Who knows what pickled vegetables are appropriate?

There are many kinds of dishes suitable for pickling, we often see and eat: radish, Chinese cabbage, cucumber, beans, sag, kelp, bamboo shoots, sea cabbage, peppers, garlic, soybeans, carrots, etc. Most of the pickling cycle is relatively long, there is a kind of pickled pepper, only fresh pepper, white vinegar, salt, pickling time 24 hours, convenient and easy to learn, worth trying.

Pickles are hors d'oeuvres and are popular among the people. However, pickles contain nitrite, which is a very clear carcinogen, so it is recommended not to eat it regularly, and a small amount is appropriate.

Many dishes can be pickled, such as Chinese cabbage, white radish, kohlrabi, etc.

The selection of raw materials for pickled pickles should meet the basic standards: fresh vegetables should be selected, not infected by miscellaneous bacteria, and meet the requirements of hygiene; Not all vegetables are suitable for pickles. For example, some vegetables contain a lot of water, afraid of squeezing and pressing, and are easy to rot, like ripe tomatoes, which should not be pickled; Some vegetables contain a lot of fiber, such as leeks, once pickled and squeezed out of water, only crude fiber remains, without much nutrition, and tasteless; There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, and is not good for stir-frying and stewing, and should not be pickled.

Therefore, to pickle pickles, it is necessary to choose varieties that are resistant to storage, not afraid of pressing and squeezing, and have solid flesh.

Salt is the basic auxiliary ingredient for pickling pickles. The right amount of salt is the key to whether it can be pickled into various flavors according to the standard. The basic standard for the amount of salt used in pickled pickles should not exceed 25 for vegetables.

The amount of salt used in pickled fruit vegetables and root vegetables is generally higher than that used in pickled leafy vegetables.

There are many types of vegetables suitable for making pickles, and the most often used should be the cabbage, because the cabbage tastes particularly delicious when it is made into that pickle, and if you make that pickle, it is the kind of crispy and crispy, which makes him feel that the behavior is also very heavy, and I think I prefer to use that pickle to make it.

What pickles are appropriate? Of course, mustard pickles are the best.

1. Mustard gnocchi, cruciferous, suitable for pickling pickles, delicious taste.

2. Radish, popular pickles, I like to eat it very much, and it tastes good.

3. Cucumber pickles, crispy and delicious.

4. Cabbage pickles, pickled with a large size and a solid heart, refreshing and crisp.

5. Chili pickles, salty and spicy.

6. Beans and pickles, crispy and dripping, fragrant and attractive.

Practice examples: 1. Wash the mustard heart, marinate a pound of vegetables with about 20 grams of salt for 10 minutes, and then rub the vegetables by hand to soften, this step can make the vegetable body more refreshing;

2. Put the vegetables on the bridge and bend them into the boiling water to soak. The dish is only slightly cooked, not fully cooked, and the water time is not more than one minute;

3. Scoop up the vegetables and put them in the container;

4. Do not pour out the water that has been soaked in the vegetables, and add 2 tablespoons of rice vinegar after the water cools. After the vegetable water is cooled, pour it into a container with mustard hearts, and the water must be submerged over the top of the vegetables;

5. Marinated with vinegar, it can be eaten after 24 hours. If it is marinated without vinegar, it needs to be soaked for half a month before eating.

The method of pickling pickles is actually very simple and easy to make.