In winter, don’t just pickle Chinese cabbage. Pickled pickled cabbage is especially fragrant when used for fried meat or noodles. The method of pickling pickled pickled cabbage is not much different from that of Chinese cabbage, but the taste is completely different. Yes, so for those who like to eat pickled vegetables, it is highly recommended to learn this method of pickling pickled vegetables. It is more delicious to eat with different patterns. When pickling pickled vegetables, you only need to master 3 key points. Ensure that the color is emerald green and not yellow, and it is also very salty and refreshing. It is easy to store. 10 kg of fresh pickled vegetables can make a lot of pickles, and it will be more assured if you eat them without additives. Next, I will pickled pickled vegetables To share with everyone.
Method of pickling pickled vegetables:
Spare ingredients: 10 kg pickled vegetables, 1 catty salt of pickled vegetables, a little bit of pepper, a little bit of Erguotou;
Production process: first step, fresh pickled vegetables are prepared, placed directly in the sun, and dried In 2 days, take it back when you see some wilting of the pickled vegetables, clean the pickled vegetables; the second step is
, and then let it dry indoors for one day, prepare a larger container, and sterilize the container with white wine to ensure Without water and oil, put the pickled cabbage in the container;
Step three, add the peppercorns and kimchi salt, start to knead the pickled cabbage, slowly knead it until the color darkens and the water comes out, remember that there are larger ones The pickled vegetables need to be broken apart at the roots to fully absorb the salt;
Step 4, add a little white wine to increase the aroma, put the kneaded pickled vegetables in the pickle container, and place a layer of pickled vegetables on top. Salt, until all the pickled vegetables are stacked, add the lid of the container;
Step 5, start pickling the vegetables, in about a month, the pickled vegetables are ready to be marinated, ready to eat, soak in water Remove the salt, stir-fry or cook noodles. The editor of
summarizes: pickled pickled vegetables are usually used to eat. Pickled pickled pickled vegetables are salty and fragrant and green, delicious and beautiful, and this also prolongs the preservation time of vegetables. Everyone will pickle pickled vegetables. I have learned that you can buy and make the pickled vegetables while they are on the market. The price of pickled vegetables is actually very cheap, and if you use the methods and techniques correctly, the taste of pickled pickled vegetables can also be particularly good. I believe everyone After reading the recipe, you can also find that the method of pickling pickled vegetables is not difficult, but there is no difficulty. You can earnestly follow the recipe to do it. I believe you can easily pick pickled vegetables without losing the supermarket.
Cooking tips:
1. Don't salt the pickled vegetables directly. Add one more step. Place the fresh pickled vegetables directly in the sun to evaporate the water, and then proceed to the subsequent operations to pickle the snow. Vegetable production will be more successful. In addition, the container must be treated with anti-virus, and ensure that there is no raw water or oil throughout the process, otherwise the sauerkraut will easily deteriorate;
2, don’t just put salt, add 1 more, It is white wine. The addition of white wine can not only increase the aroma, but also extend the preservation time of the ingredients and have the effect of antiseptic and sterilization. Therefore, I usually put some white wine in pickles, and the peppercorns can also increase the point. Scent, but you don’t want to let it go. Choose according to your personal taste;
3. If you prepare a large amount of pickled vegetables, you can divide them into small portions and arrange them in knots, so that pickled pickled vegetables can be To ensure that the taste is consistent, pickles are generally eaten one month later, the taste will be better, and you can eat them with confidence.
