How to marinate the whole amaranth, how to marinate the 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.

Kohlrabi. Pickles are many people's favorites, it is crisp and delicious, the taste is attractive, but to let everyone pickle the cabbage by themselves, there are not many people who can do it, they don't know how to pickle the cabbage, I will write out its pickling methods, like to eat the cabbage pickles, you come and learn it.

Pickled amaranth. 1. When pickling pickles, you need to prepare five kilograms of amaranth, one kilogram of water, and edible salt.

Five hundred grams, one clean container.

2. After removing the outer skin of the prepared amaranth, wash it with water, remove the water on the surface, and then put them into the container according to the pattern of a layer of amaranth and a layer of blue, and finally add water, pour the cylinder once a day, and change the pouring time to once every two days after a week.

3. After a month, seal the container and marinate it in a cool place, and the coriander in it can be marinated after about 60 days.

Sauce fragrant amaranth. 1. The sauce is also very delicious, in addition to preparing fresh amaranth when pickling, you also need to prepare plant stains and soy sauce, sesame seeds and edible salt, and you can also prepare a small amount of chili pepper if you like to eat spicy.

2. Remove the skin of the prepared amaranth and cut it into slices, then put it in the sun to dry, and put it away in a clean container after it is semi-dry.

3. Put cooking oil in a wok.

After heating, add soy sauce and sesame seeds, and then stir-fry the salt together to create the aroma, and then add an appropriate amount of chili pepper and stir-fry well.

4. Pour the fried sauce sweat into the slices of the coranium, seal and store it after mixing thoroughly, stir it with chopsticks every day, and the coriander can be flavored after seven to ten days, and then the homemade sauce and fragrant coriander can also be taken out and eaten.

5. When pickling the amaranth, you must remove the outer skin of the surface of the amaranth, so that the pickled pickles have no astringency, if you want to make the pickled amaranth pickles taste better, you can shred or slice it and soak it in water for a few hours, so that it can make its astringency lighter and easier to taste.

First of all, clean the amaranth, then put it in a basin, add an appropriate amount of salt and chili, then stir well, and then put it in a cool and dry place to store for a period of time.

Prepare fresh ingredients, clean the ingredients, cut them, blanch them in a hot pot and take them out, then put them in a pickle vat, add an appropriate amount of condiments and sauces, and marinate them for about 3 to 5 days, so that the food is ready.

First of all, you can prepare the amaranth, then cut it into small pieces, add a little pepper and paprika to marinate, and add a little water in the process.

Amaranth is a kind of crisp and nutritious root ingredients, this vegetable can not only be fried and eaten, but also pickled to eat, pickled with amaranth, the aroma is attractive, sour and spicy delicious, can be appetizing with rice, but how to pickle the amaranth to be delicious? What are the pickling methods?

How to pickle and eat amaranth The pickling method of amaranth is complete.

How to pickle the amaranth is delicious.

Pickling method 1.

1. When marinating the amaranth, you need to prepare four kilograms of fresh amaranth, and then prepare 250 grams of soy sauce and vinegar, 500 grams of chili pepper, 250 grams of white wine, 200 grams of fresh ginger and garlic, and 300 grams of sugar.

2. Wash the prepared amaranth and peel it and cut it into thin strips, then add an appropriate amount of edible salt, mix and marinate for two days, pour out the pickled water after pickling, and then squeeze it by hand to squeeze out all the water in the amaranth silk, which can make the amaranth better and remove its original bitter and astringent taste.

3. Cut all the ginger and garlic into shreds, after the peppers are also washed, cut into thin shreds and mix well with the pickled amaranth, put the prepared soy sauce and vinegar together, add white wine and sugar, and a small amount of edible salt put together in the pot to boil, pour it directly into the amaranth after cooling, mix and marinate for a week to taste.

How to pickle and eat amaranth The pickling method of amaranth is complete.

Pickling method two.

1. Amaranth can also be pickled into five-spiced pickles, when pickling, you need to prepare five kilograms of fresh amaranth, cut it into slices after washing, add edible salt and mix it well, and pour out the pickled water, and then use water to wash and control the moisture and put it in the sun to dry, and dry it until it is dry.

