The practice of pickling Bryuk at home, how to marinate Bryuk

The Bryuk pickled in this way is not to mention how fragrant it is to fry meat in winter.

Ingredients: 1 green radish, appropriate amount of salt, appropriate amount of chili powder, sugar.

Appropriate amount, appropriate amount of Sichuan pepper powder, light soy sauce.

Amount. 1. After all, at this time, he doesn't necessarily care about what he cares about, wash the green radish and cut out the roots (to keep the radish skin).

2. Cut into long strips and place them to dry in the sun (try to spread them out completely).

3. Dry until eighty percent dry (turn it from time to time during drying to ensure complete removal of moisture).

4. After drying, wash off the floating dust with boiling water and soak it in boiling water for about 10 minutes.

5. Drain the dried radish.

6. Put it into a pickling container, add an appropriate amount of salt, sugar, light soy sauce, chili powder and stir well.

7. Seal it and put it in the refrigerator to let it absorb the flavor.

To prepare the Breuk, it is better to choose a larger one, and it is more convenient to shred.

Shred, choose the thickness according to personal preference.

Place in a stainless steel basin.

Bryuk sprinkled with coarse salt, preferably pressed with river stones for 1-2 days, so that it can be delicious.

This time, I am going to make two flavors, sauce fragrant and sweet and sour. The sauce is fragrant with only salt and light soy sauce, and sugar and white vinegar (5 degrees) are added to the sweet and sour.

Place it in a cool place for 10-15 days before you can taste it, and it is best to add sesame oil (olive oil) and cooked sesame seeds when eating.

Tips: There must be no oil in the whole process of making, it is best to add a drop or two of high liquor, so that it tastes more crispy, and the container should be clean and sealed.

Breuk Profile: Bryuk, that is, rutica, also known as Native Cabbage, Cranberry, Sheep Cranberry, Pimple, Kohlrabi, Bryuk. Cruciferaceae, Brassica spp., biennial herbaceous plants.

Hypertrophied fleshy roots are the main products. Because it is easy to cultivate, the yield is high, and the stems and leaves can be used, and the cultivation is gradually increasing in various parts of China. The fleshy roots can be stir-fried, boiled, and pickled, and the stems and leaves can be used as feed.

Nutritional value of Bluck: 87 95 grams of water per 100 grams of fresh weight, grams of sugars, grams of crude protein, grams of cellulose, milligrams of vitamins, and other mineral salts. Turnips are rich in vitamin A, folic acid, vitamin C, vitamin K and calcium.

Turnips contain more sugar and starch than turnips, and also contain a lot of vitamins.

Just the usual pickling method:

First of all, put the dish in water, do not boil it softly, then put a lot of salt and put it in the jar to marinate.

15 days in the summer will be fine, take it out and dry it completely.

When eating, soak in water, mince and serve a lot of meat dishes.

Minced garlic, monosodium glutamate, vinegar and other seasonings. When taking pickles, remember to use special chopsticks, sprinkle salt layer by layer, otherwise the pickles will deteriorate, more salt can maintain the true color of the dish, many pickles should be soaked in water when eating, and then mixed with chili oil when eating, sesame oil Bryuk's scientific name is turnip.

6. Then put it in a cool place for 10-15 days before eating.

Summary. Hello dear, happy to answer your <>

Sprinkle the whole Bryuk with coarse salt, the steps are as follows: prepare a sufficient amount of Bryuk, handle it cleanly, choose to cut out the coarse shreds or marinate the whole according to personal preference, and then put it in a stainless steel basin, set aside, sprinkle with coarse salt, and press it with river stones for 1 to 2 days, prepare salt and light soy sauce for the sauce fragrance, add sugar and white vinegar to prepare sweet and sour, and then put it in a cool place to stand for 10 to 15 days, and then it can be eaten.

How to marinate the whole Blyuk.

Hello dear, happy to answer your <>

Sprinkle the whole Bryuk with coarse salt, the steps are as follows: prepare a sufficient amount of Bryuk, handle it cleanly, choose to cut out the coarse shreds or marinate the whole according to personal preference, and then put it in a stainless steel basin, set aside, sprinkle with coarse salt, and press it with river stones for 1 to 2 days, prepare salt and light soy sauce for the sauce fragrance, add sugar and white vinegar to prepare sweet and sour, and then put it in a cool place to stand for 10 to 15 days, and then it can be eaten.

Kiss, soak in water when eating, then mix chili oil, sesame oil, minced garlic, monosodium glutamate, sugar, vinegar and other seasonings, and use special chopsticks when taking pickles, otherwise the pickles will deteriorate. Cranberry cruciferous family, Brassica biennial herbaceous, grayish-blue, powdery, tubers ovate or spindle-shaped, hypertrophied, no spicy.

Summary. Hello dear, I'm honored to answer for you <>

How to marinate the whole Bryuk: 1. A few Bluk, an appropriate amount of sugar, an appropriate amount of salt, an appropriate amount of vinegar, and an appropriate amount of light soy sauce. 2. Take a number of divination and keep a number of guests, wash them and set them aside.

