How to pickle snow red to make it delicious? How to pickle snow red is the best

Wash and dry the snow red and put it in the jar to pickle, and when you put it in the jar, you can put a layer of snow red and then a layer of salt.

Ingredients: Appropriate amount of snow red.

Excipients: 1 package of pickle salt, 1 small jar of pickles.

Step 1: Buy back the snow red. Remove old leaves, large roots.

Step 2: Spread out in a cool place and dry for a day or two. In order to reduce the amount of water in the snow red.

Step 3: Wilt and prepare for marinating. After looking at the very tender snow and red for a day and a night, a lot of yellow leaves come out, and the yellow leaves are removed when pickled. In fact, there is not much red in the snow, and it will be even less when it is pickled.

Step 4: A bag of kimchi salt, you can also use Pu Neng iodized salt.

Step 5: A small jar of pickles. Wash well in advance and cool dry.

Step 6, basically in accordance with, a layer of cabbage, a layer of salt, while putting it with your hands to press hard, the ratio of cabbage and salt, according to 10:1 or 10:2, if you have eaten it recently, you can put less salt appropriately, if you want to put it for a long time, you can put more salt.

You can put less salt layer by layer, and sprinkle more salt on the top.

Step 7, all done, put in a cool place, it is best to find a heavy thing to press, I didn't find a heavy thing at home, so I put a plate on it, and pressed a barrel of oil on it. Do not cover the lid. During the pickling process, the mustard flavor was very strong, and the lid could not be dispersed.

Step 8: The next day after pickling, you can see that there is salt water below, and after an interval of one or two days, toss up and down. So that the snow can be stained with salt water. After seven days, it's almost ready to eat.

The whole pickling process does not stick to water and oil, otherwise the snow will be red or sour.

Step 9: Take out the snow red after pickling. Stir-fried, or with meat, or marinated, are all very good.

Precautions: 1. Be sure to wait until the snow is red before starting to pickle, so that you can consume most of the water in the snow.

2. Old leaves and yellow leaves must be removed.

Prepare ingredients: 5000 grams of snow red, 300 grams of salt, 100 grams of white wine.

Production method: 1. Buy fresher snow red in the market, be sure to look at it when choosing, it must be that the leaves are relatively fresh and tender, and you can't wilt.

2. Then remove the yellow leaves and rotten leaves in the snow, then remove the roots, clean them in the water and remove the dry water.

3. First put the snow red in the sun to dry for about a day, until the whole is wilted.

4. Then put the dried snow fern in the waterless and oil-free ** and add an appropriate amount of edible salt.

5. Then rub vigorously with your hands to squeeze out the water inside and pour it out.

6. At this time, prepare a water-free and oil-free container, then wash it with liquor first, then rinse it with clean water and dry it to dry.

7. After drying, put all the kneaded snow red into it, and then pour in a little white wine after compaction.

8. After the jar is sealed, put it in a cool and dry place, it can be eaten in about 20 days, we can add snow red before eating, soak it in water, reduce the salt, and then it can be used to fry or stew meat.

Ingredients: Appropriate amount of snow red, salt, bay leaf or licorice.

Preparation: First of all, the snow red is picked and washed. When picking, be careful not to repair the roots, and let the snow red keep it as original as possible, just pick those rotten leaves.

Put them in a pool or larger basin and start sprinkling salt on the snow. I prepared a pound and a half of salt for these ten catties of vegetables, and set aside half a catty for later use, and this catty of salt was to be used for vegetable water. The leaves have already been cold and wilted, so the focus is to sprinkle salt on the roots of the vegetable patch, and knead the roots to let the salt enter inside.

Flip the vegetables so that each vegetable comes into contact with the salt. Then let's let the dishes sleep for a while......Also, don't run out of salt at once, you should set aside some first. After about an hour, water will come out of the dish.

Drain the water, find a clean basin without oil, and put the dish in it. When stacking, the roots should be pressed against the leaves and arranged in the pot, and the salt should be sprinkled layer by layer. Leave them uncovered for a day, during which you can take the time to flip them over and pour the top dishes underneath.

Next, you can enter the altar, and you must dry the water that comes out of the brake before entering the altar. The leaves should also be pressed against the roots, but there is no need to sprinkle any salt at this time. After all this was done, I went to boil water, and I boiled half a catty of salt with three catties of water.

