Pickled snow mushroom, only salt is easy to spoil, grandma taught me 2 tricks, crisp and green, put a year without hair
Xue Lifeng, you should know what it is, what's your name over there? We call it "Yukina", and there are two theories about the origin of this name.
Claim 1: It is named because of its growth characteristics
During the snowy winter, the land in the north is covered with snow, and most vegetables cannot grow on such a cold land. However, the snow mushroom has shown tenacious vitality. When it is frozen by cold weather, its leaves gradually turn red, a unique change that makes it stand out in the white snow.
The reason why the snow mushroom can survive in the harsh winter is due to its own characteristics. It has a strong ability to withstand cold and can tolerate low temperatures. Even in snow-covered environments, it is still able to maintain a certain growth momentum. The reddening of its leaves may be a physiological response to adaptation to the cold environment. This red color not only adds a touch of color to the winter earth, but also becomes one of its signature features. Therefore, people named it Snow Red because it still grows tenaciously in the snow and the leaves turn red.
Claim 2: It is named because of the pickling characteristics of the north
There are obvious differences in the pickling methods of snow cabbage between the north and the south. The pickled cabbage in the south has a yellowish color and a sour taste. This is because the climate in the south is relatively warm and humid, and it is easy to ferment during the pickling process to produce some acidic substances, which leads to changes in the color and taste of the cabbage.
In the north, pickled cabbage is different. The pickled cabbage in the north is usually very green, because the climate in the north is relatively dry and cold, and the color of the cabbage can be better maintained during the pickling process. However, the pickled cabbage in the north is particularly salty. This is due to the cold winter in the north, and in order to prolong the preservation time of the snow cabbage, people will add more salt during the pickling process. When the cabbage is taken out of the pickle jar and left for a few hours, a white layer of salt frost will appear on the leaves due to the evaporation of water from the surface. This layer of salt frost looks like snow, so people in the north call this pickled snow mushroom as snow cabbage.
The pickled cabbage tastes quite fragrant, whether it is fried directly or pickled, the taste is not bad. In the past, there was a large area in the yard in front of the house, but now it is different, after moving upstairs, there is no way to eat fresh vegetables, so I can only go to the market to buy them. After buying it home, it is pickled, whether it is to make plum cabbage button pork, fried bacon with snow cabbage, fried edamame with snow cabbage or something, it is fresh and fragrant and goes down to rice.
Do you know that when pickling snow mushrooms, only salt is easy to spoil, if you want to put it for a year without deterioration, crisp and green, remember these 2 tricks.
First, the key role of salt
In the process of pickling the mushrooms, the proportion of salt is crucial. It directly determines the color and taste of the mushroom. If you put too little salt, the mushroom will ferment, turn yellow in color, and taste sour. Generally in the north, the proportion of salt for pickling snow mushrooms is one pound of vegetables and one or two salts. For example, to pickle 10 catties of sherry mushrooms, you need to prepare a pound of salt. This ratio ensures that the sherry mushrooms retain their green color and good taste during the pickling process.
2. Choose fresh ingredients
1. When shopping for vegetables, choose fresh, large snow mushrooms. Such a dish will not only be more attractive in appearance, but will also be more complete after pickling. Fresh snow mushroom leaves are full and brightly colored, with no yellow leaves or signs of pests and diseases. A large sherry usually means that it grows well, has a firmer texture, and tastes better when pickled.
2. After buying it home, first cut the attached soil. In this step, the soil can be gently removed with a knife or brush, taking care not to damage the skin of the mushroom. Then, cut the mushroom in half from the middle, so that the roots can be easily washed. The roots are where the soil tends to accumulate and can be better cleaned after being cut.
3. Clean the snow mushrooms
1. Soak the cut mushrooms in water for a few minutes. The purpose of soaking is to soak the soil so that it is easier to remove when washing. The soaking time should not be too long, so as not to absorb too much water and affect the pickling effect.
2. You can sprinkle some baking soda in the water to remove pesticide residues and make the cleaning cleaner. The alkalinity of baking soda can neutralize the acidity of pesticides and effectively remove pesticide residues. At the same time, baking soda can also play a certain role in sterilization to ensure the hygiene of snow mushrooms.
3. Wash the mushrooms carefully, about 3-4 times. Make sure every leaf is washed to the point, especially the roots and forks. During the cleaning process, you can gently rub the snow mushrooms, but be careful not to use too much force to avoid damaging the leaves. Until you see that there is no sediment at the bottom of the basin, it means that the snow mushroom has been cleaned.
