What is the function of sugar pickled leeks, and how to pickle leeks to make them delicious?

<> material. Pork tenderloin, potato starch, sugar, salt, white vinegar, tomato paste.

Method. 1. Cut the pork tenderloin into thick slices first, pat the loose meat tissue with a knife, then cut it into thick tenderloin strips, sprinkle with a small amount of salt and chicken essence to marinate and taste for later use.

2. Take a part of the potato starch and pour in water to let the potato starch absorb enough water. At this point, the potato starch slurry will be very hard and should be stirred with a spoon or hand.

3. Put the previous tenderloin strips into it and grasp it well, and the paste must wrap the meat.

4. Put more oil in the pot, boil until it is 80% hot (put the chopsticks in the oil, and bubbles will bubble next to it), and fry the tenderloin one by one.

5. When the skin is crispy, use a colander to remove the meat, first place it next to it for a while, heat the oil again, put the tenderloin that has been fried once into the re-frying again, fry until the surface is golden brown and drain the oil again.

6. Mix tomato paste, white vinegar and sugar evenly.

7. Bring the pot to a boil, quickly pour in the sauce, thicken the sauce with a spoon while cooking, and turn off the heat.

8. Quickly pour in the tenderloin and turn it a few times, wrap the sauce in the meat and remove it immediately.

Tips. After reading the process, do you feel that the things you eat outside are actually delicious, and the operation is not very difficult, just take this dish as an example, the most important thing is to pay attention to the use of raw materials and the mastery of heat.

Here are four small steps to pay special attention to:

1. For the use of raw materials, potato starch should be used for the paste hanging on the flesh, and the paste for other starches will not be so crispy.

2. The oil temperature of the fried meat should be 80% hot, and if you judge it, the chopsticks will bubble around when you put them into the oil.

3. The meat should be re-fried, and the skin will be colored and crispy when it is fried.

4. To ensure the crispness of the tenderloin skin, turn off the heat immediately after the sauce is ready. Turn off the heat and pour in the tenderloin sauce.

It's okay to eat leeks and sugar together, but eating leeks with honey can cause diarrhea, so it's okay to pay more attention, but why should leeks be eaten with sugar, just wait a short time.

First of all, we clean the leeks, put them in a container, add an appropriate amount of salt and a little liquor, then seal them and put them in a cool place, and marinate them for 24 hours.

First of all, put the leeks in a pot and blanch them, then take them out and put them in the jar, then add an appropriate amount of salt, seal them, and store them in a cool and dry place.

Cut the leeks into sections, add minced green onions, ginger and garlic, sugar and a small spoon of white wine, mix gently, and seal and store in a container for 48 hours before eating.

1. We prepare 2 catties of washed leeks, spread out the leeks, and put them in a warm and ventilated place to dry the water, and we must ensure that the surface of the leeks is dry when pickled.

2.Then put the dried leeks into a pot, add 100 grams of salt, and knead them repeatedly to make the leeks soft and set aside.

3.Prepare a millet pepper, wrap the soft leeks around the millet pepper, wrap them into a round ball, and place them in a glass jar.

4.The tighter the leek is wrapped, the better, and the container containing the leeks must be water-free and oil-free, which can be sealed, so as to ensure that the leeks can be stored for a long time and will not deteriorate.

5.After all the leeks are processed, pour in 30 grams of liquor to seal the mouth, the liquor can effectively inhibit the growth of bacteria, cover the lid and put it in a cool and ventilated place, seal and marinate for a week before eating.

First of all, prepare an appropriate amount of leek flowers, and it is best to choose unflowered leek flowers, which will be a little old when they bloom. Put the leek flowers into a larger pot, add a spoonful of edible salt, add some water to the pot, grasp and mix with both hands for a while and soak for 5 minutes, so that the washed leek flowers are very clean.

Wash the cleaned leek flowers and put them in a ventilated and dry place to dry for moisture. Remember to be sure to dry all the leek flowers, otherwise the resulting leek flowers are easy to spoil. Dry the leek flowers with scissors and cut off the flowers and roots do not.

Prepare a few washed line peppers and cut them into chili rings, put the chopped chili peppers and leek flowers together, put them all in a meat grinder, and then stir it, don't stir it too much, it will taste better when it is ground into a little granular.

Put the churned leek flowers into a large bowl, add an appropriate amount of minced ginger to the bowl, and then add an appropriate amount of salt, which can be made salty. Stir well, and the cooked leek flowers will taste better after fermenting for two days. Finally, put the leek flowers into a closed container and store them in the refrigerator, so that the leeks will not turn black and deteriorate for a year.

Ingredients: Leeks.