2. Take an appropriate amount of five-spice powder and chili powder and mix it together, then prepare an appropriate amount of minced garlic and light soy sauce, balsamic vinegar and sugar, put them together and mix them thoroughly, add them to the amaranth, and then put a small amount of edible salt and mix well and marinate, after ten days, the five-spiced amaranth can be pickled, and it can be eaten directly after taking it out.

Here's how:

Ingredients: Buy 10 small pieces of fresh amaranth (Lanzhou dialect: qie lian), peel them, wash them, and set aside.

3 pounds of carrots, cut off the top and bottom, wash, and set aside.

2 pounds of green peppers, clean, drain, and set aside.

1 pound of tender celery, clean, drain and set aside.

Ingredients: 3 bags of 400g salt, 1 handful of Sichuan peppercorns.

Pickling method: 1. After the vegetable jar is cleaned, add about 500ml of water (about 1 drink bottle of water), add half a bag of salt and stir well. Cut the washed amaranth horizontally and vertically with a kitchen knife, cut it into 4 small pieces, put it into a layer at the bottom of the jar, add a layer of carrots (if it is too big, cut it in half), put a layer of chili peppers, put a little celery, and evenly sprinkle half a bag of salt.

2. Using the above method, fill the jar, sprinkle 1 handful of dried pepper granules, and add water to the top of the jar about 3 5cm.

3. Sprinkle 1 bag of salt on the top, press it on it with a large stone (the size of the stone should be able to enter the mouth of the jar), and the pickling process is completed.

Tips: 1. After marinating for 24 to 72 hours, there may be water overflow, pay attention to scoop it out with a clean spoon in time to avoid overflow.

2. Put the jar in a cool and ventilated place on the balcony to prevent the pickles from souring and flowering.

3. Depending on the temperature, add an appropriate amount of salt if necessary.

4. Marinate for more than 7 10 days, then take out a little, cut into shreds and mix cold before eating.

The pickling method of amaranth is as follows:

Ingredients: 1000 grams of mustard greens, 80 grams of salt, 40 grams of minced garlic, 40 grams of sugar, 40 grams of white rice vinegar, 10 grams of monosodium glutamate, 10 grams of sesame oil, 20 grams of fine chili noodles, 16 grams of coarse chili noodles, 13 grams of white sesame seeds.

1. Prepare fresh mustard greens.

2. Clean the mustard greens and cut them into shreds with a knife.

3. Marinate with salt for 4 hours, then wash three times with water, put it in gauze to dry it, and put it in another oil-free basin.

4. Prepare minced garlic, fine chili noodles, coarse chili noodles, sugar, and white vinegar.

5. Squeeze out the shredded mustard greens, add minced garlic, sugar, white vinegar and sesame oil.

6. Bring disposable gloves and mix evenly.

7. Put the fine chili noodles, coarse chili noodles and white sesame seeds into a bowl, heat the oil in the pot, pour the oil on the chili noodles, the oil temperature is not too high, and add the oil in three times.

8. When the chili oil is warm, pour it into the mustard shreds and mix evenly, be sure to stir for a while.

9. Put it in an oil-free glass bottle, put the mustard shreds into the bottle, tighten the lid tightly, put it in the refrigerator and refrigerate, you can eat it for a winter.

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 the blue 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.

1. Production method: peel and wash the cabbage, cut into shreds, put salt and marinate for 36 hours, and then spin off the water (you can use a net bag to wrap and the washing machine to spin dry).

2. Shred or slice the garlic and ginger, shred the chili pepper and mix well, and cook the peanuts for later use.

3. Stir the marinated amaranth, garlic, ginger, shredded chili pepper and peanuts well (without water).

4. Boil the soy sauce and vinegar to cool, pour in the liquor, monosodium glutamate, and sugar, stir evenly and put it in the jar, and marinate for two days before eating. (In order to reduce nitrite intake, it is better to consume it after half a month).