There are several ways to drown pickles, and the practice of drowning old pickles

Summary. Hello! Ingredients for pickling old pickles and dried radish:

Green radish, chili oil, salt, soy sauce, Sichuan pepper, seasoning, sugar, steps: 1Before drying dried radish, you must pay attention to the weather forecast, and choose sunny weather to dry, otherwise the dried radish is easy to mold on cloudy days.

First of all, choose fresh green radish, wash the radish with water, and then cut off the two ends of the radish. The radish skin is also a delicious part.

Hello! Ingredients required for pickled old pickled radish dried radish: green radish, chili oil, salt, soy sauce, Sichuan pepper, seasoning, sugar, steps:

1.Before drying dried radish, you must pay attention to the weather forecast, and choose sunny weather to dry, otherwise the dried radish is easy to mold on cloudy days. First of all, choose fresh green radish, wash the radish with water, and then cut off the two ends of the radish.

The radish skin is also a delicious part.

2.After peeling all the white radish, cut it evenly with a knife into thin slices about 1 cm thick, and then stack 3 or 4 slices of sliced radish on top of each other and cut it into strips about 1 cm wide. 3.

After cutting all the radishes into strips, put them in an outdoor ventilated yard, or on the windowsill outside the balcony, put in a breathable gauze or barbed wire, or use a breathable curtain, or on a wooden board, flatten the radish to dry, pay attention to the dried radish to be properly turned over until the radish is dry. Dry it for a few days or so. After the radish is dried, it is stored in a breathable gauze and in a cool and ventilated place.

4.When eating, take out some dried radish, soak it in water for 30 minutes, wash it twice, wash off the dust, and clean the radish strips for later use. 5.

Heat the pot with oil, add the peppercorns and ingredients, fry them over low heat, fry the peppercorns until they are slightly charred, and remove the peppercorns. Pour the fried pepper oil into the radish strips, then add salt, soy sauce, chili oil, sugar, stir evenly, put it in the crisper box, and leave it overnight.

Pickled pepper ingredients: 2000 grams of chili pepper.

Seasoning: 600 grams of salt, 1200 grams of 25 degree brine.

Directions: 1) Wash the fresh peppers and prick 4 to 5 small holes at the bottom of each pepper with a bamboo skewer.

2) Wash the pickle jar, then spread a layer of chili peppers with a layer of salt (about half of the salt), and finally pour in brine, press stones on top of it, and let the chili peppers soak all in the brine. Pour the jar once on the second day, and take it out and put it in the water filter basin on the third day to control the salt water purification. On the fourth day, pour the first salt water into the jar and sprinkle with the remaining half of the salt.

It can be used in about 20 days.

Characteristics: Salty and spicy taste.

23 degrees of salt water, (i.e. gram of water with refined salt and stir evenly).

Pickled radish cubes. Ingredients: 500 grams of radish.

Seasoning: salt, garlic, green onion, sugar, ginger, chili powder, shrimp paste, celery.

Method: 1) Wash the radish pieces, cut them into 2cm square pieces, put them in a pot, sprinkle with 25g of salt, marinate for about 30 minutes, and take them out.

2) Peel and chop the onion, peel and wash the garlic and chop into minced garlic, wash and chop the ginger into minced ginger, wash and chop the celery into 3 cm long pieces.

3) Sprinkle the chili powder on the radish cubes and stir well, then add shrimp paste, green onion, ginger, minced garlic, celery, sugar, refined salt, adjust the taste, put it in a clean small basin, and store it at 20 degrees for 48 hours before eating.

Characteristics: clear, spicy, salty, crispy in the mouth.

Pickled ferns.

Ingredients: 500 grams of tender bracken.

Seasoning: 4 tablespoons light soy sauce, 2 tablespoons sesame oil, 20g shredded green onion, 15g minced garlic, 50g refined salt, 100g pork rib soup.

Method: 1) Soak the bracken in rice water, boil it with rice water, cool well, wash it with water, and then soak it in cold water.

2) Soak the bracken stalks until smooth, remove them, squeeze out the water and cut them into stems about 6 cm long.

