Snow red pickles are so pickled, how to make pickled snow red cabbage delicious

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.

Method two. Pickled red cabbage in the snow.

Snow red contains a large amount of ascorbic acid (vitamin C), which combines with lead to form a substance that is insoluble in water, which is excreted in the stool and thus excreted lead. After pickling in Xueli red, it has 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. The weather is getting cooler, and it is the time when Xueli Red is available in large quantities, so we hurry up and pickle some so that we can eat it in winter.

Ingredients: 1 kind.

Red in the snow. 10 pounds.

4 kinds of excipients.

Sichuan pepper, a little big ingredient, a little chili, a little water, a little.

Seasoning. Step 1

Steps to make pickled cabbage:1

Make the spiced water first.

Step 2 Pickle the snow cabbage Steps:2

Prepare fresh snow red.

Step 3 Pickled cabbage in the snow Preparation steps:3

Wash in the snow.

Step 4 Pickle the snow cabbage Steps: 4

Cut into small cubes. Step 5

Steps to make pickled cabbage: 5

Wash the diced dices in water again.

Step 6 Pickled cabbage in the snow Preparation step:6

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

Step 7 Pickle the snow beet Preparation Step 7

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

Step 8 Pickle the snow cabbage Steps: 8

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

Step 9 Pickle the snow cabbage Preparation Step 9

Then sprinkle in the salt, according to the ratio of 10 catties of dried vegetables to 1 catty of salt.

Step 10 Pickle the snow cabbage Steps: 10

Mix the salt well. Step 11

Pickled cabbage in the snow Steps: 11

Pour in the spiced water.

Step 12 Pickle the snow cabbage Preparation step:12

Add the dried chili peppers.

Step 13: Mix well.

Step 14: Pickle the red cabbage in the snow

Put it into a jar and press it tightly

Aliases] pickled cabbage, spring is not old, snow fern, pickled snow cabbage, snow lion.

Eating habits] warm and pungent in taste; Return to the lungs and stomach meridians.

Efficacy] Wide intestine appetizing, opening the eyes and eyes, detoxification and swelling.

Nutrition and health care] 1. Promote digestion.

After pickling, Xueli red has a special umami and fragrance, which can promote the stomach, intestines, and digestive functions, increase appetite, and can be used to appetize and help digestion.

2. Wake up and refresh.

Snow red contains a large amount of ascorbic acid (vitamin C), which is a very active reducing substance, which participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the utilization of oxygen in the brain, and has the effect of refreshing the brain and relieving fatigue.

3. Detoxification and swelling.

Xueli red has the function of detoxification, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in infectious diseases.

4. Bright eyes and diaphragm.

Xueli red tissue is coarse and hard, contains carotene and a large amount of edible cellulose, so it has the effect of brightening the eyes and widening the intestine, which can be used as a good dietary therapy for ophthalmic patients, and can also prevent and treat constipation, especially suitable for the elderly and people with habitual constipation.

5. Function.

Snow red is also the representative of green food. It promotes the elimination of accumulated waste and purifies the body to make it fresh and clean. While eliminating waste and toxins accumulated in the body, it can also replenish vitamins and minerals, stimulate the original motivation in the body, and promote the regularity of digestion, absorption, and excretion.

It is very effective in improving the speed of **, and also has the effect of anti-aging.

6. Enhance immunity.

Glutathione, synthesized from glutamic acid, glycine and cysteine, is an extremely important free radical scavenger in the human body, thus enhancing the body's immune function.

It is suitable for patients with acute and chronic bronchitis, cold phlegm, cough with white sticky phlegm, and chest and diaphragm; Carbuncle and lung abscess.

Don't] people who are hot inside; Cancer patients, patients with itching ** disease, simple goiter, sores, eye diseases, hemorrhoids and blood in the stool.

Attached] How to pickle the red in the snow.

Wash the snow red with water, remove it and wait for the water to dry, use 5-6 kg of large green salt per 50 kg, and the water is literal. After entering the tank on the same day, be sure to pour the tank once in the evening, and turn the vegetable soup when pouring the tank, and after salting, you can pour the tank once every other day, and you can eat it after 10 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.

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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.

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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.

Ingredients: 500 grams of snow red, 50 grams of black beans, 50 grams of soybeans, appropriate amount of flaxseed oil, appropriate amount of salt.

1. First wash the black beans and soybeans with water, then take them out and drain them for later use.

2. Put the washed soybeans and black beans into the pot, pour in an appropriate amount of water and cook.

3. After the black beans and soybeans are cooked, take them out and drain them for later use.

4. Wash the snow red with water, then drain the water for later use.

5. Chop the washed snow red, then put it in a large basin, add an appropriate amount of salt, and marinate for 30 minutes.

After a few minutes, discard the marinated water, then add the cooked black beans and soybeans, add a pinch of salt and stir well.

7. After stirring well, pour it into a container, then seal it and store it for a day.