How to pickle red cabbage in the snow, how to make pickled red cabbage in the snow delicious

Pickled snow mushrooms. Ingredients required: sherry mushrooms, pickled salt.

Specific methods: 1. Pick the snow fern you bought first, pick off the yellow leaves on it, and then wash it.

2. Wash and be sure to dry the water, preferably for about two days.

3. Cut the dried snow fern into small pieces of one centimeter, or you can not cut it.

4. Cut it and put it into a large basin without water and oil, sprinkle an appropriate amount of pickling, about a pound of snow mushroom is 20-30 grams of pickling.

5. Then keep kneading to rub out the water in the snow mushroom, so that the snow mushroom can fully absorb the salt, so that it is not easy to spoil when pickling.

6. After kneading, take a look at the water. Put it in a water-free and oil-free pickle jar and press it tightly every time you put it in.

7. Finally, pour the pickled water into it, sprinkle a layer of salt on the surface, seal it and marinate for about 20 days.

The pickling time must be more than 20 days, because we all know that in the process of pickling pickles, a kind of nitrite will be produced, and the concentration is the highest in about a week, and eating it at this time will cause poisoning, etc., which is not good for health, and it will gradually disappear after 20 days. So be sure to eat it after 20 days.

Winter is coming, pickled red pickles in the snow.

Now it is the beginning of winter, which means that it has entered the winter, after the winter weather is getting cooler and cooler, at this time people often like to make some pickles, because there are fewer vegetables in winter, so if you make pickles, take them out in the morning to eat, it is also very convenient, and it is also very appetizing, and we in China, especially in the countryside, often like to make some pickles in winter.

Now this season, in addition to pickled cabbage, snow fern is also a very good ingredient, and pickled snow fern is also a very popular pickled vegetable, especially in the northeast region, they taste like pickled snow fern in winter, in fact, in every region of our country there are snow red planting snow fern, it belongs to the sex warm taste to sweet, and the snow fern ** is also very cheap, if you often eat a little snow red, not only can relieve the phenomenon of swollen gums, but also can effectively relieve the symptoms of cough and phlegm, At the same time, eating a little snow red often can also improve constipation, and snow mushroom also has the effect of relieving hangover and reducing swelling.

In addition to the effect of snow mushroom, it is also very many ways to eat, we can not only eat fresh, but also can be made into pickles to eat, and later take out as a small pickle for breakfast, very appetizing. Generally speaking, one of the most common ways to eat snow fern in rural areas is pickling, especially in the late autumn season, it is a good season to pickle snow mushroom, so at this time, we often make snow mushroom into pickles, but we all know that pickles generally contain nitrite, if the nitrite content is too high, it will have a certain impact on our health, in fact, nitrite only after reaching a certain concentration, will have an impact on our body, Moreover, the general food pickling for about seven days will cause nitrite to reach a peak, and if you continue to pickle, the nitrite content will gradually decrease. So whether it's pickled cabbage or pickled snow mushrooms?

It is necessary to marinate for a longer period of time to reduce the nitrite content.

1. First of all, when we pickle the snow fern, we need to rinse the snow fern with clean water, and then dry the water and dry it, so that the moisture of the snow fern can be slightly reduced.

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

3. We put the kneaded snow fern in the jar prepared in advance, press it by hand, and then 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 fern is very delicious, and the color is also very beautiful.

Hello, I'm happy to answer for you, it takes about 2-3 minutes to type, please be patient

The method of pickling snow red is as follows: 1. Before pickling snow red, first dry the snow red outdoors for about a day and a night. The purpose is to dry out the excess water, so that the snow is red and wilted, and the volume is reduced.

2. Put the dried snow red into a container or sprinkle salt, pepper and other seasonings on the board, which can be increased or decreased according to personal preferences. 3. Then knead and press by hand to make the salt infiltrate into the dish, and knead the water to make the color of the dish darker and softer, and store it in a container, with a jar or a small jar.

4. It is usually marinated for 10-20 days before eating.

Tips: In addition, in order to make the snow red do not appear rotten vegetables, it is best not to clean before pickling the snow red, if the vegetables bought back are dirty, you can remove the yellow leaves and rotten leaves when drying, and use a knife to cut off the excess roots and then pickle. When marinated, do not place in a place where the temperature is too high.

When you eat it, put it in water in advance to remove excess salt, and wash the dishes at the same time. If you put less alkaline noodles when marinating and kneading vegetables, it will maintain the bright color of the vegetables.

How else can I help you? If you can continue to consult me, if not, good luck and get rich this year above the trouble point"End of service", move your little hands to give me a thumbs up Your satisfaction is very important to me Oh call

Hello, I'm about to run, patiently waiting for me.

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.

Ingredients: 5,000 grams of snow red, 300 grams of salt, 100 grams of white wine Specific method: The first step, when buying snow red, be sure to choose fresh and crisp and tender, and then cut off the roots one by one, then remove 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.

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.

Ingredients: a pinch of Sichuan pepper, a pinch of persimmon pepper, a pinch of water.

Steps: 1. Make five-spice seasoning water first.

2. Prepare fresh snow red.

3. Wash the snow off.

4. Cut into small cubes.

5. Put the diced dices into water and wash them.

6. Put the washed vegetables into a clean basin, sprinkle a little salt, and mix well.

7. Now the snow mixed with salt is red out of the water.

8. Squeeze out the red water in the snow with your hands.

9. Sprinkle in salt again, according to the ratio of 10 catties of dried vegetables and 1 catty of salt.

10. Mix the salt well.

11. Pour in the five-spice water.

12. Add the dried chili peppers.

13. Mix well.

14. Put it in a can, press it tightly, and you can also press a stone on it. Leave it for 1-2 months to turn yellow and you can eat it.

How to pickle red cabbage in the snow:

Ingredients: 10 kg of red wild vegetables in the snow, 10 grams of spicy millet, 20 grams of ginger.

1. First put the washed red wild vegetables in the snow into the sun to dry the surface moisture for about two or three hours, cut the ginger slices, put the dried red wild vegetables in the snow into 600 grams of edible salt, rub them evenly with your hands, and then put in the ginger slices and millet spicy on the red wild vegetables in the snow, wrap the plastic wrap and pickle the bright branches for two days, and turn them every six hours.

2. Two days later, the pickles have been pickled out of a lot of brine, put the pickles into a washed waterless and oil-free jar, press tightly with your hands, then put in ginger slices and millet spicy, pour in the pickled brine, the brine should overflow the salty dishes, otherwise the pickles exposed outside the brine are easy to deteriorate, seal the mouth of the jar with plastic wrap and marinate for 20 days to eat. Soak it in water for two hours before eating it to remove excess salt, and the stir-fried vegetables and stews are very delicious.

Snow red pickling techniques

1. When pickling in the snow, all utensils must be washed and not stained with a little oil; Wash your hands and don't have any skin care products, otherwise the pickled vegetables will be bad.

2. The ratio of salt and vegetables is 10 catties of snow mushroom 6 taels of salt, some people use large grains of salt for pickled vegetables, and it is also good to use refined salt.

3. Green onions, ginger and chili peppers are seasoned, and the amount is controlled by yourself.

4. When loading the altar, you should press the dish with your fist while loading it, and you will find that the tighter the press, the more water comes out of the dish, which is the best.

5. After the jar is installed, the water used to knead the vegetables must be poured into the jar, so that the Jingsheng vegetables will be pickled well, and the shelf life is long, and you can eat until the second year of wheat harvest.