How to marinate shallots? How to marinate shallots

Ingredients: 1 kg of shallots, 11 3 cups salt, 21 tbsp sesame oil, 1 tbsp chili oil, 1 tbsp Sichuan peppercorns, 1 2 tbsp sugar.

Method: 1) Wash the green onion and drain the rhizome for later use.

2) Drain the green onion in a container, sprinkle a layer of salt on it, wait for all the green onions and salt to be exhausted, marinate for about 3 hours and then soften the green onion slightly, then filter out the brine, wash the green onion with cold boiled water, and then drain the water thoroughly.

3) Cut the green onion into about 5 cm long sections, add seasonings and stir well, put it in a container to marinate, the container can be placed in a cool place or refrigerated, it can be eaten after about 1 day, and it can be stored for about 10 days when refrigerated.

Method two

1. Pickling method 1.

When the shallots are pickled, you can directly put the appropriate amount of edible salt and a small amount of white sugar salt, only when pickling, you need to prepare two or three fresh shallots, remove the water after washing it, and then cut it into shreds and put it in a clean basin, add an appropriate amount of sugar, edible salt, put in a small amount of minced garlic, and then put in an appropriate amount of red wine to mix thoroughly, and then marinate for 24 hours, and the shallots after pickling are particularly delicious.

2. Pickling method 2.

The shallots can also be pickled with rice vinegar alone, when needed, you can remove the skin of the fresh shallots, wash them with water after cutting off the roots, and then cut them into shreds, put them directly into a clean glass bottle, add an appropriate amount of rice vinegar, seal the glass bottle and marinate, and the shallots inside can be pickled after 7 days of pickling, and can be eaten directly after taking out, so that the pickled shallots have a particularly good preventive effect on the three highs of human beings.

Shallots. The pickling method is one.

1. Prepare a pot of vinegar and washed shallots.

2. Wash the shallots.

Soak thoroughly in vinegar and soak for about 1-2 minutes.

3. Put the soaked green onions into the storage jar.

4. Pour the vinegar soaked in the shallot into the jar.

5. Cut the peppers and onions into cubes and put them in a pot for later use, place the onion on the surface and the pepper on the bottom.

6. Put an appropriate amount of cooking oil in the pot.

and bring the oil to a boil, then add the appropriate amount of salt.

7. After the oil is boiling, put the chopped onion and pepper into the pot for 1-2 minutes and stir well.

8. Mix the chili peppers and onions into the pot and the boiling oil to cool, then pour them into the jar with shallots, and seal the jar.

Material 1Green onion 1 catty, 23 tbsp minced garlic, 2 tbsp minced ginger, 2 tbsp minced chili pepper, 1

3 tablespoons salt, 1 1 2 cups water, 25 tbsp chili powder, 1 tbsp sugar, 1 3 cups salted fish, 1 tbsp sesame seedsMethod (1) Wash the green onions, cut off the roots, drain the water thoroughly, sprinkle the salt evenly and marinate for about 12 hours, then add 1 1 2 cups of water, soak together for 2 hours, and then filter out the brine. (2) Stir the ingredients (2) and seasoning (2) well, then mix in the pickled green onions and mix well, then put them in a container and refrigerate or ferment in a cool place for about 2 3 days, which can be stored for about 1 week.

Northeast pickled shallots.

Cut the scallion in half with a knife, add salt, monosodium glutamate, soy sauce, or marinate it with Northeast miso to eat.

Wash the shallots first, put them in a large basin, add salt and the soup on top of the yogurt, stir evenly and press them in the jar.

The focus of the pickling work of shallots is to select the shallots picked back by blanching, stirring and sealing, remove the wilted parts such as old leaves and old branches, rinse the selected shallots with water, and rinse them cleanly, after one or two waters, boil a pot of boiling water, add an appropriate amount of cooking oil and salt, and blanch the shallots until they change color.

Preparation of pickled shallots:1. Selection. Shallots first need to be selected, those old leaves, old branches and other dead branches and fallen leaves are selected, leaving fresh parts, and then the selected shallots are washed and dried in clean water.

2. Blanch. Add an appropriate amount of water, cooking oil and salt to the pot and bring to a boil, put the washed shallots down, and blanch them until the shallots change color, then they can be removed and dried.

3. Sealing. Put the dried shallots into the jar, add an appropriate amount of edible salt and vinegar, stir well, and finally seal the jar and store it in a cool and ventilated place.

