How do you pickle preserved vegetables? How to pickle preserved vegetables

The usual practice is to first put the washed cabbage into boiling water, seal it in a small basin for several hours, and then cut it into granules or stir-fry or cold dress, the taste is according to the family's preference, and the production process is slightly troublesome. There are two ways to choose, the former is bacon fried cured vegetables, although it is not nasal but fragrant and refreshing, easy to make, and the latter is cold salad, it is extremely nasal and nasal, and it is a delicacy for the next meal. Take an appropriate amount of preserved vegetables and wash them, cut them into granules, sprinkle them with salt, put them in a pot and cover them, and squeeze out part of the vegetable juice after more than ten minutes for later use.

Peel the raw bacon and cut it into small particles, heat it with a small amount of clean cooking oil and put it into the pot with chili pepper and garlic slices, and when the fragrance comes out completely, put the bacon into the pan and fry it, and then pour the spare preserved vegetables into the pot and stir-fry, the time of frying is not long, add some salt and monosodium glutamate according to the taste before leaving the pot and stir well. The bacon of this dish is used as a flavor, and it should not be put too much, and the same is true for oil, and it is better to put it on a plate without accumulating oil. After the curry is washed and cut into granules, the wok is directly heated to high heat, poured into the cured cabbage and stir-fried for tens of seconds and then put it into a large bowl, then seal the bowl mouth with plastic wrap, take it out according to the amount of food after the cured cabbage is cold, and add soy sauce, salt, monosodium glutamate, vinegar, sugar, paste chili pepper and other ingredients according to the taste and mix well, and the remaining part is still sealed for later use.

This dish is ready to eat and mix, and it should not be left for a long time, otherwise it will not be washed into the nose. Pickling process (1) Washing the whole plant of cured vegetables is fully rinsed and cleaned, so as not to hurt the stems and leaves. (2) Hanging the washed cabbage on the rope and drying it to show that the water is slightly wilted when the leaves are slightly wilted.

3) Chop the vegetables Use a sharp, non-greasy kitchen knife to cut into 2cm long pieces. It is best to be graded and cut into sections. (4) Knead the cut cabbage into a clay pot or other containers, add salt according to the weight ratio of 7-10%, and then knead evenly by hand, but not too much, so as not to break the skin, until the salt dissolves and will seep water.

5) Loading the jar The kneaded cabbage is packed into the washed jar in layers, and compacted layer by layer, and the mouth of the jar is open. (6) Sealing When the water of the cured cabbage in the jar is about to seep out, the mouth of the jar is sealed with plastic film, a rice bowl is buckled, and the bowl is sealed tightly with yellow mud to prevent the air and prevent mildew, and it is more edible after a month. Preservation and eating (1) Pickled cured vegetables should be kept away from light, and should be sealed immediately after each opening the altar to avoid deterioration.

2) Gushi cured vegetables can be eaten raw, fried and simmered. Autumn cabbage is edible until April of the following year.

Detailed introduction to the practice of Korean spicy cabbage Cuisine and efficacy: Korean cuisine Recipes for teenagers Recipes for clearing heat and detoxifying Recipes for strengthening the spleen Appetizing Recipes Taste: Sour and salty Process:

Ingredients for pickling Korean spicy cabbage: Ingredients: Chinese cabbage (mussels) 800g Accessories:

300 grams of apples, 50 grams of carrots Seasoning: 15 grams of green onions, 5 grams of ginger, 3 grams of garlic (white skin), 25 grams of salt, 10 grams of white sugar, 20 grams of chili powder Teach you how to make Korean spicy cabbage, how to make Korean spicy cabbage delicious 1Wash the cabbage leaves and tear them into small pieces by hand (hand tearing is more delicious than cutting with a knife); 2.

Peel the carrot and cut it obliquely like an eye slice (it can also be cut in the shape of a food processing flower), put it in a container, put a layer, sprinkle a layer of salt, put it full, put a heavy object on it, and park it overnight; 3.The next day, press out the vegetable juice and salt water, wash it with water, and control the drying; 4.Put cabbage, carrots, apples, green onions, ginger and garlic in a clean basin, add sugar, chili powder, a little monosodium glutamate and mix well, and compact with a clean plate, cover with clean gauze, ferment at room temperature until sour and fragrant (about a day, in winter, it needs to be fermented next to the heater for more than one day), and store in the refrigerator; 5.

Sour, spicy, fresh, crispy, light and refreshing Korean kimchi can be eaten. Tips for making spicy cabbage: 1

Sugar is added for fermentation to feed bacteria; 2.It is best to use chili powder from Korea, and the ground chili pepper from China does not remove the seeds, which is quite cheap but not good; 3.The acidity should come from natural fermentation, not from added vinegar; 4.

Korean kimchi can be eaten as is, or it can be used for stir-frying. Tip - Food Restraint: Apple:

Apples should not be eaten with aquatic products, which will cause constipation.

The preparation of pickled cabbage is as follows:Ingredients: preserved cabbage, salt, glass jar.

Steps: 1. Put the cured vegetables on the ground and dry them.

2. Remove the yellow leaves, cut off the roots, and leave a little at the roots. Break open the root of the vegetable and rinse it with a hand.

