What is the pickling method for amaranth stems?

That's it:

First wash the jar with cold boiled water, wipe it dry, and then evenly smear a layer of salt in the jar, wash the amaranth stalks with cool boiled water, roll the salt respectively, and then put the regular yard in the jar, and finally tie the mouth of the altar tightly with lotus leaves, and it will be made after 1 month. Amaranth juice is the marinade brewed after fermentation and marinating of fresh amaranth stalks, the longer the fermentation and marinade, the better the quality of the brine, Shaoxing is commonly known as stinky tofu.

Stinky water. <>

Wash the old amaranth stalks, cut them into about an inch break, then soak them in cooled boiling water, soak them until they are soft (usually one day and one night), and then rinse them with water and drain them.

Prepare some cold boiled water, add salt (taste it yourself, it should be slightly salty), and then add vegetable stalks and mix well, and you're good to go! Put one. Take it out for two days, rinse it a little, put it on a plate, and put some oil. Just steam it and you're good to go! If you like it, it's delicious.

Ingredients: fresh amaranth stalks, coarse salt to taste.

Method: 1. First cut the fresh amaranth stalks into segments about one inch long, then soak them in cold water for 6-8 hours, wash them and drain them.

2. The next step is pickling. The proportion of pickling is 6 catties of amaranth stalks, add a handful of coarse salt, about 1 tael, stir evenly with your hands, cover the lid, marinate for 12 hours, and then drain the water.

3. Then put it into a ceramic cylinder, and tie the cylinder mouth with several layers of fine gauze or cotton white cloth and string.

After 4 days, the cloth is removed to see if it is greener than the original amaranth stalks, and white flowers appear. It is normal for the bubble to rise in the middle, so don't pay attention to it.

5. Put 3 taels of coarse salt, pour cold water into it, until the amaranth stalks are submerged, do not stir, sprinkle a little salt on top, and seal it according to the original sealing method. Moisten the cloth every time you open it.

6. In about 3 days, the amaranth stalks become soft and ready to eat, you can choose the softer ones to eat first.

2. The sealed gauze should be wet with water, otherwise small insects can enter. It is better to choose gauze with good permeability.

3. If you make amaranth stalks, if there are white flowers, then basically speaking, most of them have been successful, and if there are other pickled flowers, then such amaranth stalks cannot be eaten and are poisonous.

4. When pouring water into the tank, you must pay attention to not pouring too full. Because the foamy liquid rises during fermentation.

5. If the amaranth stalks made for the first time are finished, the remaining brine can be made for the second time. And if it is stored properly, then it is not a problem to make it dozens of times, and the longer it takes, the more flavorful it will be.

First, cut the fresh amaranth stalks into strips about an inch long, then soak them in cold water for 6-8 hours, wash them and drain them. 2. The next step is pickling. The proportion of pickling is 6 catties of amaranth stalks, add a handful of coarse salt, about 1 tael of disturbance, stir evenly with your hands, cover the lid, marinate for 12 hours, and then drain the water.

3. Then put it into a ceramic jar, the mouth of the cylinder is tied with several layers of fine gauze or cotton white cloth, and the string is tied -4 days later, uncover the cloth to see if there is a greener appearance than the original amaranth stalks, and white flowers appear. It is normal for the bubble to rise in the middle, so don't pay attention to it. 5. Put 3 taels of coarse salt, pour cold water into it, until the amaranth stalks are submerged, do not stir, sprinkle a little salt on it, and seal it according to the original sealing method.

Moisten the cloth every time you open it. 6. In about 3 days, the amaranth stalks become soft and ready to eat.