How do you pickle artichok to taste good? How to pickle artichokes to make them delicious

<> introduction of raw pickled artichoke ingredients.

200g of artichoke, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of sesame oil, and steps of raw pickled artichoke.

1. The original appearance of the artichoke, because it is an underground rhizome, there will be a layer of soil.

2. Brush clean.

3. Cut into thin slices.

4. Put the seasoning in a bowl and mix evenly.

5. Finished product drawing.

Tips. Pickled artichokes are best eaten freshly made, crisp and refreshing.

Pickled artichokes are sold in the market, but I like the pickled artichokes that my mother makes herself. At this time of year, I will eat this dish made by my mother, this dish is appetizing and easy to eat, and it tastes good when eating porridge. But you can't eat too much, some people will get flatulent and fart if they eat too much.

We are ready to pickle the artichokes: they can be bought from the market, and I pickle them myself from my mother; Fresh garlic and dried chilies.

<> take it back and put it in water to wash it, and dry the water after washing; Wash the fresh garlic and remove the leaves to leave the stems.

After drying <> water, chop or cut into strips with a knife, and chop the garlic stalks and dried chili peppers as well.

Heat oil in <> pan and stir-fry the cut artichokie until it changes color and becomes soft.

<> then add the chili pepper and stir-fry until it is spicy, then pour in the garlic stalks.

<> stir-fry evenly, add salt, monosodium glutamate, and sugar to taste, then put on a plate and remove from the pot.

Ingredient breakdown. Artichoke 200g

Soy sauce to taste. Vinegar to taste.

Salt to taste. Appropriate amount of sesame oil.

Salty flavor. Mixing process.

Ten minutes takes time.

Easy difficulty. Steps to prepare raw pickled artichokes.

The original appearance of the artichoke is that because it is an underground rhizome, there will be a layer of soil.

Scrub clean with a brush.

Slice thinly. <>

Put it in a bowl and add the seasoning and mix well.

Finished product drawing.

<> Ingredients: appropriate amount of artichoke ginger;

Excipients: appropriate amount of salt, appropriate amount of light soy sauce, some Sichuan pepper, appropriate amount of long chili pepper;

Recipe: Wash and dry the artichoke peppers.

Cut the dried artichoke into small pieces, sprinkle with salt, and wait until the wound is dry and does not water.

The peppers are dried in the sun and there is no raw water.

Then take a jar and put the artichoke and chili pepper in it, add light soy sauce and Sichuan pepper, and live together!

There are many ways to pickle artichok, but the most delicious one is my grandmother's pickle, which has both the crisp flavor of artichoke, and the spicy flavor of garlic and chili, and the taste is rich. So, how do you pickle artichok to taste the best? For this reason, I specifically consulted my 70-year-old grandmother:

I've been pickling artichokes for more than 20 years, and according to my method, it will definitely not taste good! I pickle it like this every year, which one doesn't say fragrant after eating, it tastes so good, even if it is left for 1 year, it won't be bad. So, how exactly is grandma pickled?

First of all, rinse the fresh artichoke, put it in the sun, and let it dry for about 5 hours, be sure to dry the excess water on the artichoke. To what extent? That is, the surface of the artichoke is dry, and it is slightly wilted and soft when pinched, so that the pickled artichoke can be the most crisp and flavorful.

Next, place the dried artichokes in a large, clean bowl or basin without oil, and sprinkle with 1 tablespoon of salt and 2 tablespoons of sugar. Then, start to mix and knead with your hands, knead the artichoke to bring out the excess water, become watery and discolored, cover with plastic wrap, and marinate for 1 3 hours.

When marinating artichoke, you can rinse and drain the millet pepper and ginger, peel 1 large handful of garlic, and then cut the millet pepper, garlic and ginger into minced shapes in turn.

After marinating the artichoke, pour out the excess water, add the chopped millet pepper, minced garlic, minced ginger, add 1 tablespoon of coarse chili powder, half a tablespoon of salt, half a teaspoon of Sichuan pepper powder, a little grass fruit noodles, half a teaspoon of high liquor, put on gloves, start to mix well, and knead. In about 10 minutes, all the seasonings and artichokes are almost mixed, and you are ready to serve in the jar.

Before filling the jar, prepare 1 lid of liquor, pour it into a clean and oil-free jar, and shake well. This step is very important, the purpose of this is to sterilize and disinfect, all essential. Then, you can put the mixed artichokes in the jar.

In the process of loading the artichoke jar, it is necessary to pay attention to the technique, and press it tightly with your hands while putting it, otherwise the gap is too large and it is easy to contact too much air, which will shorten the storage time, and there may be deterioration and mold before eating. When all the artichokes are filled, you can pour some pure sesame oil or soybean oil and pour them over the surface of the artichokes. The purpose of this is the same, which is to block the artichokes from contact with the air.

