How to make red pickles in the snow delicious, the practice of pickled cabbage in the snow

Red in the snow. The best way to eat pickled vegetables is to stew tofu in the snow. First of all, remove the red snow and wash it with water.

It is best to soak it in water overnight. It's not too salty. Then cut the soaked snow red into small pieces.

Then prepare chopped green onions, preferably some pork belly with ginger. Heat the oil. Add the chopped pork belly with green onion and ginger.

Sauté in a pan until fragrant. I put it in the cut snow red. Stir-fry for a while and add water.

Cut the tofu into small pieces and put it in a pot and simmer for about 20 minutes. Remember not to put salt. Snow red is salty.

After simmering, add a little chicken essence before removing from the pan.

and MSG. The red stewed tofu in the snow is ready, and the taste is particularly delicious. And it's also very nutritious.

1. Put cold water in the pot, put the snow red directly into it and boil, continue to cook for 3 to 5 minutes after boiling, the purpose is to desalt, and then put the boiled snow red into the cold water, rinse it repeatedly about 3 times and then dry the water.

2. Finely chop into minced green onions, shred ginger and garlic. Meat foam set aside.

3. Put an appropriate amount of cooking oil in the wok, more than usual stir-frying, so that the fried snow is fragrant and delicious.

4. Then add the green onions, ginger and garlic to stir-fry until fragrant, a little more, so that the green onions, ginger and garlic will be fried very fragrant, but don't burst the paste.

5. Pour in the meat foam and stir-fry for a while, then add the snow red powder, stir-fry quickly, and let the oil cover every grain of snow red.

6. Then add a small half bowl of water and cover it and simmer for a while, about 8 minutes or so, the water is basically gone, add a spoonful of sugar to increase freshness, you can taste it, if you feel light, you can put a little salt, generally do not need to add salt. Such a delicious dish of braised in the snow is ready.

Pickles in the snow.

How to make it delicious.

When I was little. My hometown in the Northeast is in winter.

I will make pickled snow mushrooms.

Used to stock up for the winter.

Maybe there aren't many people doing it now.

The snow mushrooms are delicious.

Such as. Stewed tofu with snow mushrooms.

Stir-fried pork with mushrooms.

Or just mix a little side dish.

Wake up early and drink porridge.

It's all the taste of home in my memory.

First put the washed red wild vegetables in the snow into the sun to dry the surface moisture for about two or three hours, cut the ginger slices, put the dried red wild vegetables in the snow into 600 grams of edible salt, knead evenly with your hands, and then put in the ginger slices and millet spicy on the red wild vegetables in the snow, wrap the plastic wrap and marinate for two days, turning every six hours.

5. Two days later, the pickles have been pickled out of a lot of brine, put the pickles into a washed waterless and oil-free jar, press tightly with your hands, then put in ginger slices and millet spicy, pour in the pickled brine, the brine should overflow the pickles, otherwise the pickles exposed outside the brine are easy to deteriorate, seal the mouth of the jar with plastic wrap and pickle for 20 days to eat.

Red pickles in the snow, we can write it right, put more oil, fry this beads is very good, another dive, quarrel later, put it in the pot to leak. Finally, the introduction of a few seized stone-roasted egg soup is also very delicious.

Eat it stewed with red and soybean curd or cut into pieces and mix with ingredients.

It can be used to stew tofu very well, and it can also be used to fry soybean sprouts to look good and delicious.

How to make Xue Li red pickles delicious? Put the snow in red. Soak it.

Then cut the snow red. Put it in a pan and stir-fry. And then.

Put the tofu in the snow a little longer and squat. Top with a delicious and savory seasoning. Red in the snow.

Stewed tofu. It's the best to eat. It is also a popular and favorite dish.

It can also be regarded as a green food.

I'll answer this question, the snow red flooded the stewed tofu, the stewed tofu cold salad is OK, the nutritional value of the snow red is very high, the nutritional value of stewed tofu tofu also supplements calcium, and the snow red can also supplement calcium.

1. Buy good snow red;

2. Pinch the red roots of the snow with your hands, which can produce water and break easily, so that the vegetables are tender;

3. Remove the yellow leaves;

4. Wash under the pool;

5. Put it in the sun for a day;

6. Take the vegetables home at night and sprinkle a layer of salt on one layer of vegetables. The ratio of vegetables to salt is 10:1, so it is not easy to spoil. for we will eat until the spring of the next year;

7. By the next morning, some of the vegetables have been pickled out of the water, and then pour the top dishes and the following vegetables one by one, so that it will be easier to get out of the water;

8. By the evening of the second day, the dish has already come out with a lot of water, and then it is ready to enter the altar;

9. The jar should be cleaned in advance and deducted for one day.

After entering the altar, on the third morning, the vegetables should be taken out of the jar again, the top dishes should be put back down, and the lower dishes should be put back on top. The purpose of this is to make it easier to get out of the water, and secondly, to remove the spiciness of the pickles.

On the evening of the third day, repeat the action of the third morning, for the same purpose.

After installing the altar, I didn't put water on the side of the altar, I just buckled the bowl. Because it's not about making kimchi.

Cooked pickles generally take 20-30 days to eat. Because the concentration of subpinate is highest at the time of 5-15 days.

In addition, when marinating, remove the roots as much as possible, and do not use so many roots

The more tender the dish, the more water comes out. Use this water to pickle the snow red.

Fresh snow mushroom, salt, Sichuan pepper, high liquor method.