There is also a little bay leaf in it, and of course, licorice can also be added, both of which can play a role in harmonizing the taste and preserving. One thing to remind you is that when you buy bay leaves in the spice shop, you must see if there is any mold, otherwise it will be moldy if you add it! When the water is cool, you can add it to the altar.

Just cover it for the first few days, you don't need to add a water seal first, and you have to let the turbidity have a chance to escape.

You may think that why do you need so much work, just boil salt water to marinate! Sometimes I find it very laborious, but only then will the pickled vegetables be bright green, crisp and neat, and retain the unique aroma of fresh snow red. If it is directly marinated, the juice of Xueli red itself will make the marinade become turbid, and the finished product will not be green, but also soft and color, and it will rot if it is not good.

If the snow is red, how to pickle it to make it delicious? If you want to sew the soles of your shoes, you just have to wash them first, soak them for a while, and then put them in the jar and marinate them.

Wash the snow red and dry it for a day, put it in the jar and add salt to seal it, and you can eat it in about half a month.

How to pickle snow red to be delicious, you should sing some spices, or green onions, ginger and garlic.

First of all, we are pickling the snow mushrooms, you need to rinse the snow fern with water first, and then dry the water and dry it, so that the moisture of the snow fern can be slightly reduced.

After the snow mushroom is dried, then we take an oil-free, water-free and oil-free basin, put the dried snow mushroom, and then sprinkle a layer of salt, so that the snow mushroom and salt are put into the plate in turn, generally speaking, a pound of snow mushroom needs to put one or two salts, and then sprinkle some peppercorns on the top so that the snow mushroom is rubbed vigorously by hand, until the snow red is rubbed and changed color, and then the water inside can seep out.

Put the kneaded snow mushroom in the jar prepared in advance, press it by hand, pour an appropriate amount of liquor into the jar, seal the mouth of the jar and put it in a cool place for about 20 days to take it out and eat, so that the pickled snow mushroom is very delicious, and the color is also very beautiful.

Snow red, an annual herbaceous plant, a variant of mustard greens, pickled with mustard leaves and stems, is snow red (also known as snow rich). The leaves are deeply lobed, the edges are shrunken, and the flowers are bright yellow. The stems and leaves are common vegetables and are usually eaten pickled.

In northern China, in autumn and winter, the leaves turn purple-red, hence the name "snow red". In southern China, it is rarely seen as "snow red", which turns purple red, so it is also misrepresented as "snow mushroom".

The first step, when buying snow red, be sure to choose fresh and crisp tender, then cut off the roots one by one, then pick off the yellow leaves, rinse them, and finally hang the snow red upside down in the sun to dry, dry the surface moisture, and dry until the hair wilts, about half a day. The second step is to put the snow red into an oil-free basin in batches, sprinkle the salt in the ratio of 10 catties of snow red 6 taels of salt, and rub it evenly with your hands until the water in the snow red seeps out. The third step is to prepare an oil-free jar, clean it, and then scald the inner wall with boiling water several times, control the moisture and let it dry.

The fourth step, at this time, put the kneaded snow red into it one by one, press each layer by hand, and finally pour in a little liquor, and then seal the mouth of the altar with plastic wrap and then cover it and place it in a cool place. After 20 days, it can be eaten, and it must be soaked in water several times before eating to allow the salt to precipitate. In this way, the snow red is pickled, and the stir-fried vegetables and stewed meat are very delicious.

Ingredients: red snow, salt.

Steps: 1. Dry the snow red for a day.

2. After drying the snow red for one day, add salt and marinate.

3. Marinate in the snow for a day.

4. After marinating for a day, wrap the snow red into a ball, and then squeeze out the water of the snow red.

5. Put it in a clean container and you can eat it in a month.

6. Finished products.

Remove the old leaves that are red in the snowPut it in the sun for 12 hours, take it back and put it in a clean jar after drying, sprinkle with salt, stir well with your hands, and wait for 7 daysAfter that, the pickled snow red is the best to eat, and the method is as follows:

The materials that need to be prepared in advance include: 980 grams of snow red, salt to taste.

