How to pickle salt leek flowers, how much salt to put in a pound of pickled leek flowers

The pickling method of leek flowers is as follows:1. The leek flowers used for pickling must be the kind of half-flowered and half-seeded, and they must be fresh, so that the pickled leek flowers will be rich and fragrant, and the taste will be crisp and tender. Fresh leek flowers must be pickled in time, and the water will be lost after a long time, and the pickled leek flowers made will not taste good.

2. Before pickling, pinch off the excess stems of leek flowers, remove the yellow leaves, clean them and dry them on the surface.

3. If you can't eat the leek flower sauce in a short time, leave a small part in a sealed jar to eat for a while. The rest is divided into several parts and put them in a small crisper bag, put them in the refrigerator to freeze, and when you want to eat, you only need to take out a small bag and thaw it at room temperature, so that the color and taste of the preserved leek flower sauce are still very fresh after thawing.

1. When the buds of leek flowers have not yet bloomed, pick them down, and then wash them with water and drain them. Chop the leek flowers with a knife and marinate them with salt, and you can fry them alone or with minced meat, and they taste very good.

2. Clean the prepared leek flowers first, and then put them in salt and marinate for about half a day to precipitate all the water inside. Then prepare 100 grams of ginger and 100 grams of apples, clean and chop them all and set aside. Prepare a bag of pickled leek flowers, ginger and apples, then pulp them all with a rolling pin and put them in a clean, sanitized jar with a lid and place in a cool place.

Generally, you can take it out and eat it after a week.

3. Prepare some leek flowers, as well as garlic, ginger, apples, salt, and sesame oil. Put the washed leek flowers, garlic, ginger, and apple pieces in a container, mash the contents with a stick, then pour in an appropriate amount of salt and sesame oil, stir well, and put them in a small colorless bottle. After leaving for about half an hour, wait until the sesame oil floats.

As long as the temperature does not exceed 38 degrees Celsius, this method can be stored for half a year to a year. When eating, you can pry a little with chopsticks.

The pickled leek flowers can be eaten as a side dish when eating porridge, or as a seasoning when eating noodles or hot pot, and the taste and texture are very good.

Have you learned the methods of pickling leek flowers introduced above? There may be some people who are not very accustomed to the smell of leeks and do not like to eat leeks.

But after the leek flowers are pickled, they almost don't have any leek flavor. So if you have the opportunity, you can buy some leek flowers and pickle them to make a sauce, which tastes very good.

Generally, 100 grams of salt is put in.

Ingredients preparation]: 500 grams of nine vegetables, appropriate amount of green chili, 100 grams of salt, 1 3 apples and pears, 1 small piece of ginger, and a little white wine.

How to do it]:

1. Nine cauliflower flowers are best to choose the ones with a strong flavor that have not yet opened, wash them, dry them, do not carry raw water, and it is not easy to preserve.

2. The chili pepper can be put or not, but I feel that it is better to put a little less, a little spicy and more spicy. Again, wash and dry for later use.

3. Put some ginger, apples and pears, and choose varieties with strong flavors for apples and pears, and the fruity flavor of Jiuhuahua sauce will be more prominent.

4. Put all the ingredients, including salt, in the food processor. If you don't have a food processor, you can mash it with a mortar.

5. Use a food processor to puree all these ingredients.

6. The sauce is delicate and slag-free, and you can eat it without waiting after it is ready. However, it tastes as long as possible.

7. Take a piece of pancake, smear it with a layer of nine cauliflower sauce, roll the pancake, and eat it without preparing other dishes.

8. You can make more at a time, because nine cauliflower is only available in these geniuses. After it is done, put it in a glass bottle without oil and raw water, you can drop a few drops of liquor before sealing, put it in the refrigerator, and put it for a year.

2. If you can't eat spicy food, remove the chili pepper from the ingredients, because the nine cauliflower itself also has a little fresh and spicy taste.

3. Salt must be added, generally speaking, 500 grams of nine cauliflower should be matched with 100 grams of salt, and the nine cauliflower sauce made by this ratio is easy to preserve.

4. The whole production process, including the storage container, should ensure that there is no oil and no raw water, so as not to cause bacteria to breed and cause rancidity to be wasted.

Pickled leek flowers: A pound of leek flowers needs to put 1 tael of edible salt.

Pickled leek flower refers to pickled "leek sauce", which is a very folk food, mainly popular in northern China, is a must-have flavor snack for farmers in autumn, and is one of the essential foods for eating tofu brain, hot pot, especially shabu mutton.

"Leek flower" is a well-known traditional food in Qujing. It is rumored that the production of "leek flowers" originated in the late Qing Dynasty and has a history of more than 100 years. Leek flowers are made by mixing fresh leek flowers with silk and chili peppers and pickling them.

