This issue of the guide: pickled snow in the hazel do not add water, the older generation left behind the traditional pickling method, the color is emerald green, not rotten
In late autumn, many people will pickle some pickles, left to eat in the winter, snow is a kind of leafy vegetable in the mustard type, also known as: snow red, snow vegetables, usually used to pickle to eat.
After the sherry is pickled, it has a special umami taste and aroma, which can promote the digestive function of the stomach and intestines, enhance the appetite, and can be used to appetize and help digestion. Pickled sherry can be used to stir-fry, stew, stir-fry, etc., many methods. It can be made into dishes such as snowy tofu stew, stir-fried shredded meat, and snow-soaked braised peanuts.
How is fresh sherry pickled? How much salt is put in the pickled 10 pounds of snow? Today teach you the traditional pickling method of snow in the older generation, the color of the pickled snow is emerald green, and it will not rot for a long time, and the following is to share the pickling method of the snow in the snow:
【Pickled snow lily】Ingredients required: 10 kg of fresh sherry, 2 kg of coarse salt,
Procedure steps:
1. Cut off some of the roots, keep a little root, choose the old leaves, yellow leaves, snow in the snow do not need to be washed, after washing the snow in the sand is easy to rot.
2. Spread out the snow, put it in the sun to dry, and let the snow grow slightly, don't dry it for too long. Remove some of the moisture from the snow, so that it is easier to rub in the later stages, and the stems and leaves of the snow are not easy to break and break.
3. Take a handful of snow in the basin, sprinkle a handful of coarse salt, rub the snow with your hands, rub the snow to rub out the water, so that part of the salt hangs on the snow, so that the best effect, so that the pickled snow is emerald green.
4. Wash the pickle jar in advance, dry, do not have oil and water in the jar, rub the good snow in the jar, the rest of the snow in the jar are still kneaded well, circle the code in the jar, the remaining salt, sprinkled on the top layer, the snow on top and then press a stone, put in a cool place, 1-2 days later, will be pickled out of the water, not over the snow, pickled snow must not add water, add water easy to rot, snow pickle for half a month can be eaten.
Tip: The ratio of pickled sherry to salt is 10:2, that is, 10 pounds of snow and 2 pounds of coarse salt. Do not add water to the pickled snow, adding water is easy to rot, and the naturally pickled water is enough. The jar of pickled vegetables should be clean, oil-free and water-free.
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