Once you've done this, the pickled artichoke is ready, just cover it, put it in a ventilated and cool place, and wait to eat it! Generally speaking, you can eat it after 7 days, but if you want to taste good, it is better to wait a little longer, and you can enjoy the delicious taste after half a month.

2 pounds of artichoked artichok, 15 tablespoons of soy sauce (about 220g), 2 tablespoons of oyster sauce (about 30g), 1 tablespoon of white sugar (about 10g), 5g of salt, and an appropriate amount of cold boiled water.

1. Wash the artichoke with water repeatedly, drain the water, and then put it in a ventilated place to dry for 2 days and 3 days, so that the surface of the artichoke is slightly wrinkled;

2. Put the artichoke into a clean glass, disinfect the glass with boiling water before use, and wipe the water dry;

3. Mix the prepared soy sauce, oyster sauce, salt, white sugar, etc. into a clean small bowl, stir well with a spoon, and stir until the salt and white sand are melted thoroughly;

4. Pour the seasoned marinade into a glass, then slowly add cold boiled water to soak all the artichokes in the sauce;

5. Cover the bottle cap, put the bottle in a cool and ventilated place to marinate for 10 days and 15 days before eating, or put it in the refrigerator for refrigeration;

6. Use clean chopsticks to remove the pickled artichopsticks; Cut into thin slices and eat, or mix with a little sesame oil or cooked cooking oil before eating;

3. After the artichoke is pickled, it is necessary to use a clean, waterless and oil-free chopstick clip, otherwise it is easy to deteriorate the artichoke, and the situation of rotting and taste change occurs;

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

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Devil ginger is called "artichoke" in our hometown, and it sprouts in late spring and early summer, and can grow to a person's height and bloom bright yellow flowers during the summer vacation. In early autumn, a few friends will meet to go to the field to dig artichoke and go home to let their mother pickle it.

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. The pickled devil ginger is fished out like a black pimple that is so good that it shines, a bite is crispy, and there is a little sweet and sour in the sauce, and when I am hungry after school in the afternoon, I will beg my mother to bake a piece of steamed bun and eat it with artichoke.

After work, the opportunity to see artichoke became less and less, let alone eat, until I accidentally saw someone selling artichoke in a particularly small morning market, and the food that was originally dug casually at the edge of the field is now sold for more than 5 yuan a catty. Figure fresh bought a catty, because the amount is small, it is pickled with boiling water kimchi, first slice and then put the cold white open and light soy sauce vinegar into the refrigerator to refrigerate, basically 4-5 days can be eaten, usually in the morning with porridge to eat particularly good.

Ingredients: 1 kg of artichoke ginger, 1 small handful of Sichuan pepper about 30 grains, half a head of garlic, 1 teaspoon of salt, 50ml of umami soy sauce, 50ml of aged vinegar, 1 bowl of hot water about 400ml.

Method:1Devil ginger is carefully scrubbed with a brush or wire brush, and the places that are not easy to scrub in the gaps can be cut and brushed. After brushing and slicing, a layer of artichoke slices and a layer of salt (except the amount) are placed in ** and marinated for more than an hour.

2.Umami light soy sauce (the color is relatively light, the taste is fresher than light soy sauce, and it is more suitable for cold salad), aged vinegar, salt and hot water, mix thoroughly, add peppercorns and garlic slices to soak for a while.

3.Squeeze out the freshly salted artichokes, soak them in the sauce, and refrigerate them for about four to five days before eating, and the taste is best after a week.

Artichoke is the main raw material for people to pickle pickles, it is crisp and tender after pickling, the taste is slightly sweet, it can be appetizing and digestive, and it can also increase appetite, but how should artichoke be pickled? Won't it be a hassle to pickle? Today, I will write out the most commonly used methods of pickling artichokes, and everyone can pickle delicious artichoke pickles after reading them.

The most commonly used method of pickling artichokes.

Ingredients for marinating artichokes.

Pickling artichokes requires a kilogram of artichoke, salt, soy sauce and noodle sauce, star anise and peppercorns, oyster sauce and sweet noodle sauce and other ingredients must be prepared, and some sugar and white wine should also be prepared.

Steps to make pickled artichokes.

1. Wash the prepared fresh artichoke with water, remove the water and put it in a cool place to dry for two to three days, and put it away for later use after the surface is dehydrated.

2. Put the dried artichoke in a bottle or jar that can be sealed, and then add water to boil the pepper and cool it for later use.

3. Put the prepared noodle sauce and soy sauce, sugar and a small amount of oyster sauce and white wine together, mix thoroughly, then put them together in the artichoke, and finally pour the boiled pepper water into the artichoke, mix well and seal and marinate.

