How to pickle leeks in pepper water, and how to pickle leek flowers?

Ingredients. Leek.

300g excipients. Salt. Amount.

Extremely fresh soy sauce.

Amount. Red peppers.

Amount. Steps.

1.Remove the yellow leaves from the leeks and wash them.

2.Place the washed leeks in a ventilated place to dry.

3.Dry until there is no moisture on the surface of the leeks and soften it slightly, add refined salt and rub it by hand.

4.Knead the leeks and put them in a clean container.

5.Marinate for two days.

6.Cut the pickled leeks into sections and add the red pepper shreds.

7.Add a little soy sauce, and if you like, you can add a little sesame oil and mix well.

It's still very easy, and you need to prepare some of the following ingredients.

Ingredients. Leek.

300g excipients. Salt. Amount.

Extremely fresh soy sauce.

Amount. Red peppers.

Amount. Steps.

1.Remove the yellow leaves from the leeks and wash them.

2.Place the washed leeks in a ventilated place to dry.

3.Dry until there is no moisture on the surface of the leeks and soften it slightly, add refined salt and rub it by hand.

4.Knead the leeks and put them in a clean container.

5.Marinate for two days.

6.Cut the pickled leeks into sections and add the red pepper shreds.

7.Add a little soy sauce, and if you like, you can add a little sesame oil and mix well.

Stir-fry the peppercorns in an oil pan first, then boil them in hot water, and pickle the leeks in the boiled water. Very simple.

Depending on personal taste, I usually use chili water + arsenic, oh.

Put the peppercorns directly into the water,

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 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 to keep it fresh, which can be kept for a year.

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 is cut into sections, I roughly cut the Qi Ji and 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, and the rest will always be fresh when sealed.

Tips. We 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.

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. The picked out leeks are washed with Qingyan hunger water many times, drained and placed on the board, and dried 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 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.

Pickle the chive flowers, wash and dry the leek flowers first, add salt and rub them until they are soft, and then put them in a food blender and crush them. Finally, take it out and put it in a container.

The specific production steps are as follows:

1. Wash and dry the leek flowers.

2. Add salt to the pot in batches.

3. Rub well with your hands until the leek flowers become soft.

4. Put the food in batches and stir the beams like a mixer.

5. Stir and remove.

6. Fill the rubber into the container.

Notes:

Ingredients for pickling leek flowers.

500g of leek flowers and 50g of ginger

30g of Sichuan pepper and 100g of salt

Two caps of liquor.

Preparation of pickled leek flowers.

Step 1: Wash and dry the leek flowers and set aside.

Step 2: Cut the ginger into thin strips.

Step 3: Mix together the ginger, peppercorns, and salt.

Step 4: Finally, put two more caps of high liquor and knead them evenly with your hands to let the seasonings blend together.

Step 5Put it in a waterless and oil-free glass bottle, or a ceramic jar and store it tightly, and you can eat it the next day!

Step 6 Add some sesame oil and monosodium glutamate when eating, and you will smell the leek fragrance immediately.

Wash the leek flowers, dry the water, chop them with a blender, add millet spicy and apples and ginger slices, mix with salt, and finally put them in a sealed container, marinate for about 20 days, and the pickled leek flowers are completed, the specific steps are as follows:

Ingredients: leek flowers, millet pepper, apples, ginger, salt.

1. Clean the leeks and wash them with water several times, and then put them on the breathable tool to dry the water.

2. Chop all the leek flowers with a knife, and then put them in a pot and mash some with a garlic pounding tool.

3. Chop the millet peppers you need. Diced apples, eco no ginger chopped and leeks put in a pot. The ginger placed here in pickled leeks has an antiseptic effect.

Add about 150g-200g of salt to the leek flowers and stir well.

5. Finally, put it into a water-free and oil-free clean glass bottle prepared by the closed boy in advance, and seal it with a lid for preservation.

6. Store it in a cool and dry place indoors for 20 days and then you can eat it.

1. Don't fill it too much when loading, it will continue to ferment.

2. When eating, it is very simple, scoop the leeks in a bowl, put chili noodles on top, pour hot oil directly and stir well, and you can eat.

Preparation materials: Shengdan Lee.

500g of fresh leek flowers, fresh ginger, salt, peanuts and beans, cucumber Method: 1. Wash fresh leek flowers.

2. Slice the ginger.

3. Put the ginger slices and leek flowers in a food processor and crush them.

4. Be sure to remember to put ginger slices.

5. Add salt to marinate late.

6. Add peanuts. Before eating, you can add two drops of sesame oil to delay your hands. The night before the cucumber is eaten, add the pickled leek flowers.