Xueli red can be made into pickles, how to pickle without discoloration?

If you want to talk about pickles, first choose the Northeast. In places where there are temperatures at the end of six months of the year. It's especially important to store a variety of dishes.

Although logistics has developed in recent years. A variety of out-of-season vegetables are also commonplace. But eating habits have become a culture.

So every year in September of the solar calendar. It is the season when the people of the Northeast start pickling. Sauerkraut, chili sauce, soy sauce pickles, mustard cherry blossoms, and snow red are must-have home cooking.

Preparation for pickled snow mushrooms.

1. The choice of snow red. First of all, choose a tender texture with an emerald green color, without yellow leaves and old leaves. Fold the outer root with your hand.

It can be easily broken without tendons. 2. Dry out some water vapor in a cool place. Don't pickle it directly when you buy it.

It should be further removed and washed. Leave to dry in a cool place. Until it wilts slightly.

3. Rub and finish. Rub the dried snow red into an aqua green. (It is recommended to use a washboard, and Tohoku does just that.)

At the same time, pay attention to the Tao. Don't be too pushy. When they are all kneaded, they will not pickle vegetables.

Because after marinating and throwing it away, it is better to throw it away. Waste of salt).

4. Clean and dry tank. The preparation of the vat is also important. Be sure to brush it off in advance.

Before wiping dry. Dry the excess water vapor (to prevent spoilage)5 Formal marinating. Sprinkle a layer of salt on the floor of the jar.

Put a layer of snow red and sprinkle a layer of salt. until the last layer. Seal the top of the cylinder with salt.

Just find a suitable cylinder stone to prevent the leaves from floating.

6. Storage. If the dish is not pickled, everything is fine. The pickled sherry should be at the right temperature to ensure the best results. It is best to store pickled snow red in a cool and windy, sunny place, and the temperature is between 5-8 degrees.

Brief summary. The method of marinating pear red can seem complicated. It's actually quite simple. It can be summed up in a few simple words. Pick, wash, dry, finish, pick, and store in the shade. Can.

Special reminder if the temperature in the place of storage is slightly higher. You can use the method of pouring the jar to prevent the vegetables from being covered yellow when the temperature is high.

Heilongjiang special dishes - pork belly stewed in the snow red, frozen tofu.

1) Rinse the snow red and soak until excess salt. Wash the frozen tofu with water and set aside.

Wash and slice the pork belly. 2) Add a pinch of soybean oil to a pot.

Add the pork belly and stir-fry until the fat is removed. Add the ingredients. Stir-fry the green onion and ginger until fragrant, and stir-fry in the washed and dried snow.

Add an appropriate amount of water. Add the frozen tofu, 3: Add salt, chicken essence and sugar to a boil over high heat.

Simmer over medium heat until the frozen tofu trembles, add a little MSG. Sprinkle with pepper and serve. Features:

The snow is red, crispy and tender, with a meaty taste, and the frozen tofu is full of flavor. The soup is umami and delicious.

When pickling snow red, the surface moisture must be dried after cleaning, because the surface water is raw water, which is the key to easy discoloration; When pickling, it is best to use coarse salt, the main ingredient is sodium chloride, which can not only make the pickles more delicious, but also the color of the pickles more beautiful; You can add a small amount of baking soda, which can not only remove the odor, but also maintain the effect of bright color.

First of all, we clean the snow red, control the moisture and put it in the basin, and then sprinkle in an appropriate amount of large grains of salt, seal it, and put it in a cooler place.

You can sprinkle some cooking wine on it while marinating, and then it won't change color, and if you sprinkle some other spices, there's a good chance that it will change color.

Winter is coming, pickled red pickles in the snow.

1. Buy the snow red, pinch the root of the snow red with your hand, it can get out of the water, it can be easy to break, so that the vegetable is tender.

2. Remove the yellow leaves, wash them under the pool, and let them dry in the sun for a day.

3. Take the vegetables home at night and sprinkle a layer of salt on one layer of vegetables. The ratio of vegetables to salt is 10:1, so it is not easy to spoil and can be eaten until the next spring.

4. By the next morning, some of the vegetables have been pickled out of the water, and then pour the top dishes and the following dishes one by one, so that it will be easier to get out of the water.

5. By the evening of the second day, the dish has already come out with a lot of water, and then it is ready to enter the altar.

6. The jar should be cleaned in advance and upside down for one day.

The practice of pickling snow red.

1.Bought back snow red. Remove old leaves, large roots.

2.Spread out in the shade for a day or two. In order to reduce the amount of water in the snow red.

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 less when it is pickled, hehe.

4.A bag of kimchi salt, you can also use Pu Neng's iodized salt.

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

6.Basically, a layer of cabbage, a layer of salt, press it with your hands while putting it, and the ratio of cabbage and salt is 10:1 or 10:

2. If you have eaten it recently, you can put less salt appropriately, and 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.

7.Get it all done, put it in a cool place, it's best to find a heavy thing to press, I didn't find anything heavy at home, so I put a plate on it, and pressed a bucket 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. Hehe.

8.The day after pickling, you can see that there is salt water underneath, and after an interval of one or two days, you will 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.

9.After pickling, the snow is red. Stir-fried, or with meat, or marinated, are all very good.

The season of pickles is coming, teach you to pickle the snow red, decades of old methods, it will not be bad if you put it for a year.

Here's how to pickle the red pickles in the snow:

Ingredients: 1200g of snow red, salt to taste.

1. First of all, remove the old leaves and roots of the prepared snow red, and put it aside for later use.

2. After processing, put the snow red in the sun for 24 hours.

3. Clean the cylinder well and dry it naturally.

4. Then put the dried snow red into the jar, add salt, and grasp it well.

After an hour, the marinated water is discarded and left for a week.

