The home cooked practice of fresh cranberry, how to make cranberry delicious How to make cranberry d

The material for cranberry.

Cranberry 600 salt, pepper to taste.

Cranberry steps.

Step 1Clean the cranberries and cranberry leaves and drain them in a drain tray to control the moisture.

Step 2: Cut the cranberry leaves into pieces, and rub the cranberries into filaments with a rubbing board.

Step 3 Wash the wok, pour in an appropriate amount of water, add 2 tablespoons of salt, 1 tablespoon of peppercorns, bring the water to a boil over high heat, boil for 10 minutes, and boil into peppercorns.

Step 4Pour out the boiled pepper water and put it in a basin and let it cool. Put the rubbed cranberry silk and crushed cranberry leaves in a pot, stir well, and put it in a clean large-mouth bottle. Then pour the cooled pepper water into the bottle, the amount of pepper water should not exceed the cranberry as well, and then cover the lid and marinate in a dark place.

After three days, the crunchy and sour cranberries are ready to eat.

Cranberry: 1 cranberry, 1 carrot, 1 tablespoon peanut oil, 2 tablespoons vinegar, 1 teaspoon salt, 1 ginger, 1 garlic.

1. Wash and slice the cranberries and carrots first, then heat the oil in the pan and add the garlic and ginger shreds, pour in the carrots and stir-fry for two minutes.

2. Pour in the cranberries and stir-fry.

3. Add vinegar and salt, and a bowl of water.

4. Cover and cook for 10 minutes.

5. Turn to high heat to reduce the juice.

6. Remove from the pot and serve on a plate.

For edible vegetables, each 100 grams of fresh weight contains 87 95 grams of water, grams of sugars, grams of crude protein, grams of fiber, milligrams of vitamins, and other mineral salts. The fleshy roots are tender and dense and can be stir-fried, boiled or pickled. How to eat:

After marinating the fresh cranberries, add soy sauce, salt, sugar and other seasonings to the pot, stir-fry with the rice cake a few times, and simmer for 20 minutes (add a little water). It is best to use a pressure cooker. Can.

It's delicious.

1. Raw materials: 2500 grams of cabbage. Beef (fat and lean) 1000 grams. 2000 grams of soy sauce, 10 grams of Sichuan pepper, 10 grams of star anise, 11 grams of cinnamon, 5 grams of monosodium glutamate, 50 grams of salt, 50 grams of vinegar, 20 grams of sugar.

2. Wash the cranberries (cabbage), remove the stumps, tear them leaf by leaf, and marinate them with salt for 2 hours. After the cranberries are pickled and soft, wash them twice with water, control the moisture, and put them in the jar.

3. Put soy sauce and beef in the pot, add sugar, vinegar, peppercorns, spices, cinnamon, etc. while cooking, boil the beef, take out and cut it into four-centimeter-wide slices, and spread it on top of the cranberry.

4. Add 500 grams of water to the boiled soup, continue to boil for 5 minutes, let it cool, pour it into a jar of cranberries, marinate until it is submerged, and press it with a heavy object. It can be taken out and eaten after five days.