How to pickle artichoke is delicious and easy, how to pickle delicious artichoke?

Pickling method 1.

Ingredients: a small basket of artichoke, appropriate amount of salt, appropriate amount of ingredients, appropriate amount of Sichuan pepper, appropriate amount of cloves, appropriate amount of cinnamon, appropriate amount of water.

Steps: 1. Wash the artichoke and dry it.

2. Boil all seasonings with water and let them cool.

3. Put the dried artichoke in the crisper.

4. Pour the cooled seasoning water into the crisper and add a layer of plastic wrap first.

5. Cover the lid again, put it in a cool place, and marinate for more than a week.

6. When eating, cut the artichoke into thin strips, add some cooked sesame seeds, and then drizzle some soy sauce, vinegar and sesame oil.

Pickling method two.

Pickled this variety of raw artichoke is better to be harvested on sunny days, with hypertrophied lumps, less damage, and no mildew. For every 100 kilograms of sun-dried and peeled off the old handfuls, washed and dried with water, 9 kilograms of salt, 5 kilograms of brown sugar, 1 kilogram of spicy noodles, and 500 grams of star anise noodles. If there is rose sugar, add an appropriate amount to make it taste more beautiful.

How to make it: Dry the fresh artichoke to about 35% dryness, sieve off the soil and then clean, dry the water, and then cut off the old handle, and then according to the proportion of the above materials, first salted for two to three days, and then put the sugar, spicy noodles, and star anise noodles into the canned after repeated kneading evenly, and then mature and edible after two to three months.

Here's how:

1. The first step is to process the ingredients, prepare half a basin of water, add a handful of edible salt to stir and melt, then pour in the prepared artichoke and soak for 20 minutes, soak the artichoke in salt water to remove impurities on the surface.

2. After soaking the artichoke for 20 minutes, the hand is repeatedly washed, and the surface of the artichoke is not good, so as not to affect the taste, the artichoke is different from other ingredients, and the special section is easy to hide dirt and dirt, so the cleaning must be carefully buried; Then repeatedly wash with water more than six times, the water becomes clear, and the surface moisture of the ginger can be fished out, which is conducive to later preservation.

3. Then prepare a piece of ginger and cut it into slices, cut the green pepper into chili rings for later use, and cut the red pepper into rings and put the ginger slices together.

4. After the surface moisture of the artichoke is dried, put it on the board and cut it into thick slices, and cut the artichoke that is too small in half, and put the artichoke in the pot for later use.

5. Prepare a waterless and oil-free box or glass jar, add 230 grams of soy sauce, 230 grams of light soy sauce, soy sauce and light soy sauce is one to one, add 200 grams of aged vinegar, if you don't like too sour, you can add less, add 30 grams of monosodium glutamate, 60 grams of salt, 20 grams of sugar, and then stir the seasoning to fully melt, you must add monosodium glutamate here, otherwise the taste is not very good.

6. After the seasoning is dissolved, pour in 2000 grams of artichoke and mix evenly, stir the artichoke evenly and then add ginger slices, green and red peppers and mix well, mainly used to increase the taste, and then cover the finished artichoke with a lid, and then seal it with plastic wrap.

Ingredients: fresh artichokes (preferably with soil), sharp peppers (or green peppers), carrots.

You can also put it without it), peppercorns, salt

Method: 1 Put enough pepper and salt in a clean basin Especially salt, be sure to put enough, otherwise it is not easy to dissolve salt in cold water

2Prepare the amount of water according to the artichoke to be pickled, bring to a boil, pour into a basin of 1 and leave until the water cools

3. Clean the raw materials such as artichoke and then slice them and put them in a pickled container 4 Pour in the cool pepper water, which is subject to the slices of the raw materials If you put salt and bury an appropriate amount of hail, you can put it overnight

Artichoke bent Chifan is very crispy, with a light taste, and is a good side dish for Danqi.

Remember: when eating artichokes, you must use clean chopsticks!

Pickled hidden skin hall guess the method of artichoke dressing up.

