How to make pickles from bellflower, how to pickle bellflower pickles

The old Korean mother taught you how to mix bellflower at home, and you can eat it in any pot.

Mixed bellflower] recipe fits:

The recommendation degree is five stars, the operation method is zero-based, the amount is spicy and fragrant for 3-4 people, the delicacies with wine, and the nutrition is rich.

Suitable for: It can be eaten by ordinary people.

Ingredients: bellflower, garlic, coriander, salt, monosodium glutamate, chili flakes, ginger, maltose.

Cooking method: 1. Prepare the required ingredients.

2. Clean and soak the bellflower for more than 12 hours.

3. Peel and pick into fine wires with a needle and continue to soak for half a day, pour off the water, add a tablespoon of salt and rub it repeatedly to remove the astringency of the bellflower, and finally rinse it.

4. Put the ingredients into the ancestral container and add a large amount of minced garlic.

5. Appropriate amount of minced ginger and coriander.

6. 300 grains of salt, 250 grains of monosodium glutamate.

7. Appropriate amount of authentic Korean chili noodles.

8. The syrup of Korean mixed vegetables is shining, and it is fully grasped and mixed evenly with your hands.

Tips: The ingredients are cleaned of bellflowers, the soul of this dish is syrup, and the selection of chili noodles must be authentic seasonings according to personal taste. Likes, follow, comment! Don't like it for free**!

The preparation of bellflower pickles.

Cuisine and efficacy: halal cuisine, spleen-strengthening appetizing recipes.

Taste: sweet and sour Craft: Pickled bellflower pickles Ingredients: Ingredients: 600 grams of bellflower.

Excipients: 35 grams of sesame seeds.

Seasoning: 20 grams of salt, 25 grams of soy sauce, 5 grams of chili powder, 15 grams of sugar, 35 grams of vinegar, 25 grams of green onions, 20 grams of ginger, 20 grams of garlic (white skin), 10 grams of sesame oil, 2 grams of monosodium glutamate.

The characteristics of bellflower pickles: salty, spicy, sweet and sour, with a special flavor. Teach you how to make bellflower pickles, how to make bellflower pickles 1Wash the fresh bellflower, peel off the skin while it is fresh (it is not easy to peel when dry), tear it into several petals, and dry it in the sun;

2.Soak the dried bellflower in cold water for 12 hours, soak it soft and then remove it;

3.The bellflower is smashed into a filament with a wooden stick, and then soaked in cold water for 12 hours to relieve the odor and remove the dry water;

4.Put the shredded bellflower into a basin, add salt, soy sauce, sugar, vinegar, minced green onion and ginger, sesame oil, monosodium glutamate, and chili noodles and mix well;

5.Cover tightly, put in a cool place, and marinate thoroughly.

Tips for making bellflower pickles: Sprinkle cooked sesame seeds when serving.

Answer 1: The most important step when pickling bellflower is to soak it, because bellflower is mostly dry, and it can only be marinated after soaking to taste and make the pickled bellflower taste good. It usually takes 24 hours to soak the bellflower, and the water needs to be changed many times in the middle.

2. Add water to the pot and boil, pour the glutinous rice flour into the pot and cook it into glutinous rice paste, set aside after cooling, remove the peel and core of the prepared apples and beat them into a fluffy shape with a food processor. Then make the garlic into minced garlic as well.

3. Put the minced apples and garlic, chili powder and spicy sauce into the glutinous rice paste, add sugar and salt, and mix well with chopsticks to make the sauce.

4. Put the sauce into the soaked bellflower, mix it evenly and put it in a sealed fresh-keeping box, and then put it in a cool environment to marinate, and the bellflower can be flavored after seven to ten days, and you can take it out and eat it at any time when you want to eat.

Dear, I hope it can help you.

Cuisine and efficacy: halal cuisine, spleen-strengthening appetizing recipes.

Taste: Sweet and sour.

Process: Pickled.

Ingredients for bellflower pickles:

Ingredients: 600g bellflower.

Excipients: 35 grams of sesame seeds.

Seasoning: 20 grams of salt, 25 grams of soy sauce, 5 grams of chili powder, 15 grams of sugar, 35 grams of vinegar, 25 grams of green onions, 20 grams of ginger, 20 grams of garlic (white skin), 10 grams of sesame oil, 2 grams of monosodium glutamate.

Characteristics of bellflower pickles:

Salty, spicy, sweet and sour, with a special flavor.

Teach you how to make bellflower pickles, and how to make bellflower pickles to be delicious.