Appropriate amount of excipients. Ginger to taste.

Garlic to taste. Dried red peppers.

Ingredients: Ingredients: Salt, salt.

Sugar to taste, liquor to taste.

Sesame oil to taste. Slightly spicy flavor mixing process.

A day is time-consuming. Easy difficulty.

Steps to make pickled leeks.

Steps to make pickled leeks --- hometown side dishes: 1 1 Pick and wash the leeks and dry them for water.

Steps to make pickled leeks --- hometown side dishes: 2 2 baby ginger, dried chili peppers and garlic washed and dried.

Steps to make pickled leeks --- hometown side dishes: 3 3 Cut the leeks into small pieces, mince the ginger and garlic, and cut the dried red peppers into shreds with scissors and put them in a clean oil-free and waterless basin.

Steps to make pickled leeks --- hometown side dishes: 4 4 Add 3 and a half tablespoons of salt.

Steps to make pickled leeks --- hometown side dishes: 5 5 Add 1 tablespoon of sugar.

Steps to make pickled leeks --- hometown side dishes: 6 6 Add a little white wine about a tablespoon.

Steps to make pickled leeks --- hometown side dishes: 8 8 Put the pickled leeks in a clean and sealed container, pour 3 spoons of sesame oil on them, cover them with a lid, and put them in the refrigerator to refrigerate overnight!

Method 1: Pickle nine vegetables method steps:

1.The fresh nine vegetables that you can't eat can be pickled. Wash the nine vegetables and drain the water.

2. Cut the nine vegetables into sections, sprinkle with salt, marinate, and remove the water.

3. Squeeze out the excess water after the water is discharged.

4. Prepare ginger and garlic and cut into shreds of millet pepper.

5. Put in the nine vegetables, add salt, add an appropriate amount of liquor, and stir well.

Bottle, then add sesame oil. Because there is no sesame oil at home, sesame oil is added. Store in the refrigerator.

Method 2: Pickle nine cauliflower with nine vegetables and nine rapeseeds.

Ingredients: nine cauliflower, nine vegetables, salt.

How to make nine cauliflower without changing color:

1. Prepare an appropriate amount of nine cauliflowers, wash them twice under clean water, remove the sediment and flower seeds on the nine cauliflowers, and then pick them out, and pick out the nine cauliflower flowers that have borne flower seeds, because the taste is too old, we only need to just bloom or still flower bones.

2. Then put the nine cauliflower into the purifier to purify, don't feel that this step is redundant, because the current ingredients will inevitably have pesticide residues, if the cleaning is not clean, it will have a bad impact on the body.

3. Select the vegetable washing mode.

4. When the time comes, let's take a look, there are still residual debris in the washed nine cauliflowers, as well as small black insects, if there is no purifier at home, you can also add an appropriate amount of edible salt to the nine cauliflowers, soak for about 40 minutes, and it can also play a role in disinfection and sterilization, and remove insect eggs.

5. Remove the root position of the cleaned nine cauliflowers, so as not to make firewood when the finished product tastes firewood and affects the taste.

6. The nine cauliflower that are cut clean are directly put into the meat grinder, and the edible salt is directly added, and the two catties of nine cauliflower share 30 grams of edible salt, and you can determine the amount of edible salt according to the amount of nine cauliflower. Then stir the nine cauliflower into a delicate puree and set aside.

7. Prepare another 1 kg of nine vegetables, chop them and put them in a meat grinder, and stir them into nine vegetable purees. The practice of nine cauliflower is different, this step many people will add pears, or add fragrant fruit, and this method of adding nine vegetables is taught by grandma, and the nine cauliflower blended with nine vegetables will make the finished product more delicate and the fragrance more pure.

8. After the nine vegetables are pureed, we put the nine cauliflower in, and it can be seen from here that the color of the nine cauliflower will be slightly yellow, and after adding the nine vegetables, the color will be more emerald green, and it will not change color if stored for a long time. Whip it again to fully blend the nine cauliflower and nine vegetables and whip it into a more delicate paste.

10, and then put the nine cauliflower into the oil-free water-free, and sterilized jar, no purifier friends can also be brewed with boiling water to disinfect, at this time the state of the nine cauliflower can be seen, and the effect of the stone pestle is the same, very delicate, and the color is very green, now the nine cauliflower can be eaten for half an hour, with the faint sweet fragrance of the nine vegetables, very flavorful.

Finally, close the lid and seal it and store it directly in the refrigerator.

The delicious preparation of pickled leeks is as follows:Ingredients: Fresh leeks, red millet peppers, ginger and garlic liquor, water socks, knives, plates, etc.