Ingredients: 400g fresh artichoke, 2-3 coriander, 5 spicy millet, 200ml apple cider vinegar, 5 tablespoons of light soy sauce, 1 tablespoon of sugar, 2-3 grams of salt.

Production steps: 1. Fresh artichoke, wash and peel.

2. If you don't cut it too clean, it won't affect it, wipe the water dry, let it dry for a while, and let the surface of the ginger dry slightly.

3. Dry the artichoke and cut it into Huling slices.

<>5. Add apple cider vinegar, light soy sauce, a little sugar and salt, and mix slightly.

6. The amount of vinegar and light soy sauce added should be about the same as the ingredients, if the bowl is small, don't skip the ingredients, the artichoke will be pickled out of the water. Close with an airtight lid and leave in the refrigerator overnight. It can be eaten the next day.

7. What it looks like when it is opened the next morning.

8. How much to eat, how much to eat, more than the state Qi out.

Summary. It can be served cold.

It can be served cold.

Crisp and delicious, I also like to eat devil ginger, every year will be pickled early, many people will say that the pickled devil ginger is not crisp and tender, but also easy to spoil, that is not to master good skills, let's share how to pickle devil ginger to be delicious. Rinse the devil ginger, brush the ginger several times with a brush, the pepper is best to choose a more ripe green pepper, don't choose a pepper that is too tender, and finally pickle it out and roll it will have a bitter taste, the ginger and garlic are washed and drained and then sliced and can be eaten in a few days.

<> pickled devil ginger uses less salt than pickled white radish, 1 pound of devil ginger and 1 tael of salt is enough. When pickling devil ginger, don't wash the devil ginger with water, and then pickle the devil ginger after washing is black, and if you don't wash it, it will be white. That's it!

It is also possible to wash it directly into the pickle jar, after pickling it, it is stained with oil and spicy seeds to eat, it is very send-off, the taste is good, the crisp and slightly sweet texture, its vitality is very strong, after planting once, there is always a dig that is not exhausted, and it happens again in the next year, or deliberately leave a small one in the soil, and the next year will not be put in the pot or the four-fifths or three-quarters of the position of the jar is ominous and destroys the sparrow to be put away.

After killing the water of the devil ginger, pour the devil ginger the next day and pour the top one to the bottom, so that the devil ginger is completely and fully salted by the salt. This process lasts a few days. And the taste is crisp and sweet, very light, almost no sweetness, and it is very popular with people who don't like too sweet, and I personally like this taste.

If you stay in the kimchi jar for more than 1 week or so, the taste is soft and not delicious. The pickled artichoke in my memory is pickled whole, with a lot of soy sauce and an appropriate amount of white sugar and vinegar, add a little salt, put it in a jar, seal it and put it in a cool corner and wait.

Pickled devil ginger is fished out like a black pimple that is so good that it glows, take a bite of the crispy lid and marinate for about 10 days before eating, the longer the time, the better the taste (the amount I put it about touch, feel free to put it according to the taste I like, put a little more sweet noodle sauce and sugar) After the juice is cool, pour it into the container containing the devil ginger. The sauce should be submerged with the devil's ginger. Then join.

Sliced ginger. Garlic. Highly liquor.

When marinating, it is better to put a little soy sauce and a little garlic sauce inside, and the pickling time should be called about half a month, and then there is this thing, the ear cover must be covered tightly.

Wash the onion head that you bought for a long time, then cut the Gao Jinsong millet pepper, put the onion head into the can, then add the millet pepper Qi Zheng, add water, a few spoons of salt, and then cover the lid and seal it with white wine.

1. Ingredients: artichoke, water, Sichuan pepper, cloves, cinnamon, salt.

2. Wash the artichoke and dry it; Bring all the seasonings to a boil and let cool.

3. Put the dried cherry blossom artichoke in the fresh-keeping box, and then pour the cooled seasoning water into the fresh-keeping box.

4. Add a layer of plastic wrap first, then cover the lid, put it in a cool place, and marinate for more than a week.

5. When eating, cut the artichoke into thin strips, add some cooked sesame seeds, and then drizzle some soy sauce, vinegar and sesame oil, which is very good for rice.