4. The artichoke in it can be flavored in about fifteen days, but the longer it is marinated, the better the taste, and the stronger the flavor of the sauce. When you usually want to eat, you can take it out and wash it, cut it into thin strips and add sesame oil to taste.

In our rural areas, there is wild artichoke, also known as devil ginger, which can be eaten raw.

Pickled pepper artichoke method: Wash the artichoke, slice it or small pieces or whole pieces (the whole piece is longer when pickled), a bag of pickled peppers, salt, monosodium glutamate, chicken essence.

First of all, put the washed and cut artichoke into a small basin, then put in the pickled pepper (according to the amount of artichoke, at least half of the pickled pepper), and then put in an appropriate amount of monosodium glutamate, chicken essence, and salt. Finally, stir well, then seal with plastic wrap, and finally put it in the crisper for about 2 hours before serving.

Spicy devil ginger: dried chili, sesame pepper, a little star anise, cinnamon, orange peel, bay leaf, nutmeg, cooking wine, oil consumption, salt, monosodium glutamate, chicken essence, Pixian bean paste, green onion, ginger and garlic, edible oil, artichoke.

First of all, put cooking oil in the wok, put in the green onion, ginger and garlic, dried chili, stir-fry, then put in the Pixian bean paste, stir-fry, then put a bowl of water, after boiling, put in cinnamon, star anise (a little) bay leaf (a little) nutmeg, orange peel (a little) pepper, after boiling, turn on low heat, about to burn to a viscous consistency. Finally, put the washed artichoke, put an appropriate amount of salt for about 5 minutes, turn off the heat, and buckle the lid to simmer for 30 minutes.

First, rinse the surface dust off the artichoke with running water, and then put it in the sun for about two or three days. In winter, it must be taken back at night, otherwise the artichokes will be frozen below zero. When the time is up, take the artichoke back and place it in a clean, water-free and oil-free basin.

Put 800 grams of homemade wheat black sauce and 1000 grams of light soy sauce in a basin, stir well, and do not need to put salt, because light soy sauce and wheat black sauce are salty, and then pour the prepared sauce on top of the artichoke and stir well.

Marinate the artichoke in the shade for another three days, turning every six hours. When the marinating time is up, transfer the artichokes together to a clean, water-free and oil-free jar and press them tightly with a spoon. Then pour the sauce into the jar, make sure that the sauce overflows the artichoke, then seal the mouth tightly with a food bag, and place it in a cool place to marinate for 20 days before eating.

Pickled artichokes, this is probably the best way to do it.

This is a relatively simple and straightforward method, after washing the ginger, cut it into thin slices, first marinate it with salt for two minutes, then wash it with water, then put it in a container and then add salt and vinegar, cover it, and it will take about an hour.

How to pickle ginger and taste method 2.

Wash the ginger and dry it to ensure that there is no water. Choose a clean jar, pour a bowl of cold white boil into it, then add star anise, Sichuan pepper, salt, and chili pepper, then stir well, add ginger, cover and eat in a few days.

How to pickle ginger and make it delicious method three.

If you want to pickle ginger more easily and deliciously, then you are especially suitable for this fourth method, first peel the ginger, then marinate it with a little salt, and then drain the water and then add white vinegar and rock sugar, the amount should not exceed the ginger, so that the taste will be better.

1.Clean the artichoke you bought back several times, carefully scrub the soil on the surface with a toothbrush, be sure not to marinate it with mud, it is unhygienic and affect the taste, and then cut it into thin slices and put it in a basin for later use.

2.Cut the red pepper into sections, cut the garlic into garlic slices for later use, the amount is according to your preference, and you can also do not put the pepper if you don't eat spicy.

3.Add more water to the pot, pour in the artichoke slices and blanch for 1 minute after boiling, and then take out the cold boiled water and clean it, the artichoke blanching can play a role in sterilization, and the artichoke is more crisp after the cold boiled water, but the blanching time should not be too long, 1 minute can be.

4.After blanching the artichoke with cold boiled water, rinse it several times with cool boiled water to control the moisture, then add an appropriate amount of salt, light soy sauce, extremely fresh, sugar, and then add the cut garlic slices and red pepper slices, mix well, cover with plastic wrap and seal it, you can eat it after 6 hours, put it in the refrigerator and store it for a long time.

Simple and crisp and rice pickled artichoke is done, artichoke is pickled like this, the pickling time is very short, you can eat it after 6 hours, you don't have to wait for many days, when pickling artichoke, don't add salt directly, add more blanching this step, artichoke is more crisp, and the preservation time is still long! Have you learned, smart?