How to make red pickles in the snow, the whole trick of how to make red pickles in the snow

Preparation of red pickles in the snow:

1. Remove the yellow leaves from the red in the snow, cut off the roots, wash and dry; 2. Wash the cutting board, kitchen knife and all related utensils and dry them; 3. Chop the dried snow red, put it in a large basin, and sprinkle the salt and pepper evenly into the snow red crush; 4. The following is the strength of the work, rub the snow red with both hands, pay attention to the inspection in the process of kneading, and mix the snow red and salt evenly until the dark green salt water is kneaded; 5. Cut the green onion, ginger and dried red pepper into shreds, mix well with the kneaded snow red, and put it in the jar After the day, the pickled snow red can be eaten. Pickling skills: 1. When pickling snow is red, all utensils must be washed and not stained with a little oil; Wash your hands and don't have any skin care products, otherwise the pickled vegetables will be bad; 2. The ratio of salt and vegetables is 10 catties of red 6 taels of salt, some people use large grains of salt for pickles, and I have always used refined salt, which is also very good.

3. Green onions, ginger and chili peppers are seasoned, and the amount is controlled by yourself. 4. When loading the altar, you should press the dish with your fist while loading it, and you will find that the tighter the press, the more water comes out of the dish, which is the best. 5. After installing the jar, the water for kneading the vegetables must be poured into the jar, so that the vegetables will be pickled well, and the shelf life is long, and you can eat until the next year to harvest the wheat.

A quick way to marinate red pickles in the snow.

Ingredients: 500 grams of fresh and tender snow red, 50 grams of salt.

Preparation: Remove the roots and old leaves of the fresh and tender snow red, wash them with water, put them in a pot of boiling water and roll them, and immediately remove them and spread them out and drain them.

This step needs to be paid attention to, don't blanch it for too long, you can only roll it out of the pot to prevent the snow from being scalded and soft and affecting the taste of the finished dish. In addition, after the snow red comes out of the pot, it should be spread out and drained to prevent the residual heat from covering the snow red soft or yellow.

Steps: Cut the drained snow red into small pieces and put it in a basin, sprinkle in the salt and rub it repeatedly with your hands until the water comes out slightly, so that the salt can quickly penetrate into the snow red.

Knead the snow red with salt in a container, cover it with plastic wrap or a lid to prevent contamination, and put it in the refrigerator for about a day to marinate before you can take it out and eat.

Supplementary instructions: 1. The surface of Xueli Red has wax, scalding it with boiling water can dissolve part of the wax in the water, and then rubbing it by hand to destroy the remaining wax layer, so that the salt can quickly penetrate into Xueli Red, thereby greatly shortening the pickling time.

2. Snow red is delicious when marinated with salt, of course, you can also add other seasonings such as chili pepper or pepper powder according to your taste.

3. This pickled snow red should not be stored for too long, but it is no problem to store it in the refrigerator for a week, so don't make too much at a time when making it.

[Ingredients]: Snow red, salt.

Production method] 1. First wash the snow red, put it on the rope to dry, dry all the water, and then remove the roots of the snow red and cut it into small pieces.

2. After cutting, put it into a large basin without water, sprinkle with salt and stir evenly, it is best to choose coarse salt for salt, mix it for a while, mix it for a while, mix it out, and marinate it for a while after mixing.

3. Squeeze the water out again, put it into a water-free, oil-free, impurity-free vegetable jar after squeezing it dry, and press it tightly while putting it, so that the jar is full and compacted. Finally, pour in the marinated soup, sprinkle a layer of salt on it, cover it with a lid, and seal it for half a month.

Tips: 1. When pickling snow red, add enough salt at one time, and the ratio of vegetables to salt is 5:1.

2. The washed snow red must be dried with water, otherwise it will rot during the pickling process.

3. The jar of pickled snow red must be waterless, oil-free, impurity-free, and clean to avoid deterioration in the pickling process.

4. In the process of pickling, it can be turned once in the middle, one is to make the red salt in the snow even, and the other is to make the pickled school red and not yellow.

5. In the following days, the snow red in the can should be turned several times a day to make the snow red breathable, heat dissipation, and salty evenly.

6. When pickling snow red, don't expose it to the sun, store it in a cool place, generally you can take it out and eat it after half a month, don't marinate it for too long, otherwise the nitrite will be very high.

The pickled snow is very good, whether you eat steamed buns or drink porridge. Very light and crisp. If you like to eat snow red, try it quickly.

Ingredients: 10 catties of snow red, salt catties, and an appropriate amount of bay leaves.

1 4 First of all, pick and wash the red in the snow. When picking, be careful not to repair the roots, and let the snow red keep it as original as possible, just pick those rotten leaves. Then put them in a sink or a larger basin and start sprinkling salt on the snow red, trying to sprinkle as much salt as possible on the roots of the vegetables, and rubbing the roots so that the salt can get inside.