The focus of the pickling work of shallots is to select the shallots picked back by blanching, stirring and sealing, remove the wilted parts such as old leaves and old branches, rinse the selected shallots with water, and rinse them cleanly, after one or two waters, boil a pot of boiling water, add an appropriate amount of cooking oil and salt, and blanch the shallots until they change color.

Ingredients: shallots.

Excipients: fine salt, vinegar.

Method:1Rinse the shallots.

2.Blanch the boiling water for a few minutes.

3.Add fine salt.

4.Add the vinegar.

5.Stir evenly and press into the cylinder.

Place the appropriate amount to your taste).

The focus of the pickling work of shallots is to select the shallots picked back by blanching, stirring and sealing, remove the wilted parts such as old leaves and old branches, rinse the selected shallots with water, and rinse them cleanly, after one or two waters, boil a pot of boiling water, add an appropriate amount of cooking oil and salt, and blanch the shallots until they change color.

When marinating shallots, first clean the shallots, add an appropriate amount of water to the pot, turn to high heat and boil, put in the cleaned shallots and blanch them for a few minutes, put them in cold water again after blanching, and finally dry the surface moisture of the shallots after cooling.

2.Put the dried shallots into a pot, put the chopped ginger, minced garlic, salt and balsamic vinegar into the pot, or add shredded chili peppers or other seasonings to it according to personal preference, and then stir the seasoning and shallots well.

3.Prepare a clean container, put the stirred shallots in, and then seal the container and store it in a cool and ventilated place.

Shallots are an excellent delicacy, and various dishes cooked with meat, eggs, etc., have a strong local flavor. Shallot pickled products have a spicy but not spicy taste, dark green color, crisp and tender texture, excellent taste, and are the best companion for cooking all kinds of nutritious soups and accompanying meals. The tender stems of shallots are not easy to store for a long time, and they can be used to prepare seasonal delicacies - water and shallots:

Wash the tender stems of shallots, blanch them in a pot of boiling water for one minute, then take them out and mix them with refined salt and vinegar, they have a unique flavor to eat, elegant and vulgar guests, all love them, and the storage shelf life of their pickled products can reach five months.

How to marinate green onions:

Step 1: Prepare the ingredients green onions and red peppers.

Step 2: Cut the green onion into small pieces and mince the red pepper.

Step 3Put a piece of chopped chili pepper on the green onion, sprinkle with salt, and pour in the soy sauce.

Step 4: Mix well and play with in the refrigerator.

Step 5: You can take it out and eat it the next day.

1. Tools and materials.

300 grams of green onion leaves, 150 grams of salt, kitchen knife, cutting board, dinner plate.

Second, the method steps.

1. Prepare the ingredients: green onions and salt.

2. Wash the green onions and green onion leaves for later use.

3. Then cut the green onion leaves into cubes and set aside.

4. Put the chopped green onions in a bowl and add salt.

5. Stir evenly and marinate for about 20 minutes.

6. Serve after 20 minutes.

Method: 1. Prepare an appropriate amount of chili noodles and light soy sauce and balsamic vinegar and other seasonings when pickling, which will make the pickled shallots particularly delicious, you need to prepare 2 kg of fresh shallots when pickling, and then prepare an appropriate amount of light soy sauce and rice vinegar, and prepare an appropriate amount of chili noodles and salt and sugar, after the materials are ready, remove the skin and liver area of the prepared shallots, wash them with water, and then dry the surface water.

2. Put the prepared vinegar soy sauce, sugar and edible salt in a pot and heat it to make a sauce, let it cool down naturally, put the processed shallots into a large clean glass bottle, pour the boiled juice into it, and then put in the prepared chili noodles, seal and marinate after adjustment, and it can be marinated after 3 5 days, and it can be eaten with sesame oil after taking it out.

Pickling method. 1. When you usually want to pickle, you can clean up the fresh shallots, put an appropriate amount of water and edible salt in the pot, blanch the shallots in the pot for 2 3 minutes after boiling, dry the surface moisture after taking it out, and then put it in a clean jar, put a layer of shallots to put a layer of edible salt, and finally seal the phlegm and marinate the shallots for about 20 days to be pickled, and the green onions pickled in this way are not easy to deteriorate.

2. The shallots can also be eaten with pickling, you can prepare an appropriate amount of fresh shallots when pickling, cut it into segments and put it in a clean large bowl, put in an appropriate amount of pepper, five-spice noodles, and then put an appropriate amount of chili powder and chili, and then put in an appropriate amount of light soy sauce oyster sauce and edible salt and sugar, cover with plastic wrap after mixing, put it in the refrigerator and freezer room to pickle, take it out and drizzle sesame oil after 3 or 5 hours of pickling.