The practice of pickling leek flowers and cucumbers, the method of pickling leek flowers

Early autumn is a good season to eat leek flowers, at this time the leek flowers have just grown, they will not be too old, and the tender ones will taste more delicious. Leek flowers that are too old will taste very spicy, and leek flowers that are too tender will not taste like leek flowers, so now is the best time to eat leek flowers!

Pickling leek flowers is very simple, even if you don't usually know how to cook, don't worry, so you can do it more confidently and boldly, and if you like to eat leek flowers, do it now! Although pickling cauliflower is very simple, you can eat it after a few hours, but it may be a little spicy, but many people just like the spicy taste, and if you pickle the leek flowers at the same time, put a few cucumbers to pickle together, the taste is also very good

Ingredients: Leek flower (1000g), cucumber (500g), ginger (200g), salt (100g).

Steps: 1. Buy 2 catties of fresh leek flowers from the market (do not buy those that have bloomed or have flower seeds).

2. Select, pick out the ones that already have flower seeds, the kind is already old and has a poor taste.

3. Washing, I washed it 5 times before I saw clear water.

4. Drying. 5. Cucumber cut open salt (appropriate amount) to shrink the cucumber and increase the crisp taste of the cucumber, it is recommended to develop it one hour in advance.

6. Dry the clean leek flowers and mash them with garlic.

7. Mashed leek flowers.

8. Crush the ginger as well.

9. A collection of three ingredients.

10. Add salt and mix it together evenly (don't have too much salt, leek flowers are not very salty).

11. Completion and bottling. Don't overfill it, it will ferment slowly during storage.

12. Finish filling the storage bottle.

13. Take out the finished leek flowers and add a little sesame oil. Hors d'oeuvres are served.

Ingredients. 2 catties of leek flowers and a pound of cucumbers.

Accessories. Marinate salt to taste.

Step 1: A complete list of leek flower sauces.

Wash the leek flowers and let them dry.

Step 2 Preparation of leek flower sauce**.

Add salt to pots in batches.

Step 3: Homemade leek flower sauce.

Rub well with your hands until the leek flowers are soft.

Step 4: A simple recipe for leek flower sauce.

Place in a food blender in portions.

Step 5: How to eat leek flower sauce.

Stir up. Step 6: How to make leek flower sauce.

Take it out and it's ready to eat.

Step 7: How to fry the leek flower sauce.

If you like to eat sticky, you can pound it with a garlic jar.

Step 8: How to cook leek flower sauce.

Aliquot in pouches and freeze in the refrigerator. You can eat it all winter, and when you eat it, it's all green land.

In the case of leek flowers, well, the pickling method is to first chop the leek flowers, add salt, monosodium glutamate, light soy sauce, and chili powder, and then let it stand for half an hour.

What you make is delicious, it tastes very delicious, how do you make it very delicious, it tastes delicious, how.

The pickling method of leek flowers is relatively simple, that is, wash the leek flowers and put them in the jar, and then add salt, chicken essence, monosodium glutamate, and vinegar, which is very convenient.

The leek flowers are minced, an appropriate amount of edible salt is added, and a white wine is added, and the leek flowers produced in this way taste very delicious, and they are not easy to spoil.

When the flowers have been raised, wash him, measure him, and put them in the jar with a little salt. Then add a little chili powder, or your five-spice powder.

Materials. Ingredients: cucumber, leek flowers.

Seasoning: Salt.

Leek flower cucumber posture method:

1. Pick off the sundries from the leek flowers, wash them, and drain the water.

2. Put it in a food processor and crush it. Later, I found that the cooking machine was unsatisfactory and inefficient, so I switched to chopping with a knife, which is faster by hand than the machine, and did not make the leek flowers like puree, which would not taste good.

3. Put salt in the leek flowers, it's okay to put more. After stirring well, put it into a canned bottle, tighten the cap and put it in the refrigerator preservation layer, which can be stored for a year, and the color is not bad.

4, this kind of cucumber girl.

5. Marinate overnight.

6. Control the salted water.

7. After the pickled cucumber is cut into sections, I roughly cut it, and it is not finely chopped.

8. Stir together the cucumbers and leek flowers.

9. Seal the lid and put it in the refrigerator for a day before eating. Eat and clip the imitation ants, and the rest will always be fresh when sealed.

Pickled cucumbers with leeks.

Leeks: warm medium large mold, tonifying kidney, detoxifying cucumber: water, clearing heat, detoxifying.