When you take it out and eat it later, if you add too much salt in the early stage and feel salty when eating, you can take it out in advance and soak it in rice water for one night when you want to eat snow red the next day; This ensures that the saltiness of the red is reduced without affecting the taste and color of the red.

Xue Lihong bought it and put it in the sun to dry it a little, and then it became soft, and then wash it with water, knead it slightly, knead out the water, and then put salt and warm boiled water to seal it and wait for it.

First prepare a sealed jar, put the snow red in it, add a layer of large grains of salt, then put in the snow red, then add the large grains of salt, then seal it and put it in a cool place, and marinate for about a week.

Xuelihong, an annual herbaceous plant, a variant of mustard greens, pickled with mustard leaves and stems, is Xuelihong (also known as Xuelihong), commonly known as spicy vegetables. The leaves are deeply lobed, the edges are shrunken, and the flowers are bright yellow. The stems and leaves are common vegetables and are usually eaten pickled.

Remove the yellow leaves from the snow red, peel off the roots, wash and dry, chop the dried snow red, put it in a large pot, sprinkle the salt and pepper evenly into the snow red, rub the snow red with both hands until the dark green salt water is kneaded, seal the altar, and then leave it for about 10 days to eat.

After washing, put it directly in the jar, put salt and marinate it slowly!

Pickled red cabbage in the snowHere's how:

Tools Ingredients: 1 kg of snow red, 100 grams of salt.

1. In many areas, pickled snow red can be found in a crisp state, even if it has been marinated for a long time.

2. Wash the purchased snow red with clean water, and then remove the big roots and rotten leaves of the snow red, which are all obstacles to pickling the snow red.

3. Take out the kitchen paper and wipe the moisture on the surface of the snow red, then find a plate or dustpan and put the snow red in it.

4. Put the snow red in a dry and cool place, and then proceed to the next step after two days, the purpose of which is to remove the excess water in its body.

5. After two days, we will find that the snow red has wilted, this is the best time to pickle the snow red, put the snow red in a pot, and if there is a clay pot at home, it is best to put the snow red in the clay pot.

6. Sprinkle an appropriate amount of salt into the container, not too much, just cover the bottom of the container, and then sprinkle a layer of snow red on it, press it tightly with your hands, sprinkle a layer of salt on top of the snow red, and then put another layer of snow red.

7. Put all the snow red into the container according to the above method, and then seal the mouth of the container with plastic wrap, and turn the snow red with chopsticks two days later, seal it with plastic wrap again, and marinate it after five days.

Materials required for pickling snow mushrooms: 10 kg of fresh snow mushrooms, 2 kg of coarse salt

Steps:1Cut off part of the roots of the snow mushroom, keep a little root, select the old leaves, yellow leaves, the snow mushroom does not need to be washed, and the snow mushroom is easy to rot after pickling.

2.Spread out the snow mushrooms, let them dry in the sun, and dry the snow mushrooms a little wilted, not for too long. Remove some of the water from the snow mushroom, so that it is easier to rub it later, and the stems and leaves of the snow mushroom are not easy to break and break.

3.Take a handful of snow mushrooms and put them in a basin, sprinkle a handful of coarse salt, rub the snow mushrooms with your hands, knead the snow mushrooms to get out the water, and make a part of the salt hang on the snow mushrooms, so that the effect is the best, and the pickled snow mushrooms are emerald green in color.

4.Wash the pickle jar in advance, dry, do not have oil and water in the jar, knead the good snow fern code in the jar, the rest of the snow fern are kneaded in the same way, turn the circle yard in the jar, the remaining salt, sprinkle on the top layer, press a stone on the snow fern, put it in a cool place, 1-2 days later, it will be pickled out of the water, not over the snow fern, don't add water to the pickled snow fern, it is easy to rot with water, and the snow fern can be eaten after half a month of pickling.

Tips: The ratio of pickled snow fern to salt is 10:2, that is, 10 catties of snow fern put 2 catties of coarse salt. Don't add water to pickled snow mushrooms, it is easy to rot when you add water, and the water that is naturally pickled is enough. The inside of the jar of pickled vegetables should be clean, free of oil and water.

Preparation of red stewed tofu in the snow:

Ingredients: 200 grams of snow red.

Accessories: half a piece of tofu, appropriate amount of green onion, ginger and garlic, a little cooking wine, a little soy sauce, a little pork, a large ingredient, and an appropriate amount of boiling water.

1. Prepare the tofu.

2. Soak in the snow for 2 hours.

3. Cut the tofu into cubes.

4. Red cut sections in the snow.

5. Green onion, ginger and garlic, large ingredients.

6. Slice the pork stuffy.

7. Add green onions, ginger and garlic to the hot pan and cold oil, and stir-fry until fragrant.

8. Add pork and stir-fry.

9. Add snow red, cooking wine and a little soy sauce.

10. Add boiling water.

11. Put in the tofu and the tofu.

12. Simmer for about 20 minutes and take the bell out of the pot.

13. Put it in a bowl.