How to pickle pickled cabbage is crispy and delicious

Ingredients: 2 white radish, 1 bag of wild pepper, 1 carrot.

Excipients: 30 grams of white vinegar, 5 grams of salt, 30 grams of sugar.

1. Cut the radish into slices first, as shown in the picture below.

2. Then cut into strips. This is shown in the figure below.

3. Cut white radish and carrot. This is shown in the figure below.

4. Add sugar, as shown in the figure below.

5. Put a few wild peppers. This is shown in the figure below.

6. Put white vinegar. This is shown in the figure below.

7. Stir well and marinate for a few days. This is shown in the figure below.

8. Finished product of sweet and sour radish strips.

In our lives, making tea is an extremely common and delicious farm food, and many people will go to the supermarket to buy some kimchi and put it at home for consumption. However, some friends have a hard time when using pickles in amaranth, and they don't know how to make pickles crispy and delicious. So how do you pickle pickled cabbage to taste crispy and delicious?

Next, let me introduce how to make pickled cabbage crispy and delicious.

Step 1: We wash the bought amaranth, then peel it with a knife and cut it into thin strips, marinate it with fine salt for a day and a half, then wrap it in gauze, and use the dehydration function of the washing machine to shake off the water.

Step 2: We prepare some peanuts, cook them, drain them, boil the soy sauce and vinegar and let them cool, and slice the garlic cloves, ginger and fresh chili peppers.

Step 3: We put the dried shredded amaranth in a large, clean container and mix with the previously chopped garlic slices, ginger slices, fresh chili peppers and peanuts.

Step 4: After that, we add liquor, monosodium glutamate and sugar, then pour in the cooled soy sauce and vinegar to stir well, and put it in the marinade vat for about two days before eating.

It should be noted that the most important secret to the deliciousness of pickled amaranth is to spin off the water on it, so that the seasoning can better absorb the flavor, and the pickles will be crisp and delicious.

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.

Sweet and sour bubble coain: 4000 grams of amaranth, 6000 grams of 15% salt solution, 12000 grams of spice brine, 800 grams of sugar, 200 grams of rock sugar, 10 grams of liquor, 10 grams of mash juice, 1 spice packet.

Sweet and sour pickled cabbage:

Wash and drain the coriander and soak in a 15% table salt solution for 1 hour.

Pour the white sugar and finely ground rock sugar into the spice brine and stir to dissolve.

Wrap the amaranth and spices into the altar, clamp it tightly with bamboo chips, pour in other ingredients and salt water, cover the altar cover, mix the water along the altar, and soak it for 2 hours.

Brewing tips: The spices of the spice bag are: 20 grams of white mushroom, 15 grams of dried chili peppers, 5 grams of star anise, 5 grams of grass rows, and 5 grams of spirit grass.

The salinity of kimchi brine is 5 degrees, and the pH value is about 5 degrees.

Teach you to pickle the blue at home, crisp and delicious and rice, you can eat it after two days of pickling, and it will not be bad for 12 months. Amaranth and kohlrabi are very similar, is a vegetable variety between kohlrabi and cabbage, bulbous-shaped, in some places the dialect is called "taro manchu", the taste is crisp and tender and fragrant and refreshing, the taste is indeed delicious, the nutrition is very rich, can be made into cold dishes, can also be pickled into refreshing side dishes, can also be cut into shreds to make cold salad and so on. Today I will share with you how to pickle the amaranth at home, the pickled amaranth taste is crisp and refreshing, the method is simple and easy to operate, let's take a look at the production method with me.

Prepare the ingredients: amaranth, green and red peppers, pickled, sugar, high white wine, chili oil.

Specific methods:1I just bought a few catties of fresh amaranth from the market, cleaned the soil on the amaranth first, and then put it on the breathable tool to dry the water for later use.

2.Prepare some green and red peppers to wash and wash them well, and after washing, they also put them on top of the breathable tools to dry.

3.After drying the water, then cut off the head and tail one by one, the outer skin of the surface of the amaranth is relatively hard, directly cut off the outer skin with a knife, first cut the amaranth into slices, and then all cut into shreds, all shredded and then put in the pot.