Ingredients. Leeks to taste.

2 cucumbers.

Salt to taste. MSG to taste.

Method steps.

Wash the cucumbers and leeks and control the water (control the moisture and dry).

Cut the cucumber into pieces and marinate in a spoonful of salt for 2 hours to marinate the cucumber water.

The cucumbers are already pickled and dried by hand.

Put it in the crisper (the crisper should be wiped dry and not have any stupid water), cut off the leeks and put them on top of the cucumbers.

Add a spoonful and a half of salt and a spoonful of monosodium glutamate, mix well (a spoonful of a household rolling slow seasoning spoon), cover and put it in the refrigerator overnight.

Wash and cut the yellow finch brother melon, and then cut it vertically into almost uniform strips, add a little salt and marinate for an hour, and then control the moisture of the branches, add pickled leek flowers and mix thoroughly, and put it on for an hour.

The pickling method is as follows:

1.Cut the cucumber into sections, put the residue into a spoonful of salt and marinate for 2 hours, marinate the cucumber water, and put it in the crisper box.

2.Cut off the leeks and put them on top of the cucumbers, add a spoonful of salt and a spoonful of monosodium glutamate, mix well, cover and put in the refrigerator overnight.

Ingredients. Leek flowers500 grams, salt to taste.

Excipients: 1 cucumber, a little ginger.

Steps: 1. Wash the leek flowers and set aside.

2. Put the leek flowers on a plate, add a little salt, and marinate for 30 minutes.

3. Put the cracked leek flowers into a meat grinder and crush them.

4. Add cucumber and ginger and stir together.

5. Stir well.

6. Put it in a bowl and refrigerate it for a day, and the rest of the rest can be put in the refrigerator to freeze.

7. Finished product drawing.

Ingredients: leek flowers, cucumbers, leeks, salt. The pickling method of leek flower cucumber pickles is as follows:

1. Pick off the leek flowers, put them in a pot, add an appropriate amount of salt, add an appropriate amount of water, stir well, make light salt water, soak for 15 minutes, rinse twice more, clean the leek flowers, put them on the bamboo basket, and drain the water.

2. Take a garlic pestle, add the leek flowers to the garlic pestle in small quantities and many times, mash the leek flowers into a puree, put them in a bowl, add an appropriate amount of salt, stir well, and make leek flower sauce.

3. Take a few cucumbers, clean them, cut them in half first, then cut them into four petals, remove the cucumber seeds, then cut them into small pieces of stupid cracked liquid, put them in a pot, add an appropriate amount of salt, grab and mix evenly, and then on the cucumber, buckle a plate, press a heavy object, marinate for 3-6 hours, and pickle the water in the cucumber.

4. After the cucumber is pickled, pour out the pickled water, squeeze the water in the cucumber by hand, then put it into a pot, take a handful of leeks, clean it, cut it into small pieces, put it in a pot, add the pickled leek flower sauce, wear disposable gloves, and mix all the ingredients evenly.

5. Take a waterless and oil-free glass jar, put the stirred cucumber and leek flower sauce into the glass source jar, cover the lid, seal it tightly, and put it in the refrigerator preservation layer for preservation.

Cooking Tips:

1. When cleaning leek flowers, be sure to soak them in light salt water first, which can kill the eggs and bacteria on the leek flowers, and it is more assured to eat.

2. To make leek flower sauce, do not cut it with a knife, it is best to mash the leek flowers with a garlic pestle, so that the flavor is stronger. In addition, don't add too much salt, it will mask the aroma of leek flowers, and you can eat salty.

3. After the cucumber is cut into pieces, be sure to add salt and marinate for a while to marinate all the water in the cucumber, so that the cucumber will taste more tender and crisp.

4. Friends who like to eat spicy food, you can add an appropriate amount of chili peppers, you can also add an appropriate amount of peanut kernels, if you add peanut kernels, you need to soak the peanut kernels in water until they can be easily peeled, and then cook in the pot for 1 minute, remove and drain the water.

Material. Cucumbers, leek flowers, salt.

Method. 1.Remove the debris from the leek flowers, wash and drain.

2.Place in a food processor and crumble. Later, I found that the cooking machine was not satisfactory and the efficiency was very low, so I switched to chopping with a knife, which is faster by manual than the machine, and did not make the leek flowers like puree, which would not taste good. Alter the barricade.