3. Wash the vegetables, separate them from the roots, hang them on a rope and dry them for two days.

4. Do not use a cutting board, put a layer of wild branches at the bottom of the pot. Cut off the roots a little and throw them away, and chop the cured vegetables. <>

5. Cut a part of the cured cabbage, sprinkle a layer of salt and knead it by hand, then cut it, and then sprinkle it with salt and knead it. Repeat, cut through. Put more salt, and the pickled vegetables are not easy to spoil.

6. Fill the glass jar, fill it half, press it hard with your fist, and press it solidly. Reload, and then press hard with your fist. Repeat the operation, at the bend of the glass jar, use your fingers to stuff the cured vegetables into it, so that there will be no gaps in the jar mouth.

Fill the jar and press hard with your fist to press out the excess water.

7. Tighten the lid and wait until the dish turns yellow before eating.

The pickling method of Laba dish.

Ingredients: radish, garlic, green onion, salt, sugar, vinegar. Steps:

1. Wash and shred the radish, wash and slice the garlic, and dry thoroughly;

2. Wash the container of pickled laba vegetables with boiling water and dry it;

3. Put the chopped carrots and garlic into an airtight container, and add an appropriate amount of salt, sugar and vinegar;

4. Seal the container and leave it for 24 hours, and the laba dish is completed.

Laba dish, I believe many people will make this dish, and the method is relatively simple. How do you pickle laba vegetables? How?

How do you pickle laba vegetables?

1. Raw materials. After the various raw materials are washed, they should be dried thoroughly. The box that is ready to be used for changing vegetables should also be oil-free, blanched with boiling water and then dried.

2. Rub carrots and shreds, don't use that kind of grater, the rubbing is not crisp and the taste is poor.

3. Slice the garlic and shred the green onion.

4. Put the rubbed carrots into an airtight container, wear disposable gloves, and grasp them evenly with salt. Carefully and patiently rub and grasp. Then add sugar and rub again, and finally put vinegar and knead evenly.

Salt: Sugar: Vinegar: :

2 Put salt in the usual amount of food. Then add sugar and vinegar to create a pleasant sweet and sour taste. Taste the tune.

Don't be salty, set the salt first.

5. Add garlic and green onion and knead carefully.

6. Cover the crisper box, you can eat it overnight, when eating, put some sesame oil and coriander, it is particularly delicious! If you leave it for a long time, the garlic will turn green!

Laba is actually pickled carrots. This Laba dish is definitely a strong local specialty food in northern Anhui. You might say, "It's just a carrot, there's something beautiful about it—that's a big mistake."

I used to be so depressed that I couldn't eat anything because I couldn't eat this. Laba cuisine, commonly known as "changing vegetables". In my hometown, Laba dishes are made about a week in advance, and on the morning of the eighth day of the month, they are eaten with Laba porridge.

Almost every family in our village can make Laba cuisine, and the smell of Laba cuisine is all over the village at this time. If you know which family didn't do it, the neighbors will send it, and the families that didn't do it often have more people than those who did. This Laba dish can be eaten until the Chinese New Year.

How to make Laba cuisine:

Ingredients: 300 grams of fat sausage, 20 garlic of laba, green onion and ginger, star anise, Sichuan pepper, appropriate amount of dried chili, 2 grams of salt, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, a little pepper, 1 tablespoon of soybean paste, starch, sesame oil, appropriate amount of vinegar.

1. Prepare the raw materials first. To remove the dirty smell of the large intestine, buy the large intestine, first add vinegar with light salt water and soak for 1 hour, and then use rice washing water for 30 minutes. 2. Wash the large intestine, put cold water into the pot, and blanch for 1 minute.

Put oil in a pot, stir-fry Sichuan peppercorns, star anise, dried chilies, green onion and ginger pieces, then cook 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of soybean paste, 1 tablespoon of oyster sauce, turn to low heat and marinate for 40 minutes.

3. Put oil in the pot, fry the shallots and ginger slices, then add the laba garlic, cook in water, add 2 grams of salt, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and a little pepper. Thicken and thicken the soup over low heat; Remove from pan with sesame oil.

Well, that's all for the introduction of Laba cuisine, everyone understands.

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Steps to prepare pickled pickles (spicy vegetables).

Step 1: First go to the field to pick a cart of wild spicy vegetables, which are everywhere in the field.

Step 2 Wash well, hang outdoors and blow for a day, slightly control the moisture.

Step 3: Layer a layer of vegetables and a layer of salt, knead vigorously with your hands, and spread the salt evenly.

Step 4 After all the cylinders are put into the tank, a big stone is pressed on it, there is no stone at home, the oil pot is filled with water, and then the cylinder is sealed, and the tank is waited for 14 days. You can open it in the middle and flip it, and the water will slowly come out. I remember that there was no oil in the tank, and I forgot to take a picture when I was doing it.

Step 5: After removing from the tank, wash it with water, wring out the water and chopping it.

Step 6 After chopping, add oil to the pot, stir-fry the dried chili peppers until fragrant, and stir-fry them together.

It can be marinated as follows:

1. Prepare an appropriate amount of cured cabbage, wash the cured cabbage and dry it for one to two days to make it semi-dry, and then cut the dried cured cabbage into small sections;

2. After cutting the cured vegetables, add an appropriate amount of salt, condiments, condiments and monosodium glutamate to the board and knead them;

3. Add a small amount of soy sauce and light soy sauce to knead;

4. Rub the cured vegetables, add the ginger shreds and rub well;

5. Put the cured vegetables and peanuts layer by layer, and then store them in a closed environment for one to two weeks before they can be pickled.