The practice of pickling leeks Long term preservation, how to pickle leeks method

Pickle. Leek. How to cook the dish.

Material:Leek. vegetables, salt, monosodium glutamate.

Essence of chicken. Method:1will be fresh. Leek. Dishes are cleaned, and at the same time cleaning you need to put the bad ones. Leek. Throw away all the dishes.

2.Cleaned. Leek. Cut the dish into evenly sized pieces. Leek. The vegetable section does not need to be cut too long, generally about 3cm is fine.

3.Cut it. Leek. Put the dish into a pot, add an appropriate amount of salt, monosodium glutamate, and chicken essence, stir well, and marinate for about 10 minutes.

4.Pickled. Leek. The dish is placed directly in a glass jar and sealed.

5.Loaded. Leek. The dish is placed in a low-temperature sealed environment and waited for it to ferment quietly, and it can be eaten in a week.

Pickle. Leek. How to preserve the dish.

1.Pickled. Leek. Dish storage is very simple, it can be pickled. Leek. The dish can be put into a glass bottle and refrigerated directly in the refrigerator, and it will not deteriorate for 1-2 years.

2.If pickled. Leek. In the case of a large number of dishes, you can be. Leek. Dish decibels.

Put it in the refrigerator and freeze it for a long time.

3.If the amount of pickling is relatively small, it can be completely packed in glass bottles, because placing it in an aluminum basin will produce certain chemical changes. Put it in the refrigerator and you're good to go.

Leeks have many effects, such as tonifying the kidney, benefiting the liver and stomach. It is also known as "intestinal cleansing grass" because leeks contain a lot of vitamins and crude fiber, which can enhance gastrointestinal peristalsis, constipation, and prevent intestinal cancer.

10 kg of leeks remove the yellow leaves, clean and flatten, and drain. Red peppers and ginger are also washed and dried.

Leeks are best dried with a fan or left in a ventilated place to dry the water.

Then chop the dried red pepper and ginger. Put in the dried leeks. Add 100 grams of salt and 50 grams of sugar, according to the ratio of 1 pound of leeks to 10 grams of salt. Wear disposable gloves.

Then knead the leeks like dough.

After kneading, put one by one into a clean glass jar that is waterless and oil-free.

After loading, close the sealing cap and tighten it. Leave it for 7 days and you can eat it.

When eating, take out a ball, cut it into small pieces, pour in a few drops of sesame oil, stir well, and you can eat. Appetizer and delicious.

As follows:

Ingredients: Appropriate amount of leek flowers, appropriate amount of red pepper, appropriate amount of salt, appropriate amount of ginger.

Method: 1. Prepare the following ingredients, including leek flowers, red pepper, salt, and ginger.

2. Wash the leeks, chop them and set aside.

3. Chop the red pepper and ginger and set aside.

4. Prepare a large clean pot and put the leeks, ginger and red pepper in it.

5. Add salt and stir well.

6. Find an empty bottle and put the stirred leeks in it.

7. Cover and marinate for five days.

8. Such nutritious and delicious pickled leeks have been completed.

The production is as follows:

Ingredients: 300 grams of leeks, 1 red pepper.

Excipients: 3 grams of chili powder, 5 grams of salt, 3 grams of sugar.

Steps: 1. Prepare fresh leeks, it is best to buy leeks grown in the farmer's own field, which are better than the leeks in the plastic greenhouse.

2. Remove the rotten leaves of the leeks and control the moisture after cleaning.

3. Cut the leeks into long pieces of about 2 to 3 cm.

4. Add salt and marinate for 2 hours to remove water, then add chopped red peppers, salt, sugar, and chili powder and mix well.

5. Put the leeks into a clean, waterless and oil-free glass bottle, seal it and put it in the refrigerator, you can take it out and eat it in 2 to 3 days at the earliest, you can add some sesame oil when you eat, the taste is more fragrant, eat porridge, eat steamed buns are good.

Precautions

1. After the leeks are washed, remember to control the moisture on the surface to ensure that the leeks have no raw water, so that the pickles will be kept for a longer time.

2. After the leek is controlled by water, remember to add salt and rub it until it is broken, that is, to knead it until soft, and the water at this step can be filtered out, without controlling drying, which can be matched with minced garlic and ginger according to personal taste.

Preservation and preservation methods of leeks: low temperature preservation, modified atmosphere preservation, preservative preservation, cold storage preservation;

Low temperature preservation: leeks still have good sensory quality and commodity value when stored at a low temperature of 0 5 for 14 days. If wrapped in plastic wrap, it can prolong the freshness time of leeks and still maintain good color and flavor;

Modified atmosphere preservation: placing leeks in a low temperature environment can adjust the content of oxygen and carbon dioxide, which can prolong the storage time of leeks;

Preservative preservation: It can be treated with chemical preservatives, and can be sprayed with 300mg L of 6-ba to significantly delay the yellowing process of leeks and chlorophyll degradation, maintain the content of total phenols and flavonoids, and effectively prolong the shelf life of leeks;

Cold storage preservation: pre-cooled leeks are packed into plastic film bags with several small holes, each bag is packed with kilograms, the bag mouth is folded, and then neatly placed in baskets or baskets, and the baskets or baskets are stacked in the cold storage. Or place the plastic film bag containing non-vegetables on the shelf 2 3 layers of the cold storage.

The cold storage temperature is 1 2, the relative humidity of the air is 90% 95%, and the air is changed every 1 2 days during storage. This method can be stored fresh for 13 to 15 days.

First of all, we clean the leeks, put them in a container, add an appropriate amount of salt and a little liquor, then seal them and put them in a cool place, and marinate them for 24 hours.

First of all, put the leeks in a pot and blanch them, then take them out and put them in the jar, then add an appropriate amount of salt, seal them, and store them in a cool and dry place.

Cut the leeks into sections, add minced green onions, ginger and garlic, sugar and a small spoon of white wine, mix gently, and seal and store in a container for 48 hours before eating.