How to pickle pickles with artichoke, what are the home pickles with artichokes?

Pickled artichoke preparation: 2 kg of artichoke, 220 grams of soy sauce, 30 grams of oyster sauce, 10 grams of sugar, 5 grams of salt, and an appropriate amount of cold boiled water.

Steps: Put the purchased artichok into the water and scrub it repeatedly to clean it. Drain the washed artichoke and put it in a ventilated place to dry for 2-3 days, so that the surface of the artichoke is slightly wrinkled.

The artichoke that is ventilated and dried will taste sweeter and crisper.

Prepare a container for pickling artichokes, sterilize it with hot water, dry it and set aside. In a large bowl, add the soy sauce, oyster sauce, sugar and salt, and stir with a spoon until all the sugar and salt are melted. Put the artichoke into the container, pour the seasoned sauce into it, and then slowly pour an appropriate amount of cool white boil into it.

The sauce is all over the artichoke and the cap is screwed on. Put the container in a cool and ventilated place and marinate for 10-15 days, and then it can be eaten. You can also store the container in the refrigerator and refrigerate it.

When marinated and eaten, you can mix some sesame oil or cooked cooking oil before eating. Or take it out directly, cut it into small slices and eat, just as delicious.

The container containing artichoke must be thoroughly disinfected and cleaned, free of oil and water, otherwise it is easy to spoil or affect the taste. When the artichoke is marinated and eaten, it should be taken out with clean chopsticks or spoons without water and oil, otherwise it will easily cause the pickled artichok to change its taste.

When marinating artichokes, it is wrong to put salt directly, and teach you the correct method, which is simple, crisp and fragrant.

It's the season of pickling artichoke again, artichoke is also called "devil ginger", because its appearance is very similar to ginger, and it is an alien plant, so it is called "artichoke", many people like its crisp taste and unique fragrance, every year from October to November is the time when artichoke is listed in large quantities, people have bought it to pickle it up in various ways, you can eat it for a long time, drink porridge, eat hot pot, noodles when you clip out a plate, especially appetizing and greasy!

This year's artichoke is another bumper harvest year, the price is about the same as in previous years, or eight cents to a dollar a catty, I especially like to eat pickled side dishes, so each pickle is not missed, I shared with you the ...... of radish, pepper, mustard greensMany pickled dishes are made in the way, today I will share the simple pickling method of artichoke, everyone's taste is not the same, friends who like it can refer to it: when pickling artichoke, it is wrong to put salt directly, teach you the correct way, it is simple and crisp and very fragrant!

When choosing artichoke, it is best to choose artichoke with uniform size and smooth outside, so that artichoke has an even flavor and is easy to clean.

1.Clean the artichoke you bought back several times, carefully scrub the soil on the surface with a toothbrush, be sure not to marinate it with mud, it is unhygienic and affect the taste, and then cut it into thin slices and put it in a basin for later use.

2.Cut the red pepper into sections, cut the garlic into garlic slices for later use, the amount is according to your preference, and you can also do not put the pepper if you don't eat spicy.

3.Add more water to the pot, pour in the artichoke slices and blanch for 1 minute after boiling, and then take out the cold boiled water and clean it, the artichoke blanching can play a role in sterilization, and the artichoke is more crisp after the cold boiled water, but the blanching time should not be too long, 1 minute can be.

4.After blanching the artichoke with cold boiled water, rinse it several times with cool boiled water to control the moisture, then add an appropriate amount of salt, light soy sauce, extremely fresh, sugar, and then add the cut garlic slices and red pepper slices, mix well, cover with plastic wrap and seal it, you can eat it after 6 hours, put it in the refrigerator and store it for a long time.

Simple and crisp and rice pickled artichoke is done, artichoke is pickled like this, the pickling time is very short, you can eat it after 6 hours, you don't have to wait for many days, when pickling artichoke, don't add salt directly, add more blanching this step, artichoke is more crisp, and the preservation time is still long!

Method 1

Prepare the corresponding materials first, prepare 1 kg of magma, 1 kg of old brine, 10 grams of brown sugar, an appropriate amount of liquor stone salt and spice packets.

First of all, we need to wash the prepared artichokes, then put them along the river to dry in the sun, put all the prepared materials into salt water and stir well, cut all the dried magma into slices, and pour them into these mixed liquids. Usually the liquid water must be submerged with the artichoke slices, and then we seal the opening of the container, and it will be opened and eaten in about 7 days. <>

Method two

It is also necessary to prepare the pickling materials, prepare 300 grams of artichoke, and then prepare a little refined salt, monosodium glutamate, soy sauce, vinegar, sugar, and sesame oil.