4.Next, add salt to the basin, the main purpose of adding salt here is to pickle the water in the corane, and then put on gloves and mix evenly by hand, so that these corana are evenly stained with salt, so that the water inside can be pickled, and after mixing evenly, put aside to marinate for two hours.

5.After two hours, so much water has been marinated in the basin, then wrap the amaranth in gauze and wring out the water inside, and put the wrung out water into another clean basin.

6.After these peppers are dried, they are broken off one by one, and then all the peppers are cut into small rings, and the peppers here can be added according to their own taste, my family can eat spicy, I put more peppers, and the cut peppers are put into the pot with the blue.

7.Peel the ginger that has been washed and dried in advance, and then cut it all into minced ginger and put it in a basin, adding ginger here also has an antiseptic effect.

8.Then add a little more salt to the basin to taste, then add a spoonful of sugar, stir evenly with your hands, you can taste the saltiness after stirring, generally 1 pound of amaranth plus 20g of salt, the salt added here is not too much, otherwise the salty can't be eaten, but it can't be too little, it's easy to spoil.

9.After mixing evenly, put it into a waterless and oil-free clean glass jar prepared in advance, press it by hand while loading, and then add a few drops of high liquor into it, add liquor to have the effect of disinfection and sterilization, cover the lid and store it in a cool and dry place, and you can eat it after two days.

10.When you eat it after pickling, it is very simple, use clean chopsticks to sandwich the amaranth into a small bowl, the pickled amaranth is salty, you don't need to add salt, directly add a spoonful of chili oil, and then add some aged vinegar and stir evenly to eat, so that the pickled amaranth has a spicy and crispy taste, and it is particularly delicious to eat.

Kimchi is the favorite of many people, and many vegetables in life can be made into kimchi, such as peppers, carob radish, etc., in addition to these cabbage that people usually eat can also be made into kimchi, kimchi made of cabbage has a good taste and high nutritional value, which can not only be appetizing but also enhance physical fitness, but what should be done with cabbage kimchi? I'll write out how to marinate it and share it with you later.

How to make kale pickles.

1. The practice of cabbage kimchi is not complicated, you usually need to prepare one kilogram of cabbage, one hundred grams of carrots and one hundred and fifty grams of celery, and one hundred grams of chili powder, sugar and garlic, as well as monosodium glutamate, salt and vinegar should be prepared in moderation.

2. Cut the prepared cabbage into three-centimeter pieces, wash the prepared carrots and cut them into cubes, remove the leaves of the celery, and cut them into segments of about three centimeters. Mix the chopped cabbage, carrots and celery together, add salt and marinate for six hours, and then remove the water after pickling.

3. Put the prepared chili powder and sugar, monosodium glutamate, as well as seasonings such as garlic and vinegar, together in the pickled cabbage and mix it with clean chopsticks, and then directly put it into the pickle jar, and the cabbage kimchi in it can be ready after five days.

How to marinate kale.

1. To make cabbage kimchi, you need to prepare, fresh cabbage, an apple, 50 grams of two chili powders, an appropriate amount of edible salt, an appropriate amount of dried chili peppers, 30 grams of sugar, and two ends of garlic.

2. Wash the prepared fresh cabbage with water, cut it into four pieces with a knife, then smear it with edible salt in turn, marinate for 12 hours, rinse it with water after pickling, wash off the excess salt, and then control the moisture to dry.

3. Peel the prepared apples and cut them into pieces and put them in the food processor together with the peeled garlic, add sugar to make a puree, and then mix them together with chili powder, spread the marinade obtained after mixing well on the cabbage, and then wrap the cabbage in plastic wrap and marinate for about ten days, then the Korean-style cabbage kimchi is ready.

Preparation materials: 500g of amaranth, 400g of light soy sauce, appropriate amount of sugar, appropriate amount of Sichuan pepper, appropriate amount of garlic, appropriate amount of ginger, two red peppers.

1. Prepare the raw materials, amaranth, red pepper, ginger, garlic, fresh pepper 2, and cut the amaranth into small strips.

