How to drown jade root head pickles

Hello everyone, I am a post-80s Boge, it's winter again, there is a kind of pickle in our northeast, it tastes crunchy, and the taste is particularly refreshing and delicious after mixing with chili oil. This kind of dish that can be pickled is called Yugentou, don't you feel curious when you hear the name? It is said that there is also a scientific name for the head of the jade root, which is called mustard pimple.

It still sounds a bit tongue-in-cheek. Let's talk about how the jade root head is pickled and eaten in our northeast.

In our northeast, before winter, almost every family will buy a large number of jade roots, put them in the jar and put them in the jar, and sprinkle them with salt layer by layer, just like pickling sauerkraut, layer by layer of vegetables. With the improvement of living standards, non-iodized salt is now used for pickling pickles, and in the past it was the cheapest large-grain salt to buy. When pickling vegetables, be sure to put more salt, in order to maintain the original color of the dish, but also to help storage, the dish is not easy to rot.

Pickled to the jade root head into the taste, the salty point is not afraid, because when eating, it will be soaked in water for a period of time, generally pickled for about 15 days can be eaten, but there is pickled for a year, although it is a small pickle, but it is very popular in our northeast, especially in the restaurant, it is generally mixed with some jade root pickles to serve as a small pickle to give to guests, and the guests are also very satisfied, and there are many dishes in a good mood, which is also a sales model of the hotel!

With the improvement of people's living standards and cultural standards, people no longer advocate eating a large number of pickled foods, because excessive consumption will affect physical health. Pickled foods contain high amounts of nitrite.

Eating too much will dilate blood vessels, and eating too much will increase the burden on the liver and cause cancer. So there is gastroenteritis.

People with ulcers should stay away from this pickled food, otherwise it will aggravate the condition.

Ingredients: three jade roots, one coriander, garlic, chili flakes, sesame oil.

Method: First of all, we take out the pickled jade root, soak it in water for a few hours before eating, so that it is not so salty, cut the soaked jade root head into thin strips, wash it several times with water, take it out and put it in a container for later use.

Cut the coriander into sections, crush the garlic and put it together in the shredded jade roots.

Heat the oil, wait for the oil to boil, pour the oil directly into the prepared chili noodles, stir it with a spoon, and use it when the chili noodles are not dry.

Take a spoonful of chili oil and put it into the jade root head, then add sugar and monosodium glutamate.

Vinegar essence, and then add a few drops of sesame oil to enhance the fragrance.

Stir well, put it on a plate, and the fragrant cold salad with jade root pickles is ready.

Cold salad jade roots, a must-have food and drinks in the Northeast, have the old irons learned?

Jade root head is also known as mustard head or kohlrabi, pickled jade root head has a unique fragrance, crispy and delicious is very popular with the public, the following will be pickled jade root head steps to share with you for reference.

Tools Raw materials.

Jade root head salt.

Method steps.

1 6 step by step reading.

Cut out the leaves of the jade root that you have just pulled back.

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Then use a knife to cut off the fibrous roots of the jade root head.

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Then rinse in water and drain.

Then put it in the sun for about two days, and dry the jade root head until it becomes soft and dry.

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Then use a clean jar, [the jar can not stick to oil] put a layer of jade root head and sprinkle a layer of salt so that it is stacked, proportion, according to 10 catties of jade root head put 300 grams of salt, and then cover the lid and close it.

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Marinate for about a month and you can eat it.