How to pickle pagoda vegetables without blackening, how to pickle pagoda vegetables

Pagoda dishes. How do you marinate it to make it delicious? When pickling pagoda dishes, you should add condiments according to your personal taste, such as adding some sugar if you like sweetness, and adding vinegar if you like sour.

Method 1: 1. Select some pagoda dishes of about the same size, about 5 kilograms.

2. Wash the selected pagoda vegetables and drain the water.

3. In the order of a layer of salt and a layer of vegetables, put the pagoda vegetables into the jar and marinate.

4. After putting all of them in, press the stones on the pagoda dish.

5. The next day, turn over the cylinder once; After that, you need to flip it again every two days, for a total of three times.

6. On the second day, soak the pickled pagoda vegetables in clean water for 4 hours. (You can change the water twice during this period).

7. Put the washed pagoda vegetables into the sauce jar and marinate, three times a day, and need to marinate for 10 days.

PS: 800 grams of salt are required for the whole process.

Method 2: 1. Wash and drain the pagoda vegetables prepared in advance.

2. Combine pagoda vegetables, vinegar and sugar.

Stir well in a ratio of 10:1:1.

3. Add boiling water to the stirred pagoda dish.

4. After the boiling water is cooled, add an appropriate amount of salt, and the brine should overflow the pagoda vegetables.

5. Seal the container containing pagoda vegetables for about a week.

PS: It is best to use glassware such as porcelain jars when pickling, not plastic and metal utensils.

Pagoda dishes are eaten in four].

1.Oyster sauce pagoda dish.

Method:1Soak the pagoda vegetables in lightly salted water for a few minutes and blanch them for later use;

2.After the dried shiitake mushrooms are fried in the pot, pour in oyster sauce, light soy sauce, sugar, salt and set aside;

3.Put the pagoda dishes on the plate and pour the mushroom juice on them.

2.Fresh fish maw pagoda dish.

Method:1Add the pagoda vegetables to the chicken broth and cook for 3 minutes;

2.Put the fresh fish maw into the pot, add the chicken broth, bring out the salty umami, pour in the pagoda vegetables and stew for 5 minutes.

3.Aftertaste of sizzling pagoda dishes.

Method:1Add vegetable oil to the pagoda vegetables, stir-fry for 3 minutes and set aside;

2.Put the bacon into the pot and stir until fragrant, add Hangzhou pepper, garlic cloves, oyster sauce, light soy sauce, and sugar to adjust the taste;

3.Pour in the pagoda vegetables and stir-fry for 3 minutes, then add the hot iron plate.

4.Lime tea fragrant pagoda dish.

Method:1Soak lime and green tea in mineral water, add salt, white vinegar to taste and set aside;

2.After blanching the pagoda vegetables, add them to the prepared lime juice and soak for 15 minutes.

Ingredients required; Ingredients: 1 piece of cabbage, a1 tbsp salt, b1 tbsp soybean paste, 1 tbsp sugar, 1 cup cold boiled water.

Procedure; 1.Peel and trim the old tendons of the cabbage sum, cut it into 1/4 strips, and then cut it into 5 cm long sections.

2.Put it in a container, add salt and marinate for 1 hour, then take it out and rinse it with cold boiled water and drain the water.

3.Mix all seasonings B, heat until the sugar melts, let cool, add the processed cabbage sum and mix well, refrigerate and marinate for 1 2 days before eating.

Pagoda dishes. Clean it up, marinate it for more than 2 hours, control the moisture, cover the prepared sauce over the pagoda vegetables, seal and store it for about a week before the pickling is successfulThe specific steps are as follows.

Material used: ground ring.

500 grams. Seasonings: salt, light soy sauce, aged vinegar, dried chilies, star anise, Sichuan peppercorns, bay leaves.

1. The pagoda vegetables should be cleaned several times and carefully washed with a toothbrush, so that they look much cleaner.

2. Drain the water.

3. Put the pagoda vegetables into a basin, add 1 teaspoon of salt and stir well, marinate for more than 2 hours, and a lot of water will be pickled.

4. Pour out the water from the ground ring.

5. Put the soy sauce that can submerge the pagoda vegetables in the pot, put the dried chili peppers, star anise peppercorns and bay leaves and boil, let cool for later use.

6. Put the skin-dried pagoda vegetables in an oil-free glass bottle.

7. Add some garlic and ginger slices.

8. Pour the cooled soy sauce into it, and it is best to submerge the pagoda vegetables.

9. Bottle mouth cap block plastic wrap.

Then cover the lid and let it marinate in a cool place for a week before eating.

Notes:1. If you want the taste to be extra crispy, you must dry the salted pagoda vegetables until the skin is wrinkled before proceeding to the next step.

2. The pagoda vegetables are sealed and placed for a longer time, and the taste is more delicious.

The following raw materials need to be prepared for pickling pagoda vegetables: pagoda vegetables, dried chili peppers, Sichuan peppercorns, jurang ginger, garlic, salt, sugar, soy sauce, white vinegar, etc. The steps of filial piety are as follows:

1.Wash the pagoda vegetables and cut them into sections, mince the ginger and garlic, and cut the dried chili peppers into sections for later use.

