The pickling method of amaranth, the pickling method and proportion of cabbage

1.First, remove the roots of the fresh kohlrabi and then remove its skin. Finally, use a knife to cut the kohlrabi into two slices. At the same time, take a clean basin and place the sliced kohlrabi in the pot.

2.Add enough water to the basin to the height of the water and soak for 3 hours.

3.Prepare an appropriate amount of millet spicy. After washing, cut the millet spicy into 1cm strips with a knife and put them on a plate for later use.

4.Drain the soaked kohlrabi, put it in a dry basin, then add an appropriate amount of salt to the basin, stir well with your hands, and marinate for 1 hour.

5.Strain the water out of the pickled kohlrabi. To keep the water in the kohlrabi clean, squeeze the filtered kohlrabi by hand, squeeze out the remaining water from the kohlrabi, and place the kohlrabi in a pot for later use.

6.Add an appropriate amount of cooking oil to the pan. When the oil temperature is 30% hot, add the peppercorns and stir-fry, then strain out the peppercorns, and then add the cut millet and stir-fry until fragrant. You can turn off the heat, then add an appropriate amount of salt, light soy sauce, and dark soy sauce and stir well.

7.Pour the prepared sauce into a bowl with kohlrabi, grasp it well with your hands, then take a dry container, seal the grasped kohlrabi in the container and marinate for 10 days.

8.Take out the kohlrabi, slice the kohlrabi into shreds or strips with a knife, add an appropriate amount of sesame oil, stir well and serve.

1. When marinating the amaranth, you need to prepare four kilograms of fresh amaranth, and then prepare 250 grams of soy sauce and vinegar, 500 grams of chili pepper, 250 grams of white wine, 200 grams of fresh ginger and garlic, and 300 grams of sugar.

2. Wash the prepared amaranth and peel it and cut it into thin strips, then add an appropriate amount of edible salt, mix the pickled meat for two days, pour out the pickled water after pickling the plum, and then squeeze it by hand to squeeze out all the water in the amaranth silk, which can make the amaranth better and remove its original bitter and astringent taste.

3. Cut all the ginger and garlic into shreds, and after the peppers are washed, cut into thin strips and put the pickled amaranth in a late and mix thoroughly, put the prepared soy sauce and vinegar together, add white wine and sugar, and a small amount of edible salt together and put them in the pot to boil, pour them directly into the amaranth after cooling, mix and marinate for a week to taste.

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Pickling method of amaranth pickles:Ingredients: 2 amaranth, appropriate amount of soy sauce, sugar, 20 Sichuan peppercorns, 1-2 star anise, a little white sesame seeds.

Steps: 1. Prepare 2 amaranths.

2. Peel and cut the blue into thin strips, dry in the sun and breeze for 2-3 days, and dehydrate.

3. Ventilation, just turn it upside down and turn it over if you have nothing to do.

4. The appearance of the shrinkage.

5. Add a little sugar.

6. 1 star anise. About 20 peppercorns. Do not stir.

7. Pour in the soy sauce flavored light soy sauce.

8. You can eat it after soaking it for 2-3 days.

9. Seal and marinate for more than 1 week to improve the flavor.

10. Put some sesame seeds.

1. Wash and control the water.

2. Peel (dig out the root whiskers with a knife) and then slice them.

3. Find a clean place and place it overnight, and after placement, roll it in flakes (so that the pickles are more crispy).

4. Heat the pot with oil, the oil is 7 hot, turn down the heat and stir-fry the chili peppers and sesame seeds, then change the heat to medium and add vinegar and sugar to boil the juice, add an appropriate amount of salt and soy sauce when it is fast to open, and let the juice cool.

5. Peel and chop a whole garlic.

6. Put the amaranth into a glass jar, put minced garlic, pour the boiled juice into it, cover it, put it in the refrigerator and freezer, and leave it for 7 days to stop it and eat. Fight hunger.

Wash and control water.

Peel (use a knife to dig out the roots of the trousers) and slice them.

<> find a clean place to put it for a day and a night, and after placing it, you can roll it in sheets (so that the pickled vegetables are more crispy).

Put oil in the hot pot, sakura oil 7 into heat, turn down the heat and stir-fry the chili peppers and sesame seeds, then change the heat to medium and add vinegar and sugar to boil the juice, add an appropriate amount of salt and soy sauce when it is about to open, and let the juice cool.

Whole garlic, peeled and finely chopped.

Put the amaranth into a glass jar, put minced garlic, pour the boiled juice into it, cover it, put it in the refrigerator freezer, and let it sit for 7 days before eating.