1. The fresh leeks that can't be eaten can be pickled. Wash the leeks and drain the water.

2. Cut the leeks into sections, sprinkle with salt, marinate and remove from the water.

3. Squeeze out the excess water after the water is discharged.

4. Prepare ginger and garlic and cut into shreds of millet pepper.

5. Add the leeks, add salt, add an appropriate amount of liquor, and stir well.

6. Bottle, then add sesame oil. Because there is no sesame oil at home, sesame oil is added. Okay, put it in the refrigerator for two days and you're ready to eat.

It must be frozen dumplings, leek dumplings sometimes get spicy when frozen, and our family generally eats fresh, so it's not spicy at all.

Preparation of pickled vinegar leeks :

1. Cut the leeks into small pieces, add a small spoon of salt, put them in a suitable container and mix well. (Wear disposable gloves or your hands will smell) When mixing, you should squeeze out the water in the leek.

2. Chop the chili, garlic and ginger, add a little salt and mix well.

3. Put these into the kneaded leeks, add pepper, pepper powder, and a few drops of liquor to enhance the flavor (you can also leave it alone). Mix thoroughly, put it in a glass bottle, seal it and put it in the refrigerator. It tastes good, and it will taste even better after two days.

Chinese often eat leek dumplings and Laba vinegar!! Eaten for hundreds of years!

1. Choose a high-quality leek, wash it, and remove the part that has been burned on the top.

2. Cut the cleaned leeks into small pieces, the length is 1-3 cm, the length can be set according to your preferences, and it should not be too long.

3. Sprinkle salt, monosodium glutamate, chicken essence, etc. on top of the leeks and stir well.

4. Find a container to pack the leeks that have been fed, and then cover them, so that even if they are basically good, they will generally ferment for a week, if you want to ferment quickly, you can knead them lightly after sprinkling the seasoning.

1.Wash the leeks and cut them into inches and drain the water, cut the ginger and garlic into cubes, and shred the dried chili peppers 2Drain the leek with 50 grams of salt and knead it raw. (Knead the leeks to soften) 3Put the ginger and garlic and red pepper shreds into the leeks, add salt, sugar, and wine respectively, and stir thoroughly.

4.Put the mixed leeks into the bottle, add sesame oil, close the bottle tightly and place in the refrigerator. After 2-3 days, take it out and consume it.

1.Wash the fresh leeks and soak them in clean water for 1 hour.

2.Remove the soaked leeks, drain the water, and then put the leeks in a porcelain jar with a layer of salt and salt, and marinate for 2 days (stirring twice a day).

3.Take out the pickled leeks and knead them slightly, then soak them in a porcelain jar filled with brine (pour 1000ml of cold water into the porcelain jar in advance) for 5 days.

The season of pickled leeks has arrived, and there are several villages on our side of the Yellow River beach that specialize in growing leeks. At this time, the leeks grow very old, and the roots of the leeks are thick, strong and long, which is especially suitable for pickling and eating. Today, I will share with you the method of pickling leeks in our hometown, which is crispy, tender and refreshing, and delicious to eat, and it is a very good small pickle.

How to pickle salted leeks.

Salted leeks can actually be regarded as a kind of kimchi, and people in the north eat a little more, because most of the noodles in the north are pasta, so it is inevitable that there will be many forms of dishes.

Ingredients: Leeks to taste.

Method steps.

After washing the leeks, let them dry for a while, and dry the water on them.

Chop the dried leeks, then sprinkle a little salt and rub them repeatedly with your hands Put the kneaded leeks in the jar, sprinkle salt while putting them, be sure to sprinkle more salt, and press the leeks firmly.

Cover the lid of the jar and leave it for 3-4 days Finally, you can add some vinegar and oil chili peppers when you eat it, and the taste will be better.

Have you ever eaten eggplant puree? A delicious dish.

Raw materials: You can buy more old leeks in the market, and then buy some eggplants that are not very good.

After buying it, put the eggplant in a pot and steam it, then take it out and squeeze out the water from the eggplant and set it aside to cool. Wash the old leeks in cold water and cut them into 4-6 cm pieces, put the leeks and eggplants evenly into a container, sprinkle with salt, and make them delicious all winter.

The simplest pickled leeks are to choose delicate and thick leeks, wash them, chop them about centimeters, put them in a container, you can put some pickled beans and chop them about centimeters, or diced pickles, put an appropriate amount of salt, chicken essence, sugar, soy sauce (light soy sauce), rice vinegar, stir well, seal the plastic wrap, and put it in the refrigerator fresh-keeping room for about half an hour.

First of all, the leeks are dried, and then soaked in sorghum vinegar for a few days, and that's it!!