4. Dry the surface moisture
1. Hang all the cleaned snow mushrooms to dry the surface moisture. You can use hangers or rope to hang the snow mushrooms in a well-ventilated area away from direct sunlight. In the process of drying, you can shake the snow with your hands and find that there is no water. If there is any moisture residue, it is easy to cause the snow mushroom to deteriorate during the pickling process.
2. Drying the surface moisture is one of the key steps in pickling the mushrooms. Dried mushrooms absorb salt better and also reduce the chance of bacterial growth, ensuring the quality of the pickling.
5. Pickled snow mushrooms
1. Prepare salt to marinate the mushrooms. Sprinkle the salt evenly on every corner of the mushroom, especially where it is forked. Make sure that each leaf has access to the salt so that the marinade is more even.
2. After sprinkling the salt, set the snow mushroom aside and let it quietly kill the moisture. This process takes about an overnight or so pickling. During the pickling process, the mushrooms gradually release water and darken in color. When twisting it by hand, if you find that its toughness is very good and it is no longer brittle, it means that the moisture has almost been killed.
Sixth, the jar is pickled
1. Prepare a jar and disinfect it with white wine in advance. Baijiu has the effect of sterilization and disinfection, which can effectively remove bacteria and odors in the jar and ensure the hygiene of the pickling environment.
2. Put the whole yard of the snow mushroom in the jar, without spreading it out or chopping it. Stacking the whole piece preserves the shape and texture of the mushroom while also being easy to access.
3. Prepare 50ml of high liquor and spray it evenly from above. High-grade liquor can not only increase the aroma of snow mushrooms, but also play a role in preservatives and extend the shelf life of pickling.
4. Finally, press a large stone on it. This stone is often used in rural areas to press pickles, which can make the snow mushrooms firmer and conducive to pickling. If you don't have a stone at home, you can find a porcelain plate to buckle on it, which can also play a role in pressing the snow mushroom.
7. Pickling time and storage method
After pressing the mushrooms, they are marinated in a cool, ventilated place for more than 15 days before eating. During the curing process, avoid direct sunlight and high temperature environment, so as not to affect the curing effect. If it's hot, you can marinate it in the refrigerator. The low temperature of the refrigerator can slow down the curing speed and ensure the quality of the mushrooms.
According to the ratio of salt to the ratio of vegetables is 1:10 (one pound of salt with 10 pounds of vegetables), the pickled snow mushroom is emerald green and does not change color, does not sour or yellow, and has a delicious taste, which is a very delicious meal.
Snow cabbage, a unique ingredient with its salty and delicious flavor, adds a unique charm to many dishes. Here's a closer look at how to make four delicious pickled cabbage dishes.
1. Stir-fried edamame with pickled cabbage
1. Soak the cabbage in water in advance: This step is very important because the cabbage is usually salty, and soaking can remove the excess salty taste. The soaking time can vary depending on the saltiness of the cabbage, but it usually takes 20 to 30 minutes, during which time the water can be changed several times to ensure that the cabbage has the right amount of saltiness. After soaking, cut the cabbage into small pieces, about 2 to 3 cm in length, which makes it easier to cook and better absorb the flavors of other ingredients.
2. Peel off the shell of the edamame and clean it: The shell of the edamame is hard, so be careful when peeling the shell to avoid damaging the edamame. Rinse the peeled edamame with water to remove impurities and fluff from the surface.
3. Mince the garlic and ginger for later use: Finely chop the garlic and ginger to better release their aroma. The size of minced garlic and ginger should be moderate, not too large or too small to avoid affecting the taste.
4. Add oil to the hot pan, add minced garlic and ginger and stir-fry until fragrant: when heating the pan, make sure the pan is dry to avoid oil splashing. Add an appropriate amount of cooking oil, add minced garlic and ginger after the oil is hot, stir-fry over low heat to bring out the fragrance. This step removes the raw flavor of garlic and ginger and adds a rich aroma to the dish.
5. Add the cabbage and stir-fry until the cabbage is fragrant: Put the chopped cabbage in a pot and stir-fry over medium heat. During the stir-frying process, stir constantly so that the cabbage is evenly heated. Saute until the cabbage is fragrant, about 2 to 3 minutes. At this time, the color of the cabbage will become more green and the fragrance will be more intense.
6. Add the edamame and stir-fry well: Put the cleaned edamame in a pan and stir-fry with the cabbage. Pay attention to the strength when stir-frying, and avoid crushing the edamame. Make sure the edamame and cabbage are well mixed and evenly heated.
