pink, pale blue or white; The petals are oblong, millimeters long. capsule unripe, long gyro-shaped; The seeds are not ripe.

Flowering period is from June to August.

Medicinal Properties of Hydrangea:

Option 1: Hydrangea ("Plant Name Real Field Examination").

Aliases] Pink ball flower, hydrangea ("Modern Practical Chinese Medicine"). **] It is the root, leaf and flower of the hydrangea of the saxifrage family.

Harvesting] Harvested in spring and summer.

Sexual taste] "Sichuan Commonly Used Chinese Herbal Medicine": "Bitter and slightly pungent, cold, and slightly poisonous. ”

Indications] "Modern Practical Chinese Medicine": "Antimalarial drugs, the effect is similar to that of Changshan. It is also used for heart disease. Sichuan commonly used Chinese herbal medicine": "Cure malaria, heart palpitations, irritability." ”

Usage and Dosage] Internal: decoction, 15-20 grams. External use: decoction or grinding juice to coat.

Option 2. Treatment of malaria: 15 grams of hydrangea leaves, 10 grams of Huang Changshan, decoction in water.

Treatment of kidney cyst wind: seven dough flowers, decoction of the affected area. Cure throat rot:

dough root, vinegar grinding juice; Apply chicken feathers to the affected area to heal salivation. (Selected prescriptions for "Modern Practical Chinese Medicine").

Dosage: Internal: decoction, 15-20 grams. External use: decoction or grinding juice to coat.

Toxicity: In everyone's imagination, it is as edible as marshmallows and buns, but in fact, once you eat hydrangea, you will have abdominal pain after a few hours, and other typical poisoning symptoms include **pain, vomiting, weakness and sweating, and there are reports that patients may even have coma, convulsions and blood circulation collapse in the body. Fortunately, an antidote to hydrangea poisoning has been developed.

Hydrangea leaves should not be eaten with pickles, hydrangea is a flower, not a vegetable.

Can hydrangea leaves be eaten with pickles? I don't know, I've never eaten pickles like this, and I don't know if some of them have different names.

1 All should be called pepper sprouts, now just down are young sprouts, can be used to scramble eggs, hanging batter fried, can be pickled pickles, the taste is the season of fresh and tender.

Yes, the specific method is as follows:

The materials that need to be prepared in advance include: purslane 500g, appropriate amount of oil, and appropriate amount of salt.

1. The first step is to cut off the prepared purslane roots, wash and drain.

2. Then put water, oil and salt in the pot, mix well, and blanch the washed purslane.

3. Remove it, put it in a basin, add an appropriate amount of salt, grasp it well with your hands, and let it stand for 120 minutes.

4. Tie the purslane with a rope when the time is up.

5. Put purslane in a ventilated place and hang it up for drying.

6. After drying, remove it for storage, and it is completed.

It can be made into dried vegetables, that is, the kind that is completely dried.

Haven't heard of it. Vegetables can be dried.

Prepare ingredients: 300 grams of Houttuynia cordata, 1 tablespoon of sesame pepper powder, 3 tablespoons of Chaotian pepper powder, 2 tablespoons of salt, 1/2 tablespoon of monosodium glutamate, 300 grams of fresh Houttuynia cordata.

2. Remove the roots and wash them.

3. Cut the houttuynia cordata into small pieces and put it in a leaky pot to control drying.

4. Put 2 tablespoons of salt and half a tablespoon of monosodium glutamate in a large bowl.

A spoonful of paprika, a spoonful of pepper.

6. Put in Houttuynia cordata to control the moisture.

7. Stir well so that the seasoning is wrapped in Houttuynia cordata.

8. Put it in a mineral water bottle, put it in the refrigerator and refrigerate it, take it as you eat, and put it for a month.

Houttuynia cordata is not good for pickles, and is generally used for cold dressing.

How to make cold salad Houttuynia cordata:

Houttuynia cordata is removed from the old roots and whiskers, leaving tender white roots and leaves; The folded ear root I bought has no leaves, and the beard is not very thorough, and I see that the neighbors don't pinch the beard, depending on everyone's preferences. Wash several times with clean water, wash to remove sediment, soak in cold water for 10 minutes, remove and control the moisture and set aside.

Wash the houttuynia cordata, mix in salt, grasp it with your hands, marinate for a while, and then pour out the pickled water to prepare homemade garlic and tempeh hot sauce, homemade sauce has no additives and preservatives, absolute health food, and mixed vegetables, mixed noodles taste a must, if there is no garlic and tempeh hot sauce, use Lao Gan Ma instead.