3) Put the chopped bracken into a pot and fry it in sesame oil, add green onions, garlic and soy sauce, turn it once, then pour in the pork rib broth, bring to a boil and add refined salt.

Pickled toons. Ingredients: 5000 grams of toon.

Seasoning: 1250 grams of refined salt.

Production method: 1) Raw materials: choose toon buds from Kaicun, fresh and fat, about 10cm long, suitable.

2) Cleaning: Put the toon into clean water to wash off the impurities on the toon buds.

3) Pickling: a layer of toon and a layer of salt. Sprinkle less water and let the salt melt. (When all melts, the concentration of brine should be controlled at 18 degrees).

4) Turn over: open the bottle and pour it once after three hours, and take it out after two days and nights. After all the salt is dissolved, take it out and dry it until it is dry, pile it up and tie it tightly, and then put it into the jar to press, and store it in a cool and ventilated place for the finished product. You can smear a little vinegar in the jar and keep it green.

Features: Delicious and green!

It makes sense, there are many people who eat pickled products in the past and live older.

Dry pickled vegetables are made by repeatedly boiling and drying vegetables and radishes until they are dry, and the technique is simple, but the procedure is complicated. A simple way to dry pickled vegetables: After buying the greens, they are dried until they are semi-dry, then sprinkled with a little salt, kneaded and packed into woven bags, and pressed with stones or heavy objects.

After pressing for eight to ten days, take it out and wash it, dehydrate it in a washing machine, and then dry it for another day or two days, and then you can marinate it and put it in an altar. Let's take a look at the method of dried radish: wash the radish, remove the roots and whiskers, cut it in half, and then cut it off, and each piece is cut into a connecting knife at the bottom.

Chop all the radish pieces, put them in a large basin, pour salt on top, mix well and marinate for one night. Put the pickled radish in the sun until it is slightly dry, boil a pot of water, put the radish strips in a pot of boiling water and blanch for a minute or two, take them out, and dry them until you can't see the water droplets on the surface. Chop the processed radish strips, add salt and chopped peppers, and mix well (a little olive oil tastes better!).

Put it in an airtight container and take it out and eat it when you want to. The dried radish is not dried until it is dry, and the taste is better, but its storage time is also much shorter, and it will become sour after a long time, so eat it as soon as possible.

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The method of pickling pickles is actually very simple and easy to make.

Ways to pickle radish pickles (mustard pickles): 1Usually in autumn, choose radishes or mustard greens, wash them and put them in jars, add water, and it is advisable to have just submerged radishes or mustard greens.

The ratio of radish mustard greens to salt is basically maintained in a ratio of 5:1, that is, 5 catties of pickle raw materials to 1 catty of coarse salt. 2.

Usually radish pickles or mustard pickles are eaten after pickling for 1 week, when the pickles are fresh and tender, and the taste of the pickles is better maintained. If you want to eat fresh pickles, it is advisable to take pickles that have been marinated for 15 to 30 days. Radish pickles (mustard pickles) simple way to eat:

1.Take a radish pickle mustard pickle, rinse the surface with water, use a planer knife (a kitchen tool specially designed for roots, melons and fruits to shred, and make slices), or play filigree, and then soak it in water and knead it lightly by hand, the soaking time depends on the pickling time of the pickle and personal taste, and the main function of soaking in water is to reduce the saltiness of the pickles. If the pickled vegetables are too salty, you can also change the water several times and soak them several times.

2.Put the radish pickles or mustard pickles soaked in water on a plate, add monosodium glutamate, soy sauce, and an appropriate amount of sesame oil, stir well and serve. First of all, you have to have a jar, wash the beans you bought or what you soaked, boil the water to cool, and when your boiling water is completely cold, put it in the jar, and then put the vegetables you want to pickle, and then put salt, if you want to eat salty, put more or less, and then put a small amount of vinegar, this is okay, the mouth of the altar doesn't have a edge, you must regularly change the water along the edge, change it once every three days or so, every time you change the water, you must wash the edge, you can eat it for a week, Also, you must not stick to the oil in the jar, so the food will rot.

