How can sherry not be pickled and not yellowed? Old Northeast shared 50 years of experience, refreshing and delicious and simple
Snow red, also known as snow red, snow vegetable, is a variant of mustard greens, in the cold snow will not freeze to death, so it is one of the main vegetables in the winter of northerners. The way to eat sherry is very simple, that is, it is salted and made into a pickle to eat, which is stored for a long time and tastes very good.
Sherry is rich in crude fiber, has a wide-bowel appetizer effect, and also contains 9 kinds of vitamins and 7 kinds of minerals, and its nutritional value is relatively high. Because it is cultivated throughout the country, even in the south, there are many people who like to pickle snow and eat it. After the marinated sherry is chopped and stir-fried with chili peppers, it is particularly delicious regardless of the bibimbap.
Grandma was from the northeast, and later the family moved to the south, and the habit of pickling snow lily did not change. Every year around the beginning of winter, she would buy dozens of pounds of snow lily and put it in a large vat to marinate. When I was a child, my favorite food was my grandmother's snow vegetable egg fried rice, which was called a fragrant meal, and I had to eat 3 bowls at a time.
The method of pickling vegetables is very simple, just add some salt, but some people often turn yellow when they pickle the snow, but they have not mastered the skill. Today I would like to share with you Grandma's method, which is brought from the northeast for 50 years, and every time the sherry is pickled, it is green and oily, and the taste is particularly delicious.
Big fish and big meat eat more, occasionally eat some home-pickled small dishes, feel particularly refreshing, can be eaten with steamed bread, porridge, especially comfortable. Friends who like to eat come and learn.
Marinate the sherry
The first step, prepare some table salt, snow in the snow, the proportion is also very critical, too much salt is too little. Grandma said that the ratio of salt to sherry is 1:10, that is, 10 pounds of sherry put 1 pound of salt, don't make a mistake.
The second step is to put the fresh snow in the sun for a drying, and like pickling sauerkraut with cabbage, let the snow lose some moisture, become a child, and then put it in clean water to wash and dry the water.
Step 3: Pour some salt into the wok, put a handful of peppercorns, stir-fry over low heat, stir-fry the aroma of peppercorns, fry until the salt turns yellow, turn off the heat and let cool.
Step 4: Put the dried snow in a basin, sprinkle a layer of pepper salt, and rub it with your hands to make the snow soft. Then add a layer of snow to the roots, rub it with pepper salt and marinate in a cool place for 6 hours.
The fifth step, when the time comes, pour out the marinated water. Prepare a marinated container, sterilize it in advance and let it dry. Put the snow in the container, or fill the container according to the method of layer by layer of vegetables and layers of salt.
The sixth step, prepare another heavy object, at least 10 pounds or more, press on the snow, seal the container, so that the moisture will be released quickly, the salt can penetrate into the interior of the snow, speed up the pickling process.
The seventh step, put the container in a cool and ventilated place, pickled for more than half a month, Grandma is usually pickled for about 25 days, the snow is pickled, the color is particularly green, not yellow like sauerkraut.
The eighth step, the way to eat is particularly simple, chopped and then add chili peppers to fry, no need to put salt, you can also add some soybeans, minced meat, dried tofu, the taste is very good.
【Tips for pickling snow in the snow】
First of all, master the proportion of good use of salt, 10 pounds of snow red add 1 pound of salt, the taste of light can be reduced to 8 two salt, and then less can not inhibit bacteria, snow red is easy to break.
Secondly, sherry should be pickled 2 times, first salted once in the basin, the purpose is to remove excess water, too much water will produce a large number of lactic acid bacteria, the color will be yellow. Then put it in a container and marinate it, so that the snow can maintain its tender green color.
In addition, whether it is a pot or a pickled container, it must be sterilized and dried in advance, and it is necessary to ensure that it is sterile, water-free and oil-free, so that the snow will not be damaged.
Finally, the pickling time is too short to eat, and the content of nitrite in the previous week is particularly high, and it is not recommended to eat. And about half a month will be reduced to a stable level, so it is best to eat after 20 days. Think my article is good, please give me likes, comments, forwards, follow, see you next time.