-
Anonymous users2024-02-161. Buy back the snow red. Remove old leaves, large roots.
2. Spread out in a cool place and dry for a day or two. In order to reduce the amount of water in the snow red.
3. Wilt and prepare for pickling. After looking at the very tender snow and red for a day and a night, a lot of yellow leaves come out, and the yellow leaves are removed when pickled. In fact, there is not much red in the snow, and it will be less when it is pickled, hehe.
4. A bag of kimchi salt, you can also use universal iodized salt.
5. A small jar of pickles. Wash well in advance and cool dry.
6. Basically, a layer of cabbage, a layer of salt, press it with your hands while putting it, the ratio of cabbage and salt, according to 10:1 or 10:2, if you have eaten it recently, you can put less salt appropriately, and if you want to put it for a long time, you can put more salt.
You can put less salt layer by layer, and sprinkle more salt on the top.
7. Get it all done, put it in a cool place, it's best to find a heavy thing to press, I didn't find a heavy thing at home, so I put a plate on it, and pressed a bucket of oil on it. Do not cover the lid. During the pickling process, the mustard flavor was very strong, and the lid could not be dispersed. Hehe.
8. The next day after pickling, you can see that there is salt water below, and you can toss up and down every one or two days. So that the snow can be stained with salt water. After seven days, it's almost ready to eat. The whole pickling process does not stick to water and oil, otherwise the snow will be red or sour.
9. After pickling, take out the snow red. Stir-fried, or with meat, or marinated, are all very good.
-
Anonymous users2024-02-15Wash and dry the snow first, and then put it in boiling water directly after the water boils.
-
Anonymous users2024-02-141. Buy good snow red;
2. Pinch the red roots of the snow with your hands, which can produce water and break easily, so that the vegetables are tender;
3. Remove the yellow leaves;
4. Wash under the pool;
5. Put it in the sun for a day;
6. Take the vegetables home at night and sprinkle a layer of salt on one layer of vegetables. The ratio of vegetables to salt is 10:1, so it is not easy to spoil. for we will eat until the spring of the next year;
7. By the next morning, some of the vegetables have been pickled out of the water, and then pour the top dishes and the following vegetables one by one, so that it will be easier to get out of the water;
8. By the evening of the second day, the dish has already come out with a lot of water, and then it is ready to enter the altar;
9. The jar should be cleaned in advance and deducted for one day.
After entering the altar, on the third morning, the vegetables should be taken out of the jar again, the top dishes should be put back down, and the lower dishes should be put back on top. The purpose of this is to make it easier to get out of the water, and secondly, to remove the spiciness of the pickles.
On the evening of the third day, repeat the action of the third morning, for the same purpose.
After installing the altar, I didn't put water on the side of the altar, I just buckled the bowl. Because it's not about making kimchi.
Cooked pickles generally take 20-30 days to eat. Because the concentration of subpinate is highest at the time of 5-15 days.
In addition, when marinating, remove the roots as much as possible, and do not use so many roots
The more tender the dish, the more water comes out. Use this water to pickle the snow red.
Fresh snow mushroom, salt, Sichuan pepper, high liquor method.
1. Remove the old leaves and clean them;
2. Put it in a ventilated place to dry until it is dry;
3. Chop the dried snow mushrooms;
4. Mix well with salt and knead;
5. Clean the jar and dry it;
6. Pour a small amount of liquor into the bottom, throw a few peppercorns, and then put the kneaded and mixed snow fern into the jar, press and compact;
7. Seal the altar, pour clean water into the mouth of the altar, store it at low temperature, and it can be eaten after 20 days.
-
Anonymous users2024-02-13Xueli red, everyone should be familiar with it, this is a kind of pickle we often eat, fried rice, stir-fried vegetables, making noodles, etc., all have its figure. It is loved by many people, so how to make sauerkraut in Xuelihong more delicious? Let's take a look.
How to make sauerkraut in the snow is delicious
Ingredients: snow red, salt, bay leaves, licorice.
Method: 1. First of all, we need to remove the old leaves in the snow, and its roots need to be retained.
2. Then put all the snow red into a large basin, put enough water, soak it in slag, soak it, and wash it several times with water.
3. Then sprinkle in an appropriate amount of salt, which is mainly to clean the snow red, and drain the excess water. The focus is on the roots, and the roots of the red snow must be sprinkled with more salt.
4. When sprinkling salt again, you need to keep turning it, so that each snow red can be stained with salt, and then put it there quietly.
5. After waiting for an hour, the water in the snow red will slowly come out, and then prepare a large basin to move all the snow red, and then in the process of moving, each layer needs to be sprinkled with salt.
6. After all the sprinkles are finished, wait for a long time and turn them over.
7. At this point, you can put the snow red into the altar, when placing it, you must squeeze out the water in the snow red, and then place it one by one, so you don't need to sprinkle salt at this time.