7. Add an appropriate amount of water, cover the pot and simmer for a few minutes until the edamame is cooked through: Add an appropriate amount of water, the amount of water should be just over the edamame. Cover the pot and simmer over medium-low heat for a few minutes. The simmering time depends on the size and tenderness of the edamame, and generally takes 5 to 8 minutes. During the simmering process, you can remove the lid from time to time and stir to ensure that the edamame is cooked evenly.
8. Add salt to taste and add a little chicken essence if you like: After the edamame is fully cooked, add an appropriate amount of salt to taste according to your taste. Since the cabbage itself has a certain salty taste, the amount of salt should be properly controlled. If you like, you can add a little chicken essence to enhance the freshness, but pay attention to the amount of chicken essence should not be too much, so as not to mask the natural taste of pickled cabbage and edamame.
9. Cook until the soup is dry and the edamame is soft: Continue to cook over medium-low heat until the soup is dry, at which point the edamame will become softer and have a better taste. When the soup is dry, it can be removed from the pan and served. This stir-fried edamame with pickled cabbage has a great color and aroma, and it is a home-cooked dish that goes well with rice.
2. Roasted yellow croaker with cabbage
1. Clean the yellow croaker and marinate in cooking wine and salt for 10 minutes: Wash the yellow croaker and remove the internal organs and scales. Make a few cuts on the fish for better flavoring. Spread evenly over the yellow croaker with cooking wine and salt and marinate for 10 minutes. Cooking wine can remove the fishy smell of yellow croaker, and salt can make yellow croaker more flavorful.
2. Soak the cabbage in water in advance to remove excess saltiness and cut into small pieces: The processing method of the cabbage is the same as that in the fried edamame of the cabbage, and after soaking, cut into small pieces for later use.
3. Add oil to the hot pan, add the yellow croaker and fry it until golden brown on both sides, remove it and set aside: when the pan is hot, add an appropriate amount of cooking oil, and put the yellow croaker into the pan after the oil is hot. Fry the yellow croaker over medium-low heat until golden brown on both sides, and pay attention to turning it over during the frying process to ensure that the yellow croaker is fried evenly on both sides. After frying, remove the yellow croaker and set aside on a plate.
4. Leave the bottom oil in the pot, add ginger slices and green onions and stir-fry until fragrant, then add pickled cabbage and stir-fry: leave a little base oil in the pot, add ginger slices and green onions, and stir-fry over low heat to bring out the fragrance. Then add the pickled cabbage and stir-fry over medium heat. During the stir-frying process, stir constantly so that the cabbage is evenly heated. Saute until the cabbage is fragrant, about 2 to 3 minutes.
5. Add an appropriate amount of water, add the fried yellow croaker, add light soy sauce and sugar to taste: add an appropriate amount of water, and the amount of water should be just over the yellow croaker. Put the fried yellow croaker in a pan and add light soy sauce and sugar to taste. Light soy sauce can enhance freshness, and sugar can increase the sweetness of dishes and make the flavor richer.
6. Bring to a boil over high heat, then reduce the heat to low and simmer to allow the yellow croaker to fully absorb the flavor of the cabbage: Bring the soup to a boil over high heat, then reduce the heat to low and simmer. The slow cooking time depends on the size and tenderness of the yellow croaker, and generally takes 15 to 20 minutes. During the slow cooking process, the soup should be poured over the yellow croaker from time to time so that the yellow croaker can fully absorb the flavor of the cabbage.
7. When the soup thickens, thicken with a little water starch: When the soup becomes thick, thicken with a little water starch. Slowly pour the water starch into the pot while stirring with a spoon so that the soup evenly coats the yellow croaker and cabbage. Thickening can thicken the soup and add texture to the dish.
8. Sprinkle chopped green onions before cooking: Before cooking, sprinkle some chopped green onions to add aroma to the dish. The amount of chopped green onion can be adjusted according to personal preference. This roasted yellow croaker with pickled cabbage has good color and fragrance, the yellow croaker is tender and delicious, and the pickled cabbage is salty and fragrant, making it a very delicious home-cooked dish.
3. Stir-fried bacon with pickled cabbage
1. Soak the cabbage in water in advance to remove the excess saltiness and cut into small pieces: The processing method of the cabbage is the same as the first two dishes, and after soaking, cut into small pieces for later use.
2. Slice the bacon: Cut the bacon into thin slices with a thickness of about 2 to 3 mm. This allows the bacon to cook more quickly during the stir-frying process and makes it easier to release the aroma.
3. Finely chop the garlic and ginger for later use: Finely chop the garlic and ginger to better release their aroma.
4. Add oil to the hot pan, first put in the bacon and stir-fry until the oil comes out: when the pan is hot, add an appropriate amount of cooking oil, and put in the bacon slices after the oil is hot. Sauté the bacon over medium-low heat until the bacon is oily and the surface becomes golden brown and crispy. In the process of stir-frying bacon, stir constantly to avoid the bacon sticking to the bottom of the pot.