1. The first step is to remove the red leaves in the snow.

2. Then put the snow red in the sun for 12 hours.

3. Clean the pickled jar and dry it in the sun.

4. Put it in the jar after 12 hours of red drying in the snow, add salt and mix well with your hands, and wait for 7 days.

After the day, take out the snow red so that it can be eaten.

Notes:The pickled snow red tank needs to be washed in advance, and there can be no moisture, otherwise the snow red will be moldy and rotten.

Snow red mainly grows in the north, so southerners may eat less, the nutritional content of snow red is very high, generally everyone is to make it into pickles, rarely fried directly to eat, snow red has a certain medicinal value, it has the effect of clearing heat and reducing swelling, often eat can also be appetizing and digestive, sometimes eat big fish and meat to eat tired, you can eat a little snow red, so that it has the effect of relieving greasy, its biggest benefit is that it can detoxify, eat some snow red, can bring out the garbage accumulated in the body, often eat can **.

First of all, prepare some snow red, put the snow red in a sunny place to dry, cut off the roots of the snow red with a knife, dry it for a period of time and put it in a large basin, rinse it with clean water, wash the vegetables several times, put the washed snow red on the board to control the water, prepare a large basin, and put the snow red that controls the dry water into the large basin.

Then sprinkle an appropriate amount of salt, start to knead with your hands, rub hard and see that the leaves of the snow red have become deeper and softer, and then put the kneaded snow red into a large vat or vat, put a layer of salt after pressing it, and then sprinkle a layer of salt, so that each layer is sprinkled with a layer of salt, until the last layer is sprinkled with a layer of salt, and then a big stone is placed on it, and the snow red is pressed tightly and then covered with a bucket lid, and then pressed on the bucket lid with a brick, sealed and waited for 20 days to eat.

There are several places to pay attention to to make this pickled snow red, the first point is that the snow red bought back should be dried first, so that the dish is not so wet, the second point is that the snow red should be rubbed with salt before pickling the snow red, the purpose of this is to make the snow red better taste, and the salt can enter the dish, and the third point, the pickled snow red should be sealed well, and the lid should be covered after the big stone is covered, and in order to prevent it from being loose, it is necessary to put stones on the cover.

Red pickles in the snow are a favorite food for many people, how do you usually pickle them? Today, I will share two methods, friends who love to eat red pickles in the snow can learn to do it.

Snow red, an annual herbaceous plant, a variant of mustard greens, with deeply lobed leaves, shrunken edges, and bright yellow flowers. The stems and leaves are common vegetables and are usually eaten pickled. First of all, the first is the first method, prepare the ingredients:

10 catties of snow red, 6 taels of salt, 20 grams of Sichuan pepper, appropriate amount of ginger, green onions, and dried red peppers. Remove the yellow leaves from the red in the snow, cut off the roots, wash and dry. Wash the cutting board, knives and all other utensils and let them dry.

Dry in the snow until the leaves are wilted and dehydrated, it doesn't matter if the vegetables are dry, and the water will come out again when you add salt. Chop and put in a large pot, sprinkle the salt and peppercorns evenly into the red crumbs in the snow.

Wear rubber gloves, rub the snow red with both hands, pay attention to the inspection during the kneading process, and mix the snow red and salt evenly until the dark green salt water is kneaded. Cut the green onion, ginger and dried red pepper into shreds, mix well with the kneaded snow red, and put it in a jar. After 15 days, the pickled sherry red is ready to eat.

Use oil-free and water-free chopsticks to take out the amount of one serving, and seal the rest tightly and store it in the refrigerator.

Then there is method 2: pick the snow red, keep the whole tree of the original vegetable when picking the vegetables, and remove the yellow leaves. Wash after air-drying for half a day, and then control the drying for half a day.

Then place the sherry red in a clean container and sprinkle a layer of vegetables with a layer of salt in a ratio of 10:. In the following days, the water that seeps out of the snow red will basically submerge it, and the snow mushroom can be turned up and down several times a day to promote the melting of the salt, and second, to dissipate the spicy smell of the dish and prevent it from turning yellow.

After the snow is completely soft and wilted, you can tie it into a small handful, tie it according to the size of the amount eaten at one time, tie it and press it tightly in the container. Do not leave the mushrooms in the air, and then store the container in a cool place, and it is best to eat pickles after 30 days to avoid the peak of nitrite formation.