Drowning pickles should never be drained, otherwise it will fail.

Remove the snow mushrooms.

Yellow leaves, take a small handful of whole plants and put them in a pot.

Add coarse salt and rub repeatedly until the stems and leaves are soft and water comes out. Do not rub with force, try not to tear off, and keep the whole tree intact.

After rubbing all the snow mushrooms, put them in the jar. The jar for pickles should be free of oil and water, and it is best to use a jar made of clay, I used a casserole, washed and dried.

Pour the water from the snow into the jar.

Press on a heavy object, close the lid, seal it tightly and place it in a cool place. The weight is preferably a clean stone, I couldn't find it, so I used a clean glass bottle to fill it with water and press it on it.

After almost two weeks of pickling, the mushrooms are ready to eat. At this time, the color of the snow mushroom becomes darker, and there is more water, so you can pick a little bit to taste the saltiness.

end method two.

Clean up the snow and remove the yellow leaves.

Rinse the sand from the roots with clean water.

In sunny weather, hang the snow mushrooms upside down to dry, and it takes about 1 day to dry until the hair wilts. The best is the sun after noon, I took it to the roof and dried it with a clothesline for 2 afternoons.

Clean the inside of the jar of pickled vegetables and scald the inside of the jar with hot water several times.

After drying the water, let it dry in the sun, and the jar should be water-free and oil-free.

Put water in a pot, add coarse salt, boil water, wait for the coarse salt to melt, let it cool for later use, the ratio of salt to vegetables is about 1:20

Pick off the yellowed leaves of the wilted snow ferns, put them in the altar one by one, and press them tightly. When operating, take care that your hands should be clean, oil-free, and free of any skin care products.

Pour in coarse salt water and cover the snow.

If there is still space in the jar, you can press it with weight. I found a glass bottle that I could put in, and the heavy objects I put in must be oil-free and clean.

This method can be described as a traditional and authentic method, but there must be enough sunlight, the snow mushroom can only be pickled after the sun, I feel that the snow cabbage made by this method is very fragrant, it may have been sun-dried, the taste is crisp and tough, but it takes a long time, almost more than 20 days.

Pickled turnips and pickles.

There are many ways to make pickled radish pickles, we can use dried radish and soybeans, or we can use white radish, carrot and bamboo shoots together, let's take a look at the steps:

1.The ingredients are carrots, white radish, and green bamboo shoots, and white radish must be white, not green.

2.Peel the radish and green bamboo shoots separately and cut them into square strips of about 7 mm.

3.After cutting, sprinkle with salt, stir well and marinate for 10 minutes, this is done to kill the moisture of the vegetables.

4.Clean the pot carefully with dish soap, do not let the pot contain grease, then pour in water, add millet spicy pickled peppers, and also pour some pickled pepper water.

5.Boil the water over high heat, add two small spoons of salt, one tablespoon of sugar, and then add two tablespoons of white vinegar, add sugar and white vinegar, the finished product will have a sweet and sour taste, then turn to medium heat and boil for two minutes, pour it into a basin to cool.

6.We rinse the radish strips and green bamboo shoot strips that have been marinated for 10 minutes in clean water several times, and then rinse them with live water under the water pipe for a few minutes to remove the salt on them, and then drain the water for later use.

7.Finally, pour the drained radish strips and green bamboo shoot strips into the cooled pickled pepper water, cover with plastic wrap, and marinate in the refrigerator for 12 hours.

After an hour, you can take it out and serve it on a plate, the taste is sweet and sour, crisp, and very appetizing.

Radish is a cool food, when you eat it will have a spicy taste, but also some sweet taste, it can help eliminate food and clear away heat and phlegm and detoxify the effect, can ** accumulate stomach distention, vomiting and migraine symptoms.

Radish is rich in vitamins and very rich in carbohydrates, has a high nutritional value, the content of vitamin C is higher than other fruits, and there is no oxalic acid, so it is conducive to the absorption of calcium, and the nutritional value is very high.