Pickling method of bellflower pickles, pickling method of dried bellflower pickles

If you eat some bellflower pickles in your daily life, it has the effect of appetizing and digesting, and it can also relieve some indigestion or the effect of not thinking about eating.

Method 1: 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.

Method 2: Remove the outer skin of the bellflower and rinse it. You can scrape off the skin of a potato with a hard, thin tool just like you would a potato skin.

Next, cut off the root of the black spot at the end of the bellflower, cut it into long strips, or pat it and tear it into long strips.

Put the bellflower strips in a larger basin, soak them in water for a day, and add a little salt to the water.

Take out the soaked bellflower strips, control the water, and you can start making pickles.

Add an appropriate amount of chili powder, salt, chicken essence, sugar and rice vinegar to the bellflower strips.

Finally, put the finished pickles on a plate and serve!

Tips. 1.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;

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.

Ingredients: 50 grams of dried bellflower.

Excipients: a little chili flakes, 5 grams of salt, a little chicken essence, 4 cloves of garlic and pepper pickles

1. Dry bellflower pickles, washed. Soak for more than 12 hours.

2. Soaking bellflower pickles. Tear it up. Don't be too thick, not too thin, about the thickness of chopsticks.

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

4. Add all the seasonings to the bellflowers. Mix well.

5. Put it in the refrigerator for a day and serve.

Ingredients:

250 grams of pickles, 10 grams of green onions.

Excipients:

1 tablespoon of oil, 1 tablespoon of soy sauce.

Rub the pickles into shreds and soak them in water until they are as salty as you like.

Remove and drain into a large bowl.

Wash and finely chop the shallots.

Add the shallots to the shredded pickles and add the oil.

Add the soy sauce and steam for 15 minutes.

Finish.

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.

Wash the bellflower with water, soak it until it is soft, pick it into strips with a sharp tool, wash and soak it repeatedly until there is no bitter taste, remove it, and add a variety of pickled seasonings that you like to taste.

Ingredients: Ingredients.

100 grams of bellflower.

Excipients: sesame oil, a spoonful of salt.

A spoonful of minced garlic and three cloves of sugar.

A spoonful of paprika or chili paste.

Sesame seeds to taste. A few steps.

1.Commercially bought bellflowers, washed. Soak for more than 12 hours.

2.Peel the skin and pick it into thin wires with a needle (I don't have a needle, I just tear it by hand, which hurts my nails). Continue to soak for half a day, then pour out the water and add a tablespoon of salt to rub repeatedly to remove the astringency of the bellflower, and finally rinse.

3.Processed bellflowers.

4.Add an appropriate amount of salt, sugar, chili powder or chili paste, minced garlic, sesame oil, sesame seeds, then grasp well, put in the refrigerator and marinate for 48 hours before eating.

5.The pickled bellflower tastes amazing!

The stall owner said that the newly bought bellflower should be soaked in water for a day to remove the skin.

Do not cut the peeled bellflower with a knife, the incision is too even, and it will not taste when mixing, so it should be torn into thin strips.

Continue to soak the torn bellflower shreds for half a day, then pour off the water and add a tablespoon of salt to rub repeatedly to remove the astringency of the bellflower.

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.

First peel the bellflower and tear it into strips with a needle or fingernail and soak it in water for 30 minutes2 4 Make the chili noodles into chili oil and chop the garlic 3 4 Take out the bellflower and add salt to knead Then rinse with water, squeeze out the water and put it in a container, 4 4 Put in the finished chili noodles, garlic, sesame oil A little salt, stir well, and put it in the refrigerator for 10 hours before eating.

Wash the stem vegetables and set aside, salt, chicken essence, seafood soy sauce, sprinkle with a little chopped green onion, so pickled, Jigen dish is also very delicious.

Pickled chicken stalk pickles, first wash the stems, after that, cut into strips, dry semi-dry, mix in peppers, salt, peppercorns, and marinate for half a month.

Ingredients: 50 grams of dried bellflower.

Excipients: chili flakes, celery and plums, 5 grams of salt, a little chicken essence, 4 cloves of garlic.

How to mix bellflower pickles:

1. Dry bellflower pickles, washed. Soak for more than 12 hours.

2. Soaking bellflower pickles. Tear it up. Don't be too thick, not too thin, about the thickness of chopsticks.

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

4. Add all the seasonings to the bellflowers. Mix well or round the head.

5. Put it in the refrigerator for a day and serve.

Can be stalked. Ingredients: 200g bellflower

Excipients: appropriate amount of chili flour, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of monosodium glutamate, appropriate amount of garlic, appropriate amount of fish sauce, appropriate amount of apple pear, appropriate amount of ginger.

1. Soak and wash the dried bellflower in advance.

2. Pat the bellflower with the back of a knife on the board to prevent the bellflower, which is easy to taste.

3. Mix all the seasonings and stir well.

4. Put the photographed bellflower into a container.

5. Add the seasoning.

6. Wear disposable gloves and grasp well with your hands.

7. Mix well and serve, and marinate in the refrigerator for 1 to 2 days for better taste.

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.

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**!