2.Heat the oil in a pan, add minced ginger and garlic, dried chili peppers and Sichuan peppercorns, and stir-fry until fragrant.

3.Add a few spoonfuls of salt, sugar, soy sauce, and an appropriate amount of white vinegar to make a marinade vinaigrette.

4.Pour the vinegar sauce over the pagoda dish and tear the cabbage sum loosely so that the vinegar sauce can better penetrate into the pagoda dish.

5.Cover with plastic wrap or a lid and marinate in the refrigerator for at least half a day.

6.You can add other casual ingredients to increase the taste, such as peanuts, sesame seeds, coriander, green onions, etc.

The pagoda dish pickled in this way is bright red in color, sour and spicy in taste, and is a cold dish that is very suitable for summer consumption.

The practice of pickling pagoda vegetables:

1.Cut the pagoda vegetables into small pieces and be a moderate size;

2.Add enough water to the pot, put about 2 tablespoons of salt, beat **, wait for the water to boil, put in the pagoda cabbage to blanch the water, and then remove and drain;

3.Put the blanched pagoda vegetables into the bowl of filial piety, add minced garlic, minced ginger, bean paste, vinegar servant, sugar, light soy sauce, green onions, star anise, spices, etc., and marinate for 30 minutes;

4.Serve the pickled pagoda vegetables in a lunch box, add a little sesame oil, and chopped peanuts.

Tips:1The cut pagoda dish must be scalded with water to remove its astringency;

2.The marinating time must be sufficient, and the effect is better when all the pagoda vegetables are flavored.

Pickled pagoda cuisine is one of the traditional delicacies with Sichuan characteristics, with multiple flavors such as sour, spicy, sweet and fragrant. Here's a more traditional way to pickle pagoda dishes::

1.Cut the fresh pagoda vegetables into sections, blanch them in a pot, remove and drain the water.

2.Prepare an appropriate amount of salt, sugar, white vinegar, chili pepper, ginger slices, garlic cloves and other accessories, and match.

3.Put the blanched pagoda vegetables into a large bowl, add seasonings, stir well, sprinkle with dried chili peppers and Sichuan peppercorns, and mix well.

4.Put it in a fresh-keeping bag or sealed jar, put it in the refrigerator Zheng Hui, and marinate for about 24 hours.

5.Remove and eat after marinating, or add other seasonings according to taste.

Note: During the marinating process, you can add an appropriate amount of vinegar or bean paste in addition to salt, sugar, ginger slices, and garlic cloves to enhance the taste and flavor.

Pagoda vegetables are also suitable for pickling and eating, crispy, tender and delicious, and are a good side dish with porridge. The pickling method of pagoda dishes is introduced as follows for the reference of friends, and I hope everyone can easily make delicious pickled pagoda dishes.

Material selection and processing: It is better to choose pagoda dishes with more than two rings, not rotten, and no insect bites. In addition, since pagoda vegetables are prone to pesticide residues and lettuce insects, they must be carefully washed and soaked in salted water for 30 minutes before pickling.

Then, remove the pagoda vegetables, rinse them, drain them and marinate them.

Pickled pagoda dish method one.

Ingredients: 10 kg of pagoda vegetables, 9 kg of 24 degree brine.

Method: Put the processed pagoda vegetables in salted water and soak for 4 6 days. Then measure the concentration of the brine, if the concentration is lower than 24 degrees, you need to add an appropriate amount of salt. Then continue to marinate for 5 days to complete the finished product.

Pickled pagoda dish method two.

Ingredients: 10 kg of pagoda vegetables, kg of salt.

Method: Add 70% of the spare salt with an appropriate amount of water to boil and cool, soak the processed pagoda vegetables for 4 6 days, then add the rest of the salt, and continue to soak for 5 days to be the finished product, which can be eaten directly.

If you like sweet and sour taste, you can use an appropriate amount of sweet and sour water to boil and cool, and then soak the finished product for 10 days to become a sweet and sour pagoda dish with a unique flavor. Here's how:

Ingredients: 10 kg of pickled salty pagoda vegetables, 4 kg of sugar, 20 kg of vinegar.

Method: Soak the pickled salty pagoda vegetables in water for 4 hours, remove them from the basket, drain them for 4 to 5 hours, and then put them into the tank. After entering the tank, pour the boiled and cooled sweet and sour sauce into the vegetable tank for soaking. The tank is poured once a day, and after 10 days of immersion, it is the finished product.

Sannong Agriculture Rural Secret Pickles Recipe Home Cooking Pickles Pickles Nutrition Appetizers Meals Cooking Skills The Most Refreshing Pickling Method for Pagoda Dishes Without a drop of water, it will not be bad if stored for a year, and it is crisp and enjoyable Learn to never buy it again Never get tired of eating The method is very simple.