1. Remove the old leaves and clean them;

2. Put it in a ventilated place to dry until it is dry;

3. Chop the dried snow mushrooms;

4. Mix well with salt and knead;

5. Clean the jar and dry it;

6. Pour a small amount of liquor into the bottom, throw a few peppercorns, and then put the kneaded and mixed snow fern into the jar, press and compact;

7. Seal the altar, pour clean water into the mouth of the altar, store it at low temperature, and it can be eaten after 20 days.

Preparation of red pickles in the snow:

1. Remove the yellow leaves from the red in the snow, cut off the roots, wash and dry; 2. Wash the cutting board, kitchen knife and all related utensils and dry them; 3. Chop the dried snow red, put it in a large basin, and sprinkle the salt and pepper evenly into the snow red crush; 4. The following is the strength of the work, rub the snow red with both hands, pay attention to the inspection in the process of kneading, and mix the snow red and salt evenly until the dark green salt water is kneaded; 5. Cut the green onion, ginger and dried red pepper into shreds, mix well with the kneaded snow red, and put it in the jar After the day, the pickled snow red can be eaten. Pickling skills: 1. When pickling snow is red, all utensils must be washed and not stained with a little oil; Wash your hands and don't have any skin care products, otherwise the pickled vegetables will be bad; 2. The ratio of salt and vegetables is 10 catties of red 6 taels of salt, some people use large grains of salt for pickles, and I have always used refined salt, which is also very good.

3. Green onions, ginger and chili peppers are seasoned, and the amount is controlled by yourself. 4. When loading the altar, you should press the dish with your fist while loading it, and you will find that the tighter the press, the more water comes out of the dish, which is the best. 5. After installing the jar, the water for kneading the vegetables must be poured into the jar, so that the vegetables will be pickled well, and the shelf life is long, and you can eat until the next year to harvest the wheat.

A quick way to marinate red pickles in the snow.

Ingredients: 500 grams of fresh and tender snow red, 50 grams of salt.

Preparation: Remove the roots and old leaves of the fresh and tender snow red, wash them with water, put them in a pot of boiling water and roll them, and immediately remove them and spread them out and drain them.

This step needs to be paid attention to, don't blanch it for too long, you can only roll it out of the pot to prevent the snow from being scalded and soft and affecting the taste of the finished dish. In addition, after the snow red comes out of the pot, it should be spread out and drained to prevent the residual heat from covering the snow red soft or yellow.

Steps: Cut the drained snow red into small pieces and put it in a basin, sprinkle in the salt and rub it repeatedly with your hands until the water comes out slightly, so that the salt can quickly penetrate into the snow red.

Knead the snow red with salt in a container, cover it with plastic wrap or a lid to prevent contamination, and put it in the refrigerator for about a day to marinate before you can take it out and eat.

Supplementary instructions: 1. The surface of Xueli Red has wax, scalding it with boiling water can dissolve part of the wax in the water, and then rubbing it by hand to destroy the remaining wax layer, so that the salt can quickly penetrate into Xueli Red, thereby greatly shortening the pickling time.

2. Snow red is delicious when marinated with salt, of course, you can also add other seasonings such as chili pepper or pepper powder according to your taste.

3. This pickled snow red should not be stored for too long, but it is no problem to store it in the refrigerator for a week, so don't make too much at a time when making it.

Preparation of red stewed tofu in the snow:

Ingredients: 200 grams of snow red.

Accessories: half a piece of tofu, appropriate amount of green onion, ginger and garlic, a little cooking wine, a little soy sauce, a little pork, a large ingredient, and an appropriate amount of boiling water.

1. Prepare the tofu.

2. Soak in the snow for 2 hours.

3. Cut the tofu into cubes.

4. Red cut sections in the snow.

5. Green onion, ginger and garlic, large ingredients.

6. Slice the pork stuffy.

7. Add green onions, ginger and garlic to the hot pan and cold oil, and stir-fry until fragrant.

8. Add pork and stir-fry.

9. Add snow red, cooking wine and a little soy sauce.

10. Add boiling water.

11. Put in the tofu and the tofu.

12. Simmer for about 20 minutes and take the bell out of the pot.

13. Put it in a bowl.

Pickled red cabbage in the snowHere's how:

Tools Ingredients: 1 kg of snow red, 100 grams of salt.

1. In many areas, pickled snow red can be found in a crisp state, even if it has been marinated for a long time.

2. Wash the purchased snow red with clean water, and then remove the big roots and rotten leaves of the snow red, which are all obstacles to pickling the snow red.

3. Take out the kitchen paper and wipe the moisture on the surface of the snow red, then find a plate or dustpan and put the snow red in it.

4. Put the snow red in a dry and cool place, and then proceed to the next step after two days, the purpose of which is to remove the excess water in its body.

5. After two days, we will find that the snow red has wilted, this is the best time to pickle the snow red, put the snow red in a pot, and if there is a clay pot at home, it is best to put the snow red in the clay pot.

6. Sprinkle an appropriate amount of salt into the container, not too much, just cover the bottom of the container, and then sprinkle a layer of snow red on it, press it tightly with your hands, sprinkle a layer of salt on top of the snow red, and then put another layer of snow red.

7. Put all the snow red into the container according to the above method, and then seal the mouth of the container with plastic wrap, and turn the snow red with chopsticks two days later, seal it with plastic wrap again, and marinate it after five days.