The pickling method of the cotyledons, the easiest way to marinate the cotyledons

The unique fragrance thief eats, and it is too addictive to eat.

The pickling method of the cotyledons is as follows:

Ingredients: Perilla leaves, spicy sauce, minced green onion, minced ginger, minced garlic, sugar, sesame seeds or melon seeds, monosodium glutamate and soy sauce.

Tools: a bowl, a crisper box, a steamer.

1. Wash the perilla leaves, then put them in a steamer and steam them over high heat for 10 minutes.

2. Mix the spices such as hot sauce, minced green onion, minced ginger, minced garlic, sugar, sesame seeds or melon seeds, monosodium glutamate and soy sauce.

3. Spread the perilla leaves with the mixed seasoning, put them in a sealable crisper box, and seal them for two days before eating.

Perilla leaf purchase and preservation skills

The edge of the perilla leaf has torn serrations, purple to purple-blue on both sides, the perilla leaf is large, the stalk is short, and the back is also purple, and the smell is spicy, and the richness is the best. Dried perilla should have large and intact leaves, dark purple color, and strong aroma. Don't pick perilla with broken leaves and many wormholes.

Put the perilla in the water and soak it for a few minutes to observe whether the water is stained, if the water is colored, it is not suitable to choose.

Fresh perilla, cleaned, slightly dried, packed in a plastic bag, put in the refrigerator fruit and vegetable box to keep fresh and refrigerated, can be kept for about a week. Perilla can also be stored in the same way as flowers, pruning the ends of the stems and placing them in a bottle of water. Cover the loose socks with a plastic bag so that they stay fresh for at least a week.

The easiest way to marinate cotyledons is as follows:Tools Raw materials: 500 grams of soybean leaves, 150 grams of chili flakes, 20 grams of sugar, 5 grams of salt, 3 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 3 grams of monosodium glutamate, 10 cloves of garlic, 3 slices of ginger, shallots.

1. Wash the leaves one by one, cut off the bad leaf stems, put them in the steamer, and steam them for a few minutes.

2. After steaming soft, take it out to control the water and let it cool.

3. Mix the chili powder with hot water and form a thicker paste and let it cool.

4. Prepare ginger and garlic.

5. Add cherry blossoms to the chili paste and add light soy sauce, soy sauce, sugar, salt and monosodium glutamate.

6. Puree the garlic and mince the ginger.

7. Cut some chopped green onions, put them in and stir well.

8. Arrange the cool soycotyledon leaves neatly, smear the prepared sauce on it, and smear a layer of sauce on the two leaves, without too thick and thin layers.

9. Put it in a sealed container after touching.

10. After pickling, you can eat the feast and sing the royal family, the suzi leaf has a unique fragrance, and the taste of the mixed sauce is very fragrant.

The easiest way to marinate cotyledons is as follows:Tools Ingredients: Suzi leaves, Korean chili powder, green onion, ginger, garlic, coarse chili powder, sesame seeds, sugar, light soy sauce, Korean chili paste, oil consumption, canopy jujube box.

1. Add salt to the water, soak in the cotyledon leaves for 10 minutes, rinse off piece by piece, and set aside.

2. Finely chop green onions, ginger and garlic.

3. Add chili powder, sesame seeds, sugar, oil, light soy sauce and chili sauce and stir well and set aside.

4. Take a piece of soybean leaves, smear it with a little sauce, and then spread it layer by layer in the small box chain dismantle.

5. The pickled cotyledon leaves are finished, put them in the refrigerator, and take them out when you eat them (marinate them for two or three days before eating, let them taste in).

Ingredients: Appropriate amount of salt, appropriate amount of vinegar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of light soy sauce, appropriate amount of blended oil, appropriate amount of red pepper, appropriate amount of sugar.

Steps: 1. Prepare the materials and wash the cotyledons.

2. Cut the chili, ginger and garlic.

3. Heat oil in a pot, add chili, ginger, garlic and peppercorns and stir-fry until fragrant.

4. After stir-frying, put it in a bowl and use a small colander to strain out the ingredients.

5. Put the filtered material in a food processor to crush, and then put it in the oil bowl just now.

6. Add a spoonful of vinegar.

7. A spoonful of light soy sauce.

8. A pinch of sugar.

9. Add an appropriate amount of salt and mix well.

10. Put the cotyleon on the plate.

11. Pour all the juice into the soycotyledon leaf plate and marinate for 10 minutes before eating.

To marinate the soybean leaves, first wash the soybeans, steam them softly, smear them with the mixed seasoning sauce, and finally put them in the refrigerator for more than 2 hours.

The specific production steps are as follows:

1. Wash the cotyledons.

2. Put it in the steamer and steam for 1-2 minutes. The leaves become soft and colored.

3. Mix all the seasonings together.

4. Mix the trapped and state into a paste.

5. Spread the mixed seasoning with a leaf and a leaf by hand.

6. Put it in the refrigerator and marinate for more than 2 hours. It's ready to eat.

Notes:The sauce is salty and light, and you can adjust the flavor according to your taste, and if the leaves are salty, you can rinse them with water before eating.

Here's how to pickle cotyledons at home:Tools Raw materials: appropriate amount of Su cotyledon, appropriate amount of chicken essence, appropriate amount of oil consumption, appropriate amount of spicy pepper powder, appropriate amount of salt.

1. Wash the cotyledons.

2. Put it in the steamer and steam for 1-2 minutes. The leaves become soft and colored.

3. All chicken essence, oil, chili powder, and salt are mixed together to refer to bulk sales.

4. Mix into a paste.

5. Spread the mixed seasoning with a leaf and a leaf by hand.

6. Put it in the refrigerator and marinate for more than 2 hours. It's ready to eat.

I'm sorry for the mess, for the time being, it's better to show the method of pickling soycotyledons at home, but you can provide the raw materials and steps for pickling cotyledons, as follows:

Ingredients: soybean leaves, soy sauce, green and red peppers, garlic, ginger, sugar.

Pickling steps: Prepare fresh cotyledons, if the oak leaves are a little old, you can steam them in the pot.

Wash the cotyledons and squeeze out the water.

Take a bowl and add the boiled soy sauce, then add the chopped green and red peppers, garlic (shredded), ginger (cut into chunks or shreds), and sugar and mix.

Dip the coyledons in the soy sauce, then fill each leaf with green and red peppers and shredded garlic and put them in a jar.

Pour the remaining soy sauce into the jar.