How to pick bitter vegetables, pickled small bitter vegetables and melons, do you need to copy them

Pickling method of bitter herbs.

1. Buy some bitter vegetables with heels in the market, of course, if the conditions are suitable, you can pick some bitter vegetables with no heels, bitter vegetables have big bitter vegetables and small bitter vegetables, both kinds of bitter vegetables can be pickled, so don't care too much about whether it is a big bitter herb or a small bitter herb, and the taste is better if you bring it because of the root of the bitter herb.

2. Remove the excess old leaves from the bitter herbs picked back, wash them in clean water and drain them for later use.

3. Add an appropriate amount of water to the pot, boil the treated bitter herbs in boiling water for blanching treatment, then take out the bitter herbs and put them aside to dry, then pour the water that was blanched before in the basin containing the bitter herbs, soak the bitter herbs in water for a period of time, take them out and wash them in clean water for a period of time, and clean them several times when cleaning, because this can effectively reduce the bitterness of the bitter herbs, and you can taste the sweetness of the bitter herbs when eating.

4. After the bitter herbs are cleaned, drain them and put them on a plate, add an appropriate amount of salt and minced garlic, stir well, and then put them on a plate for later use.

5. Heat oil in the pot, put the ginger and chili pepper in the oil pot for stir-frying, stir-fry the fragrance, add soy sauce and vinegar and continue to stir evenly, add salt, sugar, monosodium glutamate, sesame and other ingredients after boiling, stir evenly and then you can get out of the pot, put the boiled soup in a bowl to cool, then pour it into the processed bitter vegetables, stir evenly and then eat.

2. How to pickle wild bitter vegetables.

After washing the prepared bitter herbs, put them aside to drain the water and set aside, add water to boil in the pot, put the processed bitter herbs in the water for blanching treatment, and when the bitter herbs are on the edge of maturity, they can be fished out and placed aside to dry for later use, and then add an appropriate amount of salt to the water, stir evenly and then add pepper water to stir, and then put the processed bitter herbs in the pickle jar and put them in the pickle jar after the cut ginger slices are placed in the pickle jar and pickle the bitter herbs together, you can also add peppers according to personal taste, After it is completely processed, you can pour in the soup that has been prepared before, seal the pickle jar and store it for a period of time before opening the lid and eating.

Why do you need to stir-fry them in water and then soak them in rice water? Pickled bitter herbs, soaked in the sun, isn't it? They divided the water into eight and copied it for him, and it was especially delicious when they were done arguing again.

Bitter gourd can be pickled.

Ingredients: bitter gourd, salt, garlic, millet spicy, rice vinegar, sugar.

The method is as follows: 1. Take out the washed bitter gourd, treat the bitter gourd internally, and then cut the bitter gourd into strips.

2. Pour the bitter gourd into a pot with water, boil, add a tablespoon of salt, boil again, and then take it out.

3. Take out the garlic and millet chili, chop them and set aside.

4. Put the garlic and chili pepper in a bowl, add vinegar and sugar and stir well.

5. Pour all the ingredients into a glass basin and stir well.

6. Leave it for about a day and you can eat it.

Bitter gourd can be pickled, and the specific method is as follows:

The ingredients to be prepared in advance are: a bitter gourd, 1 tablespoon of salt, a head of garlic, a few millet spicy, 300 ml of rice vinegar, and 220 grams of sugar.

1. Clean the bitter gourd, cut off the head and tail of the melon, remove the inner membrane, and cut the bitter gourd into single-finger strips.

2. Add water to the pot, add a tablespoon of salt after the water boils, add bitter gourd, boil for one minute, take it out immediately, drain after cold water.

3. Chop the garlic and millet peppers and set aside.

4. Mix the vinegar and sugar into a bowl and stir until the sugar is completely dissolved, then add the garlic and chili.

5. Add bitter gourd, stir well and pour into a glass container.

6. Seal and leave it for about a day before eating.

The practice of soaking bitter gourd.

Raw materials: bitter gourd, kimchi, water, sugar, mash juice.

Method 1: Dry bitter gourd. Bitter gourd must choose this kind of turquoise, the kind of very white and big I don't know when it is a new variety, in short, it is not the original bitter gourd taste, the traditional recipe still has to be paired with the traditional bitter gourd. The first step in making bitter gourd not bitter is to remove the white film as much as possible when cutting the strips.

The bitter gourd cut into strips is dried in the sun for half a day before it wilts slightly.

2. Soak bitter gourd. I'm sorry, but the picture of this step is lost again, that is, the dried bitter gourd is soaked in pure water all day long, the purpose is to remove the bitterness.

3. Taste. A bowl of salted water in a kimchi jar, add mash juice and sugar and soak together for half a day to taste.

4. Mix bitter gourd. A little monosodium glutamate and a little sesame oil is good, if you like to eat spicy, it can be poured with red oil.

You can soak it.

Do not exceed 15 days.

Bitter gourd as the main ingredient.

1 ssprig of pickles. 100 grams.

Kimchi juice 100 g salt as an adjunct.

Soy sauce to taste. Appropriate amount of MSG.

Appropriate steps. 1.After washing, the bitter gourd is cut in half, the seeds are removed, and the pulp is cut into thin slices.

2.Soak the chopped bitter gourd in cold water for a while to wash away some of the bitterness.

3.Prepare some pickled radish and kimchi juice.

4.Cut the pickled radish into small slices with a knife.

5.Put the bitter gourd and pickled radish in a large bowl.

6.Pour in the kimchi juice and mix well.

7.Add a pinch of salt and monosodium glutamate and mix well.

8.Add some light soy sauce and mix well, marinate for half an hour before serving.