How to make red pickles, how to make red pickles

Most of the raw materials are cranberries, and the cranberries pickled with salt have a strong salty taste and can be stored for a long time. Can be eaten raw.

Red pickles. The mention of local red pickles reminds us of the distant past associated with it.

In the Hanhai Desert, there were a few poorly dressed people. There are no people, no roads, they cut with experience.

Directions, over a sand dune, over another dune. As the sun sets, they stop their tired footsteps, eat a bite of fried noodles, chew a pinch of red pickles, and wait.

Accompanied by the stars after nightfall.

Fall asleep. To this day, farmers in the Hetao area have been eating red pickles. Even children who go to school in rural areas often carry it in their pockets as snacks.

Red pickles are very salty, and can be eaten dry or soaked, and they are particularly chewy to eat.

Red pickles are lighter, about a kilogram of red pickles, the volume is the size of four or five apples, and it is used as pickles.

Eat, a person can eat for dozens of days.

In the season when there is no harvest, red pickles are a dish that helps the poor. Therefore, the peasants in the poor mountainous areas, every year.

To make red pickles. At present, the common people in the Hetao area still regard red pickles as one of their daily foods.

After the autumn harvest, the cranberries are washed and pickled. The next spring, take it out and slice it or cut it into shreds, then let it dry until it is almost dry, and then use the original.

The soup (salt soup) is boiled and dried, and it becomes a maroon-red red pickle. Or add vinegar and chili pepper for better taste.

When eating, break it up and soak it in rice soup or an appropriate amount of boiling water, it is not hard at all.

Simmer the pickles in red and then develop.

Ingredients: appropriate amount of monosodium glutamate, appropriate amount of blending oil.

The preparation of red pickles is as follows:

1.After washing the pickles, cut them into small cubes, and cut the fat and lean meat into dicesAfter pouring a small amount of vegetable oil into the pot and heating it, pour in the diced fatty meat and stir the oil 3Then pour in the diced lean meat and stir-fry together.

4.Cut the bell pepper into small pieces and add to it.

5.Pour in the pickles and stir-fry together.

6.Add a small amount of monosodium glutamate when it is cooked, stir-fry evenly and you can get out of the pot 7Diagram of the finished red pickle.

Ingredients: vinegar, soy sauce, sugar, salt, water.

Spices: 1 clove, 3 fresh red peppers, 2 bay leaves, 5 black pepper granules Pickled vegetables: cucumbers, garlic, green peppers, carrots, onions Method 1, boil the soup first: add a little soy sauce to the water (adjust the color according to your preference), add sugar and salt to boil.

2. After boiling, turn off the heat and add vinegar. Vinegar is volatile easily, and turning off the heat can prevent it from volatilizing.

3. After the glass bottle is washed, it is scalded with boiling water for sterilization, loaded with vegetables and spices, and sealed for a few days after adding soup.

4. Pour out the soup, put it in the pot and cook again. If the flavor is not strong, you can add some salt, sugar, and vinegar. Because the moisture coming out of the vegetables during the pickling process will affect the taste. This can be stored for a long time if repeated once, and it has a crispy texture and good taste.

Ingredients: appropriate amount of monosodium glutamate, appropriate amount of blending oil.

The preparation of red pickles is as follows:

1.Wash the pickles and cut them into small cubes, and cut the fat and lean meats into cubes.

2.Heat a small amount of vegetable oil in a pot, then pour in the diced fatty meat and stir the oil.

3.Then pour in the diced lean meat and stir-fry together.

4.Cut the bell pepper into small pieces and add to it.

5.Pour in the pickles and stir-fry together.

6.Add a small amount of monosodium glutamate when it is cooked, stir-fry evenly and it can be out of the pot.

7.Diagram of the finished red pickle.

Pickled red pickles are made of red cranberries with high sugar content, dig back the cranberries in the ground, clean them, all the halves are salted for about two months, the cranberries already have a sour taste, and then cut them into slices or shreds, my mother generally cuts large slices, a little thicker, so that it tastes more chewy, dry for two days, and then put it in the pot, add rock sugar, chili powder (not too broken fine powder, to the kind of hand-ground chili pepper) soy sauce, slow cooking, boil until the cranberries are soft and rotten, generally we cook for 4-5 hours, At this time, the fragrance of red pickles is already very strong, (smell it and can't help but saliva will flow out) take it out for the second time to dry, cover it with a layer of fine gauze when drying, so that it is more clean and hygienic, about 2-3 days can be sun, eat a bite of sour and spicy delicious, chew a chew full of muscles.

The amount of rock sugar and chili pepper is set according to personal preference, and our family doesn't like too spicy and sweet either, so we don't put too much rock sugar and chili every time we cook it.

Red pickles are suitable for long-term storage, easy to carry, can be accompanied by rice and wine or as an appetizer, take out a handful of meals when eating in winter, and put one in your pocket from time to time when the mouth is light. Now with a sealed small package, there is no need to put it in the pocket like when we were children to get dirty, it is more convenient and hygienic, as long as the mouth is sealed for a long time, it will not dry, and it will not affect the taste.

The handmade red pickles are not only the dishes, but also the taste of home, the taste of mother.

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Pickling method of red pickles 1, wash the cranberry leaves and hairy roots, cut it into pieces, put it in a jar, and marinate it with salt. Salt should be less, and pickled to sour. 2. In the spring of the second year, take out the cranberries pickled in the jar and let them dry in the sun.

3. When it is almost dry, put it in a pot and cook it soft with the salt-salted soup that has been pickled in this dish. 4. Then it is dried and sealed in the jar for storage, so that the maroon red pickles are made.

How to pickle red pickles.

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Pickling method of red pickles 1, wash the cranberry leaves and hairy roots, cut it into pieces, put it in a jar, and marinate it with salt. Salt should be less, and pickled to sour. 2. In the spring of the second year, take out the cranberries pickled in the jar and let Taiyan dry in the sun.

3. When it is almost dry, put it in a pot and cook it soft with the salt-salted soup that has been pickled in this vegetable. 4. Then it was dried and sealed in the jar, so that it was made into a maroon red pickle.

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Precautions for pickling pickles1Choose a marinade: If the number of pickling is large and the storage time is long, it is generally marinated in a jar.

Pickled semi-dry pickles, such as spicy dried radish and eggplant kohlrabi, should generally be pickled in jars, because the belly of the jar is large and the mouth trembles and grinds small, which is easy to seal. 2.Sauce pickling should be done with a cloth bag:

Pickled pickles, generally cut the raw vegetables into slices, blocks, strips, shreds, etc., so that the pickles can be easily immersed in the tissue of the dish. 3.Sauce and sleepy rakes should be made of wood, not metal:

Both sauce making and pickling require frequent raking. Rake is to use a sauce rake to turn the pickles up and down.

1. Shred the radish, cranberries and taro.

2. After mixing, put it in a jar and marinate it with salt.

3. In the spring of the second year, take out the radishes, cranberries and taro pickled in the jar.

4. Let the sun dry for a while, and when it is almost dry, put it in the pot.

5. Use the salt-salted soup that has been pickled in this dish and cook it.

6. Cut into thin strips, or steam the chopped vegetables in a basket.

7. Hold the eggs into a round ball, dry it, and put it in the jar to seal and store.