3. Cut it into thin strips, add an appropriate amount of salt, mix well, find something heavy and press it on the dish to control the moisture. 4. Find a large glass jar to put the dishes in, put a layer of vegetables, sprinkle some sugar, until the jar is full, and then go to the vinegar and light soy sauce, light soy sauce color, you can put more. The proportions of the lotus pond are evenly adjusted.

5. Seal, marinate for three to five days, and then serve. The longer the moon is crispy. Remember to wear a mask and wash your hands frequently during the epidemic.

How to marinate the whole Blyuk.

Hello dear, I'm honored to answer for you <>

How to marinate the whole Bryuk: 1. A few Bluk, an appropriate amount of sugar, an appropriate amount of salt, an appropriate amount of vinegar, and an appropriate amount of light soy sauce. 2. Take a number of divination and keep a number of guests, wash them and set them aside.

3. Cut it into thin strips, add an appropriate amount of salt, mix well, find something heavy and press it on the dish to control the moisture. 4. Find a large glass jar to put the dishes in, put a layer of vegetables, sprinkle some sugar, until the jar is full, and then go to the vinegar and light soy sauce, light soy sauce color, you can put more. The proportions of the lotus pond are evenly adjusted.

5. Seal, marinate for three to five days, and then serve. The longer the moon is crispy. Remember to wear a mask and wash your hands frequently during the epidemic.

I hope you will find the following related extensions: 1. Bluk is a plant and a root vegetable. 2. Bruk's scientific name is turnip, also known as Native cabbage, cranberry, lamb cranberry, pimple, and kohlrabi.

It is a plant of the order Cauliflower, Cruciferaceae, Brassica spp., and Brussels sprouts. Cultivated in Northeast China, Jiangsu and other places. The tubers are eaten as vegetables, salted or sauced for eating, fried or boiled, or raw, and the stems and leaves can be used as feed.

3. Morphological characteristics: up to 100 cm high, the root flesh is fleshy, the root flesh is white or yellow, and there is no spicy taste; The stem is erect, the basal leaves are large and feathered or compound leaves, the apical lobes or leaflets are large, the margins are wavy or shallowly lobed, with a few scattered prickly hairs above, and white sharp bristles below; racemes apical; Sepals oblong, petals bright yellow, inverted-lanceolate, longhorn fruit linear, seeds spherical, light yellow-brown, flowering in March-April, fruiting in May-June. <>

Still have questions? Kiss, can you talk about it specifically? Or is there anything you'd like to talk about? <>

Bryuke is also called Ryuk, there are many ways to eat, and I will share the method of pickling pickles with Bryuk.

Amaranth, light soy sauce, seasoning, shredded ginger, Sichuan pepper.

01 Wash and peel Bluk, then cut into 1 cm thick strips.

02 Boil water in a pot, put in the Bryuk strips after the water boils, and turn off the heat when the chopsticks can penetrate.

03 Soak the Bluk's strips in water twice for a while.

04 Pour light soy sauce into the pot, add Sichuan peppercorns, spices, and shredded ginger to boil together, then turn off the heat and let cool.

05 Remove the Breuk sticks and put them in a sealed box, then pour in the light soy sauce you just cooked, cover the lid and put it in the refrigerator for 1 day before serving.

Bryuk's scientific name is turnip, sweet coarse burning blue, and the specific steps are as follows:

1. Prepare a sufficient amount of Bryuk, and choose a larger volume to retain;

2. Choose to cut out thick or thin wires according to personal preference, and then put them in a stainless steel basin for later use;

3. Sprinkle with coarse salt and press the liquid with river stones for 1 to 2 days;

4. Prepare the sauce with salt and light soy sauce, and add sugar and white vinegar to prepare sweet and sour;

5. Then put it in a cool place and let it stand for 10 to 15 days before eating;

6. Soak it in water when eating, then mix chili oil, sesame oil, garlic rock chop powder, monosodium glutamate, sugar, vinegar and other seasonings, and use special chopsticks when taking pickles, otherwise the pickles will deteriorate.

Shredded and marinated in Bluk.

The specific steps are as follows:

1. Prepare Bryuk and choose the big one.

2. Choose to cut out thick or thin wires according to personal preferences.

3. Then put it into a stainless steel basin and set aside.

4. Sprinkle with coarse salt, preferably pressed with river stones for 1-2 days.

5. Only salt and light soy sauce are used to flavor the sauce, and sugar and white vinegar are added to the sweet and sour.

6. Then put it in a cool place for 10-15 days before eating.

Bryuk's scientific name is ruttacle.

When pickling pickles in the Northeast, put the vegetables in the jar and spread them flat, sprinkle salt layer by layer, layer by layer of salt, put two or three taels of salt on a pound of vegetables, the best salt is non-iodized salt, more salt can maintain the true color of the dish, many pickles should be soaked in water when eating, and then mixed with chili oil, sesame oil, minced garlic, monosodium glutamate, sugar, vinegar and other seasonings when eating. Remember to use special chopsticks when taking pickles, and do not get greasy on them, otherwise the pickles will spoil.