How do you get pickled lychees? Salted and can be stored for a long time, please teach me the steps!

The steps to make pickled lychees are as follows:

Ingredient list: Lychee: to taste.

Salt: to taste. Cool boiled water: to taste.

Production Steps:1Prepare fresh lychees and a bowl of cool, boiled water with salt.

2.Peel the fresh lychee and soak it in salted water for about 10 minutes.

3.Take out the lychee, put it in a crisper or airtight container, and add the appropriate amount of salt and water.

4.Seal the crisper or container tightly and refrigerate overnight to allow the lychee to fully absorb the salt and water.

5.The next day, take out the pickled lychees, add the appropriate amount of salt and cold boiled water again according to personal taste, and then seal and store them again.

6.When you need to eat it, you can take it out at any time and enjoy it, the pickled lychee has a sweet and sour taste, which helps to relieve fatigue and improve immunity.

Notes:1Lychees should be freshly ripened and avoid using overripe or rotten lychees, otherwise the taste and quality will be affected.

2.The amount of salt can be adjusted according to personal taste, but be careful not to use too much, otherwise it will affect the taste and health.

3.During the curing process, the container should be kept sealed to avoid air ingress, so as not to affect the curing effect and quality.

4.Pickled lychees can be stored for a longer period of time, but it is recommended to consume them as soon as possible to avoid a decrease in taste and quality caused by too long a time.

Pickled lychees are generally used "grass branches" because of its large shell, thin flesh, easy to pickle into the flavor When pruning, as long as the end of the small stem is cut off, do not pull hard, the skin will be broken, and the pickled fruit will change its flavor).

Remember that the utensils can not carry oil, put salt directly in cold boiled water, put lychees after the salt melts, and seal them for 48 hours before eating.

Of course, the best way to eat fresh lychees is to marinate lychees in salted water, which has another flavor, and you won't get hot if you eat more!

We can increase the shelf life of lychees by pickling lychees, how to preserve salted lychees, we can soak them in boiled water after pickling them, put them in bottles, and store them directly in a cool place, or you can put the bottle in the refrigerator.

Choose a fresh lychee with a larger size that has no broken skin and no wormholes, (wormholes refer to small holes in the pedicles of the lychees, which are traces of the lychees being eaten by insects, and it is possible that the insects are inside).

Wash the selected lychees, and remove the long branches, pay attention to be sure to leave a small stalk, if you pick too much, the lychee shell will break (you can cut it with scissors).

Prepare cool boiled water and salt, the specific amount depends on the size of the container used and the size of the lychee. Because it is pickled, you should put more salt.

After washing the sealed jar, put in the lychee, the jar I use is relatively small, only enough to hold 5-6 pieces in one layer, and take a larger sealed jar if there is a large amount.

Add the repentant salt, a layer of lychee and a layer of salt.

After loading the lychee, add cold boiled water until it is just over the top layer of lychee, if you feel that the salt is not enough, you should add more, not afraid of being too salty. Cover tightly and store in a cool place.

Lychee is a fresh fruit, we still eat it when it is fresh, if we accidentally buy too much, not finished, then we can use salt, put it sealed in cold water to preserve, so that it should be kept for a few days, we can also soak the lychee soaked in salt water and put it directly in the refrigerator, but we had better buy as much as you want, if you can't eat the leftovers, it will be bad.

1. Cut off the long lychee stems, then put the lychees into a plastic bag, tie the bag tightly, and place it in a cool place. If possible, the plastic bag containing the lychee can be immersed in water. In this way, the color, aroma and taste of the lychee remain unchanged after a few days.

2. In order to preserve the color and fragrance of lychees, you can spray some water on lychees, then put them in a plastic fresh-keeping bag and put them in the refrigerator, and store them at low temperature and high humidity (2 to 4 degrees Celsius, humidity 90% to 95%). Squeeze out as much air as possible in the bag, which can reduce the proportion of oxygen to slow down the oxidation rate and improve the preservation effect.

3. Put the fresh lychee fruit in a relatively sealed container and place it at a low temperature of 1-9 for 30 days; It is stored at room temperature for 6 days, and the quality does not change much.

1. Store in a cool place: Seal the dried lychee in a clean fresh-keeping bag or box or jar, and put it in a cooler place at home, so that the dried lychee is isolated from air and moisture, so that the dried lychee can be stored for a long time.

2. Refrigerated preservation: Dried lychees can also be refrigerated in the refrigerator for storage, but it should be noted that the lychees must be completely sealed and not put into the refrigerator, because the refrigerator is relatively humid, if it is not sealed well, it is easy to cause the dried lychees to deteriorate due to moisture.

1. First of all, clean the pork tenderloin and cut it into large thick slices. Then cut the cross-shaped knife, and then change the knife to cut into small pieces. Then add salt, monosodium glutamate, soy sauce, starch, flour, and baking soda to the meat slices, grasp evenly to make the meat slices evenly paste, and marinate for 20-30 minutes.

2. Lychee meat is a famous dish in Fujian, and the appearance of this dish is similar to that of lychee, but it is not made of lychee. It is a sweet and sour dish made from lean pork. It has a unique Fujian cuisine, special jujube, and is a relatively common dish in Fuzhou.

If you want to make delicious lychee meat, an essential step is marinating.

1. Store in a cool place. If the amount of lychee is not large, only need to be stored for a few days, and the appearance is not picky, then it can be stored in a cool and dark place, pay attention to ensure ventilation.

2. Store in the refrigerator. Lychees can be stored in the refrigerator for a short period of time. If it has been stored for a longer period of time, it can be put in the frozen layer. The suitable storage temperature of lychee is 2-4.

3. Soak in ice water for preservation. Rinse the lychee with ice water, then put it into a fresh-keeping bag, and tie the bag tightly. Then soak the fresh-keeping bag in ice water, which can ensure that the lychee does not change color in a short time.