Pickling method of amaranth, home style pickling of amaranth

1.First, remove the roots of the fresh kohlrabi and then remove its skin. Finally, use a knife to cut the kohlrabi into two slices. At the same time, take a clean basin and place the sliced kohlrabi in the pot.

2.Add enough water to the basin to the height of the water and soak for 3 hours.

3.Prepare an appropriate amount of millet spicy. After washing, cut the millet spicy into 1cm strips with a knife and put them on a plate for later use.

4.Drain the soaked kohlrabi, put it in a dry basin, then add an appropriate amount of salt to the basin, stir well with your hands, and marinate for 1 hour.

5.Strain the water out of the pickled kohlrabi. To keep the water in the kohlrabi clean, squeeze the filtered kohlrabi by hand, squeeze out the remaining water from the kohlrabi, and place the kohlrabi in a pot for later use.

6.Add an appropriate amount of cooking oil to the pan. When the oil temperature is 30% hot, add the peppercorns and stir-fry, then strain out the peppercorns, and then add the cut millet and stir-fry until fragrant. You can turn off the heat, then add an appropriate amount of salt, light soy sauce, and dark soy sauce and stir well.

7.Pour the prepared sauce into a bowl with kohlrabi, grasp it well with your hands, then take a dry container, seal the grasped kohlrabi in the container and marinate for 10 days.

8.Take out the kohlrabi, slice the kohlrabi into shreds or strips with a knife, add an appropriate amount of sesame oil, stir well and serve.

Summary. Home-style pickled method of amaranth: 1

Wash and dry the amaranth. 2.Use a knife to peel the skin off the surface of the blue and cut it into slices 3-4 mm thick.

3.Add an appropriate amount of salt to the slices of the corana and marinate for about 2 hours, turning it once in the middle to remove the water in the coax. 4.

Remove the pickled amaranth, squeeze out the water, and put it in a large container for later use. 5. Add water to the pot, add ginger slices, dried chili peppers, Sichuan pepper, fennel, bay leaves, light soy sauce, salt, vinegar and sugar to boil into soup, let cool and set aside. 6. Stir the boiled soup evenly, pour it into a container filled with amaranth, marinate for 1-2 days and serve.

Home-style pickled method of amaranth: 1Wash and dry the amaranth.

2.Use a knife to peel the skin off the surface of the blue and cut it into slices 3-4 mm thick. 3.

Add an appropriate amount of salt to the slices of the corana and marinate for about 2 hours, turning it once in the middle to remove the water in the coax. 4.Remove the pickled amaranth, squeeze out the water, and put it in a large container for later use.

5. Add water to the pot, add ginger slices, dried chili peppers, Sichuan pepper, fennel, bay leaves, light soy sauce, salt, vinegar and sugar to boil into soup, let cool and set aside. 6. Stir the boiled soup evenly, pour it into a container filled with amaranth, marinate for 1-2 days and serve.

Precautions for pickling amaranth at home 1, the skin of amaranth is hard, and the skin must be removed before pickling. 2. The boiled soup should be cooled before use. 3. If you can't eat the pickled amaranth at one time, seal it and store it in a cool place or refrigerator.

The effects of Amaranth: 1. Laxative detoxification: The dietary fiber content in Amaranth is rich, which can promote the peristalsis of the stomach and intestines and reduce the time for harmful substances to stay in the body, thereby preventing constipation and detoxification.

For patients with habitual constipation, you may wish to try eating some amaranth in moderation. 2. Eliminate accumulation and expectorant: the bulb of amaranth is crisp, tender, fragrant and refreshing, rich in nutrition, suitable for cold and fresh food; Young leaves are rich in nutrition, high calcium content, and have the health care function of eliminating food accumulation and expectorant, and are suitable for cold dressing, stir-frying and making soup.

3. Pain relief and muscle growth: The vitamin C content in amaranth is high, which can promote wound healing. People with ulcers and other people can try to eat some amaranth, which has a certain auxiliary effect on relieving pain and promoting healing.