1.Wash the fresh bellflower, peel off the skin while the socks are fresh (it is not easy to peel when dry), tear into several petals, and dry in the sun;

2.Soak the dried bellflower in cold water for 12 hours, soak it soft and then remove it;

3.The bellflower is smashed into a filament with a wooden stick, and then soaked in cold water for 12 hours to relieve the odor and remove the dry water;

4.Put the shredded bellflower into a basin, add salt, soy sauce, sugar, vinegar, minced green onion and ginger, sesame oil, monosodium glutamate, and chili noodles and mix well;

5.Cover tightly, put in a cool place, and marinate thoroughly.

Tips for making bellflower pickles: Sprinkle cooked sesame seeds when serving.

Tip - Food Restraint:

Platycodon: Platycodon phobia, longan, gentian; Avoid pork.

Platycodon pickles, is the special dish of the Korean nationality, in the Northeast we call it "Dog Treasure" bellflower has the effect of promoting lung expectoration, draining pus and relieving pain, invigorating qi and blood, stopping convulsions and calming the nerves. Authentic bellflower is more expensive than beef, but it tastes delicious. Serve with white porridge in the morning. That's a perfect match. ”

Material: Main material.

Please click Enter a description.

Platycodon 50 grams.

Accessories. Chilli flakes. Crumb. Salt.

5 grams. Essence of chicken. Crumb. Garlic.

4 petals. The preparation of bellflower pickles.

Dried bellflower pickles, washed. Soak for more than 12 hours.

Please click Enter a description.

Pickles with soaked bellflowers. Tear it up. Don't be too thick, not too thin, about the thickness of chopsticks.

Please click Enter a description.

Salt, chicken essence, fine chili flakes, garlic. Get ready. Chop the garlic into minced garlic.

Please click Enter a description.

I put all the seasonings into the bellflowers. Mix well.

Please click Enter a description.

Marinate in the refrigerator for a day.

Please click Enter a description.

Picture of the finished product of bellflower pickles.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

2.After soaking the bellflower, don't squeeze it too dry, it will affect the taste.

3.Don't be too thick or too thin bellflower, it's too thick and won't taste good, and it's too fine and not crispy.

How to make bellflower pickles:1. Prepare 600 grams of bellflower, 35 grams of sesame seeds, 20 grams of seasoning salt, 25 grams of soy sauce, 5 grams of chili powder, 15 grams of sugar, 35 grams of vinegar, 25 grams of green onions, 20 grams of ginger, 20 grams of garlic, 10 grams of sesame oil, 2 grams of monosodium glutamate;

2. Soak the dried bellflower in cold water for 12 hours, soak it soft and remove it;

3. The bellflower is smashed into a filament with a wooden stick, and then put it in cold water and soaked for 12 hours to relieve the peculiar smell and remove the dry water;

4. Put the shredded bellflower into a basin, add salt, soy sauce, sugar, vinegar, minced green onion and ginger, sesame oil, monosodium glutamate, and spicy Qiandan pepper noodles and mix well;

5. Cover tightly with a lid, put it in a cool place, marinate thoroughly, and sprinkle cooked sesame seeds when eating.

If you want to make pickles delicious, then you must marinate them for a long time, and then choose the best dishes to pickle.

This bellflower is very good, this kind of thing is very delicious, and it has a special taste.

How to make bellflower into delicious pickles:

Ingredients: 400g bellflower, 2 cucumbers, 3 tablespoons of coarse salt, 2 tablespoons of chili paste, 4 tablespoons of chili noodles, 3 tablespoons of minced garlic, 1 tablespoon of minced ginger, 4 tablespoons of white vinegar, sugar, appropriate amount of salt, and sesame seeds.

Here's how:

1.Wash the bellflower, tear it into strips, sprinkle it with 3 tablespoons of coarse salt and mix well, add water and soak for 3 hours, rinse repeatedly, and drain the water;

2.Cut the cucumber into an equal size, sprinkle with 1 tablespoon of salt to marinate, then drain and set aside;

3.Prepare the small bowl and start preparing the sauce;

4.Then mix the sauce and ingredients thoroughly;

5.Finish the plate, sprinkle with sesame seeds, and you're done.

Tips for making bellflowers:

1.The bellflower should be soaked one night in advance and then frozen in the refrigerator to make it taste better. After soaking, don't wring out too much water, as it will still produce some juice. To make it, wash the other ingredients, cut off the outer skin, and beat the apples and pears into juice.

2.Pour water into the pot, put some glutinous rice flour into it, bury it and wait for it to become sticky before taking it out and frying, put the chili noodles into a clean bowl and mix well with the glutinous rice paste. Add garlic, ginger and apple juice and mix well and serve.

3.If you want it to taste better, you can also add some shrimp paste. When making it, be sure to wash the bellflower, remove some impurities in it, and then put salt to marinate for half an hour.

