The pickling method of skimming the pimples, and the peeling of the pickled knots

Ingredients: 1000 grams of pimples, appropriate amount of salt, 50 grams of garlic, 100 grams of sugar, appropriate amount of chili powder.

Production method: 1. Clean the pimple, remove the outer skin, and cut into shreds.

2. Peel and mince the garlic and put it in the lump shreds.

3. Sprinkle the salt on the cut pimple shreds, and rub them slightly with your hands to let the salt evenly touch the pimple shreds.

4. Add sugar to increase umami.

5. Add an appropriate amount of chili powder, wear disposable gloves, and mix well.

6. Place it in a clean basin, cover it with a lid and marinate it for more than 4 hours, and then put it in the refrigerator for about 10-15 days.

7. When eating, take out the enough amount to eat at one time, sprinkle with cooked white sesame seeds, and then drizzle with some chili oil.

How to pickle mustard gnocchi.

It's more brittle, in fact, the method is very simple, hurry up and take a look!

Now the weather is getting colder and colder, and it's winter again, that is to say, it's the season of pickles again, pickled mustard gnocchi is essential, how to pickle mustard gnocchi is more crispy, it's actually very simple, hurry up and take a look! If you like it, you can collect it.

First of all, we have to prepare, the raw materials are 30 catties of camellia gnocchi, three catties of refined salt, star anise of Sichuan pepper, and an appropriate amount of ingredients.

In the first step, we first have to clean the mustard gnocchi we bought, peel off the skin, and cut the relatively large mustard gnocchi in our house in half. In the second step, we put the brushed pursed gnocchi in water and soak it for two days. This soak for two days will make the pimple more crispy, so don't marinate it directly.

The third step is to put the peppercorns and ingredients, then add salt, boil the salt, we put the peppercorns and ingredients into the pot to boil it until it boils, turn off the heat and let the boiled water cool. We use purified water to pickle mustard gnocchi, or boiled water, and let it cool before using. In the fourth step, we put the soaked pursed gnocchi into a small marinated jar and pour the cooled water into it.

Step 5: Mustard tassels, rub the mustard tassels with salt, and then put the cherry blossoms on top of the pimple. Then we close the lid. It can be eaten after about 15 days of marinating.

Mustard gnocchi is a green, authentic ingredient that is very healthy. Pickled mustard gnocchi is very appetizing, and we usually use it to eat with rice or porridge, and it is very good. The pickled mustard gnocchi is more crispy, and the method is very simple, so let's learn it quickly!

If you like it, don't miss it.

Marinate the knots and peel them. MarinateMustard gnocchiUse purified water, or boiled water, and let it cool before use. Put the soaked pursed cabbage gnocchi into a small marinated jar, and then pour the cooled water into it.

Introduction:

1. Accurately grasp the amount of salt. The basic standard for the amount of salt used in pickled vegetables should not exceed 25% of the vegetables (for example, if 100 kg of vegetables are pickled, the maximum amount of salt used should not exceed 25 kg); The minimum amount of salt used should not be less than 10% of the weight of vegetables (except for pickles that are pickled quickly).

2. The time to eat pickles. When pickling vegetables, the lower the salt content, the higher the temperature, and nitrous pants envy salt.

The faster the rise, generally after 5 to 10 days of salting, the nitrate and nitrite rise to a peak, and gradually decline after 15 days. 21 days can be harmless. Therefore, pickled vegetables should generally be eaten after 20 days.

It is important to remember that half-cooked pickles are more likely to cause poisoning, pickles contain carcinogens and highly lethal bacteria, and long-term consumption brings a lot of harm to health.

3. Pickling temperature and place. In winter, it should generally not be lower than Celsius.

minus 5 degrees, preferably 2 to 3 degrees on zero letters. If the temperature is too low, the pickles will also spoil and taste if they are frozen. The place where pickles are stored should be cool and ventilated, except for pickles that must be sealed and fermented, generally in the early stage of pickling, the pickler must be open to facilitate the dissipation of the heat generated by the pickles.

Preparation materials: pimples.

250g of vegetables, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chili noodles, appropriate amount of Sichuan peppercorns, chicken essence.

Appropriate amount, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, balsamic vinegar.

In moderation, sugar in moderation.

1. Put the chili noodles, green onions, ginger and garlic, as well as chicken essence and peppercorn salt into a container.

2. Heat oil in a pan.

3. After the oil is hot, pour the boiling oil into the container to make Xiong Bao Kee secret chili oil.

4. Cut the pimple into thin strips.

5. Add minced garlic.

6. Add Xiong Bao Kee secret chili oil.

7. Add soy sauce.

8. Add balsamic vinegar.

9. Add sugar.

10. Mix all the ingredients evenly, and the taste will be better after marinating overnight.

Can't eat.

If the amount of salt is not enough when pickling the pickles, the pickling time is less than 8 days, which may cause nitrite poisoning.

Pickles contain nitrite, which is a general term for a class of inorganic compounds that can cause poisoning in humans. Ingestion of grams of nitrite can cause poisoning, and 3 grams can lead to death. Nitrite reacts with amines in food in the environment such as gastric acid to form N-nitrosamines, a strong carcinogen.

