How to pickle artichokes and how to pickle taro?

The first step in raw pickling artichoke is, of course, to wash and dry it.

Cut into small pieces for easier flavor. During the process of washing and drying the artichokes, the water is removed a lot, and the saltiness is easier to soak through during the pickling process below.

Bring out the seasoning to your liking, and don't forget to add some sugar.

I used a Lockglass jar with soy sauce and seasonings and soaked the potatoes in it.

After five days, the size of the artichoke was significantly reduced.

It can be eaten, crispy, sweet and refreshing.

1. Buy the artichoke, don't wash the mud first, spread the soil in a ventilated but sunless place, and naturally air dry until the taro's water evaporates and the skin is wrinkled, which takes about 4-6 days;

2. Prepare a large waterless and oil-free sealed box in advance, wait for the artichoke to be fully air-dried, wash it, cut it into sheets of uniform thickness, and then dry the surface moisture;

3. Pour the dried artichoke slices into a sealed box, add chopped pepper sauce and 8 tablespoons of white sugar, stir well with waterless and oil-free chopsticks or spoons, seal well, refrigerate and marinate for 3-4 days, and then eat;

4. You can also prepare a few bottles that are washed and dried without oil and water, put the mixed artichoke and sauce into the bottle together, compact, cover tightly, and place at room temperature for a week, so that the sealed and naturally fermented artichoke taste sweeter and crisper;

5. When eating, use waterless and oil-free chopsticks to pick up the required amount, drizzle a little sesame oil and serve, and continue to put the rest in the refrigerator for sealed preservation.

Material. <>

Ingredients: 1 taro;

Excipients: 1 tablespoon sugar, 2 tablespoons balsamic vinegar, a pinch of salt, an appropriate amount of cornstarch, a pinch of white sesame seeds, 1 tablespoon of light soy sauce.

Sweet and sour taro. 1. Peel off the taro peel and clean it.

2. Cut into taro sticks, and the leftovers can be used to make taro pieces and cook hot pot.

3. Add salt and chicken essence and stir well.

4. Add corn starch or sweet potato powder and stir well.

5. Heat the taro in the oil pan and fry it until the skin is golden brown and can be removed from the pot.

6. Prepare sweet and sour light soy sauce and water and stir well.

7. Raise another oil pan and thicken.

8. Pour on top of the taro sticks and sprinkle with sesame seeds.

Taro, also known as taro and taro, is the underground bulb of the Araceae family, the shape and flesh quality vary depending on the variety, and the small taro is usually eaten. A perennial tuber plant, often cultivated as an annual crop.

leaves shield-shaped, petioles long and hypertrophied, green or purplish-red; The base of the plant forms a short shrinkage stem, which gradually accumulates nutrients and becomes a fleshy bulb, called "taro" or "mother taro", which is spherical, ovate, oval or lumpy. Female taro has a brain bud in each section, but the axillary bud in the middle and lower nodes is the most active, the first tillering occurs, and a small bulb is called "sub-taro", and then "grand-grand-taro" occurs from the sub-taro, and under suitable conditions, great-grandchildren or great-grandchildren can be formed.

1. Artichoke.

How to marinate the method.

2. How to pickle artichoke.

3. How to pickle artichokes.

4. The pickling method of home-cooked artichoke.

1.Prepare 20 pounds of artichoke and balsamic vinegar.

One bottle of white vinegar, one bottle of light soy sauce, one bottle of dark soy sauce, 4 catties of sugar, 3 catties of pickled pepper, 4 taels of salt, and chicken essence.

2 taels of monosodium glutamate, a little liquor: wash the artichoke and dry.

2.Cut into thin slices.

3.Take a clean pot, put in the potato slices, pickled pepper with water and mix well with the above seasonings.

4.The jar is placed for about a week.