In fact, this is the method of pickling sweet and sour artichoke, first remove the skin of the artichoke, then clean it, cut the onion into thin slices, preferably put it in boiling water to blanch it, and then we take it out of the pot and set it aside. Put some boiling water in the container, let it cool and put the magma directly into the water, then put all the materials prepared on it, also cover the lid, and eat it after a week or so. <>

The above two research methods are actually relatively simple, in daily life, if you prefer to eat magma pickles, you may wish to follow these two methods to make. The first method is a more conventional way to make pickles, while the second method is to make artichoke pickles with a sour and vinegar flavor. In fact, when we make the home version of artichoke pickles, the most important thing is to deal with Yangjiang in advance, for example, artichokes must be cleaned, and when pickling sweet and sour artichoke pickles, it is best to put them in the pot and blanch, so that the pickles will be more flavorful.

In fact, many people like to eat this kind of pickles, especially in the summer, drinking millet porridge, and then with a little bit of artichoke pickles, it must feel very refreshing.

Chop the artichoke and pickles, then prepare a jar, put them in, add vinegar, light soy sauce and salt, add a little bit of chicken essence MSG, and marinate it for a while.

Method 1: There are many ways to marinate artichoke, the simplest pickling method is to wash the fresh artichoke and put it in the sun to dry, wait for him to dehydrate and wilt, and then collect it and put it in a clean glass bottle, and then prepare an appropriate amount of pepper and pepper and edible salt, put them into the pot together, add an appropriate amount of water to boil, let the soup after boiling down, and then put it into a glass bottle to marinate the artichoke after cooling, and then put it in a cool place after sealing It can be marinated after 20 days. Method 2 Artichoker can be pickled with sugar and vinegar, so that it can be pickled into sweet and sour artichoke, when pickling, you need to wash the prepared fresh artichoke and dry the surface water, and then prepare an appropriate amount of edible salt, sugar and vinegar, boil them together into a pot into sweet and sour sauce, and then put it in a clean container with the processed artichoke to seal and marinate, and it can be flavored after ten days, and it can be eaten directly after taking it out.

Method 31, artichoke can also be pickled into sauce-flavored artichoke, when pickling, prepare fresh artichoke and soy sauce and edible salt, in addition to sugar and vinegar should also prepare some, in addition to the appropriate amount of garlic. Peel the garlic and wash it with water, then cut it into garlic slices, wash the fresh artichoke again, and then dry it and cut it into slices. 2. Put the artichoke and garlic together and mix thoroughly, then add the prepared soy sauce and vinegar, as well as sugar and salt, seal and marinate after mixing, and the sauce and fragrant artichoker can be marinated in about ten days, and you can eat it directly after taking it out.

The first thing is to wash the artichoke, then control the moisture dry, and finally put all the seasonings into the water to boil, and then become cold, and then put these artichokes in, and then add some millet spicy, then add some green peppers, and marinate for 15 days.

50 kg of artichoke, wash and remove impurities, put it in a clay jar, put a layer of artichoke and sprinkle salt, the amount of salt is 9 kg, and pour an appropriate amount of water after putting it down. Pour the jar once after one day, pour the jar once every two days after that, and consume it after about 15 days. The flavor is delicious, and it can be used as a side dish to accompany a meal, and has a certain auxiliary effect on diabetes.

The artichoke can be washed and should be dried for water, and some seasonings should also be added, boiled with water, and then filtered, and it should be put in a crisper and it should be sautéed so that it is ready.

Choose plump, tender ginger:

When choosing tender ginger, be sure to choose plump and tender ginger, so that the pickled ginger has more water and is more delicious. To judge the freshness of ginger, you can observe the leaves of ginger, if it is green, it means that it is relatively fresh. If the ginger is rotten, don't buy it.

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When cutting the ginger, try to slice it as thin as possible:

When pickling tender ginger, the roots and leaves of the ginger should be removed, washed, and then cut into thin slices, the thinner the slice, the crisper the pickled ginger is, and the more delicious it is; The knife and cutting board for cutting ginger must be clean, not mixed with cutting meat vegetables, and the knife can be burned on the fire to sterilize.