Because of the outstanding flavor of leek flowers, it is named leek flowers. It has the inherent rich fragrance of leek flowers, sweet, salty and spicy, crisp and tender, delicious, fragrant and delicious.

The ratio of leek flowers to salt is 10:1. That is, 1000g of leek flowers put 100g of salt.

The materials that need to be prepared in advance include: 1000g of leek flowers, 100g of salt, an appropriate amount of fresh flowers, an appropriate amount of chili peppers, and an appropriate amount of ginger.

1. Wash and dry the leek flowers, cut off the roots, clean the crumbs and wilted flower dust, peel off the red coat of peanuts, dry them after boiling water, and wash and dry the chili peppers and ginger.

2. Mash the leek flowers.

3. Slice the ginger and dice the chili pepper, taking care not to get wet.

4. Add salt and stir evenly, put it in a suitable container, pay attention to the water in the container, and marinate for four to five days before eating.

5. Pickled leek flowers. Li Ji.

The best way to pickle leek flowers is as follows:Ingredients: 500 grams of leek flowers, 100 grams of ginger.

Seasoning] 50 grams of salt, 30 ml of high liquor.

1. Pick out the flower bones of leek flowers, because the flowering leeks have a poor taste and are easy to turn yellow in color.

2. The picked out leeks are washed with Qingyan hunger water many times, drained and placed on the board, and dried in a cool and ventilated place. Remember to be sure to dry the water, pay attention to turning frequently, and dry it for two days if it doesn't dry in one day.

3. After the leek flowers are thoroughly dried, chop them with a knife or a grinder, and put them in a pot for later use.

After peeling and washing the ginger, dry it with paper and put it in a grinder to crush.

5. Pour the minced ginger into the leek flowers, add 50 grams of salt, and stir well.

6. Blanch the glass bottle with boiling water, drain it thoroughly, and dry it with a clean towel. Put the mixed leek flowers into a bottle, pour in 30 ml of high liquor, cover and seal and put in the refrigerator, and you can eat it after half a month.

1.Remove the debris from the leek flowers, wash and drain.

2.Place in a food processor and crumble. Later, I found that the cooking machine was unsatisfactory and inefficient, so I switched to chopping with a knife, which is faster by hand than the machine, and did not make the leek flowers like puree, which would not taste good.

3.Put salt in the leek flowers, it's okay to put more. After stirring well, put it into a canned bottle, tighten the cap and put it in the refrigerator to keep it fresh, which can be kept for a year.

Some people like to put some ginger when making leek flowers, but I don't think it's necessary, the taste of leeks is too strong, and everything has to be covered

4.This cucumber girl is so small, how small, thinner and smaller than my fingers.

5.Marinate overnight.

6.Control the salted water.

7.After the pickled cucumber is cut into sections, I roughly cut the Qi Ji and cut it, and it is not finely chopped.

8.Stir together the cucumbers and leek flowers.

9.Seal the lid and put it in the refrigerator for a day before eating. Eat and clip, and the rest will always be fresh when sealed.

Tips. We northerners like to eat leek flowers and pickles, and put some on them when eating noodles, which is particularly fragrant; When shabu-shabu, mix a little into the sesame sauce, the mutton is fragrant but not greasy.

The ratio of leek flowers to salt is, that is, one pound of leek flowers needs to put one or two edible salts. In addition, add a piece of ginger and a pear to each catty of leek flowers. It should be noted that the pickling process must be clean and oil-free, and the tools used must be cleaned beforehand.

Leek flowers, also known as leek flowers, are clusters of white flowers that grow on the white leeks in autumn. Leek flowers, referred to as leeks, are also called leeks.

One is the spring leek, that is, the "spring leek" in Du Fu's poem "Gift to the Eight Guards" in "The Night Rain Cuts the Spring Leek, and the Yellow Sorghum in the New Cooking". Leeks are the best for spring stubble, and in summer, all kinds of vegetables and vegetables are on the market, and leeks have naturally become the next thing, so there is a saying of "stinky leeks in June" in rural areas. The second type is leek, a leek cultivated in winter, which is light yellow in color, tender and delicious.

The Song people love to eat this kind of dish, Huang Tingjian's poem has the sentence "leeks shine on the spring plate, and the mushrooms are white and charming in autumn", and Wang Qianqiu's "Dotting the Lips and Spring" also said: "The leeks are still short, and the jade fingers are cold and cut." "The bitterness of cutting leeks in the cold winter has been transformed into a beautiful picture under the poet's pen.

Leeks are still a common winter dish today, but many northerners don't study it carefully and are often confused with garlic sprouts. The third is leek, also known as leek, that is, the stem of leek, which can be fried and eaten when it is tender. The fourth type is leeks.