3. Cut the red pepper into small pieces and slice the ginger and garlic.

4. Put the cut blue strips into the buckle box.

5. Put red pepper, ginger and garlic. Pour light soy sauce and soak the blue strips slightly.

6. Add the peppercorns.

7. Add sugar.

8. Cover and marinate for more than 24 hours.

9. After marinating.

: Amaranth (pie) blue is a kind of cabbage vegetable, its shape is called oval, the skin is hardened after maturity, the inner quality is crisp, it can be eaten as a stir-fry or mixed vegetables, but most of the time it is used as a raw material for pickles, because of its crisp taste, plus it is pickled into pickles, it is easier to store, so we all regard it as a winter storage pickle here. We also have another name for it, called "Amaranth Pimple", and for its pickling method, it is also very simple, so I will tell you how to pickle Amaranth in our local area.

Ingredients used in pickling amaranth: 5000 grams of amaranth, 1200 grams of large salty salt.

Method: Cut off the outer skin of the coriander with a knife, remove the induration at both ends, wash it with water and drain the water for later use.

Cut the amaranth into four petals, spread it in the jar, sprinkle a layer of large salty salt on the top of each layer of the amaranth, and so on, spread it until it is full, and then press a clean stone on it, let the amaranth slowly come out of the water by itself, three days later, add cool boiled water in the tank, not over the amaranth, press the stone, cover it with a lid outside, do not close it too tightly, keep the air circulation, pickle for a month, you can eat, put it in a cool and ventilated place can prevent more than a year, and will not produce deterioration and decay.

The texture of the amaranth is crisp, the color is white and bright, and there is not much peculiar smell in itself.

Then I will share with you a method of cold salad and pickles.

Ingredients: 200 grams of pickles, 10 grams of seasoning oil, 5 grams of chili oil, 1 gram of monosodium glutamate, appropriate amount of shallots, 5 grams of light soy sauce, 5 grams of vinegar.

Method: Wash the pickles with water, then cut them into thin strips, wash them with water after cutting, and dry them for later use.

In the sorted shredded amaranth pickles, add seasoning oil, chili oil, monosodium glutamate, light soy sauce, vinegar, and chopped shallots and stir well.

When making pickles, it must be cleaned twice, so as to remove the taste of pickle soup, and when we mix pickles, the seasoning oil used is made in advance, that is, it is made with pepper, star anise, green onions, and ginger through edible oil, and when adding into the pickles, the taste will be more fragrant.

-【Secret pickled cabbage】--

Ingredients: 2 amaranth (about 1500 grams), appropriate amount of garlic sprouts, appropriate amount of garlic, appropriate amount of dried red pepper, 600 grams of aged vinegar, 50 grams of Maggi fresh, appropriate amount of salt, 20 grams of chicken essence, 150 grams of sugar, three star anise, appropriate amount of Sichuan pepper, vegetable oil.

Steps:

1. First of all, wash the amaranth and remove the outer skin, and cut it into 1 cm slices.

2. Then cut into strips 4 cm square.

3. Put the cut amaranth strips into a container, add 5 grams of salt, stir well, marinate for more than 3 hours, and kill the moisture of the amaranth. Killing water is a more important link, the inherent moisture of the indigo is more sufficient, so before pickling the indigo, killing the moisture of the indigo is an indispensable link, only the moisture of the indigo is killed, and the flavor of the prepared sauce can be better absorbed by the indigo.

4. Wash and cut the garlic sprouts, slice the garlic, cut the dried red pepper into sections, and put them on a plate for later use.

5. After killing the water, pour out the excess water, and then squeeze it by hand or use clean gauze to treat the excess water.

6. Put the amaranth into the container, put the garlic sprouts, garlic slices, and dried chili peppers respectively, add an appropriate amount of vegetable oil to the wok, put in 3 star anise, an appropriate amount of Sichuan pepper to fry the fragrance, and then take it out, heat the oil again and pour it quickly and evenly on the garlic sprouts, garlic slices, and dry and spicy peppers. Pouring hot oil first can ensure crispness, prevent deterioration, and effectively maintain the storage period.

7. Wash the wok, put in 600 grams of old vinegar, 50 grams of Maggi fresh, 150 grams of sugar, 20 grams of chicken essence, turn off the heat after boiling, pour the soup to cool, pour it into a container with amaranth, marinate for more than two hours before eating.