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The marinating time should be appropriate:

After the tender ginger is cut into thin slices, it is necessary to marinate the ginger, put an appropriate amount of salt, then stir well, and let it stand for about 8 hours. When marinating ginger, it is best to put it in the refrigerator if the weather is very hot.

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Do not squeeze the moisture dry:

After marinating the ginger, squeeze out some of the water, being careful not to squeeze it too dry, then add some sugar and stir again.

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Refrigerate in the refrigerator:

Put the pickled ginger into a glass bottle, the pickled ginger water continues to be placed in the bottle, then close the lid tightly and put it in the refrigerator, the freshly pickled tender ginger is a little spicy, and after refrigeration, the spicy taste will become lighter and become crisp and sweet. - That's the key!

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Eat your own pickled ginger, which is hygienic and clean, and you are not afraid of any preservatives, cyclamate and other additives; When you need to eat, use clean chopsticks to get a little out, and be careful not to dirty the ginger, so that the ginger can last for a few months, and it can also be used as a condiment for cooking vegetables to remove fish. Of course, if you like vinegar or soy sauce, you can also put some on it.

Take a clean small pot, add rock sugar and half the amount of white vinegar, slowly boil over low heat until the sugar melts, and let it cool fully. Add the other half of the white vinegar and stir well for later use. Ginger slices marinated for 4 hours will produce a lot of water, the ginger slices are vigorously drained and put into a clean glass container, pour in the cool sweet and sour sauce, use a spoon to charge the ginger slices, the amount of sweet and sour sauce should be just over the ginger slices.

Glass containers are capped and sealed. It can be eaten after 2 days, and it tastes better after a week. (You can make more and put it in the refrigerator for 2 months.)

If you put 3 more rose eggplants in a glass bottle (chrysanthemum tea is available at supermarkets), the ginger slices will slowly turn pink, and our pickled ginger will be transformed into a gorgeous sushi ginger in Japanese cuisine!

Peel the tender ginger (in fact, it's okay not to go, ginger peel is a separate Chinese medicine, but the effect of tender ginger must be very weak, so it depends on personal preference if you don't peel it.) Wash well, then drain, slice, and marinate for half an hour;

Try to squeeze out the water of the marinated ginger slices, which is basically ginger juice, and can also be used to marinate meat or make a cold salad or something, and it doesn't have to be thrown away directly;

Add a little water to the pot, boil the sugar, and then add vinegar (brewing vinegar is better) into it, adjust the ratio of sweet and sour according to your own taste, don't cook it for too long, otherwise the acetic acid will volatilize and the taste will not be right;

Sweet and sour ginger has a good health effect, remove pigmentation, ** dampness, enhance yang qi, it is best to eat two or three pieces in the morning, and it is best not to eat after noon, as the old saying goes, "eating ginger in the morning is better than ginseng soup, and eating ginger in the evening is better than arsenic".

Steps: 1 To choose young ginger, the ginger head is a little purple, if you choose old ginger, even if it is done, it is really difficult to swallow.

2 Wash the ginger, peel it, control the water and slice it. The entire tool used for over-weighing should be cleaned on one side and should not have grease stains.

3 After slicing, put it in a clean basin, put a handful of salt, stir well, kill water, need more than 30 minutes.

4 Squeeze the sliced ginger out of the water by hand and dry it in the sun.

5 Rock sugar: vinegar: ginger slices = 1:2:3, white sugar can also be used, white vinegar and aged vinegar can be used, it is best to use brewed and fermented vinegar, blended vinegar does not play much role. Add the rock sugar to the vinegar and a certain amount of water, bring to a boil and let cool.

6 Put the ginger slices into a clean bottle, press them tightly with a spoon layer by layer, then pour in the icing sweet and sour water, and cover the ginger slices. Don't overfill the bottle.

7. After two days of fermentation at room temperature, you can eat it, and then put it in the refrigerator, which can be stored for two or three months, and there can be no oil stains during the whole process of submerging.

Add a little water to the pot, boil the sugar, and then add vinegar (brewing vinegar is better) into it, adjust the ratio of sweet and sour according to your own taste, don't cook it for too long, otherwise the acetic acid will volatilize and the taste will not be right;

Put the processed ginger slices into a jar without water and oil, and then pour in the sweet and sour sauce that has cooled down, not too much, and all the ginger slices can be done;

After sealing and marinating for more than 1 day, you can basically eat it, and then you can put it in a cool place or refrigerator, and it will taste better if it tastes better for a little longer.