How do you pickle onions deliciously? How to pickle shallots delicious

Wash the onion, peel off the old skin, cut the remaining onion into shreds or blocks, sprinkle with salt, stir well, pour the white sugar into the vinegar, stir until completely melted, drain the salted onion, drain the water, and then pour it into the sweet and sour bowl, stir well, and serve. Onion, alias: shallot, Dutch onion, lily family, allium biennial herbaceous plant.

It has strong sterilization and antibacterial ability, rarely has diseases and insect pests, and is a relatively clean and pollution-free green food. Onions contain prostaglandin A, which can reduce peripheral vascular resistance and reduce blood viscosity, which can be used to lower blood pressure, relieve stress, and prevent colds. Onion can also remove oxygen free radicals in the body, enhance metabolism, anti-aging, prevent osteoporosis, and is a rare health food for middle-aged and elderly people.

Peel the small, hard onions, clean them up, mix them with 100 grams of water and 1 tablespoon of salt, and marinate the onions. After a few hours, rinse the pickled onions in clean water, then remove them, dry them and neatly place them in sterilized glass bottles. Prepare 100 grams of clean water, put sugar and salt in 100 grams of water and boil, pour vinegar and spices in turn while cooking, and cook for a while.

Allow the water to cool, then pour into a bottle of onion and store tightly sealed.

Heat the pickle in a pot to dissolve the sugar and salt, and then let it cool. Next, cut the onion into shreds. Then add the freshly cooled marinade and shredded onion to the disinfectant solvent.

Put it in the refrigerator and refrigerate overnight and eat it. You can also add garlic, bay leaves, olive oil, black pepper, etc. to add flavor. If you want to make crispy kimchi, this recipe is the most recommended.

1 onion, 5 grams of minced garlic, 1 3 tbsp salt, 1 tbsp caster sugar. Wash the onion, remove the head and tail, peel off the skin, and shred and set aside. Take a conditioning basin, put the shredded onion of method 1 into the salt and mix well, marinate for about 50 minutes and drain the water, put the shredded onion of method 2 into the container, add minced garlic, caster sugar, red wine vinegar and mix well, marinate for 1 day and eat.

Finely cut the onion, red pepper and green pepper, marinate with salt for 10 minutes and put in the refrigerator. Pour off the pickled water stains, add chicken essence, white vinegar, pepper oil, sesame oil and other seasonings in turn, stir well, and then put on a plate. Super tasty pickled onions just came out.

Preparation of pickled shallots:1. Selection. First of all, you need to go through the pants to make a selection, select those old leaves, old branches and other dead branches and leaves, leave fresh parts, and then put the selected shallots in clean water to clean and dry.

2. Blanch. Add an appropriate amount of water, cooking oil and salt to the pot and bring to a boil, put the washed shallots down, and blanch them until the shallots change color, then they can be removed and dried.

3. Sealing. Put the dried shallots into the jar, add an appropriate amount of edible salt and vinegar, stir and roll evenly, seal the maximum pure grandchildren in the jar, and store them in a cool and ventilated place.

The focus of the pickling work of shallots is to select the shallots picked back by calling Xixiang blanching, stirring and sealing, etc., remove the wilted parts such as old leaves and old branches, rinse the selected shallots with clean water, and then you can land the land after one or two waters, boil a pot of boiling water, add an appropriate amount of cooking oil and salt, and blanch the shallots until they change color and beat to take them out.

How to pickle onions deliciously

Ingredients

Ingredients

Appropriate amount of shallots. Excipients

Glutinous rice, red wine, appropriate amount of white vinegar, appropriate amount of aged vinegar, appropriate amount of white sugar, appropriate amount of pickling.

Step 1

Wash the shallots.

2.Sprinkle with salt.

3.Pour in glutinous rice, red wine, white vinegar, aged vinegar, white sugar.

4.Shake evenly and put it in the refrigerator for four or five days. It is better to have more glutinous rice red wine than shallots, and if there is no glutinous rice red wine at home, there will be less and often turn the same effect.

How to pickle onions is delicious two

Ingredients for pickled onions:

Ingredients: 1000 grams of onion (white skin).

Seasoning:

200 grams of vinegar, 50 grams of sugar, 5 grams of pepper, 3 grams of bay leaves, 5 grams of chili pepper (red, pointed, dry), 3 grams of salt.

Pickled onions'Method:

1.Peel the small, hard onions, clean them up, mix them with 100 grams of water and 1 tablespoon of salt, and marinate the onions.

2.Rinse the pickled onion in clean water, then remove it, dry it and put it neatly in a sterilized glass bottle;

3.Put sugar and salt in 100 grams of water and boil, pour vinegar and various spices in turn while cooking, and cook for a while;

4.Allow the water to cool, then pour into a bottle of onion and store tightly sealed.

Ingredients: a bundle of green onions, a few peppercorns, an appropriate amount of salt, soy sauce, and a crisper box. Wash the green onion and cut into sections.

Put peppercorns and water in a pot and bring to a boil. Pour the peppercorn water into the green onion while it is hot, blanch it, and you can eat spicy but not hot. Remove the green onion, sprinkle salt and marinate, squeeze out the water, put it in the crisper box, and drizzle with soy sauce.

Step 1: Prepare the ingredients: a bundle of green onions, a few peppercorns, an appropriate amount of salt, soy sauce, and a crisper box.

Step 2: Wash the green onion and cut into sections.

Step 3: Boil some peppercorn water and bring to a boil.

Step 4: Pour the green onion while it is hot, blanch it, you don't need to burn it if you can eat spicy, and the water can be used to marinate chicken wings or something.

Step 5: Take out the green onion and sprinkle it with salt to marinate, squeeze out the water, put it in the crisper box, and drizzle with soy sauce.

Here's how to marinate delicious shallots:

Main ingredients: water, green onions, carrots, cucumbers, peppers, millet spicy, sugar, white vinegar, salt, garlic, ginger cubes, liquor.

Main tools: kitchen knives, bowls, colanders, lunch boxes.

1. Clean the cucumbers and carrots, cut them into strips with empty fingers with a kitchen knife, enlarge the bowl, and put 1 tablespoon of salt. Then mix well and let it marinate for 10 minutes, mainly to remove their jerky taste.

2. First remove the dry skin of the potato outside the onion, rinse it with water, cut both ends, and cut the onion into strips or pieces. Cut the ginger and garlic into slices for later use, wash the peppers and cut them into inch pieces, and cut the millet into small pieces. Put them on separate plates for later use, taking care to keep them dry.

3. Prepare a large bowl of cold boiled water (depending on the amount of materials, as long as it can pass the materials), stir 50 grams of sugar and 25 grams of salt first, and then pour 30 grams of white vinegar into it for later use.

4. Remove the pickled cucumbers and carrots with a colander, drain the water and put them in a clean and dry lunch box.

5. Then put the onion, chili, ginger and garlic slices together, pour the seasoned sauce inside, then pour in 10 grams of white wine, and stir it slightly. Then seal the lid and marinate in the refrigerator for 2 days before eating!