How to pickle potatoes, how to pickle potatoes How to pickle potatoes

Dry curing. Pickling of yams.

Dry salting method is the use of dry salt (crystalline salt) or mixed salt, first wipe through the surface of the food, that is, there is juice extravasation (generally pickled fish may not be wiped through first), and the subsequent layer is piled on the pickling rack or packed in the marinade container, the layers should also be evenly sprinkled with salt, each layer is compacted in turn, under the condition of external pressure or no addition, relying on the extravasation juice to form a salt solution for pickling. At the beginning of pickling, only table salt is added, and no salt water is added, so it is called dry salting.

Advantages: easy to operate; The product is dry and easy to preserve; There is no need to be particularly careful; Low loss of nutrients (the amount of protein lost during meat curing is (

Disadvantages: uneven pickling, weight loss, too salty taste, poor color, if sodium nitrate is added, the color can be improved.

Wet curing. Wet curing is the brine curing method, which is to immerse the food in the pre-prepared salt solution in the container, and through diffusion and water transfer, let the pickling agent penetrate into the food, and obtain a relatively uniform distribution, until its concentration is finally the same as the salt concentration.

Disadvantages: The color and flavor of its products are not as good as those of dry-pickled products; The curing time is the same as the dry curing method, which is relatively long; The amount of labor required is greater than that of the dry curing method; When marinating meat, the meat is soft and the brine is appropriate, but the protein loss is large (; It is not easy to preserve because of the high water content.

What are you talking about? I don't know much about Is it artichok? Three catties of small white radish, devil ginger, and carrots, marinate and control the moisture.

Boil the pepper water and set aside, boil one and a half to two packets of soy sauce and set aside. Ginger shreds, garlic slices, red pepper two or three taels each, add an appropriate amount of white wine and sugar, pour in pepper water, monosodium glutamate, soy sauce, stir well, and you can eat it after a few hours. The longer the time, the more fragrant and tasty.

Ingredients: 20 kg of artichoke, 1 bottle of balsamic vinegar and 1 bottle of white vinegar, 1 bottle of light soy sauce and 1 bottle of dark soy sauce, 4 kg of sugar, 3 kg of pickled pepper, 4 taels of salt, 2 taels of chicken essence and monosodium glutamate, and a little liquor.

1. Wash and dry the artichoke.

2. Cut into thin slices.

3. Take a clean basin, put in the potato slices, pickled pepper (with water) and mix well with the above seasonings.

4. Put the jar for about a week.

5. Put it in a small bowl and you can eat.

1. Artichoke.

How to marinate the method.

2. How to pickle artichoke.

3. How to pickle artichokes.

4. The pickling method of home-cooked artichoke.

1.Prepare 20 pounds of artichoke and balsamic vinegar.

One bottle of white vinegar, one bottle of light soy sauce, one bottle of dark soy sauce, 4 catties of sugar, 3 catties of pickled pepper, 4 taels of salt, and chicken essence.

2 taels of monosodium glutamate, a little liquor: wash the artichoke and dry.

2.Cut into thin slices.

3.Take a clean pot, put in the potato slices, pickled pepper with water and mix well with the above seasonings.

4.The jar is placed for about a week.

1. Buy the artichoke, don't wash the mud first, spread the soil in a ventilated but sunless place, and naturally air dry until the taro's water evaporates and the skin is wrinkled, which takes about 4-6 days;

2. Prepare a large waterless and oil-free sealed box in advance, wait for the artichoke to be fully air-dried, wash it, cut it into sheets of uniform thickness, and then dry the surface moisture;

3. Pour the dried artichoke slices into a sealed box, add chopped pepper sauce and 8 tablespoons of white sugar, stir well with waterless and oil-free chopsticks or spoons, seal well, refrigerate and marinate for 3-4 days, and then eat;

4. You can also prepare a few bottles that are washed and dried without oil and water, put the mixed artichoke and sauce into the bottle together, compact, cover tightly, and place at room temperature for a week, so that the sealed and naturally fermented artichoke taste sweeter and crisper;

5. When eating, use waterless and oil-free chopsticks to pick up the required amount, drizzle a little sesame oil and serve, and continue to put the rest in the refrigerator for sealed preservation.