3.Put salt in the leek flowers, it's okay to put more. Stir well, put it in a canned bottle, tighten the cap and put it in the refrigerator fresh-keeping layer, which can be stored for a year, and the color is green and not bad.

Some people like to put some ginger when making leek flowers, but I don't think it's necessary, the taste of leeks is too strong, and everything has to be covered

4.This cucumber girl is so small, how small, thinner and smaller than my fingers.

5.Marinate overnight.

6.Control the salted water.

7.After the pickled cucumber was cut into sections, I roughly cut it, and it was not finely chopped.

8.Stir together the cucumbers and leek flowers.

9.Seal the lid and put it in the refrigerator for a day before eating. Eat and clip, and the rest will always be fresh when sealed.

Tips. Northerners like to eat leek flowers and pickles, and put some on them when eating noodles, which is particularly fragrant; When shabu-shabu, mix a little into the sesame sauce, the mutton is fragrant but not greasy.

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Dear, hello, I am glad to answer for you the answer to the practice of pickling leek flowers Daquan leek flower sauce to prepare the ingredients as follows: 500 grams of leek flowers, appropriate amount of salt, appropriate amount of ginger The specific method is as follows: wash the leek flowers to remove the old stems, spread out the drying water in a ventilated place, put the dried leek flowers into a larger container, sprinkle with fine salt and marinate for 30 minutes, the leek flowers are soft to facilitate the next step of operation, pound the appropriate amount of pickled leek flowers, a little crushed ginger, and smash hard until the leek flowers are soft and rotten into a paste, Put the smashed leek flower sauce into a clean container, go straight to the ground until all the leek flowers are smashed, stir the leek flower sauce evenly, and then put the leek flower sauce into a clean glass bottle to ferment, don't overfill it (the leek flower sauce will ferment)!

Method 2: Prepare the ingredients for stir-fried pork with leek flowers as follows: 300 grams of leek flowers, 200 grams of pork, 25 grams of ginger, 3 cloves of garlic, 1 teaspoon of salt, and an appropriate amount of oil

Slice the pork, wash the leek flowers, remove the flowers, cut off the rest of the part, shred the ginger and garlic, cut it a little finer, put oil in the pot, put in the ginger and garlic and stir-fry the fragrance, the fire can not be too big, put the leek flowers on high heat, put the meat slices when it is half-cooked, wait until the meat is fried and the leek flowers are also cooked, and finally put in the salt and stir-fry evenly to get out of the pot! Method 3: Stir-fried chicken with leek flowers and reeds to prepare the ingredients as follows:

500 grams of leek flowers, 200 grams of chicken gizzards, 1 piece of ginger, 5 cloves of garlic, appropriate amount of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, 1 tablespoon of cooking wine, the specific method is as follows: shred ginger, slice garlic, leek flowers can be flowered, and then cut into small pieces, after cleaning the chicken gizzards, cut them into small pieces, then put them in a soup bowl, add a little salt, add 1 tablespoon of light soy sauce, add a little ginger shreds, add 1 tablespoon of oyster sauce, add 1 tablespoon of cooking wine, add 1 tablespoon of starch, and then grasp well, Marinate for a while and set aside! Then add oil to the pot and heat it, add shredded ginger and garlic slices, stir-fry over low heat until fragrant, then put the chicken gizzard into the pot, fry until 8 mature, then pour in the leek flowers, add a little salt, and then stir-fry evenly over high heat to get out of the pot!

The best way to pickle leek flowers is as follows:【Ingredients】500 grams of leek flowers, 100 grams of ginger.

Seasoning] 50 grams of salt, 30 ml of high liquor.

1. Pick out the flower bones of leek flowers, because the flowering leeks have a poor taste and are easy to turn yellow in color.

2. Rinse the picked out leek flowers with water many times, drain the water and put it on the board, and dry the water in a cool and ventilated place. Remember to be sure to dry the water, pay attention to turning frequently, and dry it for two days if it doesn't dry in one day.

3. After the leek flowers are thoroughly dried, chop them with a knife or a grinder, and put them in a pot for later use.

After peeling and washing the ginger, dry it with kitchen paper and put it in a grinder to crush.

5. Pour the minced ginger into the leek flowers, add 50 grams of salt, and stir well.

6. Blanch the glass bottle with boiling water, drain it thoroughly, and dry it with a clean towel. Put the mixed leek flowers into a bottle, pour in 30 ml of high liquor, cover and seal and put in the refrigerator, and you can eat it after half a month.