How to pickle kohlrabi pickles from the Northeast

NortheastKohlrabiHow to pickle vegetables:

First of all, prepare 1 kohlrabi of medium size, 2 green peppers and 2 carrots.

Cut the kohlrabi in half, then cut it into smaller pieces, wash it with water, drain it slightly, and put it in a larger container.

Sprinkle in more salt, mix well, put a large bowl full of water on top and press, and marinate for about 3 hours.

Wash the green peppers and tear them into small pieces.

Cut the carrots into small slices and set aside.

Cut some green onions into small pieces with an oblique knife.

When the kohlrabi is soft and small, put the gouache in a large container, then pour in the green pepper cubes and carrots, and sprinkle in salt and garlic slices.

Pour in the oil of the previously prepared material.

Once stirred well, serve on a plate.

As follows:

Ingredients: 1000 grams of kohlrabi, 100 grams of carrots, 100 grams of coriander, appropriate amount of salt, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of monosodium glutamate, appropriate amount of sesame oil.

Method: 1. The first step is to prepare some of the ingredients we need to make kohlrabi: a kohlrabi, carrots, garlic sprouts, coriander, etc.

2. In the second step, cut the kohlrabi into thin strips, clean it, drain it and put it in a large basin, sprinkle it with salt, and marinate for about half an hour.

3. In the third step, clean the coriander and cut it into small pieces for later use.

4. The fourth step is to clean the carrot and peel it, brush it into shreds with a brush, or cut it with a knife, but it must be cut very finely to get into the flavor.

<>6. In the sixth step, put the coriander segments, shredded carrots and garlic seedlings into the kohlrabi pot, add an appropriate amount of salt, vinegar, a little white sugar, monosodium glutamate, some sesame oil, stir well, and marinate for an hour.

7. The seventh step, when the time is up, put the pickled kohlrabi pickles into the jar, press them by hand, cover them, put them in a cool place, and put them in the refrigerator in summer and marinate them for 7 days.

8. The eighth step, seven days later, take out some and taste it, the taste is excellent, refreshing and crisp, sweet and sour, appetizing and spleen-invigorating, it is really an artifact for eating.

100g cabbage, appropriate amount of salt, monosodium glutamate.

Appropriate amount, appropriate amount of green onion, appropriate amount of blending oil, sugar.

Appropriate amount, appropriate amount of white vinegar.

1. Tear the kohlrabi into small pieces.

2. Cut the green onion into small pieces.

3. Put the kohlrabi and green onion into the container.

4. Add an appropriate amount of fine salt and mix well.

5. Add an appropriate amount of sugar and mix well.

6. Pour in an appropriate amount of vinegar and mix well.

7. Add monosodium glutamate to taste.

8. Add sesame oil and mix well.

9. Finally, you can see that the kohlrabi pickles are completed and the problem is solved.

100g cabbage, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of white vinegar.

1. Tear the kohlrabi into small pieces.

2. Cut the green onion into small pieces.

3. Put the kohlrabi and green onion into the container.

4. Add an appropriate amount of fine salt and mix well.

5. Add an appropriate amount of sugar and mix well.

6. Pour in an appropriate amount of vinegar and mix well.

7. Add monosodium glutamate to taste.

8. Add sesame oil and mix well.

9. Finally, you can see that the kohlrabi pickles are completed and the problem is solved.

KohlrabiAnd celery chili pepper is a very common dish in daily life, regular consumption of kohlrabi and celery has certain benefits for the human body, can play a diuretic and swelling effect, and chili pepper contains a lot of capsaicin.

It can promote blood circulation in the human body.

The pickling method of kohlrabi, celery, and chili is also very simple, you can pickle kohlrabi, celery, and chili peppers.

How to marinate kohlrabi, celery, pepper, pickles.

Wash the ingredients and dry them and cut them into the right sizes. Put a small amount of oil in the pot, heat it and add the peppercorns and ingredients. In principle, the soy sauce can be soaked to half of the pickled material, heated to a boil, and a small amount of sugar and salt is added.

The ratio of 1:2, add an appropriate amount of liquor, pour it into the jar, wait for it to cool, add the materials of dry water, it is best to put some garlic, fresh pepper, ginger slices, the taste is better.

1. Before pickling chili peppers and pickles, we should first understand the ratio of chili peppers to soy sauce and salt, and the ratio between them should be ten to five to one, that is to say, ten catties of chili peppers cost five catties of soy sauce and one catty of salt. Also sugar, ginger and garlic with salad oil.

Prepare two hundred grams. Finally the high-purity liquor in three hundred and fifty grams, peppercorns and cinnamon.

and a little green onion.

2. Dispose of the purchased chili peppers, wash them with water first, then remove the stems, and then put them on a permeable substance to drain the water. After the water is completely drained, you can use a knife to cut a few small cuts on each pepper to make it easier for the pepper to absorb the flavor.

3. Pour the prepared five catties of soy sauce into the pot, bring to a boil, and pour it into a basin for later use. Then pour the salad oil into the pot, heat it, and then put all the prepared spices, such as spices, peppercorns, and cinnamon, to stir-fry until fragrant, and then add the sugar to it. Sauce is made.

4. Mix the prepared sauce with the boiled soy sauce and set aside. Put the processed chili peppers in a jar of pickled vegetables, and then add all the prepared sauce to it, so that the juice is better than the chili peppers. Then it should be turned once a day for about seven days, and the chili pickles are ready to eat.

Practice 2. Ingredients: chili, celery, kohlrabi.

Excipients: Sichuan pepper, large material.

Seasoning: sugar, salt, liquor.

Steps: 1. Wash and dry, and cut into suitable sizes.

2. Put a small amount of oil in the pot, and add the peppercorns and ingredients after heating. After the fragrance is out, pour the soy sauce into the oil pan, and the dosage is set by yourself.

3. In principle, soy sauce can be soaked to half of the pickled material, heated to boiling, and a small amount of sugar and salt can be added.

4,, 1:2 ratio, add an appropriate amount of liquor, pour into the jar, after cooling, add the materials of dry water, it is best to put some garlic, fresh pepper, ginger slices, the taste is better.