6. You can take it out after a week, and it's done.

1. Clean the mustard greens first, prepare a clean waterless and oil-free food box, first spread a layer of mustard greens on the bottom, sprinkle a layer of salt, and then spread a layer of mustard greens.

2. Cover with a lid, place in a cool place and marinate for 48 hours. When the time is up, put the pickled mustard greens into a waterless and oil-free clean jar, press it tightly with your hands, and pour the brine of the pickles into the jar, the amount of water must overflow the pickles, otherwise the pickles are easy to spoil.

3. Pickle at room temperature in a cool place for three to six months, the pickles are green for one or two months at the beginning, and the pickles turn yellow at the back, the yellow is the most fragrant, and the pickles are particularly strong, cut a little and fry them or eat them directly.

4. After pickling in snow red, there is a special umami and fragrance, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to appetize and help digestion.

1. Take 15 kilograms of snow mushrooms, kilograms of salt, 5-7 heads of garlic, 50 grams of Sichuan pepper, and 2 red peppers. Wash the snow fern with clean water, cut off the roots, remove the yellow leaves, and put it in a ventilated place to dry in the shade until the whole snow fern leaves are a little wilted. Cut the mushrooms into 1 cm pieces and place them in a basin for later use.

2. Finely chop the garlic, ginger and chili pepper, put them together with the pepper and salt in a pot with snow mushrooms and stir well, and then rub them with your hands until the snow mushrooms wilt. Fill the mixed snow fern into a jar, load it 10 cm high, press and tamp it until it comes out of the water slightly, and then press and tamp it until it is finished one after another.

3. After all the snow mushrooms are loaded, seal the mouth of the altar tightly with plastic sheeting, put it in a cool place, and eat it in about 20 days. The snow mushrooms pickled in this way taste fresh and refreshing, crispy and spicy, and have a unique flavor.

In order to keep the snow fern fresh and tender, it is best to use a pair of special chopsticks when taking the vegetables, and there can be no traces of oil, and seal the mouth of the altar after taking the dishes.

Pickled red cabbage in the snowHere's how:

Tools Ingredients: 1 kg of snow red, 100 grams of salt.

1. In many areas, pickled snow red can be found in a crisp state, even if it has been marinated for a long time.

2. Wash the purchased snow red with clean water, and then remove the big roots and rotten leaves of the snow red, which are all obstacles to pickling the snow red.

3. Take out the kitchen paper and wipe the moisture on the surface of the snow red, then find a plate or dustpan and put the snow red in it.

4. Put the snow red in a dry and cool place, and then proceed to the next step after two days, the purpose of which is to remove the excess water in its body.

5. After two days, we will find that the snow red has wilted, this is the best time to pickle the snow red, put the snow red in a pot, and if there is a clay pot at home, it is best to put the snow red in the clay pot.

6. Sprinkle an appropriate amount of salt into the container, not too much, just cover the bottom of the container, and then sprinkle a layer of snow red on it, press it tightly with your hands, sprinkle a layer of salt on top of the snow red, and then put another layer of snow red.

7. Put all the snow red into the container according to the above method, and then seal the mouth of the container with plastic wrap, and turn the snow red with chopsticks two days later, seal it with plastic wrap again, and marinate it after five days.

Materials required for pickling snow mushrooms: 10 kg of fresh snow mushrooms, 2 kg of coarse salt

Steps:1Cut off part of the roots of the snow mushroom, keep a little root, select the old leaves, yellow leaves, the snow mushroom does not need to be washed, and the snow mushroom is easy to rot after pickling.

2.Spread out the snow mushrooms, let them dry in the sun, and dry the snow mushrooms a little wilted, not for too long. Remove some of the water from the snow mushroom, so that it is easier to rub it later, and the stems and leaves of the snow mushroom are not easy to break and break.

3.Take a handful of snow mushrooms and put them in a basin, sprinkle a handful of coarse salt, rub the snow mushrooms with your hands, knead the snow mushrooms to get out the water, and make a part of the salt hang on the snow mushrooms, so that the effect is the best, and the pickled snow mushrooms are emerald green in color.

4.Wash the pickle jar in advance, dry, do not have oil and water in the jar, knead the good snow fern code in the jar, the rest of the snow fern are kneaded in the same way, turn the circle yard in the jar, the remaining salt, sprinkle on the top layer, press a stone on the snow fern, put it in a cool place, 1-2 days later, it will be pickled out of the water, not over the snow fern, don't add water to the pickled snow fern, it is easy to rot with water, and the snow fern can be eaten after half a month of pickling.

Tips: The ratio of pickled snow fern to salt is 10:2, that is, 10 catties of snow fern put 2 catties of coarse salt. Don't add water to pickled snow mushrooms, it is easy to rot when you add water, and the water that is naturally pickled is enough. The inside of the jar of pickled vegetables should be clean, free of oil and water.

Here's how to pickle the mushroom:Required materials: 10 kg of fresh snow mushroom, 2 kg of coarse salt.

Steps: 1. Cut off part of the roots, retain a few roots, and select the old leaves and yellow leaves.

2. Spread out the snow ferns, put them in the sun to dry, and dry the snow ferns a little wilted, don't dry them for too long.

3. Take a handful of snow mushrooms and put them in a basin, sprinkle a handful of coarse salt, rub the snow mushrooms with your hands, and rub the snow mushrooms to remove the water, so that a part of the salt hangs on the snow mushrooms.

4. Wash and dry the pickle jar in advance, do not have oil and water in the jar, trap the kneaded snow fern yard in the jar, and knead the rest of the snow fern in the same way, turn the circle yard and chant it in the jar, sprinkle the remaining salt on the top layer, and then press a stone. The snow residue can be eaten after pickling for half a month.