5. Add minced garlic and ginger and stir-fry until fragrant: When the bacon is stir-fried until the oil comes out, add the minced garlic and ginger and stir-fry over low heat until fragrant. This step removes the raw flavor of garlic and ginger and adds a rich aroma to the dish.
6. Add the pickled cabbage and stir-fry until the cabbage is fragrant: Put the chopped cabbage into the pot and stir-fry with the bacon. During the stir-frying process, stir constantly to make the cabbage and bacon fully mixed and evenly heated. Saute until the cabbage is fragrant, about 2 to 3 minutes. At this time, the color of the cabbage will become more green and the fragrance will be more intense.
7. Add an appropriate amount of salt to taste according to taste: Since the bacon itself has a certain salty taste, the amount of salt should be properly controlled. Add an appropriate amount of salt according to personal taste, season and continue to stir-fry evenly. This stir-fried bacon with pickled cabbage is salty and delicious, and the aroma of the bacon blends with the unique flavor of the cabbage, making it a home-cooked dish that goes well with rice.
Fourth, pickled cabbage minced meat buns
1. Dissolve the dry yeast and sugar in warm water and let it sit for 5 minutes: Place the dry yeast and sugar in warm water and stir well to allow the yeast to dissolve thoroughly. Let it sit for 5 minutes to activate the yeast, which will allow the bun skin to ferment better.
2. Pour the flour into a large bowl and slowly add the yeast water, stirring as you pour until it is flocculent: Pour the flour into a large bowl and slowly add the yeast water while stirring with chopsticks. Once stirred into a flocculent, knead the dough by hand. In the process of kneading, the dough should be constantly folded and kneaded to make the dough smoother.
3. Knead the dough into a smooth dough, cover with a damp cloth or plastic wrap and let rise until twice the size: After kneading the dough until smooth, cover it with a damp cloth or plastic wrap and let it rise in a warm place. The fermentation time depends on the temperature and humidity and generally takes 1 to 2 hours. When the dough has risen to twice its size, dip your fingers in some flour and poke a hole in the dough, if the hole does not retract, the dough has risen.
Preparation steps (filling):
1. Soak the cabbage in water in advance to remove the excess saltiness and cut it into small pieces: The processing method of the cabbage is the same as the previous dish, soak it and cut it into small pieces for later use.
2. Mince the garlic and ginger for later use: Finely chop the garlic and ginger to better release their aroma.
3. Add oil to the hot pan, stir-fry the minced garlic and ginger first, then add the minced pork and stir-fry until it changes color: when the pan is hot, add an appropriate amount of cooking oil, add the minced garlic and ginger after the oil is hot, and stir-fry over low heat to bring out the fragrance. Then add the minced pork and stir-fry over medium heat until browned. During the stir-frying process, stir constantly so that the minced pork is evenly heated.
4. Add the cabbage and stir-fry, add the soy sauce, salt and sugar to taste: Put the chopped cabbage in a pan and stir-fry with the minced pork. Add soy sauce, salt and sugar to taste and adjust the amount to taste. Stir-fry evenly so that the filling is well mixed and the flavor is more intense. Stir-fry until the filling is fragrant, cool and set aside.
Steps (bun wrapping):
1. Knead and exhaust the fermented dough and divide it into small agents: Put the fermented dough on the cutting board, knead and exhaust the air in the dough. The dough is then divided into small doses, and the size of each tiny can be adjusted according to personal preference.
2. Roll out into a round crust and wrap in an appropriate amount of filling: Roll out the small agent into a round crust, thick in the middle and thin on the edges. Wrap the filling in the right amount, being careful not to overwrap it so that the bun doesn't break during steaming.
3. After wrapping, put it in the steamer and ferment again until the volume becomes larger: Put the wrapped buns in the steamer, cover with a damp cloth or plastic wrap, and ferment again. The fermentation time is about 20 to 30 minutes, and when the size of the buns doubles or so, the fermentation is complete.
4. Steam on high heat for 15-20 minutes, turn off the heat and let stand for 5 minutes before opening the lid: Place the steamer on high heat and steam for 15-20 minutes, depending on the size of the buns. Once steamed, turn off the heat and let it sit for 5 minutes before opening the lid to avoid shrinking the buns due to the sudden cooling. This cabbage minced meat bun has a fluffy texture and a salty and delicious filling, making it a very tasty staple dish.
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