8. When all the people enter the altar, Xi Liangzi can go to boil the water, put salt and bay leaves into the water and boil it, and when it is cold, pour the water into the altar, do not cover the lid, and let it directly contact the air to ensure the smell of snow red.
Snow red pickling techniques
1. When we pickle the snow red, it is best to marinate it as a whole, which tastes better.
2. Regarding the amount of salt, it must be well controlled, according to the amount of red in the snow, if you like to eat a little salty, then add a little more, not too much, eat too much salt, it is not good for the body.
3. When we install a jar that is red in the snow, we must ensure that it feels like it, and there can be no water or oil in it. Otherwise, it will easily rot.
4. It is best not to add Sichuan pepper, the taste is more pungent and the taste is not good.
5. When we eat snow red, the tools we take should also ensure that there is no water or oil.
Why salt is used in pickled snow red
When any food is pickled, it is inseparable from salt, without salt, then there is no salty taste, salt is the first of the five flavors, and cooking cannot be separated from it. Moreover, when marinating, adding salt can squeeze out the water in the snow red, and the spicy, bitter, and astringent flavors of the snow red itself are all discharged, thus ensuring the taste of the snow red. And the more salt you add, the shorter the curing time, and the salt will accelerate the ripening of the snow red.
Everyone has learned how to pickle the snow red. In fact, it is very simple, but in the control of salt, you must pay attention, and the jar must be kept neat and clean, otherwise it will affect the taste of red in the snow.
-
Anonymous users2024-02-1201 Take an appropriate amount of fresh snow red, remove the old roots and yellow leaves of snow red, wash the snow red with water, or pickle it directly without washing the snow red, in that case, you have to pickle it well and wash it before eating.
02 Put the washed snow red and dry it under the sun, mainly to dry the water, so as not to be easy to pickle if there is water, and dry the red water in the snow for later use.
03 Use an appropriate amount of salt, sprinkle it on the dried snow red, rub it with your hands, let the salt fully penetrate into the snow red, knead it with salt, put it in the pickle jar, and cover it well.
04 After about 20 days, the red sauerkraut in the snow is pickled, and it is cooked according to your taste. Note that you can't marinate it for a few days and eat it after eating it, it is easy to get nitrite poisoning, so you must marinate it for more than 20 days before eating.
-
Anonymous users2024-02-11Its pickling method one:
Remove the rotten leaves from the fresh snow mushrooms, place them in the corner of the wall, wash and dry them after most of the leaves turn yellow, then cut them into sections, put them in a basin, knead them evenly with salt, put them in a large glass bottle, and close them tightly. Ready to consume after 1 month.
Pick and wash the snow mushrooms, and when they are semi-dry, knead them evenly with salt and dozens of peppercorns, put them in a porcelain basin, and cover them. After 2 days, flip it; After another 2 days, spread a large plastic food bag on top of the dish and press the stone. Half a month later, turn it over again, still press the stone, and marinate it thoroughly before eating.
Method 2: 1. Take 15 kilograms of snow ferns, kilograms of salt, 5-7 heads of garlic, 50 grams of Sichuan pepper, and 2 red peppers. Wash the snow fern with clean water, cut off the roots, remove the yellow leaves, and put it in a ventilated place to dry in the shade until the whole snow fern leaves are a little wilted.
Cut the mushrooms into 1 cm pieces and place them in a basin for later use.
2. Finely chop the garlic, ginger and chili pepper, put them together with the pepper and salt in a pot with snow mushrooms and stir well, and then rub them with your hands until the snow mushrooms wilt. Put the mixed snow mushroom stupid people into the jar, load it 10 cm high, press and tamp it until it comes out of the water slightly, and then press and tamp it until it is finished one after another.
3. After all the snow mushrooms are loaded, seal the mouth of the altar tightly with plastic sheeting, put it in a cool place, and eat it in about 20 days. The snow mushrooms pickled in this way taste clear and refreshing, crispy and spicy, and have a unique flavor. In order to keep the snow fern fresh and tender, it is best to use a pair of special chopsticks when taking the vegetables, and there can be no traces of oil, and seal the mouth of the altar after taking the dishes.
1. Buy the snow red, pinch the root of the snow red with your hand, it can get out of the water, it can be easy to break, so that the vegetable is tender. >>>More
Pickled snow mushrooms. Ingredients required: sherry mushrooms, pickled salt. >>>More
Red in the snow. The best way to eat pickled vegetables is to stew tofu in the snow. First of all, remove the red snow and wash it with water. >>>More
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. >>>More
Material. Salted snow red, diced meat, dried red pepper, shallots, Sichuan pepper, star anise, light soy sauce, peanut oil. >>>More