The weather is gradually warming up, especially after the summer, most people will have a bitter summer, eat nothing appetite, at this time need some vegetables that make the population tongue-in-cheek to appetize. Many people will not be able to distinguish the difference between vermicelli, garlic and shallots, but for most farmers, salvia is an appetizer that must not be missed in the summer, whether it is salted or sugary, the flavor is very unique. So what do you think about the head of the grasshopper? How to make pickled herbs the best to eat?
First, what does the head look like
It is a perennial bulb plant of the genus Allium in the family Liliaceae, native to China, and widely cultivated in the Yangtze River Basin and the provinces and regions south of it. Like wild onions, the head is very good to feed, and when its rhizomes are planted in the ground, they can produce a large piece. Every year in March and April is the most suitable time for the growth of the head, and when the weather is above 30 ° C, it will enter dormancy.
It is rich in biotin C and calcium, phosphorus, iron and other trace elements, and moderate consumption can enhance human immunity, relieve brain fatigue, promote blood circulation, prevent blood pressure from rising, and prevent Alzheimer's disease. In addition, the head is rich in protein, sugar and fiber, which can not only replenish energy, but also help to strengthen the spleen and intestines and promote digestion.
Second, how to do the pickled head
Whether it is pickled in a sour or sweet and sour way, the first preparation work to be done is similar, the whiskers and leaves of the head are cut off, leaving only the rhizome, repeatedly washed with water, and the coarse skin on the surface is torn off during the cleaning process. Clean green head needs to be dried, remember that it can only be ventilated and dried, not exposed to the sun. After that, the practice of sour and spicy vermicelli and sweet and sour vermicelli will be different.
Spicy and sour head: Mix the dried head with salt, fresh crushed red pepper, brown sugar, white wine, stir evenly, and marinate for two hours in the hot summer season. In winter, it can be poured into the tank and marinated for three months, and the head must be turned once a week for three months to taste.
Sweet and sour salvia: Put the dried salvia into the tank and soak in brine for seven to eight days, wait for its natural fermentation of lactic acid and then fish it out, and then soak it in water. Then add white vinegar and vinegar to marinate, about 20 days before eating.
It should be noted that the containers and tools used to pickle the head should be water-free and oil-free, which can extend the shelf life. The above is the relevant content about the greens for everyone, hoping to help you better understand this vegetable!