However, as long as the pickles are marinated thoroughly, the nitrite content in them is very low.

The nitrate content of pickles is closely related to the color change of pickles: the color of pickles changes from green to yellow in the early stage, which is the process of increasing nitrite content; In the later stage, the yellow color of pickles changed from light to dark, which was the process of reducing the nitrite content. Therefore, in the process of homemade pickles, the nitrite content can be judged by observing the color change of the pickles.

Pickled pickles should be pickled thoroughly, and the pickling time is too short to affect the taste of pickles, and the nitrite content of pickles is very high, which is easy to cause cancer. After one month, the nitrite content is reduced to a safe standard, so you can eat it with confidence.

Pickled pimple pickles are not eaten thoroughly, pickled pimple vegetables for a short time to produce nitrite, that is very harmful or poisoning to the human body, pickled for a short time nitrite content is the highest, pickled pimple vegetables nitrite becomes a safe quality, you can eat with confidence.

Of course, you can eat it, but the taste is certainly not as delicious as that of a long marinade, and it is not as crispy. Therefore, it is better to marinate this thing for a little longer.

Use salt to set the salt penetration, the salt penetration time is too short to eat and set the taste.

Pickled pickles with amaranth are a good thing, but they can be sliced and pickled, so it will be much easier, but you are like this now, you haven't pickled it thoroughly, you can still eat it, but it's not so salty.

Ingredients preparation: 10 pounds of mustard gnocchi.

Ingredients preparation: 1 kg of salt, 1 kg of sugar, half a kg of white vinegar, 4 taels of cooked oil, 4 taels of garlic paste, 3 taels of chili powder, 3 taels of monosodium glutamate.

Step 1: Mustard pimple is a stuffy fiber, washed, and peeled off the old skin;

2. Cut into several cloves and soak in water for 2-3 days. (If the weather is hot and hot, just soak it in the refrigerator). Then dry to dry;

3. Drying water;

4. Then cut into thin shreds, if the whole pimple is pickled for a long time, it is convenient and quick to cut into shreds, which can shorten the pickling time, and two can be cut into a pot;

5. Cook the orange smock with oil and let it cool. You can also put a few peppercorns in it to enhance the flavor;

6. Salt, sugar, vinegar, garlic paste (pounded more delicately), chili powder, monosodium glutamate and other ingredients;

7. Add the seasoning prepared above, and then mix well;

8. Seal, cover for three days and eat.

Ingredients: 5000 grams of mustard gnocchi.

Seasoning: 120 grams of salt, 25 grams of five-spice powder.

How to make the silver hidden steps:

1. In order to distinguish the wild ones, I deliberately went to the vegetable market to photograph the mustard gnocchi planted by farmers, and the surface is relatively smooth.

2. Wash the mustard gnocchi, control the water, peel and cut into shreds about 3 mm thick. Don't be too fine, otherwise it will be too fine to dry. If it is too coarse, the taste of Fengshen Hall is not good enough.

3. Semi-dry in the sun. Note that it is semi-dry, do not dry in the sun, otherwise the salt should not be eaten and will not be brittle. The weight of dried mustard shreds is 850 grams.

4. Spread the dried mustard shreds on the bottom of the porcelain jar, spread a layer and sprinkle a layer of salt and five-spice powder.

5. Spread it evenly layer by layer, cover it with a lid and marinate for 2 days, and then turn and knead it every day so that the salt and five-spice powder can be fully absorbed. This process takes about 4-5 days. There are no more salt grains, so cover the lid and marinate the rice, and you can eat it in about 15 days.

6. When eating, take a little and soak it in boiling water for about half an hour to an hour, so that the mustard shreds can absorb enough water to filter out the soaked water to restore the crisp taste. Because you have to soak in water when eating, you don't have to worry about saltiness if you have too much salt, and most of the salt is soaked off at this time.

7. Add vinegar and sesame oil to taste. The self-brewed rose vinegar of the vinegar I used has the fragrance of roses. If you don't have one, you can use regular vinegar.

Method steps.

First wash the raw and spicy vegetable gnocchi, then find a small jar (jar) and put the washed raw and spicy vegetable gnocchi in it.

Put the peppercorns in a basin, then boil a pot of boiling water, pour the boiling water into the basin containing the peppercorns, brew the peppercorns, cover a lid on the basin, and stay for about half an hour.

Then pour the brewed pepper water into the jar with raw and spicy vegetable gnocchi, then sprinkle with salt, wait for the water to cool and find something to cover it, so as not to fall ash, and then the rest is to wait, basically you can eat it after two or three months, and the longer he is, the better the taste.

2) Put the soy sauce, Sichuan pepper and all the remaining coarse salt grains in a pot and boil, remove from heat and let cool after all the salt is dissolved.

3) Pour the prepared soy sauce juice into the jar, cover it tightly, start a few days, turn the pimple head up and down with a clean and oil-free bamboo board every day to make it marinate evenly, and then the cylinder mouth can be sealed tightly, and it can be done after two months.