4.If you want it to taste better, you can put it in the refrigerator for a day to chill it for a more refreshing taste, but cover it with plastic wrap so that the flavor does not fill the entire refrigerator. When Min Lee eats it, you can put some Korean-style hot sauce for a better taste.

Shred the bellflower and carrot, add chili powder, salt, light soy sauce, sugar, white sesame seeds, minced garlic, mix well, and marinate in the refrigerator overnight to make delicious and healthy pickles

Ingredients: 100g of dried bellflower.

Excipients: appropriate amount of chili flakes, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar, amount of cooked white sesame seeds, appropriate amount of minced garlic, half a carrot.

Production steps: 1. Soak the dried bellflower in warm water, put a little salt, soak for ten to twenty minutes, and then rub it with your hands.

2. Use a toothpick to pick the wide one into a thin wire (but don't use silver and it's too fine, too fine and there will be no chewing).

3. Rub the carrots into shouting shreds (finer than hand-chopping, more suitable for this dish).

4. Add seasonings to the pot where the bellflower and carrot shreds are placed: chili powder (powdered and also called chili noodles), salt, light soy sauce, sugar, white sesame seeds, minced garlic.

5. Seal it in the refrigerator and marinate overnight.

Precautions: What is made here is the simplest version, and if possible, you can put fish sauce, apples, pears, and vinegar.

Summary. The production of bellflower pickles, method 2: Ingredients:

600 grams of bellflower auxiliary materials: 35 grams of sesame seeds Seasoning: 20 grams of salt, 25 grams of soy sauce, 5 grams of chili powder, 15 grams of sugar, 35 grams of vinegar, 25 grams of green onions, 20 grams of ginger, 20 grams of garlic (white skin), 10 grams of sesame oil, 2 grams of monosodium glutamate

Wash the fresh bellflower, peel off the skin while it is fresh (it is not easy to peel when dry), tear it into several petals, and dry it in the sun 2Soak the dried bellflower in cold water for 12 hours, soak until soft, and then remove 3The bellflower is smashed into a filament with a wooden stick, and then soaked in cold water for 12 hours to relieve the odor and remove the dry water 4

Put the shredded bellflower into a basin, add salt, soy sauce, sugar, vinegar, minced green onion and ginger, sesame oil, monosodium glutamate, and chili noodles and mix wellCover tightly, put in a cool place, marinate thoroughly, and then you can make bellflower pickles: sprinkle cooked sesame seeds when eating.

Food is similar to Platycodon: Platycodon and white, longan, gentian; Avoid pork.

Hello, it is a pleasure to serve you, the preparation of bellflower pickles is as follows:

Ingredients: dried bellflower (online shopping), garlic, salt, sugar, honey, chili powder, chili sauce (pork belly barbecue sauce), rice vinegar (sushi vinegar), sesame seeds.

Preparation: Wash and soak the dried bellflower for more than 6 hours, soak for 2 days, and change the water 6 times during the period. The main purpose is to remove the bitter taste of bellflower. Controls moisture.

Start mixing: Take out the small spoon of your partner, add 2 spoons of honey, 2 spoons of chili powder, 3 spoons of chili sauce, 2 spoons of vinegar and mix evenly, add minced garlic, sprinkle a little chongbo rent salt and add some sugar to improve freshness, sprinkle with sesame seeds, and then stir evenly with skillful hands Put it in a box and marinate it in the refrigerator Tomorrow breakfast will be eaten with small scattered pickles.

The production of bellflower pickles, method 2: main chain finger material: bellflower 600 grams of auxiliary materials:

35 grams of sesame seed first reed seasoning: 20 grams of salt, 25 grams of soy sauce, 5 grams of chili powder, 15 grams of white sugar, 35 grams of vinegar, 25 grams of green onions, 20 grams of ginger, 20 grams of garlic (white skin), 10 grams of sesame oil, 2 grams of monosodium glutamateWash the fresh bellflower, peel off the skin while it is fresh (it is not easy to peel when dry), tear it into several petals, and dry it in the sun 2

Soak the dried bellflower in cold water for 12 hours, soak until soft, and then remove 3The bellflower is smashed into a filament with a wooden stick, and then soaked in cold water for 12 hours to relieve the odor and remove the dry water 4Put the shredded bellflower into a basin, add salt, soy sauce, sugar, vinegar, minced green onion and ginger, sesame oil, monosodium glutamate, and chili noodles and mix well

Cover tightly, put in a cool place, marinate thoroughly, and then you can make bellflower pickles: sprinkle cooked sesame seeds when eating. Food Sympathy Platycodon:

Platycodon phobia, longan, gentian; Avoid pork.