Add the minced ginger chopped in advance to the garlic tempeh hot sauce, and put an appropriate amount of sugar, light soy sauce, balsamic vinegar, sesame oil, Sichuan pepper oil, salt, chicken essence, and white sesame seeds into the garlic tempeh hot sauce.

Pour the seasoning mixed in step 4 on Houttuynia cordata and mix well when eating.

I haven't heard of cauliflower leaves can pickle pickles... It is generally cabbage.

Assorted pickles. 250 grams of cabbage, garlic, shallots, green shoots, cucumbers, fresh red peppers, radish, lentils, tender ginger, garlic, 100 grams of dried chili peppers, 100 grams of Sichuan pepper, 100 grams of ginger, 150 grams of salt, 40 grams of white wine, 80 grams of brown sugar.

Disinfect and wash the kimchi jar and dry it with a clean cloth. Pour 2 kg of cold boiled water into the jar, and put salt, dried chili, Sichuan pepper, ginger, brown sugar, and white wine to make kimchi water. Wash all the vegetables to be soaked and dry them in the jar, cover the lid, add water along the altar, and check the edge of the altar often to not lack water, so that it can be soaked for 7-10 days.

1. We have to clean the cauliflower leaves we bought first, and then put it in a ventilated place to dry it.

2. At the same time, the tools used should be cleaned and there should be no moisture, such as pots and kitchen knives.

3. We need to cut the cauliflower leaves with a silver knife (the cutting method is divided into two).

5. Pour the cauliflower leaves into the pot and stir-fry for a while.

6. After frying until soft, put some Sichuan pepper, stir-fry and add minced ginger and vinegar. After stir-frying for a few more minutes, you can put it in the gang for marinating.

Under normal circumstances, the nitrite content of pickled products is the highest on the 4th to 8th day of pickling, and it begins to decline after the 9th day, and basically disappears after 20 days, so pickled products can generally be eaten after being pickled for a month; If it is cured for less than a month, the nitrite content will be high.

Vegetables themselves contain nitrates, which are gradually reduced (bacteria, etc.) to nitrite, which is a precursor to the carcinogen nitrosamines, during the pickling process. Generally speaking, kimchi and pickles that have been marinated for less than two days using scientific techniques will not be harmful to health.

The Naming method of pickling pickles is actually very simple, and it is easy to make it with stupidity.

If it is simply pickled, it can be eaten in 1 day.

The processing time is less than 2 days or more than 20 days. According to scientific determination, the nitrite content of pickles is not high within 2 days of pickling, but the nitrite content reaches the peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, pickled pickles are generally shorter within 2 days, and long ones should be eaten late after pickling for a month.

Minimum of three weeks [21 days].

The longest is 1 half-moon burning belt mountain [45 days of trembling].

That's right, it's easy to be poisoned when time breaks.

It depends on what kind of dish you are drowning, and the season is oh, all of which are different.

Pickles are pickled for 10 days before they can be eaten.

The method of pickling pickles with fresh and tender pepper leaves: it is to fold and wash the tender pepper with small pepper leaves, and then choose some red pepper to break the block (color), and then buy 2 catties of cucumber cut into 2-inch strips and pepper leaves, put red pepper together and salt-marinate for 8 hours, put it in a woven bag, put a slate on the top and press it for about 4 hours to press out the water inside, take 4 catties of soy sauce to increase the material, pepper noodles, 2 taels of sugar, half a tael of monosodium glutamate, boil and add 2 taels of ginger slices, 2 taels of calculation, Then add the pickled sesame pepper leaves, cucumbers, red sesame peppers, mix evenly, press a larger plate on the top, and it can be eaten after 24 hours.

Fresh pepper leaves should be washed and dried, and put in the marinade.

How do you pickle pickles with fresh pepper leaves? This first washes the pepper liquid, dries the water, and then can rub it with salt.

Chop the leaves like chopped shallots, put them in a container, add salt, stir well, do not seal, squeeze the pickled water as dry as possible when eating the next day, add a little oil when frying, garlic will be very fragrant, and the cabbage is pickled like this, and it feels softer than radish vegetables.

1. Before the radish tassel is processed, the yellow leaves, old leaves, and rotten leaves must be removed; 2. Sprinkle salt and knead the radish tassels, preferably until the young stems of the radish tassels are not visible, and the transparent stems are better; 3. If you don't eat jealous cones, you can knead the dried radish tassels and put them in the refrigerator for 1-2 days to naturally ferment and become sour (similar to the principle of pickled cabbage); 4. Pour vinegar on the wall of the hot pot, you can use the heat of the pot to make the vinegar fragrance fully volatilize; 5. The pickled radish tassel can also be used for fried eggs, fried rice...It's also very delicious.

I haven't heard of pickles, but you can mainly pickle pickles.